April 2016

April 2016

www.CoffeeTalk.com Vol. XXIX No. 4

CONNECT. GROW. PROSPER!

The Challenge of Women in Coffee

See NAMA Exhibitor Listings page 40

See SCAA Exhibitor Listings page 40

page 32

36

The Rural Value Chains Project— Better Quality Coffee, Better Quality Life

Electronic Service Requested

26

The Power of Origin Trips— Learning in the Birthplace of Geisha Coffee

HNCT, LLC 25525 77th Ave SW Vashon, WA 98070

Connecting the Dots— Single Served Coffee

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CONNECT. GROW. PROSPER!

$4.75 Per Issue • Complimentary to Coffee Professionals

This Month

Probat full

6 6

Contents

The View Calender

8

Single Served Coffee

Roaster's Rock

12

Yunnan China: Hot new Origin Creative new Buying Platform

14

Ethiopia: The Blessings that Flow from the Coffee Ritual

18

Sustainable coffee with SMS

20

Producer Profile: XR, extra rare Paca Paca Mara VSOP | Costa Rica

20

Producer Profile: Jardin de Aromas | Costa Rica

Poas Volcano | Tierra Del Gato, finca El Gato

26

Coffee Service Corner

Producer Profile: Nitro Cold Brew | Colombia

36 The Rural Value Chains Project­— Better Quality Coffee, Better Quality Life

Cauca | Villa Myriam

The Power of Origin Trips

Learning in the Birthplace of Geisha Coffee

Ethical Coffee Sourcing

30

The Future of Coffee

A Little Further South

Cheers

The Challenge of Women in Coffee

34 36

26 The Power of Origin Trips— Learning in the Birthplace of Geisha Coffee

Single Cup in Coffee Service

28 32

8 Connecting the Dots— Single Served Coffee

Carrizal, Central Valley | Finca Quizarra

22 24

CONNECT. GROW. PROSPER!

Connecting the Dots

Direct Trade

Powered by Roasters or Growers?

The Rural Value Chains Project

Better Quality Coffee, Better Quality Life

40

SCAA & NAMA Show Listings

42 46

Newsbites Advertiser Index

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Phone: 206.686.7378, see extensions below Publisher / Advertising Inquiries Kerri Goodman, ext 1 kerri@coffeetalk.com

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The Challenge of Women in Coffee

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4 April 2016

The View

Kerri Goodman

A

fter 20 plus years, you would think I wouldn’t be surprised any

roasting to bring out the incredible unique flavor of the marvelous bean.

more at the perplexing looks I get from folks who find out I work at

Beyond the personal understanding and appreciation, we must share this

a coffee magazine. “You mean ALL of the articles are about coffee?

information, this knowledge, this passion, with the consumers who will

Is there that much to say?” When I tell them that there are several industry

ultimately enjoy this nectar of the gods. Before I joined the coffee industry, I

magazines and that mine has been sharing coffee information for more than

had no idea where it came from nor what the difference was between that can

20 years, most are just plain flabbergasted. That’s when the true education

of commercial coffee and the cup lovingly prepared by a local barista. Now,

begins. Coffee is complex; coffee is challenging; coffee is to be cherished.

I do not think twice about spending more for there is true value in that cup, and I am willing to pay to make sure that kind of coffee continues to exist.

And so I am excited to share this month’s editorial contributions to the

So industry compatriots, especially you who have personally experienced

cherishing of the cherry. This issue’s primary theme is securing sustainability

the complex coffee journey, share your passion and help consumers to

for producers now and into the future, for without the producers, our

understand why it is worth more!

industry ceases to exist. For anyone who has experienced origin, you understand the challenges. And it is through this personal understanding

This issues holds many opportunities to gain a better understanding of the

that you are able to appreciate the insane amount of work, attention to detail,

journey from coffee legends like Dean Cycon, Willem Boot, Danny O’Neill,

risk, and reward of a beautiful cup of coffee. And it is this appreciation that

Jim Stewart, and Rocky Rhodes, to name a few, sharing origin stories from

you communicate to consumers that will make the difference for unless

China to Peru, Ethiopia to Colombia and Costa Rica.

consumers come to understand the real value of great specialty coffee, they will not be willing to pay the appropriate price that the producers deserve.

So please, read on, enjoy the journey, and remember to share the passion!

