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Global Coffee Tour 1 Preview

Global Coffee Tour 1 Preview

INTRODUCTION

CONTENTS INTRODUCTION

Introduction 3 Mexico 62 France 148 From its discovery in , has well and (SCAA), speciality coffee is that which scores 80 points or Glossary 7 Nicaragua 68 Germany 156 truly conquered the planet. Worldwide we drink above out of a possible 100 when graded by a qualified Understanding Coffee 8 USA 70 Hungary 162 around two billion cups a day, and for centuries it has coffee taster. Coffee that scores between 60 and 80 points Iceland 166 shaped the way we live, driven national economies, kept is graded as commodity coffee – certainly still drinkable, AFRICA & Caffeinated Cocktails 98 168 us awake and some say even instigated artistic movements but destined for the supermarket shelf or jars of instant. At THE MIDDLE EAST 12 Norway 180 and helped win wars. And yet, ask any or coffee these tasting sessions – a rigorous process known in the Eritrea 14 ASIA 100 Spain 184 professional working today and they will tell you that in business as a ‘cupping’ – points are awarded for categories Ethiopia 16 102 Sweden 192 terms of flavour, we are living in a golden age of coffee. such as sweetness, flavour, balance and mouthfeel. To Lebanon 22 Japan 104 The Netherlands 196 Farming practices have improved, coffee roasters have never achieve such a high score, speciality coffee is generally Malawi 24 Laos 112 Turkey 204 before been so knowledgeable, and on high streets from grown in optimal soil, climate and altitude conditions, is South Africa 28 Malaysia 114 UK 208 Cape Town to Tokyo a new breed of coffee shop has arrived, harvested and processed at the right time and is roasted to Singapore 118 serving only the best speciality coffee prepared with care. In perfection. In short, we’re talking about very fine coffee – Brewing Methods 36 124 Coffee's New Frontiers 228 the USA this revolution in producing high-quality coffee has the cream of the crop. Vietnam 130 been described as the third wave. Elsewhere it is known as Interest in speciality coffee has recently undergone THE AMERICAS 38 OCEANIA 230 the speciality coffee movement. Whatever you call it, most a rapid expansion. The SCAA reports that in 1993 there Brazil 40 Coffee Oddities 134 Australia 232 coffee experts agree: the best is yet to come. were just 2850 speciality coffee shops in the whole of the Canada 44 New Zealand 258 USA. By 2013 the number was hovering around 30,000. As Colombia 52 EUROPE 136 WHAT IS SPECIALITY COFFEE? consumers become more demanding and palates more Costa Rica 54 Austria 138 Index 268 The coffee shops and roasteries in this book are largely sophisticated, coffee producers, roasters and Cuba 56 Croatia 142 Acknowledgements 272 purveyors of speciality coffee. But what does this mean? are upping the ante with speciality coffee, and taking the Jamaica 58 Cyprus 144 According to the Specialty Coffee Association of America so-called third wave to a possible fourth. INTRODUCTION

