Wired on Clover

Tjeck out this article about Clover and Starbucks in Wired:

http://www.wired.com/gadgets/miscellaneous/magazine/16-08/mf_clover

Service Anouncement

Hey out there... We appologise for the silence!

Comming up:

Barista Championships DK will be held in connection with Tema 09. Tjek out SCAE DK's homepage for more informtion.

Thomas B. promised to write something about his january trip to his roots. So look forward to hearing from a roaming barista rediscovering his native contry of Brazil.

Jakob from Cph. Roaster and I are working on a story from ourt trip to Costa Rica. It was so actionpacked that it needs a little time to settle, but its comming ....

You'll hear from us again real soon....

Mixed News

So: It's the end of coffeepacking as we now it! Tjek out what Jakob wrote on the Estate homepage, estatecoffee.dk, about moving all the green beans into vacuum bags etc. Good work, guys.
It always makes me really happy when we upgrade and improve in areas were it matters so very much to us as speciallity coffee people, that is baristas, roasters, growers and consumers because we all know that every link in the chain is equally important.

Also: tjek out Barista Magazine. Heather Perry wrote a fine piece about training for competitions and theres a contribution from the Coffee Collective as well. You guys rock at promoting!

Look out! The ethiopeans are here!

The new ethiopean coffees are in the store now and they are good. The Amaro Gayo is crazy, but I love it. It's like a really good champagne: a challenge, but once you give it time to unfold it blows your mind with its complex and wild tastes. From barnyard to roses and back. My kind of coffee. The yirgacheffe is just as it should be: fresh, floral and fine. I know I'll be drinking a lot of this too.

Way to go...

Congratulations to the National Team who once again triumphed. In Trieste this time. We love you!

Tjek out the Estate homepage. Jakob is updating it now so there's new information about blends etc.

Mmm, thats nice...

Last night some of us went for at chocolate-tasting at the Danish Design Center. It was a company event with some of the best people from Valrhona. It was amazing and I think we all learned a lot.
One of the things that struck me was how similar coffee and cholate really are. Very different too, sure, but the vocabulary we use when we talk about it, the way we relate to tastes and aromas and many of the problems that face growers, refiners and retailers are really very similar.
The descriptions of the sensory tests done at Valrhona were impressive. They're really professional and skilled. And very demanding to.
It was the sort of event that make you proud to work with these products.

We were fortunate enough to sampel the new Palmira Vintage Chocolate and I just had at taste of the new Ampamakia. They are both great. I think the Palmira are more sofisticated than last year and the Ampamakia has a nuttyness that is just wonderfull along with the classic madagascan acidity. They'll be in the shop by thursday. This is chocolate to die for!