And so it is our job, each and every one of us, to make sure that we

Hope to see many of you in Atlanta at SCAA and NAMA in Chicago!

understand and appreciate the journey that begins with the cherry and ends with the consumer, each of the intricate steps from the planting of the seeds to the picking of only the ripest cherries in sometimes wildly challenging environments, the perfect processing, storage, transportation, and then

Calendar

For complete and updated show information visit our online calendar: http://magazine.coffeetalk.com/industry-calendar/

April 7-10

The London Coffee Festival, London, UK

April 14-17

Coffee Expo Seoul, Seoul Korea

April 12-15

Food and Hotel Asia, Singapore

April 14-17

SCAA Atlanta, Atlanta GA USA

April 13-15

Latte Art Tokyo, Tokyo Japan

April 18

Post SCAA Q Grader Calibration Atlanta, Atlanta GA USA

April 13-15

NAMA One, Chicago IL USA

April 19-23

World Competition Education Program, Colombia

April 14-16

Re:co Symposium, Atlanta GA

April 28-May 1

Malaysia Int’l Cafe Show 2016, Kuala Lumpur, Malaysia

6 April 2016

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e live in an age of undeniable convenience. We live in a time when everything moves much faster: information, transportation, expectation. We surround ourselves with conveniences that make our over-scheduled lives easier to navigate. We are a people on the go and we need portability in our products. Welcome to the 24/7 world.

Single serve packaging has been around for many years in the food industry.

As a kid in the 70’s, I grew up eating cereal out of individual boxes you cut open, pour in the milk, and voila, portability in a snap, crackle, pop.

Recent history is filled with examples of the subtle shift to single serve packaging within the food and coffee industry. Just over 20 years ago, we saw children’s lunches become portable, with the birth of the “lunchable”. It is an example that, when broken down to its simplest form, is the response to a changing society. A society where both parents worked and/or were divorced, where technology was developing in ways that we could only imagine the impact it would have on our lives, and where time was money.

Fast forward a few decades and we are a society in constant motion and coffee is no exception. There once was a time where we enjoyed a leisurely pot of coffee, sitting at the breakfast table, reading the morning paper. Now, we quickly brew a single cup of coffee as we head out the door, scanning an average of 3-5 different news sources on our way to work, checking email, and of course, wishing our Facebook friends happy birthday.

Single serve in coffee has two completely separate paths; the single serve cup brewing system and the pour over method that serves one single cup of coffee at a time. One is solely based on convenience, the other is based on quality.

“Coffee” people have very strong feelings about both methods and can make the layperson feel like they have to choose one. But do we?

Single Serve: The Cup The explosion of single serve coffee has been written about, analyzed, and - love it or hate it - has found a home in specialty coffee. The popularity is simple and a direct result of the limitations we have on our time. We have sacrificed quality for convenience, generally speaking. However, with the patent coming off the “k cup”, more and more specialty coffee roasters are creating the avenue for their customers to enjoy great coffee in the single serve brew systems.

Single Serve: The Pour Conceptually, it is a very simple method of making coffee. Paper or ceramic filter, ground coffee on-demand, a carafe or cup, pour the water over the grounds, and you have coffee. It can be done at home or in your local specialty coffee shop where you can watch the craft of coffee brewing and savor your individually served single cup of coffee. It is single serve with quality at the forefront, but it is not a quick on-the-go cup of coffee. This is the option for those who want to linger, who have three to five minutes to wait while their coffee is brewed. This is “foodie” coffee.

“Coke or Pepsi?”

I appreciate the dual development of both methods for brewing a single cup of coffee and the irony of the opposite spectrums. While one focuses on convenience/quality and the other on quality/convenience, both offer options that fit into my life as a consumer of coffee. For me, it has never been an “either/or”, but simply different methods for different times of my day.

Keeping on pouring.

By Kelle Vandenberg

The Curtis G4 CGC Single Cup Coffee Brewer.

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The AeroPress coffee maker delights coffee roasters and retailers who appreciate the control it provides over the brewing process.

By managing variables like grind, water temperature, coffee to water ratio, and steep time, you can optimize the recipe for each coffee and enjoy all the beautiful flavors of your coffees.

by Curtis

Digital Control Module provides precise control over all brewing aspects: time, temperature, volume plus specialty coffee needs from pre-infusion to pulse-brewing to water bypass. Brew basket's siphon allows for water level to rise to the perfect level without exiting. Produces the true profile of the intended roast taste and experience.

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8

cont. on page 10 April 2016

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Connecting the Dots

Brown Gold 100% Kenyan and 100% Sumatran Coffee

by Mother Parkers Tea & Coffee Inc. realcup.com | (800) 387-9398 100% Single Origin Coffee

LMI Packaging Offers Single-Serve Lidding

by LMI Packaging Solutions

lmipackaging.com | (262) 947-3300 With nearly 50 years in the flexible packaging market, LMI Packaging combines large-run production capability with boutique-style service to offer a proven line of lidding for brewable beverage packaging. Committed to new product innovations, product line expansions, and efficiency advancements, LMI partners with all segments of the brewable beverage market.