WHAT IS THIRD WAVE COFFEE? with a chemist’s laboratory than a cafe. We’ve included both Love it or hate it, the term ‘third wave’ is useful in independents and coffee pioneers that have grown into understanding where we are in the making corporate chains. What matters to us is the quality of the 5 and appreciation. But what about the first and second waves? coffee and the visitor experience. In every place included you In countries such as the USA, the UK, New Zealand and should learn something about coffee. Australia, the first wave of coffee usually describes the era And why go coffee touring in the first place when great when coffee became widely available to consumers as is so widely available? There are a few reasons. The coffee, the second wave was when drinks arrived first is simple: time is the enemy of coffee; it tastes best when on the high street (helped along by chains such as ) it has been freshly roasted and ground. You can buy speciality and better coffee became desirable. The third wave was coffee online easily enough, but you are never going to get coined in the USA in the late 1990s and describes a focus on the same result as having it prepared for you by expert hands coffee as a complex and artisanal food product, like wine. close to where it was roasted. Third wave coffee makers are innovators who are The second is that the story of coffee is intertwined interested in how the whole journey from seed to cup affects with the history, economy and culture of so many different the final outcome. They want to tweak and improve those countries, that to understand it fully requires a coffee tour – steps to achieve better coffee. They value more than ever whether that’s to sip a in Wellington or a in the relationship between the coffee farmer and the coffee Turin. Excitingly, more coffee-producing countries are now roaster, and typically want to maintain the distinct flavours of enjoying the fruits of their best plants, meaning you can drink the coffee’s origin and variety, something they achieve with speciality coffee close to the field where it was grown. light roasting techniques. The role of the barista is also a key Lastly, the world of coffee is filled with passionate people component. Precise control over coffee’s preparation – the eager to share their obsession with you. To learn the most grinding, brew ratio, heating of milk or art, for example – about coffee, you’re just going to have to go and meet them. is something to be honed and celebrated. And if you think you know a lot about coffee, we While most of the cafes and roasteries in this book will challenge you to tour one of the more unusual destinations serve speciality coffee, they are not all third wave in style. In in this book. Venture to Norway, Sweden or Hungary and Italy, excellent dark-roasted shots of coffee have been served you’ll find exquisite coffee being prepared to the highest since the invention of the in the late 19th standards. Take a trip to Nicaragua or Colombia and century, while in Istanbul you can sip a drink which dates you’ll discover plantation owners keen to show you the from the age of Suleyman the Magnificent: the wonderfully possibilities of coffee grown in their countries. Elsewhere we sweet and sludgy . Third wave coffee pioneers reveal exciting cafes in Iceland, Cuba, Vietnam and Japan. are hardly responsible for all the great coffee in the world, but what they have introduced is a widespread sharing of HOW TO USE THIS BOOK knowledge about coffee. Through tasting notes, cupping For each of the 37 countries in this book we’ve included a sessions, barista classes, talks, festivals and sheer infectious profile of what you can expect from the coffee scene in that passion, they have given us a language and understanding for country. We have then organised the best coffee shops and what makes great coffee. roasteries to visit by city, or, in the case of the plantations, by region. In each entry we’ve suggested the coffee you should WHY GO COFFEE TOURING? taste or buy while there, and have also recommended local This book includes a huge range of coffee experiences, from sights and things to do so coffee tourers can make a day (or the traditional coffee ceremonies of Ethiopia and kissatens weekend) of their visit. There is a world of great coffee to try,

of Japan, to vanguard studios that have more in common now go and enjoy it! Dora Ball. © www.nandahagenaars.nl

GLOBAL COFFEE TOUR GLOSSARY 7 Types of Coffee which is pulled longer or uses more arabica coffee by assessing aroma, Americano Espresso and hot water water than a typical shot flavour, aftertaste, acidity, body, Cafe au lait Equal parts Macchiato Or ‘marked’ in Italian. Is an balance, sweetness, cleanliness, and steamed milk espresso topped or ­– marked – with a uniformity and defect each on a scale Cafe mocha Espresso blended with small amount of steamed milk of 1-10. receive a total cup chocolate syrup and topped with Nitro cold brew Cold brew coffee score out of 100 steamed milk or infused with nitrogen and served on Green coffee After picking, processing, One part espresso, one tap for a thicker, creamier texture drying and before roasting, coffee part milk and one part foam Piccolo Similar in espresso-to-milk seeds are known as green coffee Cold brew Coffee brewed using water ratio as the , the piccolo is a Microfoam When milk is steamed to a at room temperature or colder. Usually drink made popular in Australia texture consisting of tiny bubbles steeped for 10 to 24 hours Pour over A manual brew method that Natural/dry process Picked cherries Cortado From the Spanish verb ‘to uses gravity to pull hot water through are set out to dry naturally on raised cut’, a cortado is equal parts espresso coffee grounds and a paper filter beds or patios. As the fruit dries it and steamed milk Or ‘restricted’ in Italian. An imparts fruity flavours into the bean Crema A thin and desirable layer of espresso that is pulled short or uses Pulped natural or honey process foam found on top of an espresso less water than a typical shot After cherries are picked the skins are Or ‘double’ in Italian. Two Turkish coffee Brewed in a copper removed and beans are dried on beds shots of espresso pulled through the cezve or ibrik, Turkish coffee is with their sticky outer layer intact same filter and served as one unfiltered and made by boiling finely Robusta Robusta or canephora Drip/filter coffee Mechanized brew ground coffee beans in water is a species of coffee that is less method using gravity to pull hot water desirable in flavour than arabica, has through a bed of coffee grounds and a Technical Terms more , and is easier to grow paper filter Arabica Originally from Ethiopia, Single origin Coffee sourced from Espresso A small, concentrated, is the world’s most one geographic growing region which syrupy shot of coffee that is achieved desired species of coffee plant usually reflects the flavour attributes when pressure is used to force water Blend When different coffees from produced by a particular terroir through finely ground coffee different origins are mixed together to Speciality coffee Any coffee that Flat white One part espresso to two achieve a specific flavour profile achieves a cup score of 80 and above parts steamed milk/microfoam Brew ratio The proportion of coffee Third wave Describes the overall trend Latte One part espresso and three or grounds to water used when brewing of cafes and purveyors that source, more parts steamed cherry The fruit surrounding prepare and serve speciality coffee A design made in a drink the or seed Washed or wet processing Picked using steamed milk/microfoam Cupping A method of coffee tasting cherries are hulled and put into Espresso and hot water, a used to determine quality, flavour fermentation tanks to remove the term popularised in Australia attributes, and potential defects sticky outer layer. The beans are then

