Working with Micro-organisms to give back to the land.
Healthy Land = Extraordinary Coffee One of the more substantial problems we’ve encountered on the farms, especially ...
What is a Coffee Score?
We source coffee from small farms better known as micro-lots and we only purchase specialty grade coffees. The small...
Should you add milk to your coffee?
This is a question we get all the time when out in the field conducting demos or during coffee service. “Should I ad...
How do we guarantee full traceability and quality?
Most people don’t know where their coffee comes from. Too many, it's not even a second thought. For us at Progeny, origin, is of enormous importance. One of our missions is to ensure that our coffee growers are receiving the recognition they deserve for producing excellent quality coffee.
How Does Humidity Impact Coffee?
Humidity is one of the biggest variables in the processing and storing of coffee beans. Humidity levels can either have the effect of drawing out amazing flavors from the bean or can be the complete ruin of a bean. For us as coffee buyers, this variable is the first one we have to contend with; there are many.
What Brew Method is Right for me?
We’ve all heard that this particular brew method or that certain brew method makes the best cup of coffee but the coffee flavor is subjective to who’s consuming it. From diner coffee which I enjoy if the atmosphere is right to the pour-over cup, I purchase from my local specialty coffee shop. Coffees from both locations can be good and offer there own experience but they will definitely have a different mouthfeel and flavor highlights. This is not only because of the coffee used by the restaurant or cafe but the type of brew method they’re using to extract their coffee. Brew methods also lend a hand in highlighting certain characteristics about a coffee’s profile and we are here to discuss the mouthfeel or flavor profiles offered by some of the more popular brew methods.
What does it mean when beans appear oily or wet?
As you roast a coffee you break down the cell structure of the bean, releasing CO2. When the CO2 comes into contact with oxygen, it creates a chemical reaction that leaves behind the oily or wet appearance that we can sometimes see on the bean.
Coffee Processing Methods in Colombia.
The quality of specialty coffee you are purchasing from Progeny goes through several different processes depending o...