The Spark of a Brazilian Discovery The journey began with a last-minute trip to Brazil in 2017. Radek, representing European Coffee Trip, arrived at the Daterra Coffee farm with modest expectations but left transformed. He encountered the Masterpieces collection—the top 1% of the farm's production. These microlots utilize experimental processing to push the boundaries of what coffee can taste like, moving far beyond traditional Brazilian profiles into something vibrant and unexpected. This singular tasting experience ignited the ambition to bring these rarities to a wider audience through a dedicated coffee project. Building a Specialist Alliance Realizing a project of this scale required a network of specialists. DRWakefield managed the complex logistics of moving green beans from South America to Europe, while Rebelbean, a professional roastery in Brno, took on the responsibility of being the roast master. The team even looked toward aesthetic excellence, partnering with Artbureau to design packaging that treated the coffee as a work of art rather than a mere commodity. Every partner was chosen not just for their skill, but for their shared passion for the craft. The Aramosa Varietal and Experimental Processing Selection is where technique meets intuition. The team chose the Aramosa, a rare crossbreed between Coffea Arabica and Coffea Racemosa. It is not yet commercially available, making it a true specialty find. This specific lot underwent a "pulped raisin" process, where overripe cherries are pulped to capture a unique balance of natural sweetness and bright acidity. The result is a cup that yields notes of jasmine, red berries, and plum, offering a floral complexity that challenges the palate. Refining the Roast Profile Turning green coffee brown is an intricate dance of heat and airflow. The Rebelbean team experimented with various profiles to find the sweet spot for the Aramosa. They ultimately decided to shorten the roasting time and decrease airflow to emphasize the bean's inherent aroma and acidity. Using a 15-kilo Giesen roasting machine, they achieved a finish just one minute and 35 seconds after the first crack. This precision ensures that the coffee maintains its peak freshness, often reaching its flavor zenith even a month after the initial roast. A Lesson in Respect for the Process The final resolution is more than just a box of beans; it is a lesson in culinary heritage and modern innovation. The project taught the team that great coffee is never an accident. It requires a chain of respect—from the farmer’s experimental soil to the roaster’s careful timing and the designer’s vision. When we treat ingredients with this level of reverence, the result is no longer just a beverage; it is a story shared across borders, celebrating the tireless effort required to achieve excellence in the cup.
DRWakefield
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Feb 2016 • 1 videos
Steady coverage of DRWakefield. European Coffee Trip contributed to 1 videos from 1 sources.
Jul 2017 • 1 videos
Steady coverage of DRWakefield. European Coffee Trip contributed to 1 videos from 1 sources.
Jan 2018 • 1 videos
Steady coverage of DRWakefield. European Coffee Trip contributed to 1 videos from 1 sources.
Apr 2018 • 1 videos
Steady coverage of DRWakefield. European Coffee Trip contributed to 1 videos from 1 sources.
Jan 2019 • 3 videos
High activity month for DRWakefield. European Coffee Trip among the most active voices, with 3 videos across 1 sources.
Feb 2019 • 4 videos
High activity month for DRWakefield. European Coffee Trip among the most active voices, with 4 videos across 1 sources.
European Coffee Trip (11 mentions) validates the firm’s logistical reliability in 'A Story Of Our First Coffee Box' and highlights its technical authority through instructional videos such as 'Green Coffee Grading' and 'Coffee Defects Explained'.
- Feb 27, 2019
- Feb 20, 2019
- Feb 13, 2019
- Feb 6, 2019
- Jan 30, 2019
The Art of Evaluative Tasting Coffee cupping is the universal language of the coffee industry. It is a standardized method that allows roasters, buyers, and enthusiasts to evaluate beans on a level playing field. By removing variables like paper filters or pressurized extraction, you confront the raw character of the bean. This guide outlines the precise steps used by experts at DRWakefield to unlock the aromatic and flavor profiles of specialty coffee. Essential Tools and Preparation To conduct a professional cupping, you need a high-quality burr grinder, a digital scale, cupping bowls, and professional spoons. Consistency is paramount. Use coffee roasted within the last twenty-four hours to ensure peak aromatic intensity. You will need 12 grams of coffee per bowl, and for a truly objective session, set up five bowls per sample. This volume allows you to identify inconsistencies or defects within a single batch of beans. The Extraction Process Precision defines the preparation phase. Grind your beans to a coarse consistency, similar to sea salt. Before grinding a new origin, always purge the grinder with a few beans to prevent cross-contamination. Heat your water to 94 degrees Celsius—just off boiling—and start your timer the moment water hits the grounds. Fill each bowl to the brim as efficiently as possible, ensuring the grounds are fully saturated to form a thick "crust" on the surface. Breaking the Crust and Tasting At exactly four minutes, the evaluation begins. Use your spoon to push the coffee grinds down and forward three times. This action, known as "breaking the crust," releases the trapped gases and a concentrated burst of aroma. Once you clear the remaining foam from the surface, wait until the eight-to-ten-minute mark. At this temperature, the coffee is cool enough to taste. Slurp the coffee from your spoon to aerate it across your entire palate, then record your observations on acidity, body, and sweetness in silence to avoid influencing your peers. Troubleshooting and Refinement If the coffee tastes excessively bitter or thin, check your water temperature and grind size. Water that is too hot can over-extract the bean, masking delicate floral notes with harshness. Maintaining a silent environment during the tasting phase ensures that your sensory data remains untainted by the opinions of others. Once everyone has finished their scoring, only then should you open the floor for discussion.
