Cooper & Co

  • Monsooned Malabar Coffee

    I wrote a blog about this coffee and its origins on the 5th January 2018 where I described it as a bit “Marmite”. Well a few weeks ago I was over in London and visited a famous Indian restaurant called Dishoom which can be found at 4 Derry Street, Kensington, London.
  • Myanmar coffee - The Beaujolais noveau of the east

    I visited Myanmar in February 2018 and discovered a really interesting country with a lot of historical baggage but with a bright future if only the rest of the world would stop interfering. In my book “trade and aid, the politics of coffee” I’ve tried to give some insight into what I saw without the filter of a global media. There are major problems not least of which is a resolution to the Rohingya crisis, however the democratically elected leader Aung San Suu Kyi needs to be given some space to allow her fledgling Government to establish itself after decades of ruinous military rule.
  • Stories Behind Coffees - Aged & Monsooned

    The first thing to point out is the difference between “aged” coffee and simply “old” coffee. Truly aged coffee is carefully aged, usually for six months to three years, by regularly monitoring and rotating the beans to distribute moisture and even out the aging process between coffee bags. This prevents mould and rot from occurring. Coffee is usually aged at origin, and is often aged at a higher altitude, where the temperature and humidity are more stable than at lower elevations.