© Anderson Jordan Or ‘long’ in Italian. An espresso Cup score A system of evaluating washed before being set out to dry

GLOBAL COFFEE TOUR UNDERSTANDING COFFEE 9

What’s in a bean? Quite a lot as it happens. ORIGIN These chemically complex little nuggets Do you know your Kenyan from your Nicaraguan? Coffee PROCESSING METHOD ROAST PROFILE contain a whopping 1000-plus different is a fussy plant and only grows in countries found in the Look out for terms such as ‘natural’ or ‘washed’ on your After the coffee beans are processed, your local roaster aroma compounds (that’s flavours and so-called Bean Belt, a strip around the globe between the next bag of beans. This refers to the method used to can make their mark. Roasting coffee is a subtle art that THEfragrance to you and me). Get to know your Tropic of Cancer and the Tropic of Capricorn,BEANS with rich soil, remove the fruit from the coffee seed. The natural method transforms flavourless green beans into something beans better by considering these four major warm temperatures and distinct rainy and dry seasons. involves letting the coffee cherries dry in the sun before (potentially) incredible. The roaster uses the heat, drum factors in a coffee's flavour. Within these countries, a region’s altitude, shade and soil removing the dried fruit and outer husk. This process lends speed and airflow of the coffee machine to coax the inherent make-up will dictate the varieties that can be grown and the coffee a fruity flavour. During the washed method, the flavour from the beans and produce the desired level of how delicious the outcome will be. fruit is removed in water before the bean is dried, giving acidity, bitterness and sweetness, also known as a ‘roast the coffee a cleaner taste and increased complexity. profile’. Light and medium roasts allow the flavours of the VARIETY Another hybrid method popular in Central America is the beans’ origin and variety to be more distinct. Dark roasts There are more than a hundred species and thousands of honey process: beans are dried with some of the fruit pulp typically taste smoky and bitter. varieties of the coffee plant, of which only a few dozen are attached. This process enhances the final product with grown for consumption. In the speciality coffee world, the notes of brown sugar. favoured species is Arabica (as opposed to the inferior quality Robusta), and – excitingly – varieties of this plant are being cultivated, cross-bred and discovered all the time. Some varieties, such as Java and Yirgacheffe, are only grown in their namesake regions, whereas varieties like Caturra are grown in many regions and produce different qualities and flavours © YP_photographer / Shutterstock YP_photographer © depending on growing conditions. © Joshua Roper

GLOBAL COFFEE TOUR UNDERSTANDING COFFEE UNDERSTANDING COFFEE GREEN BEANS YELLOWING Measure out around 100g of green Keep stirring as the coffee beans. Raw coffee beans are small, beans turn yellow through hard and have no discernible to light brown. Some toasty MINUTE 11 coffee flavour. Add them to a dry smells and steam will be frying pan or wok on a medium coming off the beans as they 0 MINUTE heat and stir with a wooden spoon. continue to lose moisture. They will also start to swell 2 with a build-up of gas. MINUTE DRYING After just a couple of 8 MINUTE FIRST CRACK minutes the beans will Pop! Around this time the coffee will start to pop or At some point, any serious coffee start to colour as they lose 5 crack like popcorn due to the pressure of gas building hobbyist should try roasting beans at moisture content. Acids are up inside. Congratulations, you have reached the first home. Raw beans can be sourced easily developing, but there is still crack! Your beans should be nearly double in size and online or from a speciality coffee shop. no coffee aroma. will be leaving a flakey skin in the pan. Turn the heat Timings given here are a guide. down to low.