Subtle Earth Organic Coffee Single Serve Cups

by Don Pablo Coffee Roasting Company cafedonpablo.com | (305) 249-5628

Top selling Subtle Earth Organic Coffee by Burke Brands LLC is now available in Keurig® 2.0 compatible Single Serve Cups. Full Body with a Deep, Rich Chocolaty Flavor and a Clean Finish. 100% Arabica, Organic certified

by CCOF, Non GMO. Contact Rocco Schettini, National Sales Manager at: rschettini@burkebrands.com

S&D Single Serve Collection

by S&D Coffee & Tea

sdspecialtycoffee.com | (800) 933-2210 S&D Coffee wants to meet all of your coffee needs. We offer multiple single-cup options to help you balance your customers’ demands for freshness and variety with your desire for convenience and waste management. S&D is proud to pour eight decades of experience into the single serve cup.

Don Francisco’s Single-Serve

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Our Family Reserve coffees reflect the art of four generations of passion for coffee. We select only the world’s best beans and roast them to perfection.

Try the newest members to our Single-Serve Coffee line: 100% Colombia Supremo, Decaf 100% Colombian, and Hawaiian Hazelnut.

10 April 2016

Roasters Rock

YUNNAN CHINA: HOT NEW ORIGIN CREATIVE NEW BUYING PLATFORM

A

s a roaster you are always on the lookout for two types of coffee; a new varietal or origin that will differentiate you from the next guy, or a new supply of stable coffee for a blend. You can find both of these things in the Yunnan province of China. You can also buy directly from the Yunnan Coffee Exchange and get “Farmer Identified”, traceable coffee.

Coffee Production in China In 1893 Ola Hanson, a Swedish Missionary brought coffee seeds to Yunnan.

This did not result in a big boom of coffee. It wasn’t until the mid-1950’s that large scale planting started to happen. By 2013 over 120,000 hectares of coffee were planted.

Yunnan is the largest growing region with smaller regional locations within it like Pu’er.

The majority of coffee grown in Yunnan is Catimor7693.

The second thing you will notice is that all of the lots are small lots, traceable to a farm in what YCE calls “Farmer Identified” coffee. Each lot will come with a QR code you can use to get more information about the farmer, farm, and growing conditions. With all this information you get a cupping report, micro-lot, traceability, AND a story about the coffee you can tell your customers.

But YCE is not stopping there. By 2018 they will have a gigantic campus that will include all of the services a small farmer might need. This starts with a training center, but is much more.

They offer financing, equity investment, equipment leases and financing. In addition, they will have a cultivar farm for research, processing plants, and warehousing available.

The last thing you will find surprising is the ability of YCE to package your lots into small, shippable vacuum sealed bags of 10 kilo or even smaller. They will also load containers of 60 Kilo jute bags. If you are really looking to show off your coffee it can come in wooden gift / presentation boxes!

Coffee produced in China has, until recently, tended to stay in China. The country consumes almost 1 million bags of coffee per year, making it the largest Asian consumer. With all of the recent planting and some investment in infrastructure, coffee output nearly doubled from 2012 to 2013. Export of that coffee, which generally fetches a higher price, has been steadily growing over several years at an average rate of 15.8%.

Even with the steady growth of exports, China faces the same issues that most producing countries have; an ability to link quality with higher prices. It starts with education at the farm level to improve practices. But if there is no buyer willing to pay higher prices for that coffee then there is no incentive, or financial ability to invest in those practices.

Therefore, the farmer is locked into a cycle of accepting whatever the local buyer is willing to pay.

Just recently things have started to change for China’s coffee growers.

A new Buying Platform – The Yunnan Coffee Exchange (YCE) Pu’er in China is a major flower growing center of the world. So what does that have to do with coffee you ask? A LOT! It seems that if you trade flowers on an open-market online trading system, you will get the best prices for the flowers, and the system provides for one of the purest forms of price discovery. The same folks that came up with the flower market turned their focus to coffee. They hired Ted Lingle from CQI as a senior consultant on the project with special focus on objective quality grading for the lots coming to the exchange.

12

Now YOU or anyone in the world can register on the YCE (for free) and look at the lots of coffee being offered. You will see a couple of things you may not be expecting. The first is a Q score and cupping notes for the coffee. Each lot will go through two blind cuppings and quality inspections. If the coffee is considered ‘specialty’ with a score higher than 80 it will reach the auction. It will be given a quality grade of G1 to G5 where G5 is above 86 points.

Rocky Rhodes

Yunnan Green Coffee Competition YCE is hosting a best of the best competition for Yunnan.

