Malic Fermentation With Carlos Pola
Together with Carlos Pola, a producer with an appetite for innovation, we’ve been experimenting with different fermentation processes and the results have been hugely exciting. Read more
Welcoming back Los Altos. A Q&A with Eleane Mierisch.
Read more about the people behind Nicaragua Los Altos. A coffee that has been at the core of who Origin are for years. A real... Read more
Tasting Coffee in Kenya: 800 Cups in Two Days
Cupping coffee in Kenya is a scaled up process. It’s about speed, efficiency and trusting your palate. But how do you avoid palate fatigue? Read... Read more
Meet the Team: Simon, Quality Control Manager
On Monday our coffee team will embark on the start of this year’s sourcing trips. First off will be a week in El Salvador, followed... Read more
Quality Control: Our Complete Approach
The term quality control is an often used phrase within the specialty coffee industry with all companies practising it. Read more
Sourcing Q&A: Joshua Tarlo, Head of Coffee
Joshua Tarlo is our Head of Coffee at Origin. He’s about to embark on a 20 day trip to multiple coffee growing.. Read more
Panama Hartmann Gesha: A History
The Hartmann farm was one of first Gesha farms we ever visited in Panama. Here we take a closer look the farm, the family and their impressive approach to... Read more
An Insight on the Ethiosar Varietal
In this coffee blog Joshua our Head of Coffee writes about coffee varietal challenges, the new Ethiosar varietal and the future of the coffee growing... Read more