MEDIUM ROAST LIGHT ROAST ROASTING MediumAT roast is also known HOMEJust a couple of minutes after the first crack you have as a city or American roast. reached a light roast. Brewed coffee will taste fruity or It is a well-balanced roast, tangy with acidity. A light roast also emphasises the DARK ROAST lower in acidity but with intrinsic flavour of the beans. You can stop roasting At the end of the second crack you will have a dark a fuller body. The beans at any point from now on, or carry on to develop or espresso roast. The flavour should be chocolatey MINUTE should also be dark brown sweetness and body. and bitter. Stop roasting! When you have reached the with a smooth surface. MINUTE desired roast level, cool the beans then store them in 18 MINUTE an airtight container for a day before grinding. MINUTE MINUTE 10 19 SECOND CRACK Snap! The beans will crack 15 for a second time. Oils are 13 © moddangfire / Shutterstock © moddangfire forced to the surface and ROAST DEVELOPMENT the beans will become very Keep stirring evenly on a low heat as you develop dark brown, glossy with oil the roast. Sugars will be caramelising, and acids and and brittle. They will also other compounds are breaking down and developing emit a pungent smoke. flavour. Your kitchen will also fill with the smell of roasting coffee. INDEX INDEX INDEX Axil Coffee Roasters 239 Coutume Café 153 Kaffeemisjonen 181 Ritual Roasters 89 101, 128 A Balz & Balz 159 Cupping Room, The 236 Kaffefabrik 141 Rocket Coffeebar 126 Chicago 73 Addis Ababa 13, 18–19 Barefoot Barista 247 Customs By Coffee Supreme 265 Kaladi Brothers 94 Rokuyōsha Chikaten 107 Christchurch 262–263 Adelaide 234 Bar Impero 15 El Dandy 57 Kicking Horse Coffee 46 Roots Coffee 127 cocktails 98–99 Ammanford 210 Bar Italia 219 Dawn Patrol Coffee 238 Kofi Afrika 35 Sant’ Eustachio il Caffè 172 Cologne 158 Amsterdam 198–201 Barn, The 157 De School 198 Kontakt 163 Santo Grão 43 Colombia 52–53 Asmara 13, 15 Bear Pond Espresso 109 Devil’s Cup 264 Lomi 155 Satan’s Coffee Corner 188 Costa Rica 54–55 Auckland 231, 260–261 Belleville Brûlerie 151 Devoción 78 Lot Sixty One 199 Satemwa 27 Croatia 142–143 Australia 232–257 Black Bean 117 Dosis 66 Loustic 155 Scandinavian Embassy 201 Cuba 56–57 Austria 138–141 Blue Bottle Coffee 83 Doubleshot Coffee & Tea 34 Madal Espresso & Brew Bar 164 Seniman Coffee Studio 103 Cyprus 144–147 Blynzz Coffee Roasters 235 Drop Coffee 193 Maker Fine Coffee 241 Seven Seeds 245 B La Boîte à Café 150 Edition Coffee Roasters 251 Man Met Bril 202 Sightglass Coffee 90 D 126–127 Bold St Coffee 219 Ernst Kaffeeröster 158 Man Versus Machine 161 Single O 254 Democratic Republic of Congo 228 Barcelona 185–188 Boxcar Coffee Roasters 72 Espressini 218 Market Lane Coffee 242 Sin Yoon Loong 115 Bath 211 Boxcar Social Harbourfront 47 Exchange Coffee 234 Maruyama Coffee 106 Sixpence Coffee 236 E