JOURNAL · FROM THE ROASTERY
Coffees, numbers and opinions
Stories from the roastery: why a coffee is called Rare, what white honey process does to a cup, why the cappuccino costs €4,20, and what we paid for every kilo. Written by the people roasting it.
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Special Processing: White Honey Process (by Wilder Lasso)
Honey processing is nothing new in the specialty coffee world, but the differences between its various colours — white, yellow, red, black — are enormous. Wilder Lasso's white honey lot is dried with very little mucilage left on the parchment, which keeps the cup clean and tea-like instead of syrupy. Expect jasmine, white peach and a soft acidity.
Our 2023 Transparency Report — and why we publish it
As we are part of the coffee Transparency platform 'The Pledge', we like to explain what the vision and commitment is regarding publishing what we pay. Short version: every kilo we buy, its farm, its price and its FOB differential, in one place. Long version: read the report.
The rise of the C-price and its influence on your favourite coffee
The two major global exchanges are ICE in New York (also known as the C market), which trades arabica, and ICE in London for robusta. When the C-price spikes, every bag on our shelf moves — which is why we explain the mechanics instead of quietly raising prices.
Caffeine for the people: a journey from concept to culture
When I was launching my coffee company in 2003 I needed a good name and concept. Caffenation — caffeine and nation, a bar for people who take coffee seriously without taking themselves seriously. Twenty-odd years later the bars, the roastery and this shop are all still the same idea.
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New releases, sales and general news — and the occasional long read. No daily newsletters, we are too busy roasting.
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