Jan 23, 2019The Pulse of the Global Market Coffee trading is far from a desk-bound administrative role; it is a high-stakes balance of logistics, sensory analysis, and international diplomacy. At DRWakefield, the day begins long before the first cup is brewed. Traders hit the ground running at 8:20 AM, immersing themselves in market reports that dictate the movement of green coffee across the globe. They monitor every variable, from weather patterns in Brazil to shipping disruptions, ensuring they protect the interests of both the producer and the final roaster. Sensory Calibration and Quality Control Precision defines the trading floor, particularly during morning cupping sessions. The human palate remains the most sophisticated tool in the industry. By 10:00 AM, the trading and quality departments converge to evaluate samples. Their goal is absolute consistency. They prioritize morning sessions because taste buds are sharpest before the palate becomes fatigued by lunch or multiple espresso shots. This rigorous sensory work ensures that every lot purchased meets the exact profile promised to the customer. The Logic of Global Logistics Timing is everything in trade. While mornings often focus on administrative tasks and internal quality checks, the afternoons shift toward global communication. Traders managing Central and South American accounts must align their schedules with the waking hours of their partners across the Atlantic. This constant stream of WhatsApp messages, Skypes, and emails isn't just about price; it’s about solving the inevitable puzzles of international shipping, such as damaged pallets or logistical delays. Cultivating Long-term Origin Relationships True specialty coffee is not an accident. It is the result of years of collaboration. Traders travel to origin countries bi-weekly to maintain deep-rooted relationships with farmers and millers. These visits allow for hands-on experimentation. Developing a truly unique coffee profile can take three to four harvest cycles of trial and error. By physically visiting the farms, traders ensure that sustainability and quality standards remain high, proving that great coffee is built on trust, not just transactions.
Jan 16, 2019The mountain air in Honduras carries a scent unlike any other—a heady mix of damp earth, tropical flora, and the sweet, fermenting aroma of ripening coffee cherries. Arriving in March, I found myself at the tail end of the harvest, where the intensity of the work reaches its fever pitch. My journey, alongside the experts from DRWakefield, wasn't just about sourcing beans; it was a pilgrimage to understand the foundational techniques that define high-altitude specialty coffee. The Alchemy of Organic Innovation At the COCAFELOL cooperative, the focus remains firmly on the soil. They are masters of organic preparation, particularly through their Agoni Compost system. I watched as they combined mountain microorganisms—fungus and bacteria harvested from remote forest floors—with coffee pulp. This isn't just waste management; it is a sophisticated biological intervention. By returning these enriched nutrients to the coffee trees, they create a closed-loop system that produces vibrant, chemical-free cherries while preserving the local ecosystem. Strength in the Cooperative Model Walking through the lush, jungle-like groves of Jose Roberto Pena, I realized that the true power of Honduran coffee lies in its people. A cooperative is more than a business; it is a collective of hundreds of small producers who find strength in numbers. By pooling their yields, they gain the selling power and financial access necessary to survive in a volatile global market. The meticulous traceability they maintain ensures that even within a large blend, the integrity of the terroir is never lost. Humanizing the Supply Chain The climax of my trip was witnessing Project 121 in action. While cooperatives often blend lots for consistency, this initiative allows individual excellence to shine by putting a farmer’s face directly on the bag. This creates a radical transparency that transforms a commodity into a relationship. Meeting Misael Alvarado just moments before my departure felt like the final piece of a puzzle; it reminded me that behind every cup is a family whose legacy is etched into every bean they harvest.
