Coffee has to go through several stages before it gets to your daily cup, and processes are one of the most important. In addition to being essential to preserve the quality of the bean, processes help enhance certain flavors and even create new ones. During our fieldtrips, we have seen processes of all kinds, from the traditional to the most experimental. Here are a few! Understanding Coffee Cherry Anatomy Source: Andytown Coffee Roasters The coffee tree produces coffee cherries and the beans we roast and brew are the seeds inside! The skin of a coffee cherry is green until the fruit ripens ..read more

To further protect coffee farmers and their families against price volatility, Fairtrade Canada is adjusting its prices on August 1st to counter global economic instability, cost increases and the intensifying impacts of climate change. The Fairtrade Minimum Price The Fairtrade Minimum Price is critical for coffee farmers as it cushions them from the unpredictable fluctuations they face on the coffee market. However, the situation farmers endure globally due to financial hardships and climate change remains unsustainable and puts the entire future of coffee at risk. For this reason, the Fairtr ..read more

Welcome spring with our brand new microlots. Update your morning ritual for the season with these fresh bags of single-origin coffee. Honduras Finca Las Flores Sweet, fruity and winey, this coffee comes from Finca las Flores. With its notes of chocolate, cherry, raspberry and rose, it reveals a very expressive profile. Its story begins in the lush lands of Marcala, Honduras, under the protective shady trees that stretch across 5 hectares. Roger Antonio Domínguez Márquez owns several farms in La Paz, located at a good altitude for the region, above 1,500 MASL, and inherited it from his father ..read more

By far the best part of our job is to visit the producing countries and meet the actors, too often forgotten, behind our morning cup of coffee. This year, we had the chance to visit Costa Rica, a pioneer in the innovation of specialized coffee processing techniques. Our mission: to maintain privileged long-term relationships with producers and to find the best coffees for you to discover. From farm to farm, from family to family, we make unforgettable encounters with generous and welcoming producers. We also have the chance to work with them and participate in the creation of new ideas to brin ..read more

Climate change is no longer an abstract concept or something that will happen in a distant future. We all leave an impact on the planet, so we should all play a part in cleaning up our footprint. At Faro, we ask ourselves daily: how can we provide the experience our customers expect and contribute positively to the fight against climate change? Since 2018, we have implemented various concrete initiatives to reduce the environmental impact of our operations. This year, we decide to take another step and offset the greenhouse gas emissions resulting from the operation of the sorting center ..read more

These are general guidelines to help you understand and predict how your coffee will act as it ages. Many factors can have an impact on your final cup, including the origin of the coffee, the density of the bean, its variety, its quality, its roast, the brewing method, etc. Fresh coffee is whole bean coffee within 2 weeks of the roast date. It typically reaches peak flavor potential 48 hours after roasting, up to 1 month after roasting. While freshness is a good indicator of your cup's potential profile, there are many other factors to consider to achieve the perfect taste experience and optim ..read more

Pick an excellent Irish whiskey, follow the recipe, and you'll find out why this classic is considered one of the best cocktails of all time. Perfect for a chilly evening, it makes a great aperitif that you'll want to share with everyone you know. 2 OZ           DOUBLE ESPRESSO 0.75 OZ     SIMPLE SYRUP 1.5 OZ.         IRISH WHISKEY GARNISH TOP WITH THICK CREAM SLIGHTLY WHIPPED GRATED NUTMEG             2 OZ             0.75 OZ             1.5 O ..read more

When integrating a certification, various aspects can be covered, whether environmental, social or economic. In the coffee sector, sustainability is framed in existing certification systems that cover both traditional and specialty markets. However, niche cafes are often not included in these systems, as the quality of the product allows them to sell for more than in the certification structure. Each certification system in the coffee sector has its purpose, procedures and position in the market. Note that coffee can also be certified under two or more certification systems, thus covering more ..read more

On small and mountainous farms run mainly by indigenous producers, you’ll find an often-overlooked gem growing: Mexican coffee. Mexico has a lot to offer: distinctive and fruity profiles, a positive social and environmental impact, and a rich heritage in coffee production. One of the things that has set Mexico's coffee apart is the abundance of both Fair Trade- and organic-certified coffees, especially in areas like Oaxaca, Veracruz, and Chiapas. General taste profile Mexican coffees very often have subtle notes of fruit, citrus and caramel, even chocolate. They are mild with a ..read more

Of course we have a bias in favor of coffeeshops, but the science is on our side to prove that working in a cafe is pretty much the best option to combine the pleasant with the useful. It's not just the awesome smell of roasted coffee that floats in the air: creativity and focus too! 1- Stimulates creativity You can work in the best offices, but from time to time, you can fall into a certain routine. When you are sitting in a cafe, new stimuli come from all directions, and the human brain releases dopamine, which we know as a happiness hormone. These new stimuli stands for  ..read more