All Discussions Tagged 'Green' - Barista Exchange2024-03-29T10:02:27Zhttps://www.baristaexchange.com/forum/topic/listForTag?tag=Green&feed=yes&xn_auth=noDifferent Types of Coffee Productstag:www.baristaexchange.com,2017-01-03:1688216:Topic:16052282017-01-03T05:33:37.535ZBranden Ashtonhttps://www.baristaexchange.com/profile/BrandenAshton
<ol>
<li>Big Train Chai Products</li>
<li>Califia Almond Milk</li>
<li>Ghirardelli Chocolate Sauce</li>
<li>Monin Syrup Concentrate</li>
</ol>
<p></p>
<p></p>
<ol>
<li>Big Train Chai Products</li>
<li>Califia Almond Milk</li>
<li>Ghirardelli Chocolate Sauce</li>
<li>Monin Syrup Concentrate</li>
</ol>
<p></p>
<p></p> El Salvador Strictly High Altitude Gourmet Coffee available for sampletag:www.baristaexchange.com,2014-06-14:1688216:Topic:15261272014-06-14T16:49:56.084ZMatt Abrahamhttps://www.baristaexchange.com/profile/MattAbraham
<p>Hi Everyone,</p>
<p>I'm a new member who just joined and need some help. I married a woman from El Salvador who's father owns a large coffee finca high in the mountains of El Salvador. The coffee is strictly high altitude, gourmet, shade grown and patio dried. He has been selling to local roasters and is interested in exporting next years crop and I said I would help him. I'm completely new to this though and have contacted green bean importers in the US but have not received any emails…</p>
<p>Hi Everyone,</p>
<p>I'm a new member who just joined and need some help. I married a woman from El Salvador who's father owns a large coffee finca high in the mountains of El Salvador. The coffee is strictly high altitude, gourmet, shade grown and patio dried. He has been selling to local roasters and is interested in exporting next years crop and I said I would help him. I'm completely new to this though and have contacted green bean importers in the US but have not received any emails back so I'm not sure if I'm making the right contacts or giving them the right information. The expected yield for next years crop is 1,000 quintales which I think is about 100,000 lbs? He has told me he can ship it green, roasted or even bagged and branded.</p>
<p>He and I are the same in that we are both passionate about the environment and would love to expand the finca as well as teach others about growing environmentally friendly, shade grown coffee in a country that has been devastated by clear cutting and lost many of its high altitude coffee fincas to deforestation. I really think we can do some good for the people, the country and in the process help to put El Salvador back on the map as a top high quality coffee producer. </p>
<p>He has two types of coffee - Pacas and Bourbon all grown between about 1,400 meters and 1,700meters above sea level. If anyone is interested in beans for a cupping sample please let me know what you need or contact me with any questions. Also, anything you think I should do or who I should contact to get started the right way. Thank you all so much for your time.</p>
<p>Matt</p> Green beans in heatwavetag:www.baristaexchange.com,2013-08-04:1688216:Topic:14788392013-08-04T12:37:50.724Zsara macdonnellhttps://www.baristaexchange.com/profile/lottiepoulton
Hi<br />
This is my first year roasting and i have been roasting since December with some lovely Brazil, Rwandan and El Salvadorian beans. i live outside London in the UK and the weather is mostly damp and cool. My roastery is in a converted stable. It is insulated and lined but it is south facing and gets a lot of sun now. Recently we have had a heatwave in the UK (i know, amazing!) and the beans have changed dramatically. They look more yellowy green than deep green and when i roast them they go…
Hi<br />
This is my first year roasting and i have been roasting since December with some lovely Brazil, Rwandan and El Salvadorian beans. i live outside London in the UK and the weather is mostly damp and cool. My roastery is in a converted stable. It is insulated and lined but it is south facing and gets a lot of sun now. Recently we have had a heatwave in the UK (i know, amazing!) and the beans have changed dramatically. They look more yellowy green than deep green and when i roast them they go from green to a very light pale green and pale yellow rather than a mid green and golden brown i am also noticing a lose of flavour in my Brazil and Rwandan beans although weirdly the El Salvdor beans are now tasting better.<br />
<br />
So after this long amble, my question is, how should i store the beans over summer? I have the option of moving them into the house or the celler of the house where it is cooler, into a darker, cooler stable or should i be rigging up some sort of climate control and if so what would at be, air conditioning?<br />
<br />
My second question is, is there a rule of thumb about adjustments to make in my roast profile? Should i lower the charge temperature or make changes to any particular part of the profile or are my beans ruined? Green Beans for sale- Guatemalan Single Origintag:www.baristaexchange.com,2012-12-12:1688216:Topic:14315252012-12-12T14:01:53.067ZDiego Vizcainohttps://www.baristaexchange.com/profile/DiegoVizcaino
<p>I am bringing my product state-side, I am the son of coffee farmers in Guatemala and have recently gotten into the business. I have the volume to take care of any order (assuming you aren't McDonalds!) and my beans are of high quality- grown at 1000-1100 meters. I also have some Typica available for sale.</p>
