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A familiar coffee farmer story is one of tending to your own coffee plants and being a part of a family legacy; inheriting farms from grandparents and parents who produced coffee, and then passing that knowledge on to your children.
Now, in 2019, Luis Delcid is creating his own legacy.
Making specialty coffee starts with a particular mindset, but ultimately it is a craft. There are particular things one needs to do. Jhonny Vidurrizaga does them all.
He is also one of our farmers pioneering the Connect.Coffee platform. Join Jhonny and sign up here today!
Our team recently visited Colombia. Here, Colleen reflects on the challenges the country faces and the grit of coffee producers from this special origin.
Our Peruvian findings are super clean, super clear, and transparent, yet it is the syrupy sweetness that is the overarching characteristic. Which can be a good and sufficient feature in and of itself, making for a good base in a blend. That being said, some of these lots are fantastic standalones, lush and full-bodied, eg. for espresso preparation, while others are elegant, with fruit and floral notes, unlike any other coffee we’ve tasted from this neighboring origins. Super juicy, simply unique.
"We're very excited to share our coffees with CCS and their audience
within global coffee community.” - Jamison Savage, Finca Deborah
This year’s harvest, in the regions of Cajamarca, where we found our treasures last year, has been shorter because of a uniform cherry maturation. This means that most of the representative lots can be assessed at the same time and our first rounds of cuppings were held at OCL in Jaen a couple of weeks ago. We will continue assessing offer samples in the coming days and then returning to Peru for conclusive cuppings and more farmer conversations — September 8th to 11th.
Over the last couple months, we’ve had the pleasure of testing out the Roest sample roaster. We were excited for many reasons, mostly the obvious: new toys are the best! The main driving factor, however, was our recent auditing of quality control practices. We, as a company, are always looking for ways to improve and refine day-to-day operations. This new toy was just the cherry on top…
Raised in a predominantly Amish community, Colleen has been intimately connected to food systems from an early age. Currently, she facilitates producer and roaster relationships with us at CCS. Having worked in the specialty coffee industry for the last ten years, she began behind the bar at Intelligentsia, scaled Heart’s education and wholesale program, and has worked in green coffee sourcing and trade for the last four years. Her work has been featured in the International Food Studies Journal, Broccoli Magazine, Perfect Daily Grind, Daily Coffee News, Life & Thyme Magazine, the LA Times, NPR and Bon Appetit.
We are proud to present her most recent venture: Sourceress, a podcast that takes a closer look at the supply chains of your favorite products and ingredients. Check out our one-one-one interview with Colleen and tune in!
Our newest team member at our Oslo headquarters is no stranger to our industry. With a strong family history tied to coffee in Ethiopia, he has rekindled his appreciation for the process and is applying his knowledge at CCS.
Have you heard? We are creating the ultimate space for coffee farmers & roasters to connect! Join us today and get a sneak peak at our beta!
Ricardo Perez has been farming coffee in Costa Rica for over two decades. He has been expanding operations at the mill to include the production of Cascara. Cascara is the dried, naturally sweet husk of the coffee cherry fruit. With the help of the University of Costa Rica’s School of Food Science and Technology, the mill has perfected this process.
Have you heard? We have created a space to keep roasters, farmers, and enthusiasts in the know of specialty coffee! Join us & get a sneak peak at our beta Coffee.Connect!
“Our focus is on creating long-lasting and open relationships with everyone on the supply chain from producers to our customers. Thus ensuring these factors to improve from season to season. We select the farms and producers we work with not by certificates but by actions taken in cultivating coffee. Therefore, we need a trustworthy sourcing partner and for this we have chosen a pioneering coffee importer from Norway, Collaborative Coffee Source to help us in our mission.” - Populus Coffee
Don’t miss your chance to sample their offerings at World of Coffee in Berlin from June 6th-June 8th! Sign up today!
You could say that Abenezer acts as the “middle man,” but in the best of ways. Abenezer’s role in the value chain ensures that we are able to chase the craft of transparent coffee.
Those improvements in Ethiopian specialty coffee? Abenezer is making them happen.
Every visit to the Montes de Oro micro-mill gives us a glimpse at this family’s commitment and dedication to producing incredible coffee. Moreover, it is reflected in the taste of their coffee itself. We’re all too aware that the quality of the coffee we source is a collaborative effort of the producers, millers and individuals who commercialize it. However , to be great and successful, it is imperative to do what you love, which for us is the coffee business.
Don’t forget to register for our new platform pre-launch here to stay connected with our community!
We are excited to announce that we have officially decided to team up with Enveritas!
Together, our aim is to connect the coffee community and radicalize the value chain- building a greater value for the coffee farmer, coffee roaster, and coffee enthusiast alike.
Don’t forget to register for our new platform pre-launch here to stay connected with our community!
“Specialty coffee changed my life and that of my family for the better. It allowed us to improve infrastructure, improve the salaries of our workers, and gave us the opportunity to travel abroad, encounter new cultures, to meet with the people who had come to visit us on our farm. Coffee really unites people.” – Astrid Medina
Meet Astrid at our New Harvest cupping on April 12th, 2019! Register for our Boston cupping here.
