Interview

Reflections on Brazil: Meeting Jhone Lacerda by Scott Jones

For the entirety of September, our single origin has been from the farm of Jhone Lacerda. This has been the culmination of a relationship that sparked last October when CEO and master roaster Scott Jones travelled to Brazil and met with Jhone.

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Certification, according to Caroline Rule by Amanda Jones

While the alphabet soup of food certification practices may be inscrutable to all but the most bureaucratic minds, Black Drum Roasters has recently been awarded SQF certification. To give us a sense of what this means and why it’s important for Black Drum and the food industry as a whole, Administrative Assistant Caroline Rule gave us the run down on what is an essential, but unrecognised aspect of the food production industry.

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Simon Cunliffe-Jones by Amanda Jones

Head roaster Simon Cunliffe-Jones is a softly spoken man, but beneath that quiet exterior there's a passion and love for coffee like no other. In keeping with our understanding across the organisation that coffee is more than just a drink, Simon treats each coffee bean that he sees through our roasting operation as a means to an end, a shared coffee experience like no other.

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Simon Gikunda Interview: Connecting Source to Roast by Amanda Jones

Meet Simon Gikunda Zaverio. Our man in Kenya, Simon is the grower behind this month's Kenyan single origin. Working from Gikunda Farm near Nkubu in Meru Province, Simon has taken the intrinsic qualities of the Arabica K7 varietal to produce a harvest that has been classified as Kenya AA+, the highest classification from this growing region.

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