A Heated Comparison: Ikawa vs Probat

A Heated Comparison: Ikawa vs Probat

A Heated Comparison: Ikawa vs Probat ; 8 Minutes read    By Aïssatou Diallo  Quality and Sales Manager Europe When it comes to sample roasting, coffee professionals have two main options in terms of equipment: a traditional drum roaster or a modern hot air roaster....
2018 Belgravia Experimentation Series: Cherry Ripening

2018 Belgravia Experimentation Series: Cherry Ripening

2018 Belgravia Experimentation Series: Cherry Ripening ; 11 Minutes read    By Ali Johnston North America Lab Coordinator The harvesting of coffee cherry is a labor-intensive process that also requires an extraordinary amount of precision. Coffee farmers continually...
2017 Greenhouse Gas (GHG) Emissions Report

2017 Greenhouse Gas (GHG) Emissions Report

2017 Greenhouse Gas (GHG) Emissions Report Climate change is one of the most immediate threats to coffee production – and indeed humanity. To contribute towards preserving our environment and the future of coffee production, in early 2017 we set ourselves the goal of...
2016 Belgravia Fermentation Experiments

2016 Belgravia Fermentation Experiments

White Paper: 2016 Belgravia Fermentation Experiment Result Diverse scientific studies from several authors have shown that fermentation in washed coffee is  a key factor for flavor development and, along with terroir and genetics, are perhaps the three factors that...