I had planned early in the year to enter the Good Food Awards, hoping to at least get to the finals for two coffees (that was my goal). I was on the lookout for a traceable coffee that knocked my socks off. I originally wanted to use a lesser-known origin just to lend variety to the awards, but after I tasted the Lecho Torka sample I knew that was what I wanted to submit.

To hit a roast degree consistently, we have one important tool in our arsenal: the Agtron spectrophotometer, which analyzes the roast value.

I choose Sourcing Partners carefully, and like everything in coffee, these choices are based on relationships. To start off, I did some of my earliest trainings and cuppings at Atlas Coffee Importers (now a part of Neumann Kaffee Grupe...

Even though I have been in the coffee business since 2002, and despite dabbling in roasting since 2012, I just began roasting in 2019. I had numerous reasons (read: excuses) for not starting sooner...

When buying coffee, I buy to make the blends taste chocolatey with great acidity and body. I think about how each origin will taste in the seasonal blend. And I aim for fun tastes for the single origins. But regardless of the type of coffee, I aim for price transparency and fairness to the farmer...