by Direct Trade farmer Katia Duke Honduras San Isidro coffee, November 2021 Microorganisms Process, How coffee is processed One of the fascinating things about coffee is how versatile it turns out to be, it allows us to experiment from an early stage on the farm to the different options served by a cup and that … Read more
Adapted from an article by MARVIN G. PEREZ, ISIS ALMEIDA and BLOOMBERG The days of experts gathering in a sealed-off room to sip and grade the quality of your coffee on its color, aroma and taste may be numbered due to Robotic Coffee Machines. An Israeli company has developed a handheld device that is able to … Read more
March 8th, 2021 Attendees Robin, Host and Rae, Host Deborah Ntawigirira, Co-Founder & Managing Director Introductions Rae: Hey, welcome to Burundi Coffee Industry Coffee Talks all about Burundi Izere with Rae and Robin. We’re going to be having a few conversations with different people that work in the coffee industry and we will be posting … Read more
BREWED AWAKENING We’re drinking more coffee at home than ever before. Here’s how to make the most of every cup with top beans from local roasters. Adapted from an article by Alex Baldinger Photography by Vicky Lam December 2020 Brewed Awakening with Coffee Roasters Toronto’s Top 14 Thank you Toronto. Thank you Toronto Life. We … Read more
Burundi Izere Coffee Direct Trade by Deborah Ntawigirira Izere coffee is a company I co-founded with my mother in order to bring in specialty coffee (Burundi Izere) from coffee coops. Like me, it’s a Canadian and Burundian company. As reflected in the brand’s name, Izere is founded on the values of hope and faith, traits … Read more
Costa Rican Coffee equals Quality Costa Rican coffee has enjoyed a reputation for outstanding quality. In our early years in the late eighties one of our best selling coffees was Costa Rica Tarrazu, a strickly hard bean produced in near perfect growing conditions. Years of the La Roya disease cut coffee production up to 30% … Read more
How do the experts describe coffee? The author, Gail Civille, was part of the team that helped to develop the flavour lexicon. Published January 19, 2016 What is World Coffee Research? Today, World Coffee Research published the Sensory Lexicon, the largest collaborative work on the flavour of coffee and a project more than three years … Read more
Based on an article by Damian Reed, WeTheOrigin. Published October 5, 2020 Coffee Quality Control: A Farmer’s Dilemma Thanks to the hard-working coffee farmers, coffee is everywhere and we are all grateful for it. It doesn’t seem possible, but the challenges for getting quality beans to us at home are quite formidable. In fact, coffee … Read more
Last February, just prior to Covid-19 shutting down borders, Rachel and Susan visited Katia to learn first hand some of the challenges faced in coffee production. By Rachel Dineen, Manager Coffee Tree Roastery Hondura Coffee Producer Katia Duke is redefining Specialty Coffee on her Farm In coffee production, there are many factors that are out … Read more