To celebrate Christmas the only way we know how (with coffee) we are running twelve giveaways starting today on our social media.
Link to Day 1- V60 + Filters Size 01 Plastic and matching filters (like, follow and tag a friend in a comment on Instagram). CLOSED.
Link to Day 2- Totebag + Coffee 250g Guatemala Buena Esperanza (follow and retweet twitter post). CLOSED.
Link to Day 3- 250g Subscription Coffee and a bag of seasonal coffee (like Rave Coffee's Facebook page and share the competition post). CLOSED
Link to Day 4- Mini Christmas Syrup Set (tweet us your favourite christmas coffee). CLOSED.
Link to Day 5- South West Indy Coffee Guide (like and comment a coffee pun). CLOSED
Link to Day 6-
Terms and conditions.
All giveaways are picked at random and will be sent the prize outlined on the giveaway post. They will be sent through Royal Mail 2nd Class unless otherwise stated. Each post will have the rules outlined on what you have to do to enter, this will be checked. Each post will also state when the winner will be announced. All competitions will be UK only. We will contact the winners through private messages on the platform the competition was launched.
This week has seen the launch of our new Guatemalan lot from Buena Esperanza in La Democracia and the arrival of our sexy new tote bags (See Instagram for a special deal with both of them!).
New Lots are arriving tomorrow from Uganda, El Salvador and the long awaited Cascara (Villa Sarchi from La Julia mill in Costa Rica if you must know), keep your eyes peeled for them up on the site.
We've been slowly implementing a new green buying policy over the last 6 months not based on anything confirmed or factual, but just on subjective experience. Occasionally as a roaster you find an old (read months) bag of coffee you stashed in a box somewhere that may have been a little bit special but you forgot about. You are then extremely surprised to find that this coffee still tastes fantastic, with few of the flavours you'd associate with stale coffee. This same coffee roasted a few days ago doesn't taste as good, lacking sweetness or the acidity from the old bag. We put this hypothetically down to the ageing of the green coffee and have decided to buy smaller lots of fresh green and cycle through them more often. This does mean that many will come and go never to return, but hopefully only the best aspects of each coffee are presented. A trade off we are happy to make, let us know what you think.
I only mention this as recently the industry stalwart James Hoffman wrote a piece about this very topic, which in my mind all but confirms it. (Still we both agree more experiments are needed). Read his article here. Would you as consumers be interested in trying such an experiment with us?
This week's update is brought to you by our Design and Customer Service departments
Immi - Design and Publications
This week I'm working on the brew-zine. Okay so I’m not allowed to call it a brew-zine as that apparently is a bit too artsy. But a new brew guide, something that’s slightly more sophisticated than the last one. I am also planning on sprucing up the packaging and website any day now and nurturing my child, also known as the Rave Coffee Instagram. Also waiting for the Stockholm issue of Drift to hit the UK and working on my coffee palette as everyone keeps giving me fancy tasting notes and all I’m tasting is a nice coffee taste. *mic drop*
Teresa - Customer Relations and Service
We've been quiet for too long! Expect frequent and succinct updates on the goings on here at Rave from now on, interspersed with various ramblings on coffee, service and production. Here's a little update on this week to kick things off.
We have lots going on in the roastery this week! As is usual we have received some new green samples, this time from Colombia which we will be roasting on Thursday. We'll keep you posted on the results! New Sumatra and Uganda have been sample roasted and cupped, profiles are in development; we will be testing the various profiles throughout this week. The production team are busy slaving away on a daily basis keeping those orders coming out, largely fuelled by copious amounts of Kenya Kiriaini in Chemex, our unanimous favourite at the moment!
If you follow our twitter feed (and you should by the way!) then you'll have seen this article from perfectdailygrind.com talking about Nicaragua and Finca Argentina.
This article prompted me to think about our coffee buying history in Nicaragua and our association with the Peralta brothers. Thanks to our friends at Falcon Speciality we have been sourcing Nicaraguan Microlots from the brothers P for three years now and we haven't been let down. Their attention to detail when planning the lots is excellent, and their passion for sustainable and fair farming produces nothing but beautiful clean cups and the quality is improving year on year. I managed to meet the brothers last year and they embody exactly what I think the future holds for speciality coffee farmers: Forward thinking, Business minded, cup quality focused and always keeping an eye on the market for new trends.
For the first two years we sourced from Finca El Bosque; pulped natural in 2013 and then last year our award winning exclusive natural -the last 30kg of which is available here: Nicaragua El Bosque.
This year we have sourced from one of their other farms, Finca Argentina, as mentioned above, with three exclusive lots, one of which is live on our website, with two more to follow throughout the year.
We expect to work with the Peralta family for many years and hope to visit them in 2016. For now, you can get a taste of Nicaragua to your doorstep here:
If we're looking particularly blinged up it's because the Guild of Fine Food have awarded 2 gold stars for our Nicaragua Finca El Bosque in the Great Taste Awards 2015...
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