This is not your average coffee 101! In this 3 hour deep dive, Coffeebar's Director of Coffee Matt Brown will be sharing a more nuanced version of the variables into making great coffee, insights into how a Roaster creates products for market, and manages quality and sustainability of a supply chain. The class will be […]
Roughly 40% of coffee grown globally is a species of coffee called Robusta (Coffea Canephora). It's primary production is for cheap instant coffee, so specialty coffee associations around the world have always marketed against it, promoting its subspecies Arabica as the higher quality offspring. With erratic climates in producing countries, coffee farmers need hardier crops […]
Testing new release calendar Growing Region: Cư M’gar, Đắk Lắk, Vietnam (Central Highlands) Altitude: 500–700m Soil: Volcanic, mineral-rich Climate: Annual Rainfall: 1,800–2,200mm Temperature: 17–33°C (day-night variation supports flavor development) Representative Office: Sydney, Australia 🌱 Farming & Sourcing ~400 farmers in the network Small in-house farm Cherries are sourced based on quality: 70%+ ripe ratio […]
Meet Mexico Veracruz – Selección Huatusco (2022/23 harvest) – a captivating washed Arabica from the lush, misty mountains of Huatusco in Veracruz. Grown at elevations between 1,100 and 1,450 meters, this lot is a collaboration of smallholder farmers working with utmost care to bring out the vibrant personality of the region’s terroir. ☕ On the Cup Imagine […]
Join us at the Coffeebar Roastery to taste our current offerings with one of our professional tasters. In this hour a Coffeebar trainer will guide you through how to taste coffee, and talk to each of the coffees we have on the table. Where they are from, who we source them from, and how we've […]
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