It is seating a panel of local and international judges to grade and find the top 6 coffees of the region. Over 100 samples have been submitted and the judges are working through them at the time of the writing of this article. This work will be completed by the end of March where the top 12 coffees will be featured at Hotelex in Shanghai in a live coffee auction March 29th.

If you found out about this too late to bid, don’t worry! You can have your chance to taste the coffees at the SCAA conference in Atlanta. You can even register to bid for the next 24 lots of coffee by signing up for the YCE auction system at www.ycexchange.com or stopping by the YCE booth in Atlanta.

YCE at SCAA For a great opportunity to learn more about this new trading system, get a ticket for the Coffee Quality Institute Luncheon on Saturday of the show. YCE is the key sponsor and the head of the exchange will give a presentation on what is happening with the exchange, as well as talk about the Yunnan Green Coffee Competition. But you don’t need to take his word for the quality of the coffee; it will be served with lunch!

Rocky Rhodes is an 18 year coffee veteran, roaster, and Q-Grader Instructor, and his mission now is to transform the coffee supply chain and make sweeping differences in the lives of those that produce the green coffee. Rocky can be reached at rocky@ INTLcoffeeConsulting.com April 2016

Photo by Trish Rothgeb

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Origin Adventures Ethiopia: The Blessings that Flow from the Coffee Ritual

by Dean Cycon, Founder and CEO, Dean's Beans Organic Coffee Co.

P

robably more than anywhere else in Ethiopia, the people of the Jimma region of Ethiopia have coffee in their cultural blood. Every day begins with a coffee ceremony in most households. On my first visit to the birthplace of coffee in 2003, years before it became a mandatory trek for coffee enthusiasts, I visited the small house of sixty-year-old Hadjj Hussein, a member of Oromia Cooperative, to experience the ritual.

Hadjj Hussein lives far out of town. As is the case with many Ethiopian farmers, his coffee is “sun-dried,” meaning the coffee is processed by laying the coffee fruit out in the sun to dry like raisins. These are then picked up by the co-op and taken to Addis Ababa for further processing. Farmers sun-dry coffee when they are far from a coffee washing station that would allow the beans to be soaked and fermented in water immediately after harvest, and where they live in dry regions like Jimma or Harar. Sun-dried coffee often sells for considerably less than wet-processed coffee, so the farmers are that much poorer. Hadjj Hussein has fifteen children and twice as many grandchildren. I can’t tell which are which. Supersized families are not uncommon among rural Ethiopians. Back in Yirgacheffe, Tasew Gebru at seventy is about to have his tenth child, who will be named Toduru, meaning “What Will the Neighbors Say?” When he is born he will be Uncle Toduru to seven nieces and nephews in their early teens.

One of Hadjj Hussein’s younger daughters, twelve-year-old Rehima Hussein, comes out of the house swathed in brown-checkered fabric, her head wrapped in a proper Muslim white head scarf. She is the same age as my oldest daughter and carries that same shy smile. Her sisters spread sweetgrass on the ground and burn frankincense to purify the air around us. Fourteen-year-old Minah stokes a small charcoal brazier. Three-year-old Nejat sits dangerously close to the glowing coals. Rehima puts an old blackened skillet on the brazier and places several handfuls of green coffee beans on the skillet. She stirs the beans with a wooden spoon until they are smoking and cracking like popcorn—the first sign the coffee is nearly ready. Rehima skillfully stirs the beans until they are almost black.

“The coffee is ready when it is the color of a chicken’s eye,” says Hadjj Hussein approvingly. Yes, I did spend several minutes trying to look into the eyes of the few scrawny chickens in his yard, but to no avail. They were too fast for me.

Rehima pours the beans into a wooden mortar and crushes them with the rhythmic movement of a pestle, humming the whole time. She empties the ground coffee into a clay coffee pot, a jabana, the symbol of Ethiopian coffee. There are giant mock jabanas at the entrance to many coffee towns in Ethiopia. Rehima pours boiling water into the jabana and swishes it around for a minute. Her sister brings out a tray of porcelain teacups, like the ones in a Chinese restaurant.

“We bought them in Jimma market,” says Hadjj Hussein proudly. “They are made far away in China.”

Rehima pours each cup. She begins about six inches from the cup and pulls the jabana up to three feet away as she fills it. Each filling is a little ballet of black liquid. We each receive a cup. This is abol, the first round. We drink it quickly and say, “Buna gari” (Good coffee).

