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Simplemente me gustaríaWe’re on the road and we’d love to see you!
If you missed us at our last event in your region or just want to know when we'll be heading your way next, please contact us and we’ll let you know.
Our ambassadors are frequently on the road offering training and consulting. You can get in touch with them here.
Vollers Group has purchased the green coffee marketplace Cropster Hub. Vollers, a company with 85+ years in coffee, logistics and warehouse services combined with its IT expertise, will bring multiple benefits to Hub’s buyers and sellers. With the…
Estamos muy contentos para anunciar nuestro nuevo socio en Colombia, Café Cien Años! Con Café Cien presentamos un Webinar: Asesoría en Café con Newerley Gutiérrez, Producción, Beneficio, y Exportación el 13 de Agosto a las 16:00 Pacifico (18:00…
Wouldn't it be nice if there was a way to know exactly how you should store your coffee? It turns out there is! Join us as we chat with Krzysztof Barabosz from Hard Beans and Stuart Ritson about their multiple year green coffee storage research.
We…
We are so happy to have the US roasting champion Mark Michaelson as a guest this time, a master expert in the field of both roasting competitions and daily coffee roasteries operations. After working as the head roaster at Onyx Coffee Lab for over 10…
Brazilian coffee professionals are always asking questions to noteworthy coffee professionals from the USA on roasting theory, workflows, and software tools. Join us from May 14th-16th as 3 of the USA's and 3 of Brazil's most prominent coffee…
Nick Rozental joined 6 Indonesian coffee roasters in discussing that there is more to roasting in a modern roastery in 2021. They focused on inventory management, production planning, and cupping! Thanks for joining us for this great webinar. If you…
Does your roast profile deliver the same result at every altitude? Rob Hoos, Joe Marrocco, and Balzac Brothers have teamed up with us at Cropster to have a discussion about what might happen when you roast the same profile at different altitudes.…
In yet another Portuguese webinar, our own Livia Mundim will be speaking with Fazenda Venturim Eystein Veflingstad to show 3 different post harvest methods done at Fazenda Venturim, discuss best practices and roasting approaches to define the ideal…
Alguna vez se ha preguntado cómo debe tostar para Cold Brew? Nuestro próximo webinar con nuestro propio James Faria será un discusión con Nancy Córdoba y su estudio realizado en la Universidad de la Sabana sobre el desarrollo de perfiles de tueste…
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