Tagged "Origin"

Trust the Process - Leonid Ramirez

Posted by Sarah Rouse on

Try one delicious Colombian Single Origin, processed in three different ways - Natural, Black Honey & Washed!

Along with our partners, Five Senses Coffee, we have been working with Leonid Ramirez of Finca La Cortina de Hierro in Colombia for the past two growing seasons and enjoying the exceptional coffees he’s been sending our way.
Farmer Leonid Ramirez

This year we are especially proud to showcase a trio of coffees, all from the same harvest of Variedad Colombia cherries that were then separated and processed in three distinctly different ways, Natural, Black Honey & Washed.
Region: Genova, Quindio
Altitude: 1850 - 1900 MASL
Variety: Variedad Colombia 
The Trust the Process Trio 
Natural Process
Custard Apple, Strawberry, Passionfruit, Medium Body with a Rum Soaked Raisin Finish
During the Natural Process method, also known as dry processing, the entire coffee cherry with skin intact is dried on raised drying beds, with constant turning to ensure an even result. These coffees tend to develop significant tropical fruit flavours due to the longer time the fruit remained in contact with the coffee beans during processing. 
Washed Process
Juicy Blackberries, Raspberry Acidity, an Earl Grey Tea Finish
During the Washed Process method, the coffee cherry's flesh is removed by a mechanical pulper with the mucilage also completely removed through time spent in fermentation tanks and repeated washing. The flavours that develop rely solely on the coffee bean's quality and natural sweetness. These coffees tend to be known for their clean and vibrant acidity. 
Black Honey Process
Soursop, Pineapple Acidity, Medium Body, Sweet Raisin Finish 
In the Black Honey process, the skin of the coffee cherry is removed by a mechanical pulper, with the mucilage left on the bean which is then allowed to dry on raised drying beds. These coffees tend to sit between the other two processing methods, expressing fruity flavours along with good acidity. 
Ready to try them for yourself?! Shop here. 
Eagle eyes may notice that we have taken this three-pack as an opportunity to trial some new biodegradable coffee packaging! 
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Going Green For a Common Cause

Posted by Sarah Rouse on

We're Going Green for a Common Cause!

Over the course of the past twelve months or so, you may have noticed us making a few changes to our business in order to be more environmentally friendly.

We see this as the first steps down a long road, making CMCR an environmentally sustainable and responsible business, and an active member of its community.

This is important to us, not only because we believe in making a positive impact on the world, but because we believe that without businesses playing their role and making serious, long-term changes, the challenge of reversing the effects of climate change and humanity’s effect on wild-life and ecosystems becomes that much harder. We recognise that if the trends continue, climate change will have an increasingly detrimental effect on our daily lives and that this is particularly relevant to the industry and product we love so much – specialty coffee is most certainly threatened by changes to the environment.  

We hope that you will join us in our efforts towards Going Green for a Common Cause.

Steps we have taken so far: 

At the Cafes

 - Elimination of Plastic Straws and Signing the WWF Pledge

We’ve been using metal straws in our cafes for around 12 months now, but we’ve recently solidified our commitment, participating the World Wildlife Fund’s No Plastic in Nature industry roundtable discussion, and becoming a signatory to their No Plastic Straw Pledge.

- Plastic Free Take-away Packaging

Where possible we use recycled cardboard containers for our take-way packaging, and partner with Cloversoft to use sustainable bamboo fibre napkins. 

 - Recycling our Coffee Grounds with A1 Environment

We have begun recycle our spent coffee grounds, an average of 200kgs of waste a week, which will now be composted by A1 Environment, and used for organic farming. 

- Discounts for Reusable Cups

We offer a 10% discount to customers using their own cup for take-away beverages, and we have also started selling Sol Cups at our cafes.   

- Partnership with DrinkTapSG

We are proud to be partnering with a new initiative, Drink Tap SG, whereby we will happily allow anyone to refill their water bottles at the cafés, discouraging the need for single-use plastic water bottles.

- Sustainable Uniforms

Over the past 12 months we’ve worked with awesome local companies like Matter Prints and Etrican for our staff uniforms. Both of these companies pride themselves on ethical, slow fashion.


At the Roastery

- Direct Containers

We have been working with our partners at origin to bring over more direct containers of green beans, straight to us from the source, which lessens the freight and carbon footprint of our coffee. This has also enabled us to increase the amount of coffee we source from small holder farmers, allowing us to have even greater traceability and showcase their hard work and efforts, which encourages these farmers to continue with their specialty coffee crops rather than switching to less-sustainable cash-crops. 

- Trees for Kibira

in 2018  have partnered with the Long Miles Coffee Project and Five Senses Coffee on Trees for Kibira, a reforestation project with the aim of planting 15,000 seedling trees in Burundi's Kibira Forest. This will renew life to the region, and with the support of a Forest Scouts programme, empower the community with the skills to care for Kibira for generations to come. Read more about it here. 

- E-commerce

We’ve made a commitment to make our e-commerce orders plastic free wherever possible, and have worked on streamlining our delivery process to make it as effective as possible.

