New(ish) Methods in Brazil Coffee Production

Quality: 
5

By and large, Brazil must innovate in their coffee production techniques; they can’t afford not to. The price one would need to produce coffee in Brazil as it is picked and processed in Ethiopia, or Kenya, or Guatemala, or Sumatra, would be far higher that the quality of the cup is truly worth.

I Found the Future in Brazil (and now I feel like crying)

Quality: 
5

Is the Brazil of today, where coffee is becoming increasingly technified, the future of coffee in the Americas?

Direct Trade Coffee Adventure

Video: 

 Amazing? Well, not really. This is an homage to other youtube coffee sourcing videos. Quien es mas macho?

September/October 2011: A Bump on the Butt of Specialty Coffee

Date: 
Wed, 2011-09-21
Quality: 
1
129.jpg

A guy goes into a coffee roasting shop and asks if he can buy some green coffee to roast at home. The owner says, "Sure, and I will give you a 10% discount off our roasted coffee price."  The guy thinks to himself, "Golly gee, since I will have 20% weight loss, that means I am basically paying 10% more to have him NOT roast my coffee for me." The guy then starts a web site for home coffee roasting, naming it for his wife, who was certainly sweet to sell $12,000 of Grandpa's stock to get the ball rolling .

Papua New Guinea: You Confound Me.

Quality: 
3

I have been to a lot of places that grow coffee. Nothing could prepare me for Papua New Guinea. The more you stay, the more you observe, the less you seem to know. Getting a grip on coffee and culture in PNG is like grabbing a greased pig; it's slippery as all get-out, and just when you think you have some firm footing, and make lunge at it, you end up on your ass wondering what hit you. But let's rewind … just getting to Papua New Guinea is an event in itself. It starts with a short hop to Los Angeles, then a 13 hour flight to Brisbane Australia that leaves 3 hours late.

Image(s): 

May/June 2011: Farms as Brand Names

Date: 
Mon, 2011-05-16
Quality: 
1
Micro-Mill

From the beginning, Sweet Maria’s Coffee has  identified coffees we sell with as much information as possible:  detailed farm info, altitude, cultivar, photographs, processing details.. Beyond simply describing a product we sell, we provide clues to the quality that we found in the cup.

History of Coffee Chart

I had to seam this image together, so I am not sure how legible it
is. David Roche had it at the Roaster’s Guild Retreat, and it’s from
a book but I am not sure which. Ukers? Interesting history of how
coffee was disseminated through the world.

Coffee Research – What is next?

I reported before on our involvement in the Global Coffee Quality Research Initiative. This is a project funded primarily by coffee roasters to advance research into improving coffee quality, and improving the volume of quality coffee produced in the world. It’s not as if there is a lack of great coffee out there, but we are definitely on the threshold of seeing production of really good arabica drop, given greater consumption and agricultural issues with pernicious pest and disease.

Attention all Coffee Buyers!

Quality: 
4
Publication Date: 
Fri, 2011-04-01
Summary: 
Remember, origin is a long way from home, and some may not believe you were actually there.

Feb 2011: More Coffee Market Craziness; Life without Centrals?

Date: 
Tue, 2011-02-01
Quality: 
4
Kenyaauctionhouse.jpg

Coffee is about to get ridiculously expensive. I sit here in Kenya as I write this, having set aside 271 bags of amazing coffee, but at prices that would have been unbelievable, even last year. Auction prices have hit new highs, $10.08 in last week’s auction. It's hard to speculate if those particular lots were bid up due to some prior arrangement with a buyer who specified no cap, or whether 2 parties thought the coffee was that good. (I cupped a different lot that went over $10 in the auction and did not think it was a real Gran Cru coffee).

Dec 2010 - Jan 2011: Mr. Natural No More

Date: 
Wed, 2010-12-01
Quality: 
4
raised drying bed.jpg

Natural coffee sounds good, right? Who wants un-natural coffee? Of course, by “natural” we are talking about dry processed coffees, as opposed to wet processed or washed coffee. I'll be honest; over time I have begun to shy away from fruity naturals quite severely. The questions I ask when cupping them are: is the cup sweet? Is it a clean or a dirty fruit flavor? and will it last? (I mean will the fruit notes fade in a couple months and the cup just taste earthy and dull?) If the latter is true, then I am not doing anyone a favor by offering a coffee like that.

Our coffee shipment on the way from the Isle of St. Helena.

Quality: 
3
Publication Date: 
Fri, 2004-11-19
Summary: 
Well, a sample of the latest shipment from St. Helena has come in, and the the news is not good.

I went to the SCAA in Seattle and all I got was this lousy pen …

Quality: 
3
Publication Date: 
Sat, 2005-01-01
Summary: 
I came in just after noon, checked in to the Crowne Plaza (the extra "e" means it's fancy, too fancy for me at least).

Cup of Excellence Roundup 2009

Quality: 
3
Publication Date: 
Thu, 2009-01-01
Summary: 
Of course, we think the Cup of Excellence program is fantastic on quite a few levels.

Technical Notes: Yemen Coffees by Yemen Specialty Coffees Ltd.

Quality: 
3
Publication Date: 
Mon, 2007-01-01
Summary: 
Yemen Specialty Coffees are all guaranteed 100% authentic Yemen, without possibility of adulteration by similar but lesser coffees from Africa.

From the Volcano, the Rarest Brew: Kona Coffee (NY Times article)

Quality: 
3
Publication Date: 
Wed, 2001-02-28
Summary: 
As you drive south along the west coast of the Big Island, you can't help smelling the coffee roasting.

In Panama, Sipping Coffee at It's Source (NY Times article)

Quality: 
3
Publication Date: 
Mon, 2001-02-05
Summary: 
This article is interesting to us because we buy many of our Panamanican coffees from the Casa Ruiz mill in Boquete.

The state of African Coffee By Timothy J. Castle

Quality: 
3
Publication Date: 
Mon, 2007-01-01
Summary: 
Timothy J. Castle looks at the various coffee origins of East Africa and finds an entire continent under siege.

Rwanda Butare-Bufcafe Washing Station Improvements

Quality: 
3
Publication Date: 
Mon, 2007-01-01
Summary: 
Improvements to the washing station (i.e. the wet-processing coffee mill) that our Rwanda Butare Bourbon comes from.
Syndicate content