Traditionally, restaurants have (mis)treated coffee as a cheap commodity somehow disconnected from the whole dining experience. How many times have we had bad brews served in the end of a really nice meal? The reasons for such a gap in quality are many, but we are...
It can be easy to incur the sin of romanticizing life in coffee growing countries and idealize the impact of the specialty industry. I certainly had that mindset while talking to Joanne Berry (Head of Sourcing at Nordic Approach) about our new Kenyan coffee, processed...
It’s common for cafes to charge a few pence more for decaffeinated coffee. A puzzled face on the customer’s face is a common reaction. Why charge more for a drink that has close to no caffeine in it, right? What most people don’t realise is that the process to remove...
It has been a long time coming, and since launching in November, there is a good chance you have seen our new retail packs out in the wild, from Glasgow to London and Helsinki. We have the privilege of working closely with our incredibly talented pals at DR.ME to...
Jesus Hernandez started growing coffee in El Salvador back in the 1800’s. He was a man of humble origins, but very hard working and a cunning businessman. Jesus was so dedicated and such a fine trader that very soon his small plot of land turned into a sizeable and...