Blog — Processing

When we talk about flavor in coffee, we’re never talking about just one factor. From the varietal of bean to the soil it grew in—all the way to how it fermented and dried, and how it was roasted—flavor is a journey, a story in the making. And it ends, most deliciously of all, with a sip from your very own cup.True, we talk a lot about coffee processing: the factor we’ve found to have the most pronounced impact on flavor. And no process is richer in history and tradition than the natural process. An age-old technique mastered first in Ethiopia,...

  This was my first visit to San Sebastian de la Plata in Huila, Colombia, an area that Olympia Coffee has been purchasing coffee from and visiting every year for the last four years.  Seeing it first hand I was struck by the beauty of the landscape, how massive the country is and how small the farms are.  Most of the farms we work with are only two hectares (about 5 acres) in size, with most of the work being done by the family that owns the farm.  We work with a handful of farms using a transparent buying program...

Olympia Coffee Roasting Co. - El Salvador, La Gloria from Voortex Productions on Vimeo. We are excited to share our new video from El Salvador. This video features producer Luis Rodriguez at his family farms in Apaneca and Ataco El Salvador. Our first offering from the Rodriguez family La Gloria can be purchased by following this link http://www.olympiacoffee.com/collections/coffees/products/el-salvador-la-gloria

Olympia Coffee Roasting Co. - Costa Rican Micro Lots from Voortex Productions on Vimeo. As you are enjoying our delicious new Costa Rican Micro Lots from La Mirella, Herbazu, and Farami. See the faces and land that produced such amazing coffee for us. This video was shot during the February 2012 harvest. And, if you have not yet seen our Central American video check our From The Source. From the Source - Olympia Coffee Sourcing in Central America from Voortex Productions on Vimeo.

We would like to share our new video with you: From The Source. I've been friends with Charley Voorhis for many years now. He used to own a cafe in Leavenworth, Washington. At the time, I was a barista trainer who worked with Charley and his crew in every detail of coffee education. Over the years, we kept in touch and visited each other even after he left his coffee career. I'm very glad he did leave coffee, because his skills as a photographer and filmmaker are too great not to be utilized.  Not many people get a chance to...