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Gold Mountain Coffee Growers

Back in January 2016, whilst on a sourcing trip in Nicaragua, I was fortunate enough to spend a day with Ben Weiner from Gold Mountain Coffee Growers. After cupping at his HQ, we spent the morning visiting partner producers in the mountains of Jinotega and witnessing the day’s harvest at Miraflor, the farm of Manuel Centeno and his wife Yesenia. As well as extra staff overseeing the process, pickers are issued with coloured bracelets that match the colour of perfectly ripe coffee to ensure that only the best cherries are collected. After hand sorting through some freshly picked pacamara, which had been transported by donkey from the fields, the full sacks of ripe cherry were carefully loaded onto the back...

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Fundraising for Gishyita!

Today we are proud to announce our new fundraising campaign - The Shye School Project. Shye School is local to the Gishyita washing station in Rwanda (literally it’s about 200 yards from the coffee!) who we are happily working in relationship with for the third year in a row. We’ve been lucky enough to visit Gishyita, located on the east of Lake Kivu, each year since 2014 and are always blown away by the amazing coffees they continue to produce from this area. This year we visited the nearby school just to get a richer feel for the community and an insight into what life is really like there. Built in the 1930s, the school is relatively large, with on...

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Post harvest coffee processing

Coffee bean processing at origin The way in which coffee is processed following the harvest has a significant effect on the flavour. Certain origins are associated with certain types of processing but even within these general catgories there are variations in the methods used.This is one of the most exciting aspects of speciality coffee and we are currently working with two washing stations in Rwanda on some processing experiments. Essentially the processing method can be described as the means used to remove the fruit from the seed and includes the process of drying the bean in its parchment to a moisture content of around 9-11%. Washed processing Nova washing station, north of Kigali, Rwanda This method is considered to produce...

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Rwanda coffee update 2016 part 1

Rwanda coffee sourcing update On the 1st of May 2016 we travelled to Rwanda for our second visit. I was accompanied this time by Stephen who works at the roastery and David, head of coffee for Flying Coffee Bean. As this was our second visit to Rwanda I had some idea of what to expect and had made arrangements to visit washing stations that we worked with last year and some new ones that we hadn't seen before. Speciality coffee from Rwanda has grown significantly in popularity over the last decade and the future looks very promising. This season isn't working out particularly well for farmers and washing stations as cherry production is much lower this year than the last season....

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La Marzocco Linea Mini now available

    La Marzocco Espresso Machines La Marzocco are without a doubt the most well know and desirable machines built for the speciality coffee market. The Linea is instantly recognisable in coffee shop and we know of shops using theirs for a decade or more with no major problems. The Linea has always been a commercial grade machine requiring it's own high amp power circuit and a mains water connection, even in single group form. Well, that has all now changed with the release of the Linea Mini.  The beauty of this machine is that it isn't a cut back home version. It features dual PID boilers with temperature control, a rotary pump (just like it's big commercial brother) and...

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