Blog

Training the palate: Triangulations

Through cupping, tasters determine and evaluate each of the characteristics that define a coffee; tasting is the practice used to know and distinguish its virtues and defects. Developing the palate and...

How does rust affect coffee cultivation?

Diseases and pests have become a threat to many coffee producers, especially in Latin America. Rust is one of the most prominent epidemics in coffee crops and is mainly airborne. The contagion is clearly...

3 Facts about Decaffeination of Sanjuanero

Sanjuanero, a Decaffeinated Premium Coffee from Colombian Huila has a spicy profile and a bright cinnamon descriptor. Sanjuanero is decaffeinated at Descafecol processing station. Here...

Coffee grading system in Kenya

Some time ago we explained how to track coffee traceability in Kenya. Today we want to focus on the grading system of Kenyan coffee. You could find answers for the most frequently asked...

The Monk of Moka

The Monk of Moka is a famous book of Dave Eggers. It contains many stories about specialty coffee. We enjoy the reading so much! Below we share our impressions about coffee stories we have read. What...

10 facts about coffee fermentation

We resume the round table about Coffee Fermentation organized by La Marzocco at Out of the box event.  There were be 4 speakers at the Round table: Leonardo Moço, Joaquín Parra, Axel...

About experiments at origin. Introduction

Surely, you have heard about coffee processing experiments and probably have tried experimental cups. Why is this coffee so different? We have prepared a series of articles dedicated to coffee fermentation...

About traceability in Kenya

Kenyan coffee can be bought either through the local weekly auction, managed by Nairobi Coffee Exchange, or directly, via marketing agents. The auction still represents about 90% of all coffee sales...