During our recent trip to Colombia, a distinct highlight was visiting the farm that pioneered the use of Koji mould in the fermentation process of specialty coffee production. The use of Koji and its effect...

If you’ve ever worked as a barista, you’ll know the struggle of only being able to drink the same selection of coffees on rotation every week.  Same coffee. Same recipe. Same tasting notes. Same roaster....

To most people, cafes are more than just a place to drink coffee: they are a place to refocus, retreat and hang out. Whilst being a quick part of the morning grind for business folk,...

Here’s an unedited daily diary from our guys who are currently on the ground in Ecuador, collaborating with our long term partners, Pillcocaja… We love this description of a progressive and sustainable coffee farm where people...

When starting a cafe, the hardest part can often be choosing a coffee supplier. Not many people are sure of where to buy wholesale coffee beans and struggle with everything else involved in the process. ...

All over South America the coffee cherries are ripening on the trees, the coffee picking troops are gathering and the processing stations are in full swing! With all the movement, we at Zest couldn’t bear to...

Deciding on an espresso machine is no easy job. It’s a huge investment regardless of what you end up choosing.  We’ve spent countless hours in the shoes of café owners, so we know the struggles...

Having consulted on a few startups and worked as a barista, trainer and rookie coffee roaster, I too have felt the strong pull to open a cafe. Though I haven’t started my own cafe (…yet?),...