Updates

  • Finding Coffee

    Finding Coffee

    At Laika, we have two distinct approaches when it comes to finding new coffees. With our micro-lot coffees, which we roast to be best enjoyed when served black, we taste dozens of samples throughout the year. We embrace the natural variation of the coffee production cycle, and taste as many coffees as possible to find those which we can best represent. The most interesting part of this process is that we’re being constantly surprised. Sometimes it’s something unexpected, like a new and innovative method of producing coffee. Other times, it’s tasting a coffee from a producer whose coffee we have had before, only to find that it’s even better than the previous season. On the other hand, when it comes to our house coffees, we have a very different approach.

    Our most popular coffees are our house coffees: No1, No2, and No3. No1 has plenty of presence through milk, but is also a nuanced coffee when served black. No2 has the most body of every coffee we roast, and is designed to be sweet and rich when served with milk. No3 is our house black coffee, one which is bright and complex. Above all, these are the coffees which most people associate with our style of coffee roasting and buying when they think of Laika. With our house coffees, we not only want to roast coffees which represent their origins and narratives, but who’s profiles consistent all year round. So, with our “singles only” approach at Laika, how do we achieve this?

    For our house coffees, our approach to sourcing is different to that of our micro lots. For No1, No2, and No3, we look for lots which meet the profiles of each coffee as closely as possible. As opposed to our micro lots, where we taste as many lots as we can, and choose our favourites, with our house coffees, we send out briefs to our suppliers to find coffees of specific profiles. Then, by working with capable, trustworthy sourcing partners, we can secure lots from individual farmers, mills, and cooperatives, which not only meet our needs, but also represent our focus for “singles only”. Sometimes these coffees come from large farms, which can produce many tonnes of coffee each season, and other times these are small producers who can only grow up 300kgs of a quality we need. This is why you may notice that the lots we choose for our house coffees can sometimes change within weeks or months. With out approach to house coffees, we are able to represent both large and small producers as best we can, while also maintaining a consistent profile throughout the year.

    In both approaches to sourcing, the goal is the same: to find the best coffees we can, and represent them well as we know how. For our micro-lots, we can embrace the variant characteristics in each coffee, and share what makes them interesting and distinctive. For No1, No2, and No3, sourcing is about finding a balance between securing the best coffees available, and creating consistency for those who drink them.

    Love Laika.

     

    PS: This photo was taken by the Condor team, who act as our sourcing partner in Colombia. See here is coffee being taken by mule from Juan Pablo Ovieda's farm in Tolima the local mill for processing. Jaun's coffee was one which we had first selected for use as a house coffee. After tasting this lot again, the flavour and character was so surprising that we decided to reserve this to be roasted and represented in our micro-lot range.

  • Origin: Brazil

    Origin: Brazil

    On Wednesday November 20, we’ll be hosting microbiologist and coffee producer, Luis Saldanha. Luis' presentation will focus on coffee production and fermentation, as well as leading us through a tasting of new coffees from Brazil. Click here to RSVP.

    One of the best things about buying coffees seasonally is that there is always something new on the horizon. The calendar is full of new samples, harvests, and arrivals, which means we're always busy searching for new and exciting options here at Laika. With December just around the corner, and as we head toward the end of the year, we turn out focus to one of our main coffee buying origins: Brazil.

    Coffee in Brazil is generally finished being picked and processed by the end of October, and on its way to us in a big boat by November. As we usually purchase coffees by "pre-shipment sample" (more on this another time), we have made most of our larger purchasing decisions by the end of September, which gives us just enough time to get ready for our coffees to arrive. After tasting more samples than ever before, this season you can expect some of the best coffees we have ever had from Brazil.

    At Laika, the closer we work with our sourcing partners, the more we realise that an origin like Brazil has immense potential for producers have to truly take control of the flavour of their own coffee. With such a large volume of coffee being produced and exported (Brazil is responsible for 25% of coffee production worldwide), the ability for farmers to experiment with processing and fermentation is unparalleled. This potential for farmers to be empowered has never been more important. As the global price of coffee drops to dangerously low levels, the key to a sustainable market for coffee producers is to develop new ways for growers to take control of quality at origin, so that they can in turn receive higher prices, and be paid fairly for the value they bring to the supply chain.

    We can’t wait to see what the future holds for coffee in Brazil. We are tasting some of the best coffees we’ve ever had, and we’re so excited to be able to share them with you.

    Love Laika.

  • QIMA

    QIMA

    There's a lot we could say about this coffee we've just released. We could say how it's the first coffee we've purchased by online auction, or about how it comes from a part of the world which was the first the commercially cultivate coffee. We could say that the lot is only 40kgs, which represents the entire lot from the producer we represent. We could talk about how delicious it is, how rare it is, or countless other things, which would all be true. But we think it's better for you to read the story yourself, in the words of those who made it happen, right here.

    We know it's more expensive that what you normally buy, but not only is it so delicious that it is worth every cent, but it also represents the livelihood of a producer who relies on us as consumers to pay a fair price - we ourselves have priced this coffee at cost. This is an initiative to buy the best coffee in the best way we can, and to make a difference to those in the supply chain who are the most vulnerable, and for whom we can make the biggest difference. 

    There are only 136 bags of this coffee available, and they won't last long. Head over to the online store, or click here to reserve your bag now. We're excited to share with you our next step in realising our vision: to share the best coffees we can find with as many people as possible. We hope you'll pick up a bag, and help us to make the most of this amazing coffee.

  • Crew Member

    Crew Member

    It's no secret that, here at Laika, we kind of love coffee. Everything from the flavour, the ritual, and the culture, this is what we live and breath every day at the Laika roastery. But, as with all things, coffee is not perfect. Coffee can sometimes be complicated, intimidating, and wasteful. It was with these limitations in mind that we created our unique subscription service: the Crew Member program.

    The idea is simple: to create a subscription based service which is approachable and unintimidating, while still providing a variety of origins and flavours for subscribers, and at the same time producing as minimal waste as possible. From this, we started up the Crew Member program - here's how it works: 

    1. A new member signs up to the program, and chooses to collect fresh coffee each week, fortnight, or month.
    2. On their first collection, we provide a reusable glass jar to store their coffee in, filled with 200g of our favourite coffee from the week.
    3. On each collection, the Crew Member returns their reusable jar for us to clean, and picks up a full jar to take home.

    And that's it! Crew Members are charged by direct debit at the frequency which they've signed up for (weekly, fortnightly, or monthly) and can suspend or cancel their membership whenever they choose through their own account at laikaroasters.com.au. Each week we select from our catalog whichever coffee we think is tasting the best, ensuring the coffee for Crew Members is almost always different and exciting. Best of all there is no waste! No unnecessary packaging or posting, and the jars are reusable (and fully recyclable if they're ever broken). 

    Our goal was to provide a cost effective subscription service with minimal waste and no complications. We're excited about the Crew Member program, and have had amazing feedback from those who have already signed up. By being responsible for our own waste, and providing a varied and high quality option for those looking for a hassle-free subscription service, the Crew Member program is a crucial step toward our vision to "share the best coffees we can find with as many people as possible".

    We can't wait to see how far Crew Members can go!

    Ready to get started?