There is a second round, the tonah, and

14

cont. on page 16

April 2016

Origin

then the third, the beraka or “blessing” round. Beraka is an Amharic word. It shares ancient roots with Hebrew and is thought to have been introduced to Ethiopia by the Queen of Sheba and the early Semitic migrations. The Oromo, though, are not a Semitic people. They are Black African pastoralists who migrated throughout this region over the centuries and have been “internally colonized” by the Amharic peoples for a long time. But at least here, during the coffee ceremony, such things are not discussed. Buna gari. The ceremony has ended and the day’s work can begin.

I take a photo of Rehima, proudly holding out the tray of small cups full of her family’s bounty. This photo would become iconic in the Fair Trade movement. Later, I would pay for her high school education in return for the use of the photo. Even later, the co-op would tell me that Rehima had graduated from high school and was being sent to Saudi Arabia as a “domestic servant,” as her family had no money to keep her in school and there were few jobs in the small towns around Jimma. I visited with Hadjj Hussein and offered to pay for her college tuition and upkeep; after all, I was still using the photo. He had aged immensely in the past four or five years but still held himself with immense grace and dignity. I gave him a framed copy of the photo, his young daughter’s beautiful face shining out of the past.

The old man nearly cried, but he accepted my offer to pay for her schooling and in a brief ceremony made me Rehima’s “Second Father.” Rehima would not go to Saudi Arabia. We then visited the now seventeen-year-old Rehima, who was living with a sister at that time. When Masgabu, our translator, told her outside her sister’s house that her father had accepted my offer and she could stay in Ethiopia, she seemed only mildly interested. But when her sister invited us inside her one-room house, Rehima threw her arms around me and hugged me tightly.

men, women, and children, she had felt uncomfortable expressing emotion to a ferangi (a foreigner). She needed to study English, as all university courses in Ethiopia are taught in English, and she wanted to study computer technology.

Two months later I received my first letter in English from my new daughter.

It reminds me of the blessings that flow at the coffee ceremony. It began “Dear Dad,” and ended with, “I thank you for your innocent gift. Your daughter, Rehima.”

By Dean Cycon, Dean’s Beans Organic Coffee Company

“I accept you as my Second Father. I love you, I love you,” she whispered forcefully. She held my hand as we sat down on the floor and had coffee. I realized that outside, with a gathering crowd of about a hundred Muslim

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April 2016

Sustainable Coffee with SMS

by Amy Barthorpe, Head of Business Development, WeFarm

A

midst growing concerns that the world might run out of coffee by 2080 it’s no wonder that ‘sustainability’ is turning into a major buzzword for the coffee industry. Finding a sustainable way to produce the world’s second most traded commodity on the planet is important for everyone. It’s important for the small-scale farmers who grow coffee for their livelihoods; it’s important for the consumers who enjoy coffee; and it’s important for our precious environment.

This article focuses on some of the challenges of sustainable supply chains at the farmer level. The isolated nature of the majority of coffee farmers makes getting information to them difficult, and also creates a challenge for businesses looking to increase sustainability. Coffee farmers often live in areas that do not have internet access, so for these farmers it is very difficult to find out information about sustainability or organic farming methods. The ‘offthe-grid’ nature of their existence often makes new education seem like an insurmountable challenge.

There is also a challenge around finance. Because so many coffee farmers live on such low incomes (the majority survive on less than $1 a day), switching to growing coffee in a sustainable manner also needs to be a viable option for them financially.

Finally, for businesses who source coffee, the isolation of their farmers poses serious challenges to gaining visibility over coffee production, communicating with farmers and instigating significant change. Do you know how many coffee farmers in your supply chain are women, or young people? If coffee rust was to sweep through your supply chain, could you take action to save the crop, or would you only find out about it when it was already too late?

In order to achieve any kind of lasting change within a supply chain, it takes time, resources, and co-operation, but how can any of these things be successful when so many coffee farmers are almost completely off the grid?

The recent ubiquity in mobile technology has created a huge opportunity for the coffee industry. 90% of people in developing countries now have access to a mobile phone, which means that farmers can receive advice straight to their mobiles, without needing to leave their farms. SMS is helping people grow coffee sustainably in a myriad of ways and here is a showcase of some of the top players in the industry.

The social network WeFarm is the world’s first peer-to-peer service for smallholders which connects farmers directly to other farmers. WeFarm enables farmers to receive farming advice straight to their mobiles via SMS, completely free of charge, from fellow farmers around the world. Initially

developed as a communications platform for farmers to share grassroots innovations and sustainable farming practices, the service allows farmers to get tailored information specific to their situation; a coffee farmer can find out about the best plants to intercrop in their region, or learn how to increase yield with organic fertiliser.

