What’s Going On?

The Trouble with Blends

Posted by Matthew Orchard on

When we were throwing ideas around the table at the very outset of this company it was pretty much a given that our house espresso would be a blend. That’s what everyone does, right? The more we thought about it, the more we started to question it. The first issue for us, which is what we love about specialty coffee, is that the lots we buy are all tasty as hell and reflect the hard work that the producers have put in at origin. Why would we then detract from that by blending them with other coffees? Another issue is...

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Experimental Fermentation in Coffee Processing

Posted by Matthew Orchard on

In recent years, experimental fermentation has been a growing trend in the specialty coffee industry. We’ve all seen the terms “anaerobic”, “extended” or even “carbonic maceration” being used to describe the more controlled approach being championed by forward thinking producers and from the frequency of their occurrence It would be appear that these methods are becoming more mainstream. Before we look a little closer at some of the different types of fermentation being experimented with at the moment it’s important to learn a little more about what fermentation actually is and how it has been traditionally used in the coffee...

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