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HAS BEAN NEWS
Firstly I've got to say sorry. It's been so long since the last newsletter, so much has happened over the past months,
I'll try and bring you all up to date.
Coffee 101
With no catches, we offer a free 10-day course about your favourite
beverage. Coffee 101 is a course for beginners covering all things
coffee. Each day you will receive an email on a different coffee topic.
We will cover coffee history, processing, how to get the very best out
of your coffee and much, much more. Click here to sign
up
*Learn about the history of coffee
*Find out how to brew the perfect cup
*The secrets of a great cup of coffee revealed
*Start getting the very best out of your daily brew
*Exclusive special offers for subscribers
In my Mug
This
is a little bit of a personal project on coffee I've wanted to do for a
while. It's a video blog on ...... what's "In My Mug"
It's in its
early days but I hope over time it will develop into an interesting
resource. there is also the chance to get a special offer on the coffee
I'm talking about each week.
Take a look at the videos to date here
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HAS BEAN NEWS (CONTINUED)
Twitter
Twitter the new social media micro bloging tool and we love it. Want to follow us? then click here to go to our page and just click follow, simple really.
Rwanda 2008 Cup of Excellnce
Since the last newsletter I was lucky enough to be on the Jury for the
Rwandan cup of excellence. This is the first ever cup of excellence in
Africa, and an event many coffee people wanted to be part of, so I was very lucky to be involved in this very experienced jury.
This was my first trip to Africa and it was
wonderful. To read my diary of the trip take a look here here and here. Take a look at my photos at the link here here and here
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NEW ADDITONS
Nicaragua Limoncillo
In the cup I can best explain it like a toffee apple.
First you get sweetness of the caramel, then you get a juiciness, then
a bite of green apple acidity, which finishes by dulling the acidity
and the sweetness coming back. This year's also seems to have more body,
which is awesome in the espresso
<MORE INFO>
Rwanda Mugombwa Cooperative 100% Bourbon
In the cup this sweet red bourbon has a floral and coffee blossom front
that's very light and delicate that turns into a smooth rich big bodied
chocolate fruit and nut bar. The aftertaste reminds me of a walnut, it
sounds strange but it's really good.
<MORE INFO>
Kenya Kiriga Estate
In the cup it's very floral and jasmine like with a real black tea hit.
Then your hit with the long finish, with blood orange and a red wine
acidity. A complex and challenging Kenyan that’s a must try.
<MORE INFO> |
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