STORIES
Let's try to find out more about Coffea Circulor
Written and initially published on German Kaffee Netz and Spanish Foro Café by Eduardo Rodriguez Polo. Published with permission by Eduardo.
A New Challenger - True Development Cost (TDC)
Aimed towards those who grow, develop and process plus furthermore actively developing their own coffees with self sufficient funds.
An Original, Conscious and Responsible Research and Circular Production
Our method primarily generates a consumable coffee cherry with a groundbreaking ORAC score of (426,242 ± 85,248) μmol Trolox equivalent/kg and subsequently a high-performing coffee grain. We validate...
Customer Expectancy Price: The Elephant in the Room.
We need to talk about your expectancy of what coffee should cost, and why your expectancy needs to change. We are going to dive into the fact that...
Kenya Ruby Batian Natural Hypoxia and why it is important for Kenya's future
The initial experimental cherries underwent a manual de-hulling procedure, all by hand. 100g of green coffee absorbs 8 hours of manual labor. This led us to better understand...
Processing Batian in Kenya for the Future
In recent years we have followed and confirmed a change in Kenyan coffees. We have observed, been in dialog with Kenyan authorities, growers and roasted Kenyan coffees for...
Processing for Exceptional Coffee Quality
This is a co-venture of two world coffee roasters and brewers, Rubens Gardelli and Ivica Cvetanovski.
Kenya – Batian on the Horizon
Named after the highest peak of Mount Kenya, I first encountered the Batian variety in 2011. Seedlings were planted in Meru to give harvest within 3 years.
Kenya – A will for Change
During our recent visit to Kenya, mainly Nyeri and Meru, the newspaper Daily Nation exposed the shameful impoverishment of the Kenyan farmers.
Continuing to develop Kiarago Estate, Kenya.
A short video documentary about our second phase work at Kiarago Estate, Kenya.
