No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure had invaded my senses, something isolated, detached, with no suggestion of its origin. And at  read more

It was a quarter past the hour by the time we all gathered in the lab to begin our second Sensory Series event of the summer, comparing natural wines and natural coffees. “I like to start with a sparkling wine,” opened Howard Mahady, co-owner of Campus Fine Wines and the  read more

As part of a multi-day Introduction to Roasting program taught by Greg Luli at the San Diego Coffee Training Institute (SDCTI), Dana Andrews, a trader in our San Diego office, recently taught a 90-minute class they loosely titled, “How to Use Your importer.” SDCTI is a Specialty Coffee Association (SCA)  read more