Cafe Kreyol

05/30/2026

Another is in the books! 🎉

Over the past two days, coffee professionals from across the industry gathered to explore research, innovation, and the topics shaping coffee today. Among the presentations was 's session on green coffee longevity and post-harvest storage practices, sharing findings from an 18-month research project with .

Here's a look back at a few moments from the presentation.

05/28/2026

Another lovely cupping at Cafe Kreyol ☕️

Thank you to everyone who came out. It was a real pleasure meeting and cupping with you!

Each month we explore something different—from origins and processing methods to roast profiles and sensory notes—so no two cuppings are the same.

If you missed this one, don’t worry: We host a public cupping every fourth Friday of the month and would love to have you join us next time 🤝

Come taste, learn, ask questions and experience coffee in a whole new way.

05/24/2026

Long Miles Coffee Burundi is officially on the way.

Containers loaded, coffees moving, and another exciting arrival headed toward the roastery.

We’re looking forward to getting these coffees on the cupping table soon.

05/23/2026

Most people don’t realize that when you become a coffee roaster… you also become a mechanic.

Flashlight in hand checking over the roaster. ☕🔧

Because roasting coffee isn’t just about profiles and flavor notes, it’s also learning the equipment inside and out.

05/22/2026

We’re excited to sponsor Roast Summit next week, where Joey Stazzone will be speaking on preserving green coffee quality through post-harvest practices and storage research.

In partnership with NC State University, Cafe Kreyol spent 18 months studying how reposado coffee storage impacts sweetness, acidity, body, and overall longevity in the cup.

Looking forward to sharing the findings and connecting with others across the coffee industry at Roast Summit!

Roast Magazine

05/21/2026

A salute to Eric Girard, our Director of Operations, for 10 years of helping drive Cafe Kreyol forward.

From supporting day-to-day operations to helping our team grow over the years, Eric has played an important role behind the scenes in keeping everything moving.

Thank you for a decade of hard work, leadership, and dedication to Cafe Kreyol. 🥂

05/16/2026

Greetings from Cup of Excellence in Nicaragua 🇳🇮☕

We’re looking forward to seeing many of you at in Chicago in 2 weeks, where Joey will be continuing the conversation around the 24-month study Cafe Kreyol completed alongside , , and the exploring high-altitude resting and how limiting oxygen exposure may help extend coffee shelf life.

See you there!

05/16/2026

From Cup of Excellence Nicaragua 🇳🇮☕

See you at Roast Summit in Chicago as we continue the conversation around our 24-month coffee storage study with Wildlife Conservation Society, NC State & University of Arizona.

05/16/2026

Maria Pacas won 1st place in Cup of Excellence!!! 🤯 What a moment for Café Pacas and Bernardina. 🎉

2026 El Salvador Cup of Excellence — 1st place goes to BERNARDINA from La Esperanza farm by Café Pacas growers. 91.95 points.

Another BERNARDINA lot by Café Pacas also placed 3rd in this year’s Cup of Excellence competition.

And did you know? BERNARDINA — the delicate, complex, unique Salvadoran arabica variety — was named in honour of Café Pacas agronomist Ruperto Bernardino Merche. It was Ruperto who noticed those few different, unfamiliar coffee trees in the farm plots he supervised, and pushed the idea that these cherries were something special.

First place hits different when you know how much work sits behind it. So proud. For years with Café Pacas. Still one of the most exciting names on our table.

05/14/2026

We’re excited to welcome Connor to the Cafe Kreyol team 👋

Connor brings a strong work ethic and a genuine drive to keep learning and improving, qualities that make a meaningful impact on our production crew every day.

We’re thankful to have him with us and excited to watch him grow!