WeFarm can also supply coffee companies with real-time information and actionable insights based on the farmer-generated data, enabling businesses to gain visibility over the farmer level of their supply chain. WeFarm can also be used as a 2-way communication tool for coffee companies to engage the farmer level, by sharing information with their farmers via SMS. There are currently more than 50,000 farmers registered to WeFarm in Kenya, Uganda and Peru and it is the only solution that includes countries in both Africa and Latin America.

Connected Farmer Alliance (a partnership between U.S. Agency for International Development (USAID), Vodafone and TechnoServe) allows businesses to better manage their farmer data, drive business analytics, and communicate with farmers through the sharing of information. They also offer a service that lowers transaction costs and reduces risks for agribusinesses to source from smallholder farmers. Connected Farmer Alliance is available in Kenya, Mozambique and Tanzania.

Esoko is an Africa-wide initiative whose primary focus is facilitating markets (‘Soko’ means market in Swahili, and ‘E’ stands for electronic) but can also enable farmers to gain information on other topics regarding agriculture, including sustainability. Coffee businesses can disseminate information about growing requirements, weather reports, and tips on growing coffee via SMS, but coffee farmers cannot search for specific information.

The recent boom in SMS services in agriculture has given power to farmers to gain information easily, and there are countless other companies that focus on specific regions or crops (iCow in Kenya and CocoaLink in Ghana). If we are to create truly sustainable supply chains, players in the industry should take advantage of the existing technology in order to empower farmers to learn more about sustainability and how it can benefit them personally.

The opportunity for a sustainable coffee revolution is in our hands now and at the fingertips of coffee farmers worldwide.

For more information on how you could partner with WeFarm please contact Amy on amy@wefarm.org.

By Amy Barthorpe, Head of Business Development, WeFarm

18 April 2016

Producer Profile: Costa Rica | Tierra Del Gato, finca El Gato | XR, extra rare Paca Paca Mara VSOP

Poas Volcano

Arabica Variety

Traditional; picked ripe brix +24,floated, fermented,washed,sun dried,

Certifications Currently "wild harvest" beyond organic ,but, the first ocia certified organic farm in Costa Rica

Aroma Magnificent red roses

Flavor Red berries, pie cherrys

Body Full not heavey, mystical

Acidity Citric, intense, soft, velvety

Producer Profile: Costa Rica | Finca Quizarra | Jardin de Aromas

Region Carrizal, Central Valley

Cupping Notes

Sweet aroma of sugar cane, honey, oranges, roasted almonds, with a fine citric acidity as grapefruit and chocolate after taste.

About the Farm

Owned by the Zbinden family, the farm Finca El Quizarra on 17 ha produced coffee since 1960. The plants are tended with extreme care, like a Garden. Harvested at 1400 meters above sea level on the Barva Volcano slopes, coffee cherries of Finca Quizarra are hand selected at full maturity during the months of November to February, carefully de-pulped, sun dried on open-air patios, and then fully mechanically dried in order to obtain precise humidity levels at the mill on site, Beneficio Jardin de Aromas (Garden of Aromas). Finally, the coffee rests on parchment in wood cellars for a few months prior to being classified and exported. With a focus on sustainability, the mill has implemented systems that reduce both water and energy consumption, while also converting the coffee processing waste to further enrich the soil. The coffee plants of Caturra and Catuai varieties, grown on Carrizal´s volcanic soil, produce high quality and density grains which once roasted, excel their natural attributes. Premium quality coffee is sold only to Boutique Roasters. Specialty Coffee, limited production.

20

More Information Facebook: BeneficioJardindeAromas April 2016

Arabica Variety Caturra & Catuai

Altitude (meters) n/a Processing Method Washed, White Honeys & Honeys

Certifications Women Harvest, 3rd mention, Sintercafe 2014 Costa RIca

Aroma Sugar cane, dark caramel

Flavor Orange, honey, nuts, chocolate

Body Rich and creamy, balanced

Acidity Fine, grapefruit, orange zest

Job Number: HUFS0247 Job Name: Impresso Teaser - Coffee Talk - FP April Issue Live Area: 10” x 13.5” Trim: 10.5” x 14" Bleed: 11” x 14.5” Color: 4C

More Information http://www.tvicr.com/coffee/products.php?cat=9

Altitude (meters) n/a Processing Method

AD: sk

About the Farm This coffee is the third generation of certified Salvador Paca Mara seed. Some plantings go to Paca, some to Marago, and some marry. The small Pacas concentrate the entire effort of the tree into two small beans, packed with Mother Nature’s flavors. This generation has reverted to the Paca side making the beans very small and packed full of flavor and intense acidity with a remarkable clean after taste that makes you feel as though the sun came out right inside your mouth. The farm, El Gato, was the first certified OCIA Organic farm in Costa Rica. Though no longer certified, it has progressed to what I call "Wild Harvest" beyond organic! I am James Stewart, retired founder and CEO of Seattle’s Best Coffee, opened in 1969 on Whidbey Island in Washington, "the birth place of northwest specialty coffee." This special coffee consistently sells out at $375/pound, roasted and shipped the same day. Proceeds benefit the Vashon Island Coffee Foundation’s work to return some of the international value to coffee’s producing communities. Projects include clean water facilities, medical clinics, and disaster relief.

