Level Ground Trading --making the dream come true - coffeecrew.com - victoria, b.c. canada

Level Ground Trading --making the dream come true - coffeecrew.com - victoria, b.c. canada ()

  „By 2003, Level Ground was bursting at the seams (some office staff had moved to a VW van in the parking lot) and therefore purchased and renovated a larger facility. This move included the installation of two roasters and provided room for storage of our Colombian coffee, decaf, Bolivian organic, Panela (cane sugar) and Frutos (dried tropical fruit). 2004 promises to be another exciting year! Julian from Bolivia will be staying with us from March until June to learn language and understand our business.“

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A brief history of coffee - coffeecrew.com - victoria, b.c. canada A brief history of coffee - coffeecrew.com - victoria, b.c. canada

  „This coffee cartel collapsed in the 1980's leading to the unbridled volatility that we experience in the coffee markets of today. This lack of regulation, in the coffee business, would guarantee a rough ride for traders on the stock exchange floors of the world, and chronic uncertainty for coffee farmers.“

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Anatomy of the early coffee house... - coffeecrew.com - victoria, b.c. canada Anatomy of the early coffee house... - coffeecrew.com - victoria, b.c. canada

  „Home Articles Cafe culture Anatomy of the early coffee house...“

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Home equipment reviewed - The Gaggia Espresso - coffeecrew.com - victoria, b.c. canada Home equipment reviewed - The Gaggia Espresso - coffeecrew.com - victoria, b.c. canada

  „Home Articles Gear Home equipment reviewed - The Gaggia Espresso“

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March Q&A - coffeecrew.com - victoria, b.c. canada March Q&A - coffeecrew.com - victoria, b.c. canada

  „The cups follow but each one will be slightly different, yet while sipping, you relive those moments which are part of coffee culture. The setting may be different, I once had a great cup of coffee at the Montreal Museum of fine arts, the common denominator stays the same: beans, roasted just right, grinded just right, brewed with just the right temperature, anything can go wrong, but not terribly wrong, you generally get a good cup of coffee. A connaisseur will have to purposely do something wrong to serve a bad cup. Of course, like anything else in life you have to set yourself up to getting a good to great cup: the right place, the right blend, etc.“

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