Journey to DBC – Dutch Barista Championship
It is the middle of summer and I am scrolling through the work WhatsApp group and see something that catches my attention: ‘couple of places left for DBC!!’. I must…
Respectful coffee farming
This year at the prelims for the Dutch Barista Championship, I brought a Natural Anaerobic Arabica from India to competition. Over my time of being a barista, rarely had I…
Burundi Kibingo, a washed anaerobic with Oro yeast!
A coffee from Burundi is finally making his way back to our bars! We have warm memories of our previous one (already a few years ago now) so we couldn’t…
What the hell is Anaerobic Lactic Fermentation with a Thermal Shock Washing
We have an insane new coffee! It’s an Anaerobic Lactic Fermentation with red plum and a Thermal Shock Washing. Processed by Diego Bermudez and produced at the farm: El Paraiso…
Processing coffee (part 2)
After picking coffee beans, it’s washed and dried at Bodgi washing station. Then it will be brought to the dry mill of Kerchanshe, which is located on the edge of…
Le Rwanda plus riche
Inge is one of the owners of Back to Black coffee. Last June she made a trip to Africa, where she travelled to Rwanda. She has visited a washing station…
Processing coffee (part 1)
Inge is one of the owners of Back to Black coffee. Because she visited Ethiopia last June, she saw the wet process of specialty coffee on the spot with her…
The Special Ethiopia
Inge is one of the owners of Back to Black coffee. Last June she made a trip to a few African countries, including Ethiopia. To see the beginning of the…
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