Meet Talor & Jørgen. When a good friends told us about Talor & Jørgen, we knew we had to do something together. And this month we’re so happy to bring you their coffees. Please let us know what you think - as always @beanbrosco. Talor and Jørgen met in 2015 and immediately knew that they shared the same principles: working hard, being honest, practicing kindness and creating supremely high quality produce. Originally thrown together for a separate project, the initial collaboration blossomed into an amazing partnership and the concept for a specialty coffee roastery without the attitude was born.
Talor is a coffee roaster, barista, pastry chef, writer and Q grader with over 15 years experience in the specialty coffee industry. Born in a rural Victorian town in Australia, she spent her formative years in the burgeoning coffee scene in Melbourne working for some the most respected specialty businesses in the country. Jørgen has trained over 300 baristas in his 10 year career in the coffee industry. He is, but not limited to: a barista, pianist, singer and a choir conductor. Before coffee, Jørgen graduated with a degree in musicology from the University of Oslo. From an early age music was his driving passion and he began by playing in bands, performing and arranging concerts regularly Happy brewing, Viktor & Mikki
Introducing something brand new. For us coffee has always been about sharing. Different experiences with different roasters. What works for you? And how can I learn from that? And of course, what do we all think of the feature roaster of the month? That’s why we’re launching a brand new community called Let’s Talk Coffee. Let’s Talk Coffee will be a big compilation of Live Hangout’s, Video content, written content, meet-ups and discussions in a closed Facebook Group. For a start it will be exclusive to all members of Bean Bros. - all you have to do to get started is go to the Facebook Group below and request to join. We can’t wait to discuss the coffees from Talor & Jørgen with you all for a start and see how this thing develops. See you in the Facebook Group very soon!
fb.com/groups/letstalkcoffeeco
Lemonade & Honey Burundi Burundi had a fantastic harvest last year and the first of our Burundian coffees has been tasting and performing wonderfully over the months. This is why we wanted to bring you another delicious coffee from this region. The Mudusi is an elegant coffee with fantastic structure and a silky, honey-like mouthfeel. Tonnes of fruit and a lingering sticky finish. Mbirizi Washing Station is the second and most recently built of two washing stations owned by the producer Salum Ramadhan. It was established 2014, with the first production in 2015. Nordic Approach’s history with Salum dates back to 2011 and has continued to grow and strengthen since then. Salum is extremely detail oriented and spends a lot of time training local staff. This generates an immense amount of loyalty in his team.
Fig & Grapefruit Colombia This astoundingly bright and complex coffee comes from a farm named El Embudo located in La Plata and is part of a new project Nordic Approach is hoping to develop. It’s a unique Colombian coffee that pushes the boundaries of the type of flavours traditionally found in this region. They cupped through a huge amount of tiny lots from Huila blindly with Alejandro from Fairfield and found that there was a range of coffees that stood out from the others and they were all from this region. The farmers in this region are producing tiny amounts of high quality as they don’t have the market yet. The coffee is picked in several passes and is dried using parabolic dryers over a period of 10-18 days.