Casper is also talking about purity and honeymelon. Mouthfeel is velvety smooth.
We have tried as a part of our espressoblend, pure and light in americano, frenchpress and cupping of course.
We start our courses for the autumn. There will be all sorts of events connected to coffee. Everything will take place at the roastery.
You can read about it and sign up at the webshop or come by the roastery.
There will be a limited number on all courses, so be sure to book your place in time.
This time all the courses will be held in danish, but I think that most people will be able to follow anyway.
The newly crowned World Cup Tasting Champion will for example hold a cupping !
We have just received a copy of Luis Noberto Pascoal's book Aroma of Cofffee - A Practical Guide For Coffee Lovers at the coffee shop for our customers to read. Luis, as you might know, is the owner of the Daterra farm and a very knowledgeable man about coffee in general. The book has lots of great pictures of coffee from seed to cup, especially a great shot of the small 'soldiers' - the beginning of the germination when the coffee bean shoots from the ground.
Thanks to Andreza for sending this!