Dried coffee ready to be taken to be milled! Coffee that is dried naturally is dried by the sun 🌞 for around 15-21 days. It forms a parchment layer (a bit like a blanket) that needs to be milled before being packed in 70kg bags.
Dried coffee ready to be taken to be milled! Coffee that is dried naturally is dried by the sun 🌞 for around 15-21 days. It forms a parchment layer (a bit like a blanket) that needs to be milled before being packed in 70kg bags.
In the grinder from Today. This little El Salvadorian beauty from @lindcoffeeworks. They really do give us the best coffee around. If you don't believe us, come down and try some. You won't regret it.
#ElSalvador#Coffee#Bikes#Workshop#Service
Hand picking coffee cherries from the tree is so important to ensure that only the perfectly ripe ones are selected for processing! This way we can guarantee high quality coffee throughout the harvest ☕️
Part of our wider project is to bring this part of the operation to San Roque so the farmers can do this themselves and control even more of the process. We hope to achieve this by our next visit!
This is the warehouse where our farmers deliver their coffee to, still in the parchment. From here, it gets sent to Medellin to be milled and bagged into 70kg sacks ready for transporting to UK.
WINE TASTING!! A tutored tasting showcasing a selection of some of the best wines produced in Northern Italy from @KellereiTerlan@KellereiAndrian presented by Mark Perna. Friday 22nd March 7pm @lindcoffeeworks £15pp - Book today https://t.co/rPq1B1nmoY or call 01444 484025
For all the cycling enthusiasts out there: we’ve teamed up with @nPlus1_ and sponsored their team! Good luck to the riders this weekend in the time trials and racing road at Hillingdon!
Introducing our wonderful direct trade partners! We are so excited to announce some really exciting opportunities that could be available to our customers so keep your eyes and ears peeled.
A massive thanks to our head barista Sunni, who held a deeply informative espresso masterclass for our staff tonight. It’s so vital for us to make sure that our espresso tastes consistently good as it is the heart of what we do!
@James_McKemey We’re closed for the day now 😭 if you have a moment tomorrow please do pop in and we will be happy to share some of the goodness with you!
To any of our wholesale customers reading this: please feel free to get in touch if you are interested in learning more about your espresso. We provide complimentary training, whenever and wherever suits you.
There are so many aspects, from the brew ratio to the size of the tamp, that can make a huge difference to the final outcome. It is a sophisticated art that we all are dedicated to perfecting. We are constantly learning new, exciting things about our coffee.