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Sourcing coffee beans, next stage

After selecting two US coffee roasters for Double Dutch Café, the team is now ordering samples and assessing the logistics of transporting beans from Miami to Sint Maarten. Proper storage and shipping conditions are essential, particularly given the coffee’s delicate treatment. A positive update reveals the excellent performance of the Hurricane Brew on their espresso machine.

Cropped shot of a man's hands holding freshly roastd aromatic coffee beans over a modern machine used for roasting beans

The story continues…

After choosing two US coffee roasters from the short list of four for Double Dutch Café, we have entered the next stage.

  • Amavida.com (Florida, US)
  • Batdorfcoffee.com (Washington, US)
  • Carib Bean Coffee Company (Antigua, WI)

We’re ordering samples from all suppliers, determine how the ordering process works and how we must handle the logistics of getting the fresh roasted beans from a warehouse in Miami to Sint Maarten.

I trust they will deliver them appropriately to Miami but the warehouse must store them in a temperature controlled environment and ship them in the same way.

It will be learning experience for everyone on our side, because coffee is usually not treated with this much care.

As for Carib Bean Coffee in Antigua, they roast locally and import beans to their island, as far as I know.

Update: the Hurricane Brew (medium/dark roast) is a mix of 5 different Arabica beans and came out splendidly on our espresso machine! It came via airmail, which is expensive, but _fast_!

Christian's avatar

By Christian

Coffee has been my life line for decades, the smell would wake me up whenever my parents would brew a pot. Working part-time in Food&Beverage since 2006, I've unknowingly narrowed my field of flavors and odors from chef in the kitchen to sommelier at the dining table to barista with coffee since 2016. SCA Certified since 2017 (Barista & Brewers). With a background in chemistry, understanding the brew methods was very easy for me. Combined with an insatiable curiosity for knowledge, I strive to learn even more about the world of coffee.