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直接贸易下的供应链
...或者供应链条将我们联系在一起 在2008年到2015年之间，我一直往返于巴西东非的各个咖啡农场之间，尝尝需要跨越几个时区。但这段时间的付出完全是值得的，让我有机会直接和专业的咖啡生产者们面对面的沟通，获得对于咖啡的第一手资料和知识。 这种面对面的沟通对于双方的相互了解非常有利，也更有利于建立贸易间的透明性。直到现在我还和那些咖啡种植者们保持着紧密的联系。 了解你的咖啡生产者，对于你来说有诸多优势和好处，比如能有效的掌控产品质量、有利于双方的互信和可持续发展、能够让交易变的更加透明和有保证。有效的管理供应链条是让交易双方都可以获利的方式。...
Producer Interview: Carlos Fernández Morera from Café de Altura
I recently took the opportunity to interview Carlos Fernández Morera, a coffee producer in Costa Rica who is using cutting edge experimentation to improve the quality of his coffee. Carlos owns Finca El Diamante and works with a coffee association called Café de Altura, which is located near San...
Roaster Village: A New Space to Explore at the Global Specialty Coffee Expo
A version of this article originally appeared in Roast Magazine Inspired by the Roaster Village at World of Coffee in Europe, a new Roaster Village debuted at the Global Specialty Coffee Expo this year in Seattle. The village is designed to be a more relaxed and casual environment than the Expo...
Crown Analysis: 38975C – 埃塞俄比亚西达摩 1 Chichu Lot 1 30kg GrainPro
Introduction by Chris Kornman 简介 我们即将开启新的大门，来到非洲的埃塞俄比亚，这里是全世界咖啡的故乡，这里的咖啡带有花香气的甜感，让人过口难忘，欲罢不能。 水洗处理厂坐落于耶加雪菲的Gedeo地区，属于西达摩大省。有600多户农民参与每年的种植和收获，该地区的收获季节从每年10月开始。这里气候凉爽，温度比较低，所以发酵时间也更长，最高可以达到48小时。干燥过程也在这里进行，大约需要两周多的时间，通过传统的架高方式进行晒干，在正午时段，由于温度较高需要遮阳保护，同时由于晚上的温度较低，也需要遮挡保温和防雨。 [infogram...
Mid-year Market Recap
Mid-year Market Recap Look up from your cupping table or your roaster’s cooling tray, take a walk outside and you’ll notice that the weather is warm, children are playing outdoors and skies are blue. It’s summer and the year is already halfway over. Somehow amid the flurry of activity with...
Honduras Update: Catracha Microlots Have Arrived
Home in Honduras Nearly a year ago, my Royal office space moved to origin. I spent the month of August in Colombia visiting producers in Nariño, Cauca, Huila, and Tolima. In September, I moved home to Honduras. With the power of technology, I am able to continue my primary role at Royal, keeping...
Producer Interview: Manuel Walfredo Diego José of ASOBAGRI, Guatemala
Royal has a new arrival and first of its kind from long time trading partner Asociación Barillense de Agricultores (ASOBAGRI), a well established association of more than 1,200 farmers who produce coffee on small family owned farms from 80 communities within the municipality of Santa Cruz...
How Might Roasting Affect Drip Extraction: A Detailed Analysis
Editor's Note: This article originally appeared in Daily Coffee News on June 26, 2017. In many cases, a roaster will make choices about heat application based on final, intended use. An espresso roast will differ significantly from a drip roast based on known effects on the final flavor profile....
Understanding Coffee Extraction & Other Key Brewing Concepts
Editor's note: A version of this post originally appeared in Perfect Daily Grind on June 28, 2017 Home preparation is one of the amazing things about coffee that sets it apart from similar specialty food industries like cocoa, beer, or wine. If you drink coffee at home, you are probably doing at...
The Coffee Supply Chain: An Infographic
Curious about how coffee gets from origin to you? Our Creative Director, Evan Gilman & Lab and Education Manager, Chris Kornman put together this infographic to help you navigate the waters from seed to cup. Looking for more? Check out Chris' article Directing Trade Through the Supply...
Coffee Courses in June & July · Crown on the Road 2017
Royal Coffee is proud to announce our fourth installment of Crown on the Road, coffee courses & events coming to a city near you! Join us while we anticipate the opening of The Crown: Royal Coffee Lab & Tasting Room. These courses are a must take for production roasters, home roasters,...
Your Green Coffee Supplier: The ABCs
Your Green Coffee Supplier: The ABCs At this juncture in my career my personal satisfaction comes from the undeniable fact that individuals, families, and organizations in both coffee roasting facilities and coffee producing regions rely on me and Royal Coffee to be their purveyors of...
Intro to Roasting Class in Berkeley at Bay Area CoRoasters
Join us for a 2-day Intro to Roasting Class at Bay Area CoRoasters (CoRo) Thursday, August 3 - 9am-2pm Friday, August 4 - 9am-12pm Sign Up Here! Intro to Coffee Roasting offers a comprehensive introduction to the craft of roasting. Over the course of two days, students will be exposed to crucial...
Crown Analysis: CJ1113 エチオピア イルガチェフェ ハル協働組合 ダブルウォッシュド クラウン・ジュエル
Introduction by Chris Kornman 紹介 by クリス・コーンマン アラビカ種の故郷から、フレッシュな豆が倉庫に到着しました。イルガチェフェで採れたこのコーヒーは、例年よりも少し早く私達を笑顔にしてくれたのです。 この豆は、イルガチェフェ農協の一員である、ハル協同組合によって生産されました。エチオピアの多くの協同組合が生産するコーヒーと同様に、水洗施設で発酵後に二次水中浸漬を行います。これは「ダブルウォッシング」とも呼ばれます。この工程は、種についている残りの果肉を取り除くだけでなく、種子の発芽を開始させ、フレーバーを向上させると言われています。...
Producer Interview: Sonia Amuruso of Finca Lerida, Panama
Mayra Orellana-Powell is at origin in Honduras, and speaks regularly with the producers of the coffees we offer. Being in this unique position, she came up with the idea of interviewing producers about their life and experience of the coffee industry. Our first interview is with the manager of...