Ikawa x Ally Coffee - How Innovations in Processing Impact Your Roasting Decisions

As coffee producers continue to experiment and innovate with growing practices, processing techniques, varieties, and more, how will that shape the role of the roaster over time? To start a conversation about at least part of this question, we’re partnering with Ikawa as part of their “Coffee Connected” series for a digital event on November 19 called “How Innovations in Processing Impact Decisions You Make When Roasting.

The event will feature coffees from our longtime producer partner Rodrigo Sanchez. Rodrigo is known for being a leader in experimental processing techniques. One of his latest projects has been using a variety of fruits and botanicals to feed the starter culture used in the fermentation process, aiming to influence the final flavor. We’re sending two of these experimental coffees, one using pineapple and one using mint and other herbs, alongside a control sample of traditional Washed coffee, to roasters with access to an Ikawa sample roaster. Each sample will be otherwise the same— all three are grown on Finca Monteblanco in Huila, Colombia, at the same elevation, from the same harvest, and are Purple Caturra variety—making the process itself the only differentiating feature.

Rodrigo Sanchez, Finca Monteblanco, Huila, Colombia Rodrigo Sanchez at his farm Finca Monteblanco, Huila, Colombia

Roasters will get a chance to roast and cup the experimental coffees using a control roasting curve, and then adjust the curve for a second roast to better suit the experimental lots. We’re excited to dive into conversation with the roasters, Ikawa, and Rodrigo to talk about the coffees, the roasts, and to explore how innovations in coffee processing impact roasting decisions.

You’ll have two chances to join the event via Zoom on November 19: 

  • 1pm GMT (5pm GST) for Europe and MENA
  • 1pm EST (10am PST) for the US and Canada. 

The event is open to everyone, but in order to participate in roasting the coffee you’ll need to sign up soon and have access to an Ikawa roaster—supplies are limited and registration for participants will close October 29. You can learn more about the event on Ikawa's website.

See you all then!

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