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With over 27 years worth of experience and the most knowledgeable experts in the coffee industry, we want to share what we know with you, check out our variety of learning material below. 

Roasting

What happens in the roaster?

From the warm up phase, to the end of a full dark roast – what really happens to beans in a coffee roaster?

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Coffee 101

Profile: Burundi Mukerwa

Thanks to its ideal growing conditions and climate, the Burundi Mukerwa exhibits a clean, delicate flavour with a well- balanced body and acidity.

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Coffee 101

The art of cupping

Just like a wine tasting, coffee cupping is a formal tasting technique developed to identify specific flavours, qualities and faults.

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Coffee 101

Profile: Guatemalan Santa Felisa Estate

This coffee is distinctively full-bodied, with notes of toffee and milk chocolate, and a smooth, velvety vanilla finish, giving it a harmonising profile.

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Coffee 101

Bad coffee: grind vs dose

When your coffee is running poorly and tasting strange it is usually one of two culprits.

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Coffee 101

Coffee processing methods

Once a coffee cherry is harvested, there is one more pivotal step before it is sent to us to roast.

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Coffee 101

Profile: Andrade Brothers Estate

Harking from Minas Gerais, Brazil, this bean will satisfy the taste of the most demanding and discriminating consumers in the world.

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Coffee 101

Your coffee tasting glossary

Use our handy tasting glossary to learn a few key terms to look for when evaluating the flavours of your beans.

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Coffee 101

Harvesting coffee cherries

Once a coffee cherry ripens, there is only a ten day window in which they can be harvested, often painstakingly done by hand.

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Coffee 101

Profile: Kenyan Weithaga Premium AA

This premium AA bean is rich in flavour, with a deep, wine-like acidity and pleasant aroma in its bold profile.

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