Fundamentals

Fundamentals: Roasting Guatemalas and Washed Central American Coffees

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Washed coffees from Guatemala and other Central American producing countries are in some ways the control batches, the roasts that give you the base knowledge and experience for how a coffee can or should roast.
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Roasting Washed Central American Coffees by Chris Schooley, Photos by Thompson Owen

Penagos Depulpers at ProvidenciaPenagos Depulpers at Providencia

Decaf Fundamentals - Updated 1/2107

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When thinking about how to make an excellent decaffeinated coffee you have to first focus on the coffee before decaffeination. The original quality of the green coffee before decaffeination is extremely important, surprise surprise.
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by Mike Strumpf and Christopher Schooley, photos by Swiss Water Process and Christopher Schooley

What Makes a Great Decaf - Mike Strumpf - Swiss Water Process

Mike Strumpf - SWPMike Strumpf - SWP

Fundmentals: Roasting Dry Processed Coffees

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Roasting Dry Processed coffees has a lot to do with managing the First Crack. You can roast to really bring out the berry, or try to promote the dark cocoa notes, or you could roast for both!
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by Christopher Schooley, photos by Thompson Owen and Christopher Schooley

Coffee Cherry Drying on Patio at Fazenda Recreio in the Vale da Grama regionCoffee Cherry Drying on Patio at Fazenda Recreio in the Vale da Grama region

Roasting Dry Processed Coffees

Indonesian Fundamentals: Approaches to Roasting Indonesian Coffees and a Look at Rustic Sweetness

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I've been thinking about roasting. I've been thinking about coffees that take a little more work in the roaster - coffees that many of the coffee folk these days who are more interested in brighter and more acidic coffees frequently dismiss

By Christopher Schooley

Hulled and dried, ready for density sortingHulled and dried, ready for density sorting

An Approach to Roasting Brazils

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The classic natural and pulped-natural Brazil profile is Full City to Full City+, tending to be layered with cocoa, tobacco, leather, nutty and rustic sweetness, and have a particular fattiness in the mouthfeel.

By Christopher Schooley

Popular Brazilian sample roaster Rod-BelPopular Brazilian sample roaster Rod-Bel

The classic natural and pulped-natural Brazil profile is Full City to Roasted Coffee Pictorial Guide. ">Full City+, tending to be layered with cocoa, tobacco, leather, nutty and rustic sweetness, and have a particular fattiness in the mouthfeel. Because of these characteristics Brazils are frequently components in espresso blends, but also make for excellent drip and press pot coffee brews for folks looking for something with a little more presence and fairly low acidity.

Rwanda + Burundi Fundamentals

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Rwanda has one of the most interesting East African coffee histories. It is a place where the production of high-quality coffee is inextricably linked to the rising spirit of a population after the tragic genocidal civil war of the 1990s.

By Thompson Owen and Christopher Schooley, Photos By Thompson Owen

Raised Drying Beds, BurundiRaised Drying Beds, Burundi

What Goes Into Producing Top Rwandan Coffees Thompson Owen

Ethiopia Fundamentals

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Chris and I discussed top Kenyan coffees in our last article in this series, their brilliance and using them in these winter months to liven up your menus. This week we'll talk Ethiopia.

by Aleco Chigounis and Christopher Schooley, photos Aleco Chigounis

Drying parchment on raised beds: undefinedDrying parchment on raised beds: undefined

What Goes Into Producing Top Ethiopian Coffees Aleco Chicounis

Kenya Fundamentals

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Kenyan coffees are masterpieces. They're the total package. My favorite aspects of Ethiopian coffees are their floral aromatics and balance.

by Aleco Chigounis and Christopher Schooley, photos Thompson Owen

GatuririGaturiri

What goes into Producing Top Kenya Coffee Aleco Chigounis