World of Coffee Berlin - See you there!

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BERLIN, HIER KOMMEN WIR!

Of course we couldn't miss the annual World of Coffee in Berlin from 6-8 June.

We'll be hosting Harvest 2019 Cuppings at our Roasters Village Stand (V2, V3).  Newly landed coffees from our first shipments and some other gems, that are on their way. You won't wanna miss it!

Alongside the cuppings, we will have our stand together with our friends from Nordic Approach in Hall 1 at V2 and V3, so please come and say Hello (and grab a beer) at any time! 

What: World of Coffee
Where: Messe, Berlin, Germany
When: Thursday to Saturday 6th -8th of June 2019
Cuppings: At the village all three days 
Cupping times: Thursday and Saturday at 11.00 and 12.30 
Friday at 14.00 and 15.30
Stand: Hall 1, V2 and V3 with Nordic Approach
 

SEE YOU THERE!


Psst. Do you need tickets? We have some. Email us and we will send you a code for a 1-day ticket.

Cuppings, Wine & Pong

Welcome to The World of Coffee - Berlin!

We would like to invite our friends and customers to enjoy an early evening welcome to the WoC Berlin. Starting with a cupping of our New Crop Guatemala and cuppings from Nordic Approach, followed by some beautiful natural wines and snacks to enjoy, and some hard core ping pong matches.
Can it get any better than that?

What: Cupping New Crop Guatemalan Coffees, Natural Wine and Ping Pong!
When: Wednesday June 5th, 4 pm to 7 pm
Where: Five Elephant Training Lab
Address: Glogauerstr. 6 (Rear Courtyard), 10999, Berlin

This event is by RSVP. Register and secure your spot here:

On Fermentation

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In Guatemala 95% of coffee is fully washed. This means the coffee beans are washed after de pulping to remove the mucilage completely. Before washing, fermentation might take place, to loosen up the mucilage or there might be a demucilager machine involved. There are many ways to ferment, it’s one of the most ancient way of changing or preserving natural ingredients. 

We are certain all of you have tasted the fruits of fermentation, be it in wine, yoghurt, sauerkraut, kombucha, cheese or more commonly, bread.  Even though humans have been fermenting for years, the coffee fermentation process can seem a Pandora's box. 

Fermentation is a metabolic (chemical) process that breakdown a substance (in this case sugars from the mucilage) by bacteria, yeast and other microorganism typically giving off heat. 

As many of you might be aware, fermentation happens not only in the fermentation tanks of washed coffees but also doing the drying of honey and natural processed coffees. Within the traditional washed coffees you can ferment in many ways, for example in aerobic and anaerobic environments - meaning with and without oxygen. Aerobic fermentations are the most common but some producers have experimented with anaerobic, in oxygen free tanks, or under water, which, we know still contains oxygen but it is disolved, making it a good stepping stone for experiments. 

Each producer in Guatemala has experimented and found a method that works for their coffee in their own, unique environment.Some like to ferment their coffees cherries in bags for up to 24 hours before de pulping, in other farms this would be impossible as the warmer climate would lead to immediate fermentation defect, so they have to de-pulp and wash straight away.  Our main take away is that it is crucial to understand the process and record key factors so that this process can easily be replicated. We recommend producers keep a log of time, temperature, relative humidity and if possible PH readings. 

Consistency is KEY! 
The reason for keeping measurements, is so that the process can be replicated if the results are favorable. This allows the producer to have more control over the quality of their coffee. At our Wet Mill we mostly do aerobic fermentations but have been experimenting with underwater fermentations - this year we processed some beautiful yellow catuais this way, which resulted in sweet and fruity flavors. We hope to replicate this process in the harvests to come. 

Natural and Honey Processing is something really special in Guatemala!  As water becomes scarce around the World; it is only responsible of us to take this into account when producing and processing coffee. Drying coffee with its skin, or taking it off and drying the beans without washing is a wonderful way to create interesting cup profiles while reducing water use. 

This all sounds skeptically easy - but over the last harvests, and after the Q-Processing course, we have learned that in order to make good tasting processes you have to be very careful, consistent and meticulous every step of the way. The importance of first submerging the coffees in water, to clean their dust, homogenize the temperature and lower the bacterial count; to the thin layers on raised beds that need to be moved frequently for even drying and mold prevention, requires a whole new team and training. 
With good processing and an excellent cup - all the efforts are worth it. 
 
