WHAT IS MOKKA? AND WHY IS IT SUCH AN EXPENSIVE COFFEE VARIETAL?  Meet Orlando Ospina. A Colombian agronomist heavily specialized in and passionate about non-traditional coffee processing. A researcher and explorer, pushing the limits. Probably...

DOWNLOAD CALCULATOR HERE     Not many people get into business with the goal of not making any profit. Even with changes to how business is done, it’s clear that the core principles to succeed...

Is this coffee infused?   At Zest, we embrace the wide variety of flavours coffee can offer where each new brew can be an exciting discovery. The rise of infused coffees over the last few...

Workplace, haven or local pitstop. I’m sure we can all agree: there’s nothing more satisfying than a visit to your favourite cafe. Minutes can quickly turn into hours and every second inside somehow gives you...

IS THIS THE SECRET TO CAFE SUCCESS? Over the years working in cafes or closely with hundreds of cafes and thousands of baristas, we have identified three main factors that contribute directly to café success....

During our recent trip to Colombia, a distinct highlight was visiting the farm that pioneered the use of Koji mould in the fermentation process of specialty coffee production. The use of Koji and its effect...