Hey Coffee Roaster, are you getting started with coffee roasting or just new to Genuine Origin (GO — that’s what most roasters call us)? Well first, welcome aboard! We’re so glad you’re here and honored to be part of your coffee journey! We recognize that buying green coffee can be tricky — contracts, origin differences, different qualities, price swings, the…
Demystifying Green Coffee Sourcing from Origin to Roastery As a two hundred year old, traditional supply chain company, Volcafe had no public face. However, its business was based on hundreds of thousands of face-to-face relationships. At origins around the world, Volcafe field teams worked with vast networks of farmers, in order to source coffee and make coffee farming sustainable. With…
The price of Green Coffee generally gravitates around the regulated futures exchanges which, for both Arabica and Robusta, used to operate with real-live humans in New York and London respectively but now exist virtually! Arabica prices are quoted in US cents/lb and the standard contract refers to 37500 lbs of exchange certified arabica coffee (or 283.5 bags of 60 kg). Robusta prices are…
Costa Rica has made a name for itself by being at the forefront of innovation in coffee processing methods. Particularly famous for the honey process, producers and mills around the country are enthusiastically pursue innovations that can enhance their coffee’s flavor profile. Recently a new processing method called anaerobic processing has been turning heads, causing cuppers to ask, “What is…
There are some pretty flexible definitions in coffee, and microlots and macrolots (or community lots, as we refer to them) are among the terms that differ, depending on whom you ask. It’s easier to start with microlot. Coffee Shrub has defined it as “a lot produced separately, discretely picked or processed to have special character.” Similarly, The Roasterie blog uses…
For a week in February, Volcafe Way Farmer Support Organization (FSO) leaders from Costa Rica, Honduras and Guatemala traveled together, playing host and guest in each other’s countries. They showed off their progress of the last year, considered what they do differently, and looked for successful practices to bring back to their teams. The day after their travels, we caught…
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Featured Roaster
We talk to Adrian about his favorite brewing tips and get his secret for a tasty homebrew
Decaffeinating
The process of removing caffeine from green, unroasted coffee beans using direct or indirect chemical solvent exposure, liquid carbon dioxide in a high-pressure chamber, or water alone (the Swiss method).
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