Beechworth 235 Brew Lab Coffee 217 Fazıl Bey 207 Mecca 253 Small Batch Coffee Company 213 Edinburgh 217 Beirut 23 C1 Espresso 262 Flight Coffee Hangar 266 Milano Coffee Roasters 51 Smurf’s Cafe 61 Eritrea 14–15 Bergen 181 El Café 57 Four Sisters 19 La Molienda 191 St Ali Coffee Roasters 246 Ethiopia 16–21 Berlin 157 Café Cafetal 64 Full Court Press 214 Monmouth Coffee 223 Stumptown 87 Birmingham 212 Cafe de L’Ambre 110 Galani Cafe 18 Morihico 108 Supercrown 82 F Bolaven Plateau 113 Café Jesús Martín 53 G&B 76 My Little Melbourne & Brew Bar 165 Supreme Roastworks 181 Falmouth 218 Bordeaux 149 Café Myriade 47 Gentlemen Baristas, The 227 Mzuzu Coffee Den 25 Telegram 250 farms & plantations Boulder 72 Cafés El Magnifico 185 Giang Cafe 132 NewWerktheater 200 Tim Wendelboe 182 Bebeka Coffee Plantation 21 Brazil 40–43 Café Tal 63 Glitch Coffee & Roasters 111 Nømad Cøffee 186 Toby’s Estate 256 Fazenda Santa Margarida 41 brewing methods 36–37 Cafe Younes 23 Gran Café de la Parroquia 67 Nuvola 175 Toma Café 190 Finca las Nieves 64 Bright 236 Caffè Al Bicerin 174 Gran Caffé Gambrinus 171 Nylon Coffee Roasters 123 Tomoca 19 Finca Rosa Blanca 55 Brighton 213 Caffè Florian 176 Grounds of Alexandria, The 255 Onyx Coffee Lab 94 Torrefazione Cannaregio 177 Greenwell Farms 75 Bristol 214 Caffè Pigafetta 179 Happy Baristas 157 Origin 31 Truth Coffee 32 K’Ho Coffee 131 Budapest 163–165 Caffe Reggio 77 Happy Bones 80 Özerlat Cafe 147 La Veen 248 Living History Farm 75 Campos Coffee 251 Havana Coffee Works 267 Ozone Coffee Roasters 224 Victrola Coffee 92 Mystic Mountain Coffee 113 C La Casa Del Caffè Tazza D’oro 171 Hey Brew Bar 65 Pan y Paz 69 Village Coffee & Music, The 203 Old Tavern Coffee Estate 59 cafes Chye Seng Huat Hardware 119 Hodeidah 170 Patricia Coffee Brewers 243 Villino Coffee Roasters 237 Tepi Coffee Plantation 21 49th Parallel Coffee Roasters 49 Climpson & Sons 221 Hola Coffee 189 Phil & Sebastian Coffee Roasters 45 Wolfpack Coffee Roasters 257 Fort Worth 74 220 Grad 139 Coaltown Coffee 210 Hot Numbers 215 Philz Coffee 88 Wrecking Ball 91 France 148–155 Abraço 76 Coava 86 Hummingbird Coffee 263 Pilot Coffee 48 Yfantourgeio 145 Akha Ama 128 Coffee Department 205 Coffee Factory 173 Pixel Coffee Brewers 249 Yu Chiang 129 G L’Alchimiste 149 Coffee Lab 41 Industry Beans 240 Presta 96 Zeitgeist Coffee 93 Germany 156–161 Allpress Espresso 260 Coffee Nerd 160 Intelligentsia 73 Proud Mary 244 Calgary 45 Gonder 19 Alt Wien Kaffee 140 Cogito Coffee Shop 143 Johan & Nyström 195 Prufrock Coffee 225 Cambridge 215 Guanajuato 63 Atomic Coffee Roasters 261 La Colombe Coffee Roasters 85 Kaffa Coffee 222 Quarter Horse 212 Canada 44–51 Aubade Coffee 49 Colonna & Small’s 211 Kaffa Hoist 30 Reykjavik Roasters 167 Canberra 236 H Avoca Coffee 74 Common Man Coffee Roasters 120 Kaffee-Alchemie 139 Riso Mat & Kaffeebar 183 Cape Town 13, 30–32 Hamburg 159

