After a long six years, we managed to return to the home of coffee Ethiopia. Our trip was a week long journey through the coffee heartlands of Sidamo, Yirga 'Chefe and Guji.
One of our longest relationship farms is Suke Quto, which is located in Guji, not far from the town of Shakiso. We spent a full day in the fields and at the washing station, talking to Tesfaye Bekele and reliving his life's coffee journey.
After a bushfire, out of a desire of forest conservation, Tesfaye started Suke Quto Farm which is currently Organic and Rainforest Alliance certified....
As part of our origin farm visit to Ethiopia, we started to collect funds one week prior to our departure in aid of the Suke Quto Community School Project, and deliver much needed stationary related items and also cash to aid in the further development of the schools infrastructure.
Suke Quto is a progressive and large growing farm where many of the inhabitants of Kumure Village work and live. The livelihoods of many people whom work near the village rely in coffee production, therefore the future of this community lies in the children that attend the school.
We are proud to be hosting the 2018 South African AeroPress Championship in partnership with MoreFlavour.
Date: Sunday, September 2, 2018 @ 11am. General public attendance is free.
Location: Espresso Lab Microroasters, The Old Biscuit Mill, 375 Albert Road, Woodstock, Cape Town.
Coffee: El Mango, Rivense del Chirripo, Costa Rica. A black honey processed coffee of Catuai variety, showcasing taste notes of red berries and tropical fruit.
Competition rules: The rules are pretty straight forward. The judges will evaluate (blind) purely based on taste. We want the competition to be as transparent, fun and freestyle as possible. That is the reason...
We starting a club, and we calling it #theanticoffeecoffeeclub
To many coffee is just coffee, but to us it's more than that. So we are starting a club meet every Friday at 9am at the roastery to talk all things coffee, and to celebrate the anti coffee.
Our next meeting will be tackling coffee pods. Could pods actually be the saviour of the specialty coffee market, or contribute to it's total self destruction.
The session is open to anyone, so swing by and join us.
We always love to expose customers to different aspects of the coffee chain and Cascara, a byproduct of the processing of coffee, is one such product.
Cascara which means “husk,” “peel” or “skin” in Spanish, is the dried skins of coffee cherries. Generally used as a natural fertiliser, if dried correctly and controlled to avoid over fermentation, the skins may be used in all sorts of applications.
During summer, one of our best selling drinks is what we call Cascara Fizz. Comprising of soda water, lime quarter and a sweet sugar syrup, which we brew at home...