Water is King!
Many of us have encountered both sides of the water spectrum at some point in our lives – the divide being between soft water and hard water. I remember the…
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…
Coffee farmer’s daughter
Maria is from Brazil, where she grew up as a daughter of a coffee farmer. Her love for coffee started early, so it’s not a surprise she has become a…
The 3rd best barista of the Netherlands
Our Sybilla participated the Dutch Barista Championship 2017. The contest was held during the Amsterdam Coffee Festival at 11 March 2017 and Sybilla competed for the title. She became third…
The art of roasting coffee
Melanie is one of the baristas of Back to Black coffee and she works there the longest. Inge asked Melanie to become a coffee roaster apprentice half a year ago.…
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