Notes on herbs, harvests and the road between
Short pieces from the sourcing side of the business. What is coming in, what it does in a cup and how to get it right at home.
Reading a tea label that hides nothing
What a full ingredient list should tell you, and the three words that mean the opposite.
Hibiscus keeps its colour in the open north
Dry heat and hard sun do work no dehydrator can match. Notes from a Katsina harvest.
What moisture content actually costs you
A point of moisture is a point of weight you paid for and cannot sell. How to check it on arrival.
Ginger, hot two ways
The difference between fresh and split dried ginger in a cup, and when each one is the right call.
Paying at the weighbridge
Why settling growers on collection day is the whole reason they keep coming back to us.
Four things to do with moringa leaf
Beyond the smoothie. Stews, a seasoning salt, a cold brew and one that surprised us.
Caffeine free does not mean it does nothing
Roots work slower than coffee and hold longer. What that feels like across an afternoon.
The second steep is the honest one
Cheap blends give everything up in four minutes. Whole herb keeps something back for the refill.
Tiger nut, the pantry staple we underrate
Sweet, starchy and grown across the middle belt. Why it belongs in more than kunu.
A hibiscus cold brew worth the wait
Twelve hours in cold water instead of five minutes in hot. Less tannin, far more colour.
Why we quote per lot, not per crop
Two bags of the same seed from the same state can price differently, and it is not arbitrary.
What a grower cluster actually is
Forty or fifty smallholders, one collection point and a price agreed before planting.
One letter a month, nothing else
What we are sourcing next, what it costs and one thing worth brewing. Unsubscribe in a click and we will not chase you.