I've got a short article in the March issue of Fresh Cup magazine. It's not available online, but for those of you in the coffee industry, you should be reading Fresh Cup anyway!
It's for the "Roaster's Realm" column, and I wrote about roasting quality coffee at origin. Often you can't get very well-roasted coffee in producing countries. There's some striking irony when you are surrounded by lovely, green, growing coffee trees and drinking a cup of something that's diner quality at best.
But things are changing. I interviewed three quality-oriented roasters I have worked with in three different countries (Guatemala, El Salvador, and Puerto Rico), and came up with some interesting results. Check it out.
Good article!
Just one important update: at Viva Espresso we serve our COE coffees in 5 different brewing methods, besides Espresso: Chemex, V60, French Press, Siphon, & Aeropress. We introduced these methods in febraury 2010 and customers are hugely enjoying them and learning to appreciate the artistry barista craft required to properly use them and extract the best out of our award-winning specialty coffees we offer.
Another thing we would like to point out is that in the last World Barista Championship 5 out of the 12 semifinalists were from Latin American coffee producing countries ( Guatemala, Mexico, El Salvador, Honduras, and Brazil). This clearly demonstrates that even though it still is generally difficult to find a good cup of coffee at origin, there are good exceptions and that we have world class baristas/cafes that are fully committed to the highest standards of excellence.
Posted by: Federico Bolanos | March 20, 2011 at 10:35 AM