News

Newsletter #10: Anaerobic Fermentation and Empo...

It's imperative for the specialty coffee industry to rally behind smallholder growers exploring various processes, including anaerobic fermentation. This goes beyond a fleeting trend; it presents an opportunity for growers...

Newsletter #9: A Pause on Natural Prep

In the 90s, Natural Prep coffee was not commonly associated with quality in the Canadian Market. They were often seen as a byproduct of harvest nearing its end. Poorly ripened...

Newsletter #8: Excitement is Brewing

We feel it is important to consistently share and recount coffee's journey from farm to cup. The process is a lengthy and challenging one, requiring a tremendous amount of dedication...

Newsletter #7: Nicaragua 2023, a Brief Reflecti...

Hi friends! I am so happy to be writing this brief newsletter. My first trip to Nicaragua in this role at Aroma Nica has inspired me tremendously. Before travelling to...

Newsletter #6: A Turbulent Process

Our coffee was ready in April. We spent all of May and most of July trying to secure shipping containers and dates for ocean freight. It was three months of...

Newsletter #5: Farewell to the 2022 Harvest

Harvest has ended in Nicaragua, and a celebratory farewell to the 2021/2022 harvest took place in June. Usually, our charity, Los Frutos del Cafe, has been able to conduct charity...