It’s important to remember that every farm has its own micro-climate and  unique bacteria. What works at one farm, might not work for its neighbor, let alone someone in another region or country. It is important to be careful, only changing one variable at a time and always taking any (and all) advice with cautionary measures.  

The great thing is that every year, every harvest, there is something new to learn! 


FRESH HARVEST IS ALMOST HERE!

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Our first shipments from the 2019 harvest are landing this week! 
We have many amazing coffees on offer for you, from bigger lots to smaller micro-lots; from approachable flavor profiles to crazy fruit bombs. 
Have a look at our first list here and let us know if you would like to get roasted or green samples.

Fresh crop Guatemala is here!

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It’s that time of year when Guatemalan coffee lovers are getting their hands on the new crop. As our fresh coffees land, we are now taking reservations on coffees that are afloat or about to sail.

Don’t miss out!

It is also great for reserving coffees that you will need at future dates, say an espresso component or a filter coffee for Autumn.
 

RESERVING COFFEE IS FREE OF CHARGE


We offer a complementary 3-month storage and financing on the reservations. If you need longer, please let us know and we sill charge a small sum per kg for the service.  The coffee is invoiced once you request release/delivery.

**Note that the reservations are a legal obligation to purchase the coffee at a set future date**

If you are looking for some great Guateman(s), let us know how we could help you to find the right fit!


ALTHOUGH WE'RE SCATTERED ALL OVER GUATEMALA & EUROPE, WE'RE STILL ONE TEAM TRYING TO GET THE MOST BEAUTIFUL COFFEES TO YOU AND THEREBY CONNECT PEOPLE AROUND THE WORLD.

ALTHOUGH WE'RE SCATTERED ALL OVER GUATEMALA & EUROPE, WE'RE STILL ONE TEAM TRYING TO GET THE MOST BEAUTIFUL COFFEES TO YOU AND THEREBY CONNECT PEOPLE AROUND THE WORLD.

First coffees have sailed

After a few weeks of resting in parchment at our Guatemalan Warehouse, the first coffees from this harvest have been milled and are sailing this week!

These are coffees picked during the first half of February and rested for 6 - 8 weeks in parchment for humidity to homogenize. 


With the first coffees sailing in the coming weeks, we have now prepared a preliminary offer list! This is the first chance for you to see the new coffees and producers we have been working with this year. Let us know if you see something you might fancy and we'd be happy send samples and/or take reservations.

Keep in mind that this is not our final list of coffees - we will be updating this list as more containers are ready to be shipped so make sure you visit us frequently. If you are looking for something in particular, or have a strong inclination toward a coffee please get in touch with us! 

We expect all coffees to land in Europe from May to July 2019

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Join us at Helsinki Coffee Festival 12-14.4

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We are excited to be part of one of the biggest coffee events in Scandinavia taking place next week in Finland - Helsinki Coffee Festival 12-14.4!

Our own Finnish Hanna will be there hosting cuppings on the industry day on Friday. These are the very first cuppings in Scandinavia of our coffees from the current harvest, so you do not want to miss out on these cuppings! 


You will find us at our stand in the village on the ground floor at Kaapelitehdas, the cultural centre located in Ruoholahti, Helsinki.

Hanna will also be around in Northern Europe for the next couple of weeks so if you'd like to talk with her in person, let her know.

In Guatemala, we are now going towards the end of the harvest with last cherries being picked at the highest altitudes. Our warehouses are entirely full and we have started to dry-mill our first coffees. We are looking at the first coffees to land in Europe at the end of May - and we are very excited to share these coffees with you!

What:
 Helsinki Coffee Festival
Where: Coffee Village, Kaapelitehdas, Ruoholahti, Helsinki, Finland
When: Friday till Sunday 12-14.4. Industry Day on Friday
What's on: Friday: Cuppings at 11 am, 1 pm and 3 pm. Welcome!
Saturday and Sunday mornings: Say hi to Hanna at our stand.
Saturday and Sunday afternoons: Enjoy coffees from our roasting friends in Finland.

See you in Helsinki!

Psstt. We have a couple of tickets up in our sleeve for the festival so let us know if you're in a need of one.