- Видео 5
- Просмотров 700
Assembly Coffee
Добавлен 8 сен 2021
Introducing: Sombra Agroforestry Project
A ground-breaking 5-year research initiative in Brazil between Assembly Coffee, Volcano Coffee Works and Mió.
Sombra - 'shade' in Portugese - is being delivered by Assembly in collaboration with our sister brand Volcano Coffee Works, our green coffee partner - Mió, and the Federal Institute of Espírito Santo.
It aims to showcase how Brazil's ubiquitous monocrop, full-sun farming system - proven to decimate wildlife, degrade soil diversity and provide coffee plants with no protection from extreme weather events - can be reconfigured to harness the power of agroforestry.
Sombra will prove that agroforestry land management systems can help to mitigate the threat to the coffee industry of a rapi...
Sombra - 'shade' in Portugese - is being delivered by Assembly in collaboration with our sister brand Volcano Coffee Works, our green coffee partner - Mió, and the Federal Institute of Espírito Santo.
It aims to showcase how Brazil's ubiquitous monocrop, full-sun farming system - proven to decimate wildlife, degrade soil diversity and provide coffee plants with no protection from extreme weather events - can be reconfigured to harness the power of agroforestry.
Sombra will prove that agroforestry land management systems can help to mitigate the threat to the coffee industry of a rapi...
Просмотров: 52
Видео
Brazil’s Coffee Crisis - The Impact of Climate Change
Просмотров 1804 месяца назад
During a recent visit to our long-term Brazilian green coffee partner, Mio, Assembly Co-founder Nick Mabey sat down with coffee scientist Professor Lucas Louzada and neuroscientist Dr. Fabiana Carvalho to discuss: - How sustained periods of high temperatures cause overripe cherries, destroying quality - Using post-harvest altered fermentation methods to rescue the harvest - How these methods wi...
The Assembly method for optimising espresso.
Просмотров 197Год назад
An espresso should be the ultimate expression of coffee's utility, versatility and tactility. It needs to propose an equally enjoyable sensorial experience when drunk black or paired with milk.Our method for optimising espresso focuses first on clarity and texture, followed by balance. The aim is an outcome of a creamy, viscous mouthfeel and the intrinsic heightened sweetness proposed by this d...
Brazil - Fazenda Mio
Просмотров 652 года назад
Farmers - Renata, Carlos and Ana Luiza Pellicer Region - Monte Santo de Minas, Sul de Minas, Minas Gerais, Brazil Process - Natural Varietals - Bourbon and Mundo Novo Altitude - 1100 masl Tastes like: Passionfruit Caramel Rich Illustrated with: Ana Luiza Pellicer We invite people we work with to taste coffees before they're released, to help define the tasting notes that inform the brush stroke...