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Featuring the latest news on the coffee industry and business insight from senior members of the Bennetts team.
Bennetts > Blog
Our latest blog takes a look at the process of long fermentation, as we announce the arrival of our first coffee that has been fermented this way - Colombian Excelso Huila Timana.
In our most recent editorial for Cafe Culture magazine, we explore the origins of the coffeehouse and follow its journey from humble beginnings as a social establishment housing artists and intellectuals to the global institution that we know it to be today.
Tis the season…to learn about seasoning your new roaster. Largely due to a growing number of enquiries on the subject, we at Bennetts decided it would be a good idea to write an article on the divisive subject of seasoning a coffee roaster.
In this instalment of Talking of Tea we’re unscrambling the STGFOP riddle.
There are many types of acids contained in the coffee bean, and just as many factors that determine the strength and composition of those acids. Here we look at just a few of the more common organic acids and their characteristics in the roasted product.
Last month Scott, Guy and I were fortunate enough to attend the 2014 Specialty Coffee Association of America ‘Event’.
Bennetts are exclusive importers of Swiss Water Process coffee to the Australian market and are proud to supply quality decaffeinated green beans that taste just as good as the caffeinated version.
Bennetts were fortunate enough to visit Kenya and Ethiopia earlier this year to spend time with our suppliers, cupping and planning for the upcoming season. Whilst in Kenya we were keen to gauge a further understanding of the continuing situation in Nyeri.
Upon his return from touring East Africa earlier this year, Scott offers his thoughts on the progression and development of the birthplace of coffee since his last visit in 2010.
Recently I was fortunate to be in a position to travel to India on behalf of Bennetts and visit some plantations that we purchase our coffees from as well as the dry mill that processes these coffees.
Cupping is an integral aspect of our business and part of our daily routine in the Bennetts office. We are cupping coffee every day - if not twice a day, and we evaluate every sample that comes through the door.
We are eagerly awaiting our new season Tiger Mountain shipment, scheduled to arrive later this month. This year we are supporting an exciting new conservation project, and with the shipment nearly here we are finally able to share with you all a little about the new initiative.
An in-depth look at the coffee leaf rust epidemic that has rocked the industry over the last 12 months and the effects this outbreak will have on the new 2013/14 crop year.
Bennetts HQ received some international visitors last week, all the way from UTZ Certified HQ in The Netherlands!
An update on 2013/14 crop year sentiments in the wake of a continual decline in the market price of coffee, Vietnam's lucky escape from super typhoon Haiyan, and the recent Let's Talk Roya event in El Salvador.
For the past two years, Bennetts have chosen to make a Christmas donation to Grounds for Health on behalf of our customers, as an alternative to adopting the hamper approach. In 2013 we will be donating to this significant organisation once more.
Unexpected weather conditions prompt a surge in the price of coffee on the New York ICE Futures Market, the FIFA World Cup set to take over Brazil, and the latest update from leaf rust affected Central America.