- Recycling

At the roastery we recycle all of our delivery boxes many times over, our grain pro bags are used as rubbish bags and our jute bean bags are collected and recycled by a friendly uncle!

- For a Common Cause 

We are excited to launch “For a Common Cause” this month; our way of giving back to local communities and regional causes. Every month a member of the CMCR team nominates both a coffee and a cause close to their heart, with $2 from every 250g bag of that coffee donated to the chosen cause. 


Targets to reach by 2020:

  • Elimination of any remaining plastic takeaway packaging and switching our disposable cups to a biodegradable option.
  • Switching to biodegradable coffee packaging. This will need to be done in stages, as we want to do it responsibly and run down our existing stocks, but you will see a change soon with our Uncommon packaging.
  • Conduct full Environmental Impact audit of our wholesale operation.
  • Carbon offset. We aim to calculate and offset our carbon footprint by 2020.


Things you can do:

Support for a Common Cause

Shop (and eat!) locally grown produce with the Citizen Farm Box

Join the next clean up held by the Singapore Trash Hero’s

Follow BYO Singapore & Zero Waste SG for tips on reducing your waste

Do your weekly shop at Unpackt 


Any ideas on what else we can do- email us info@cmcroasters.com


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Re-imagining Nicaraguan Coffee

Posted by Matthew Patrick McLauchlan on


Every year, visits to Central America form a major part of my travel. In today’s specialty world, Central America’s coffees seem to be a staple in everyone’s line-up. Their ability to master processing and thus provide consistency year after year has created not only a dependency, but a general love for their coffee. Prior to leaving, I cupped samples furiously to help guide my itinerary. With many things already shifting with regards to supply, I knew it was more than likely that we would be starting a new relationship this year. The real question was — where?

Although I did travel to Costa Rica this year, I invested most of my time between the countries of Guatemala and Nicaragua. I had a rough profile and price in mind and so the majority of the work involved exploring a few choice mills and gleaning information to help me understand what a new coffee relationship might look like. In all honesty, I love Guatemala; it’s an epic country with great people, varied micro climates and beautiful coffees … However, as shocking as it might seem, this year we will not be purchasing our normal volume from Guatemala. It’s strange to be even writing that sentence and yet, as one door shuts another opens, and so for the first time this year, we will be offering a beautiful Nicaraguan coffee from a mill named La Florencia. There are a few reasons why we are moving in this direction, so let me explain.

La Florencia, despite being a good-sized enterprise, has a great vibe. It’s perhaps a bit idealistic, but I believe that great people make great coffee. So as I contemplate supply and the start of a new relationship, the people portion of the business is just as crucial as the coffee quality. I love to assess the vibe of a place and see how people treat each other. I think it often speaks to ownership and the true ethos that the organization abides by. It’s no exaggeration to say that everyone was friendly to one another here — from the patio workers to the mill manger. I am not naïve enough to think that this is always the case, but I have definitely been to places where you don’t sense this or even feel welcome.

Also, it is fairly important for me to discover if I can build genuine rapport with the mill manager and quality control personnel, as these will be the people I engage with on an ongoing basis. Lydia, the mill manager, was a fantastic individual; small and soft-spoken, she carried herself as if she had been in the biz for years. Lester, head of QC, was unbelievable. All he wanted to do was talk coffee and share their experiences with the COE. Had he been tatted and English-speaking, I swear he would have been one of your stereotypical, geeked-out Melbourne baristas.

Another selling point (and a real surprise) was that La Florencia collects a number of different varietals and processes them in many different ways. At the moment, La Florencia collects the Maragogype, Pacamara, Maracaturra, Bourbon, Typica, Catuai and Java coffee varieties. Alongside that varied portfolio, they’ve benefitted enormously from the knowledge shared by their Costa Rican counterpoint, Deli Cafe, regarding processing. Thus La Florencia processes coffee using the natural, black honey, red honey, yellow honey and fully washed methods. That is pretty incredible for any coffee origin, and especially for one which is definitely not labelled as ‘leading’. In fact, learning about their varied processing methods gave me further justification to secure this Nicaraguan coffee.

Coffee people have mixed reactions when they hear the word Nicaragua. There are good reasons for this, but I would not be honest if I did not mention that I have had some exceptional Nicaraguan coffees. So when I visited La Florencia and warmed up to the idea of Nicaraguan coffees, I began to think of this possible relationship more along the lines of a start up. The core product is solid, but the potential looks amazing.

All the big things seem to be aligned here for them to produce great specialty coffee — exceptional micro climates, good elevation and genuine enthusiasm for quality preparation via the leadership. If we can also invest what we have gleaned over our years of origin travel and offer incentives at the produce level, we might even find ourselves serving a Nicaraguan coffee that pushes the re-imagination of Nicaraguan coffees in Australia.

Let’s see what we can do. Here is to an exciting opportunity and relationship!

This article was originally published on the Five Senses Coffee website: Re-imagining Nicaraguan coffee.

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