Paca Mara regression to the Paca side

Client: HUFS

Cupping Notes Acidity as soft as the velvet knickers on the baby Jesus.

Date Produced: 03/29/2016

Region

Rarely does a new product give you goosebumps.

WANT TO KNOW MORE? Text IMPRESSED to 41411, or visit us at impressocup.com.

Feeling nostalgic? Pick up the phone and give us a call at 800.244.6382

COPYRIGHT 2016 HUHTAMAKI INC. ALL RIGHTS RESERVED. IMPRESSO™ IS A TRADEMARK OF HUHTAMAKI IN THE USA AND OTHER COUNTRIES. *PATENT PENDING Msg & data rates may apply. 1 msg/wk. Rply STOP to opt out any time. Rply HELP for help. Visit us.huhtamaki.com for terms and privacy policy.

Coffee Service Corner

Ken Shea

SINGLE CUP IN COFFEE SERVICE An Evolving Landscape

F

or a number of years I had the privilege for writing a column for my dear friend Ben Ginsberg’s Vending & OCS magazine. Ben’s publication was known and respected for relevant content, and Ben did a great job of soliciting advertisement from the supplier community. As I prepared for this article, I reviewed a 1999 issue of the magazine. (One I kept, as it had an article on my beloved Standard Coffee Service and before I began writing for Ben).

In this leading edge magazine, less than 17 years ago, there was only one advertisement for single-cup technology and it was not brew-bypack. It was a Cafection ad announcing the rollout of their Avalon X, a hopper-based brewer. This issue also featured Hamilton Beach’s rollout of their new commercial batch brewer line. Probably not the timeliest of ventures. And I should note that a current industry magazine I read this weekend has 5 advertisements on single-cup products and/or systems.

In less than two decades, single-cup beverage brewing has grown exponentially with little signs of slowing down. However, the-single cup landscape in coffee service is changing.

Downward Pricing Pressure The accepted threshold of what hot beverage drinkers will pay for an in-office cup brew was thankfully raised in the mid 1990’s with the introduction of the Flavia system. From the days of the 10 cent cup of batch brew, the bar has been raised from around 50 cents in the 1990’s to more than 75 cents per cup today. Our industry has enjoyed a period of prosperity that allowed batch brew locations to be converted to single cup systems. In general, this has allowed the operator to enjoy profit dollars more than double what the batch brewer generated. But today, most every operator that I speak with reports a growing downward pressure on pricing from their competition and the proliferation of alternatives.

The faux K cup entrants to the marketplace are offering very good quality cups at dramatically lower prices than the incumbent. The operator and the operator’s customer now have a choice.

“Do I recognize the value of brands and pay a premium? Or, do I go with a not so well-known brand…. even perhaps a private label, and reduce my COGs by as much as 15 cents per cup?” Does this sound familiar? Remember the great exodus away from the grocery brands during the 1980’s and the move towards heavier-weight private label fractional packs with COGs reductions approaching 30%.

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As reported by IRI, value cup products in the retail segment are one of the most important category drivers. Is retail a harbinger of the next wave in Coffee Service? One thing is for sure, the office decision-makers see these lower-cost cups

on the grocery shelves and that too creates even more downward pricing pressure.

systems. Gram throws have gone up and we are seeing more single origin offerings.

Like GMCR/Keurig, both Trilliant and Mother Parker’s are two fully integrated, high-speed cup roaster/packers. There are a number of other alternative providers including some Coffee Service operators that are packing their own cups.

Hopper-based systems can provide a fabulous cup of coffee and most have the ability to brew combination drinks, at a fraction of the cost of a brew-by-pack offering. The asset cost is much higher and the brewers are more service-intense, but we are seeing growing office demand for these systems.

Sustainability We all see the press coverage of the carbon footprint created by packaging used in single-cup brewing. Until now, the Coffee Service customer base has tolerated this reality. But with the growing number of Millennials in the workplace, and their more principled stand on this problem, will we see greater rejection of the products that have such a negative impact our environment? We already are.

