Anyone seen anything in regard to this news? https://www.gcrmag.com/is-india-set-to-be-the-worlds-next-top-coffee-producer/

Hello and welcome to the Speciality Coffee Community! Our goal is simple: to bring coffee lovers and enthusiasts together to level up their coffee game through collaboration, learning, and shared experiences. ☕ Start by completing the Onboarding to get the most out of this community and hit the ground running! ✍️ Comment below 👇 𝙒𝙝𝙖𝙩’𝙨 𝙮𝙤𝙪𝙧 𝙛𝙖𝙫𝙤𝙪𝙧𝙞𝙩𝙚 𝙘𝙤𝙛𝙛𝙚𝙚 𝙧𝙞𝙩𝙪𝙖𝙡? Share your daily habit—and if you can, add a picture of yourself and your coffee corner. We’d love to see it! I’m glad you’re here. Cheers, Luke

I was recently sent samples of some lovely coffee from Green coffee supply Brazil Cerrado - SCA 81.5 Kenya Highlands AA - SCA 83.75 ( OFFICIAL 2025 A SHOT IN THE DARK CUPPING COFFEE) Colombia Tolima Reserve - SCA 83.50 Colombia Huila Supremo - SCA 83.50 Guatemala HUEHUETENANGO - SCA TBC Tanzania Mbozi AA - SCA 82.75 The one i enjoyed for espresso was definitely the Colombia Huila Supremo (floral undertones and tastes of dark chocolate) and for a pour over it was the Kenya Highlands AA ( Fruity, Cherry, juicy acidity, complex undertones)

Hi everyone, I am keen to get the people’s thoughts on Roasting and experiences from those who have been roasting for a while. What were the “aha or eureka!” moments and biggest lessons you had in your first year? I would love to hear your thoughts as i am sure the community would too :) My Coffee Roasting Journey (So Far!)…. I have had a keen interest in coffee for several years and currently work as Head Barista at EspressBros inside Low Key Taprooms in Ashford town centre. Check it out if you have not been before ;) As well as being a Barista, the other area of coffee that intrigues me is Coffee roasting and this has increased over the past few years and recently I took the plunge and decided to investigate this fascinating area of the industry. I started roasting only a few months ago with the Kaffelogic Nano 7 sample roaster and it has been an exciting (and sometimes humbling) steep learning curve. I have been focusing on: • Testing different development percentages to see how they affect sweetness, balance, and fruit-forward notes. • Running cuppings to compare profiles side by side and track how changes in the roast show up in the cup. • Exploring how to highlight florals, berry notes, and chocolatey depth depending on the coffee. • Playing around with end roast temperature and how it affects the taste So far, I have mostly been working with Ethiopian coffees Yirgacheffe, Sidamo and Djimma as well as Kenyan Bora for their fruity and floral clarity, as well as some Mexican SHG with chocolatey citrus notes. It has been interesting to see how even small tweaks in the roast can completely change the expression of those flavours. I would love to start my own micro Roastery soon and this is looking like it could become a reality. I am waiting for a unit to become available, and I have a larger roaster on order, the Aillio Bullet R1 V2 Pro which should be available soon once final safety testing is completed. I am hoping this will give me more control and flexibility as I keep improving and experimenting and produce larger quantities for each roast.

So I took the plunge to take a Coffee subscription. Blue Bird is a premium specialty roaster. I have only tried the Kenya Kainamui. This is light roast with a smooth full body. The cane sugar and rose flavours are very prominent. Fantastic coffee. Looking forward to the Geisha.