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It is time to go back to Africa for our new coffee of the month. The newcoffee hails from Burundi, Karuzi Province. Burundi is located west ofTanzania with its westernmost border being the amazing Lake Tanganika.It also borders Rwanda to the north and the coffee shares similarities withthat of its neighbour. Unrelated to coffee but a fantastic book about theexploration of this region is “Into Africa: The Epic Adventures of Stanleyand Livingstone” by Martin Dugard, in case you are looking for a book toread while drinking this delightful African coffee. Coffee growing in Burundi was introduced in the 1930s by...

Do you wonder why there are different types of coffee grinds? In this article, we'll explore the importance of choosing the ideal coffee grind for your brew and how it will affect the taste of your coffee.When it comes to brewing coffee, there's no one-size-fits-all option. The size of your coffee grinds basically depends on the brewing method you plan to use. The same coffee, grind in two different sizes but brewed the same way, can produce two completely different coffee tastes.So why is the size of your grind so important? It's all about extraction. Extraction will be another topic...

As promised, this is the second instalment of a year-long blog series oncoffee farm activities gearing up for the 2023-2024 harvest.February is an interesting month. At most farms in El Salvador, it is a quiettime since the harvest is done and there is no moisture in the soil, whichmeans the plants are dormant, awaiting rain. The dry season post-harvest(February to April) provides most farmers with an opportunity to savemoney as no or minimal activities are required.Not so at our farm. I find this time of the year to be very important as it sets usup for the rest of the...

Some people might wonder why coffee experts only use freshly ground beans in their brew; and the main reason for that is that, when coffee is ground, the oils that give it its unique taste and aroma start to degrade immediately after. This is due to three main factors: moisture, oxidation, and CO2 depletion.  Oxygen plays a crucial role in the flavour and aroma of roasted coffee beans. These are rich in volatile compounds that are responsible for the complex flavours and aromas that we associate with our precious brew. However, once ground, these volatile compounds are exposed to oxygen...