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Technology-driven transparency at the mill
Nicaragua is a highly-regarded coffee producing country that enjoys huge farming potential and has recently undergone a step change in the mechanization of its agricultural sector. Already, the results of this public and private investment has helped to increase quality, while at the same time reducing the cost of production of its highly sought-after specialty coffee. Aided by the advance of technology, one area that has seen a revolution in its production potential is the dry milling process. At this critical juncture in the value chain is the final stage of the preparation of parchment green coffee before it is sorted, graded, bagged to preserve freshness and exported. One such…
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Opening a window into coffee
Standing between the producer and the consumer in a complex supply chain can be a fine balancing act for any roaster. Quality, price and availability consistently come top as major factors when it comes to making a buying decision. But the underlying motivations that underpin these decisions can vary widely depending on a coffee roastery’s ethical or sourcing policy and needs of their end-customers. And as the landscape of specialty roasteries continues to develop at a pace across Europe and further afield, the opportunities for sourcing high-end traceable and transparently-traded coffee has never been so great. From green bean importers to innovative tech platforms aimed at empowering producers to…
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Roasting on the wild side
For the professional ice hockey player turned roast master, Leonard Wild’s journey into coffee was never straight forward. Shortly after hanging up his blades from a career playing for the German Ice Hockey League, he decided to open a popular build-your-own sandwich store near Munich, Germany. His quest to serve the best coffee in the area propelled his fast food enterprise to become the highest coffee-income generating shop in the Subway franchise worldwide, he proudly claims. When Leonard decided to sell his shop in 2008, he had already been keeping the flame of an old 12kg Probat alive during his spare time for more than two-years. This innate curiosity and…