News, Press, Blog and Information - the perfect place to stay in touch with all things Demours.

You must see the SAUCE

The first Kenya coffee deserving of the name Demours was discovered by ascending narrow dirt roads into the remote and mountainous Kirinyaga region, a high altitude, highly regarded coffee producing area in the shadow of Mount Kenya. In contrast to the scraggly trees of neighboring estates, Kiamutugu grows thick and lush, thanks to imported organic fertilizer from Northeast Europe and the nurturing hand of the owner — a man we refer to as Saint James — who oversees every detail from harvest to milling. While the exquisiteness of the beans alone determine Café Privé Sélect designation, it is equally satisfying to support the efforts of growers like Saint James, who has created a sustainable biosphere including tomatoes, macadamias, bananas and livestock, capable of feeding the community, including 250 children who attend a school he constructed on the estate. (Read More)

A Frayed Knot

Cordillero - a mountain range that is like an enormous corded rope - braided, with many sides, peaks and angles, no two exactly alike. Each perspective of the mountains receives the sun, wind and shade differently - meaning different spans of time, different times of day, different temperatures. So, while much excellent Panamanian coffee is growing in this lush, fertile volcanic soil, yet another set of factors changes EVERYTHING. We gloss over "terroir" and growing conditions, while we focus on variety and process, but is that fair to the coffee and to the analysis of taste? "I prefer coffees grown in SE facing sun from 1-4 pm central time with winds blowing from the west at 5-10 kph." Why not? The light morning mists, the red worms that make the fertilizer, the scary bell flowers that keep the bugs away, it is truly a never ending list that make each tree's microclimate practically magical. We should host a parade for the producers that manage the conditions, know what to anticipate and bring extraordinary coffees to us year after year. Simply the commitment to processing certain coffees together and cupping them along the way is much more that we can expect from a many producers. The business people who run these farms are committed professionals, with infrastructure, diligence and discernment to deliver the best coffees to the Best of Panama auction. (Read More)

Blind Cup

Imagine walking into a sterile, clean laboratory - a few pieces of stainless steel equipment line the walls, some humming (Read More)