What is it about Guji? It is a zone and an administrative area. Yes. Do they produce amazing coffees? Yes! Is there a lot of future potential? Yes! Does it represent a specific flavour profile? No! At least not in Read more…
This is the final in a series of posts called “What Does A Green Coffee Buyer Do.” If you haven’t read the previous posts, we recommend you start here: Part 1: Planning. Previously on “What does a green coffee buyer Read more…
This is Part 5 in a series of posts called “What Does A Green Coffee Buyer Do.” If you haven’t read the previous posts, we recommend you start here: Part 1: Planning. I have cupped through thousands of coffees, and Read more…
This is Part 4 in a series of posts called “What Does A Green Coffee Buyer Do”. If you haven’t read the previous posts, we recommend you start here: Part 1: Planning. What you taste is not necessarily what you Read more…
This is Part 3 in a series of posts called “What Does A Green Coffee Buyer Do”. If you haven’t read the previous posts, we recommend you start here, Part 1: Planning. It’s time to start finding the first coffees Read more…
This is Part 2 in a series of posts called “What Does A Green Coffee Buyer Do”. If you haven’t read the previous posts, we recommend you start here, Part 1: Planning. It’s November and I’m in Ethiopia, doing the Read more…
Part 1 – Planning This is Part 1 in a series of posts called “What Does A Green Coffee Buyer Do”. See also Part 2: Reporting. Many coffee professionals listen to a coffee buyer talk about travel to exotic countries, Read more…
Ethiopian coffees are known for needing some time to rest before they open up. Cupping coffees before this rest can be challenging, the flavors can be muted or hidden and sometimes it’s hard to see through the grape-like astringency. Once Read more…
After the coffee has been grown, picked, washed (or not), dried and sorted it is now almost ready for export! When the coffee leaves the washing stations – if it is heading to the Ethiopian Commodity (ECX) it will be Read more…
Once the coffees have been delivered to the washing station, they are then sorted to be used as natural or washed coffees – or even honeys as discussed in Part 1. After they have been sorted and processed in their Read more…