Blog

Coffee farmers, staff, stand together, hold green coffee beans

Level Ground in Peru: Visiting Pangoan Producers

In September, we took a fantastic trip to Pangoa, Peru, an area where we’ve been buying coffee since 2005. We want to share the experiences our Director of Coffee, Joshua, and our Head Roaster, David, had in Peru. We believe in connection — ones made by sharing our coffee with you, as well as with the farmers and communities where we source our fair trade beans. To continue fuelling these bonds, one of our favourite things to do is visit these communities. We want to immerse and educate ourselves about the culture, connect with the farmers and producers face-to-face, and...

Read more →


Wooden crates filled with pineapples

Peace and Pineapples in Cauca, Colombia

Learn how pineapple cultivation in the Cauca region of Colombia has helped to bring peace to an area previously disrupted by drug production and unrest. Cesar (Nilsen Lucumi), Susanna, and Gustavo (Amaifi Bonilla) Balanta grow pineapple from their farm in Cauca. Even though they have formal education, and hold other jobs in Law and Human Resources, they never left agriculture. This family has deliberately chosen to stay in Cauca, through conflict and war. They advocate for pineapple production, a welcome alternative to coca, and are passionate members of the pineapple farmers' association - Asoagronorca (Agriculture Association of Northern Cauca). 

Read more →


Closeup three spoons with ground coffee, coffee beans

Coffee Roasts: Light vs. Dark

So, what’s the difference between a light versus a dark roast coffee? Although the roasting procedures are typically quite similar, a light roast and dark roast coffee can vary greatly in their taste, flavour, and body. These differences are due largely to two variables: the roast duration and the roast temperature, which ultimately results in varying colours, moisture levels, and flavour profiles.  Light Roast A light roast coffee will have a more pronounced acidity than a dark roast, and will have nicely developed flavours which reflect their origin. As a result, lighter roasts of coffee are known to have a more...

Read more →


Closeup espresso shot pouring from portafilter

How to Brew: Espresso Coffee

Brewing espresso recipes for single and double shots. Level Ground Method Single Espresso Recipe: 7-9g finely ground coffee for 1-1.5oz Double Espresso Recipe: 17-18g finely ground coffee for 2-2.5oz Finely ground with a firm tamp. Optimum extraction time is 20-30 seconds. 

Read more →


White coffee mug with black coffee on marble counter

How to Brew: Drip Coffee Maker

A quick and straight forward method for brewing coffee! LEVEL GROUND METHOD Recipe: 60g of medium-fine grind coffee per 1.6 litre carafe, or round half cup per 12 cup carafe Always use clean cold water and operate as per manufacturer's recommendations. 

Read more →


Male tea farmer laughs

Meet Indian Tea Farmers Bijit & Swapna

Bijit and Swapna: Role Models in Tea. The small-scale tea growers we work with have an incredible ability to empower their communities. Bijit and Swapna embody this empowerment. Not only are they a couple passionate about organic tea production, but they’re role models for their community. They are leaders, caring neighbours, and great human beings.    

Read more →


Closeup cross section dragon fruit, help by child

What is Dragon Fruit?

Find out more about this fun and delicious fruit which is grown in South America! It's a dragon! No, it's a fruit! Well, actually ... it's a cactus. Dragon fruit is the delicious, yet dangerously spiky, yellow fruit that comes from cactus varieties in South America. In North America, we're accustomed to a bright pink dragon fruit, which typically comes from Asia.  In China the fruit is referred to as huǒlóng guǒ (火龍果), which translates to 'fire dragon fruit'! The juicy yellow dragon fruit we have is grown in Colombia - its real name is Pitahaya, but in English its nickname 'dragon fruit'...

Read more →