Apr 26, 2018The Soul of the Origin True culinary mastery begins with a profound respect for the source. In 2017, European Coffee Trip transitioned from observers to chroniclers, venturing into the high altitudes of Tanzania. Standing on the slopes of Mount Monduli at the Mondul Coffee Estates provides a perspective no laboratory can replicate. Understanding the soil, the climate, and the hands that harvest these beans is essential for any professional. This documentary-style approach to coffee education elevates the beverage from a morning routine to a respected craft, reminding us that every cup carries the history of its landscape. Engineering the Perfect Extraction Technical skill requires reliable tools, and few pieces of equipment carry the heritage of the Moccamaster. Visiting their factory reveals the meticulous manufacturing processes that have remained consistent for over fifty years. It is a lesson in longevity and precision. Similarly, the AeroPress has redefined home brewing. By engaging with Alan Adler, the inventor himself, and the team at AeroPress Inc., we see the intersection of physics and flavor. These tools aren't just gadgets; they are the vessels through which we express the bean's potential. The Pulse of the Coffee Community Education thrives in a shared environment. Events like Barista Camp and Roaster Camp serve as the essential networking hubs where the next generation of talent is forged. Watching professionals like Petra Strelecka compete at the World Brewers Cup in Budapest showcases the discipline required at the highest levels. This community-driven focus, bolstered by a successful Kickstarter campaign for the AeroPress Movie, proves that the specialty coffee world is hungry for deep, technical storytelling and authentic connection. A Global Culinary Perspective From the labs of Daterra Coffee in Brazil to the bustling coffee scene in Seoul, the journey through 2017 highlights a global standard of excellence. Whether documenting the World Barista Championship or testing the latest innovations like the Prismo by Fellow, the goal remains the same: constant refinement. As we look back, the takeaway is clear—never stop questioning the technique and always honor the ingredient. What milestones defined your culinary year, and what skills are you looking to sharpen in 2018?
Jan 2, 2018The Redefinition of Brazilian Terroir Brazil often carries the heavy burden of being viewed as a volume-first producer. As the world's largest coffee source, it has long been synonymous with mass-market commercial beans. However, arriving at Daterra Coffee in the heart of Brazil reveals a different narrative. This estate doesn't just grow coffee; it architecturally designs flavor. By slicing their massive 6,200-hectare estate into micro-farms of 5 to 15 hectares, they manage each plot with surgical precision. This granular approach allows them to treat a massive landscape with the intimacy of a backyard garden, ensuring that quality never suffers under the weight of scale. Precision in the Harvest Innovation at Daterra manifests in the very machinery that roams the fields. Unlike standard mechanical harvesters that strip branches bare, Daterra uses custom-built machines engineered to recognize ripeness. These mechanical marvels are calibrated to leave green cherries on the tree, allowing them to mature for a second or third pass. This dedication to the "right moment" extends to their nursery, where 1.8 million seedlings, including the Yellow Bourbon varietal, are hand-planted. It is a three-year wait from seedling to first harvest—a patient investment in the future of the cup. The Masterpiece Experiments At the peak of the visit, the journey leads to the experimental processing facility. Here, the "Masterpieces" are born. Representing only 1% of production, these lots utilize radical drying techniques—from raised beds in full shade to gas-adjusted drum dryers. When we cupped these potential masterpieces, the profile was unrecognizable as "traditionally Brazilian." The notes were vibrant and complex, shattering the stereotype of simple nut-and-chocolate profiles. It is a laboratory of taste where the goal is to challenge the global perception of what this land can provide. A Legacy Planted in Soil As the sun set over the preservation lands, the experience culminated in a gesture of permanence. Planting a tree with one’s name at its foot isn’t just a tourist ritual; it symbolizes the shared responsibility between the producer and the global coffee community. Daterra is not merely selling a commodity; they are fostering a culture of sustainability and technical excellence. Leaving the farm, the lesson is clear: if you think you know Brazilian coffee, you haven't tasted the innovation brewing in these fields.
Jul 25, 2017The Living Pulse of Coffee Trading True culinary excellence begins long before a bean reaches the roaster. It starts with the intricate dance of coffee trading, a profession that balances sensory expertise with global logistics. At DRWakefield in London, trading is not merely a transaction; it is a multi-generational commitment to the craft. Led by Simon Wakefield, who brings over thirty years of industry perspective, the trade involves a constant dialogue between the farm and the cup, ensuring that quality and heritage remain at the forefront of every shipment. The Sustainability Paradox A critical challenge in modern sourcing is the temptation to "cherry-pick" only the highest-scoring lots. While the specialty market thrives on top-tier quality, focusing exclusively on the "cream" of a harvest can devastate a farm's financial stability. Sustainable trading requires a holistic approach. By purchasing a broader range of a farm's output—including the solid, high-quality beans that may not reach competition status—traders provide the reliable income farmers need to invest in their land and their people. This promotes a culture of care where the entire crop is respected, not just the outliers. Precision in the Coffee Lab The heart of any trading house is its laboratory, where the ritual of coffee cupping happens daily. This is where the theoretical value of a bean meets the reality of the palate. Traders evaluate samples from across the globe, assessing acidity, body, and flavor profiles with disciplined consistency. For experts like Will, who spent seven years on farms in Kenya and Tanzania, this process is about more than just taste; it is about verifying the integrity of the origin and ensuring that the hard work of the producers is accurately represented to roasters. Branding and Heritage Identity in the coffee world is often tied to lineage. The DRWakefield name, frequently abbreviated as DRW, carries a legacy often misunderstood by outsiders. While some mistake the "DR" for a medical title—even referring to the company as "El Doctor" in Spanish-speaking origins—it actually pays homage to Derek Wakefield, Simon's father. This personal connection reinforces the idea that coffee is a human business, built on long-term relationships and a shared passion for the perfect brew.
Feb 7, 2016