The Haiti Coffee Academy: Nature Vs. Nurture
We’re introducing a new coffee from Haiti, but this story goes a lot further than the package you see on the shelf. Our head Workshop Roaster, Hugh Morretta, describes what…
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Hugh Morretta
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China Yunnan: A New Coffee Is Born
I’m feeling pretty old right now. Turns out I’m older than commercial coffee production in China. 2018 marks only the 30th anniversary of large scale coffee cultivation there. Unlike top…
Cascara: Coffee or Tea? How ‘bout Coff-tea?
Let’s talk about Cascara. There’s a little confusion around the word so, to be clear, I’m using “cascara” here to refer to the beverage made from dried coffee fruit. This…
Geisha Goes to Colombia
It’s a coffee nerd’s dream: Coffee farmers from all over Panama are gathering at their annual meeting to share their most prized coffees. Expert tasters and respected industry veterans are…
African Series 2: Malawi Woweee
Welcome to the second installment of our African coffee series. We’re roasting and profiling coffees from three often-overlooked origins in Africa that are shattering preconceptions with their exceptional quality. As…
African Coffees I: The World Class Coffee of Burundi
This is the first of a trilogy. Over the next three months we’ll be roasting and profiling coffees from three often overlooked origins in Africa. We just received this years…
The Incredible Journey of Yemen Al-Durrar
Whether you get your morning cup from a skilled barista or your local grocery store, each sip comes after countless months of cultivation, the combined work of thousands of individuals…
Data and The Roast
Hugh Morretta is our Workshop Roasting Manager who has been part of the La Colombe team for for 4 years. He’s leading the way in developing our signature blends, taste…