<p></p>
<p>Samples are, of course, available. I believe the standard sample size is 200g, and am willing to send them out free of charge. I'd be sending 200g of the high altitude bean…</p>
<p>I am bringing my product state-side, I am the son of coffee farmers in Guatemala and have recently gotten into the business. I have the volume to take care of any order (assuming you aren't McDonalds!) and my beans are of high quality- grown at 1000-1100 meters. I also have some Typica available for sale.</p>
<p></p>
<p>Samples are, of course, available. I believe the standard sample size is 200g, and am willing to send them out free of charge. I'd be sending 200g of the high altitude bean and 200g of the typica, which in my opinion is still a great tasting bean. </p>
<p></p>
<p>Cheers,</p>
<p>Diego Vizcaino</p>
<p>Mindx, Inc</p> Green Bean Wholesale in Denver?tag:www.baristaexchange.com,2011-02-23:1688216:Topic:10387112011-02-23T02:39:36.834ZDavid Coleshttps://www.baristaexchange.com/profile/DavidColes
<p>Hey folks -</p>
<p>Just added a roaster to our establishment and I'm getting the buying side worked out... I'll be taking a trip to Denver next week and it occurred to me that if there is a supplier in the metro area, I could save on shipping a couple of bags (we're not a large shop and don't have our wholesale business built yet) by driving them back home... google isn't helping, does anyone know if there is a good green bean supplier near Denver?</p>
<p> </p>
<p>-Dave</p>
<p>Hey folks -</p>
<p>Just added a roaster to our establishment and I'm getting the buying side worked out... I'll be taking a trip to Denver next week and it occurred to me that if there is a supplier in the metro area, I could save on shipping a couple of bags (we're not a large shop and don't have our wholesale business built yet) by driving them back home... google isn't helping, does anyone know if there is a good green bean supplier near Denver?</p>
<p> </p>
<p>-Dave</p> Coffee Industry Fundamentals Class...tag:www.baristaexchange.com,2011-01-13:1688216:Topic:10003822011-01-13T17:20:29.051ZNathanael Mayhttps://www.baristaexchange.com/profile/NathanaelMay448
<p>Right.</p>
<p> </p>
<p>So I'm writing a class for our wholesale customers called, "Coffee Industry Fundamentals," (it was originally called "Elucidating Exogenous Variables in Coffee Futures: An Aggregate of Impending Retail Expediencies," but that was a bit cheeky sounding) that briefly touches on the basics of growing, processing, importing and roasting of coffee.</p>
<p>The bulk of the class will be focusing on green coffee pricing - why it is where it is, how long it will stay there…</p>
<p>Right.</p>
<p> </p>
<p>So I'm writing a class for our wholesale customers called, "Coffee Industry Fundamentals," (it was originally called "Elucidating Exogenous Variables in Coffee Futures: An Aggregate of Impending Retail Expediencies," but that was a bit cheeky sounding) that briefly touches on the basics of growing, processing, importing and roasting of coffee.</p>
<p>The bulk of the class will be focusing on green coffee pricing - why it is where it is, how long it will stay there (speculative, obviously), and how they as cafe owners and retailers can adjust their businesses to remain profitable in these uncertain times.</p>
<p>There has been a tremendous response so far, a good number of RSVPs, and I want to ensure that I'm giving our customers value for their time. So I wanted to ask you all what you thought was the most important thing a coffee retailer could remember in a market like this (rising prices, static demand). What information would you want to impart to wholesale customers to give them hope, and lift their spirits?</p> What to look for in Online bean sales.tag:www.baristaexchange.com,2009-05-25:1688216:Topic:4750532009-05-25T03:18:20.670ZDave_Ghttps://www.baristaexchange.com/profile/Dave_G
Hey guys,<br />
<br />
I'm in the process of establishing an online store to sell mainly green bean but some roasted beans as well.<br />
<br />
To start with, I will be on selling for my roaster and have sorted out everything I need to in terms of supply.<br />
<br />
My question to the BX community is...<br />
<br />
Why do you buy from the store you do, and if you were to start/change stores, what would influence the change?<br />
<br />
I see that a lot of Australian online stores are giving away beans and merch as a way of generating business. Do…
Hey guys,<br />
<br />
I'm in the process of establishing an online store to sell mainly green bean but some roasted beans as well.<br />
<br />
To start with, I will be on selling for my roaster and have sorted out everything I need to in terms of supply.<br />
<br />
My question to the BX community is...<br />
<br />
Why do you buy from the store you do, and if you were to start/change stores, what would influence the change?<br />
<br />
I see that a lot of Australian online stores are giving away beans and merch as a way of generating business. Do you think that this is needed? Or would you buy competitively priced beans from someone who shows a competence in the marketplace?<br />
<br />
Dave