George, I have enjoyed your various coffees for about a year now. All outstanding, I hope you can clearly and with integrity answer the following. Once a bean is picked and air dried, and roasted there and then (or within a day or two), what is the difference in that taste of coffee, versus, you [...]
Kiryama Washing Station, Kayanza Province, Burudi
Kiryama is our first foray into Burundi coffee. Our lot is from the Kiryama (pronounced Kigama) washing station, built in 1988 and owned by the government. It is in northern Burundi at an altitude of 5,800 feet near the border with Rwanda.
Even though our lot is from last summer’s harvest [...]
We have been hearing a lot lately about commodity prices soaring, from metals to sugar to gold and to coffee. There is no doubt that speculation is playing a larger role than usual in these markets, but when it comes to agriculture there is an underlying reality behind the increases. It is certainly the case [...]
Daterra Farm is an innovator of the first rank. Its owner, Luis Pascoal, never sits on his laurels (and he sure has many!) but is clearly driven to improve everything in his compass, from quality of product to company morale and communication. His was the first farm in the world to package green coffee in [...]
What better way to enjoy our Kenyan Mamuto coffee than pairing it with a Bittersweet Chocolate-Blackberry Tart created by Janet Hoshino, our director of sales and master baker. As our service tech Scott said when he tried it ~ this tart is Mamuto Grand Cru~ Jammed with blackberry and blueberry, sumptuous body with a long resonating [...]