Our first café is making us proud- As seen in Dwell

These past years have been the most incredible journey for us at Coperaco and as we grow we see small and big dreams come to live. With our first café we are able to share our home with the public and do what we do best, the art of coffee. »

The art & science of roasting beans

As a roaster you may encounter coffee beans coming from different regions of the world and as similar as all the beans might appear at a glance (particularly to a layperson) a roaster knows how big of a difference it is. Around the globe several countries produce coffee. These are »

Secretary of State Hillary Clinton at Coperaco Espresso Bar

Last night was really exciting for us behind the bar at Coperaco Espresso Bar in Harrison, NJ. As we would do any other day, we made sure everything was perfect and yet, we had to be extra careful accommodating for the event, for security reasons. Secretary of State, Hillary Clinton, »

Fighting against Waste - Norway’s Unique Effort

Fighting against Waste - Norway’s Unique Effort This time we are looking at a very uncommon effort – because the waste we are talking about in this post is slightly different too. We are looking at food wastage and how a Norwegian chain of supermarket Lentusgruppen has come up with »

Shade Grown Coffee- Benefits to the Environment

Whether does the shade grown coffee taste better or not, there are whole bunch of reasons why we should, as customers, opt for it. Many species of living organisms are going extinct. Not just the polar bear that need a certain kind of climate to survive – but many bird and »

Aged Coffee

Ever wondered where the concept of aged coffee did come from? Historically it is traced back to the 16th century where the coffee shipments used to travel from the port of Mocha (now known as Yemen) all the way to Europe. It took several months for coffee to reach the »

Coffee Extraction and Flavors

Making good coffee is an art. Baristas are the trained professionals of coffee making, but many coffee enthusiasts – besides enjoying great coffees from their favorite barista may be – also love to prepare their own coffee and like to play around a little with different techniques. As common untrained person, one »

The tree of life. Barú Volcano

Its been a year since my last trip to Panama. Our partners Mario and Payim, from Mil Cumbres Farm are waiting for me. They are the keepers of our coffee sanctuary, a magical place 1700 m above sea level by the volcano, the ideal altitude to grow the best coffee »

Flaws in green coffee that could make or break a good cup

There are many flaws roasters and producers find in green beans. There can be various reasons behind those flaws. Good thing is all defects are identifiable so the more educated the roaster easier it is to avoid those defects and beware about them. This article discusses green coffee bean flaws »

Washed or Natural Processed Coffee?

To enter the specialty segment, coffee must score 80 or above during what is called cupping session. Washed coffee or wet processed coffee is well known for bringing home consistent and good results. Un-washed or naturally processed coffee on the other hand somehow usually doesn’t make the cut. Why »