GLOBAL COFFEE TOUR GLOBAL COFFEE TOUR INDEX INDEX

Hanoi 132 Mexico 62–67 L’Alchimiste 149 Hot Numbers 215 Smurf’s Cafe 61 Toronto 47–48 Havana 57 Mexico City 39, 65–66 Allpress Espresso 260 Hummingbird Coffee 263 St Ali Coffee Roasters 246 Trang 129 75 Milan 170 Alt Wien Kaffee 140 Illy Coffee Factory 173 Stumptown 87 Treasure Beach 61 Heidelberg 160 Mizan Tefari 21 Atomic Coffee Roasters 261 Industry Beans 240 Supercrown 82 173 Heredia 55 Munich 161 Avoca Coffee 74 Johan & Nyström 195 Supreme Roastworks 181 Tromsø 183 Hobart 237 museums Axil Coffee Roasters 239 Kaffa Coffee 222 Tim Wendelboe 182 Tucson 96–97 Ho Chi Minh City 133 Kafa Coffee Museum 20 Barn, The 157 Kaffefabrik 141 Toby’s Estate 256 Turin 137, 174–175 Hungary 162–165 Kona Coffee Living History Farm 75 Belleville Brûlerie 151 K’Ho Coffee 131 Tomoca 19 Turkey 204–207 Myanmar 229 Black Bean Coffee and Tea 117 Kicking Horse Coffee 46 Torrefazione Cannaregio 177 I Mzuzu 25 Blue Bottle Coffee 83 Lomi 155 Truth Coffee 32 U Iceland 166–167 Blynzz Coffee Roasters 235 Lot Sixty One 199 Victrola Coffee 92 Ubud 103 Indonesia 102–103 N La Boîte à Café 150 Maker Fine Coffee 241 Wolfpack Coffee Roasters 257 United Kingdom 208–227 Invermere 46 Naples 171 Boxcar Coffee Roasters 72 Man Met Bril 202 Workshop, The 133 USA 70–97 Ipoh 101, 115 National Coffee Park, Colombia 53 C1 Espresso 262 Man Versus Machine 161 Wrecking Ball 91 Utrecht 203 Istanbul 137, 205–207 Netherlands 196–203 Cafe de L’Ambre 110 Market Lane Coffee 242 roasting beans 10–11 New York City 76–82 Italy 168–179 Café Mokxa 150 Mecca 253 Rome 171–172 V New Zealand 258–267 Café Tal 63 Milano Coffee Roasters 51 Rotterdam 202 Vancouver 39, 49–51 Nicaragua 68–69 J Cafe Younes 23 Mystic Mountain Coffee 113 Venice 176–177 Nicosia 145–147 Jamaica 58–61 La Casa Del Caffè Tazza D’oro 171 Mzuzu Coffee Den 25 S Veracruz 67 Japan 104–111 Norway 180–183 Chye Seng Huat Hardware 119 Nømad Cøffee 186 Salento 53 Vicenza 179 Johannesburg 34 Climpson & Sons 221 Nylon Coffee Roasters 123 Salzburg 139 Vienna 137, 140–141 O Coaltown Coffee 210 Old Tavern Coffee Estate 59 San Francisco 39, 88–91 Vietnam 130–133 Oakland 83 K Coava 86 Origin 31 São Manuel 41 oddities 134–135 Kangarilla 238 Coffee Department 205 Özerlat Cafe 147 São Paulo 41–43 W Karuizawa 106 Oslo 137, 181–182 Coffee Lab 41 Ozone Coffee Roasters 224 Sapporo 108 Wellington 231, 265–267 Kuching 117 La Colombe Coffee Roasters 85 Pan y Paz 69 Seattle 39, 92–93 Kyoto 107 P Coutume Café 153 Phil & Sebastian Coffee Roasters 45 Singapore 118–123 Palm Beach 247 Z Dawn Patrol Coffee 238 Pilot Coffee 48 Soldotna 94 Zagreb 143 Paris 151–155 L Devil’s Cup 264 Presta 96 South Africa 28–35 Laos 112–113 Patea 264 Devoción 78 Quarter Horse 212 Southern California 228 Lebanon 22–23 Perth 248–250 Doubleshot Coffee & Tea 34 Reykjavik Roasters 167 South 229 León 69 Philadelphia 85 Drop Coffee 193 Rokuyōsha Chikaten 107 Soweto 35 Liverpool 219 Portland 39, 86–87 Ernst Kaffeeröster 158 Roots Coffee 127 Spain 184–191 London 137, 219–227 Puerto Escondido 64 Fazenda Santa Margarida 41 Sant’ Eustachio il Caffè 172 Springdale 94 Los Angeles 76 Fazıl Bey 207 Santo Grão 43 Stockholm 193–195 Lyon 150 Q Finca las Nieves 64 Satan’s Coffee Corner 188 Sweden 192–195 Quebec 47 Finca Rosa Blanca Coffee Plantation Satemwa 27 Sydney 251–257 M Resort 55 Seniman Coffee Studio 103 Madrid 189–190 R Glitch Coffee & Roasters 111 Seven Seeds 245 T Malawi 24–27 Reykjavik 167 Greenwell Farms 75 Sightglass Coffee 90 Tasmania 237 Malaysia 114–117 roasteries Grounds of Alexandria, The 255 Sin Yoon Loong 115 Thailand 124–129 Mallorca 191 220 Grad 139 Havana Coffee Works 267 Sixpence Coffee 236 Thyolo 27 Melbourne 231, 239–246 Akha Ama 128 Hodeidah 170 Small Batch Coffee Company 213 Tokyo 101, 109–111

GLOBAL COFFEE TOUR GLOBAL COFFEE TOUR

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