Some cup manufacturers are already promoting eco-friendly materials in their cups and more manufacturers have announced that they will have biodegradable or compostable cups in 2016. This could be the tipping point that motivates even more Coffee Service operators to look beyond the brands and move in this direction unless those cup providers can make the same claims.

With the recent sale of GMCR/Keurig to JAB Holdings, will we see a hastening of their move to such a solution? This European conglomerate is number 2 (maybe number 1) and certainly has aspirations to build the single-cup market beyond the U.S. Just last week, according to BBC, the German city of Hamburg banned a number of products and appliances which would include K cup brewers.

The interest and demand for recognized badging of products continues to grow. Having organic products in the menu of offerings is important, as is affiliation with reputable organizations such as Rainforest Alliance. Protecting the environment and humanity in origin countries is a necessity for which more and more coffee and tea drinkers are eager to pay and support.

More Than Just Cups While cup sales lead in total volume in the Coffee Service industry, there are other options that remain relevant.

Mars Drinks continues to come to market with new coffee and tea blends and more advanced brewing systems. So far, they have been steadfast in their “not in retail” position. Office managers continue to express angst over their amenity office cups making their way to the homes of their employees.

Pods have been a steady market share gainer as equipment manufacturers continue to come to market with more robust, intuitive brewing April 2016

Even the Courtesy Products’ Café Valet drip brew packets and appliances found in many hotel rooms will soon be available for Coffee Service.

Very good quality coffee with an almost no-cost appliance should have a place in the small office community and campus’ dorm room.

A Conflicting Dynamic The Millennial influence in the office is also impacting demand in a way that is counter to the downward pricing pressure being experienced by operators. One of the most important attributes of single cup brewing, choice, is being countered by a demand for better quality. Much of this is driven by the coffee shop experience. Beverage consumers are eager to wait in line for a custom brew and then lay down $5.00 for it.

This is not to say that the cup manufacturers have not made measurable improvements in the beverage quality we experience today versus that of a decade ago. Improvements have come in the quality of the ground coffee, the amount of coffee in the cup, and even the brewing technology within the cup.

And don’t forget the high-end tea demand that continues to grow by leaps and bounds. Can brew by pack meet the quality caveat? Does tea demand more steep time than the 30 – 40 second limitation of the cup systems? Or will this need by met by products outside of the “brew-by-pack cup”?

Nutrition Possibilities What lies ahead beyond hot beverages from the cup, sachet or pod? With greater attention being paid to lifestyle, nutrition, and wellness, there appears to be a niche that could be met with a brew-by-pack offering that would require no measuring or envelopes to open. Could we see a wave of new offerings soon?

One thing is for sure. We have come a long way in the evolution of single cup over the past two decades and this evolution is sure to continue.

Until next time - Ken

By Ken Shea

Producer Profile: Colombia | Villa Myriam | Nitro Cold Brew

Cupping Notes A strong front presence of chocolate, with toasted oat notes and a sweet molasses finish.

About the Farm Villa Myriam Coffee Company is the only New Mexico company that grows, imports, roasts and distributes coffee. Owners Juan & David Certain take pride in the fact that all of their coffee beans are grown on their grandfather’s farm in Colombia, and they know the exact origin of their coffee, as well as who picked it. Juan and David fled Colombia as political refugees eventually settling in New Mexico. The company adheres to the highest standards in environmental sustainability & social responsibility. Villa Myriam recently launched its Nitro Cold Brew Coffee drink.

“Coffee for us is not just a drink. It’s not just a beverage, it's our family. It's our history. It's who we are,” says David Certain. “We believe that by being good to the environment and to anyone who comes into contact with our coffee beans, we will produce a better product,” says Juan Certain. “We continue the tradition that our grandfather started over fifty years ago, being respectful of the environment and of each other.”

Region Cauca

Arabica Variety Caturra

Altitude (meters) n/a Processing Method A front presence of chocolate, toasted oat notes & sweet molasses finish.

Certifications UTZ certified & Rainforest Alliance certified.

Aroma Intense

Flavor Exotic

Body

More Information www.VillaMyriam.com

Heavy

Acidity Bright citrus

24 April 2016

We invite you to check out our programs: 1

2

3

VESSELDRINKWARE.COM | INFO@VESSELDRINKWARE.COM | 855.883.7735

25

The Power of Origin Trips Learning in the Birthplace of Geisha Coffee

by Willem Boot

M

Four years after my first visit, I felt the time was ripe to start working on the final chapter of my initial dream by fulfilling the educational goals of my journey.

December 2015 I met my nine students at the compounds of the more-than-comfortable Hilton in the heart of Addis Ababa, the capital of Ethiopia. My compadres during this first ever "Gesha Village Harvest Expedition" literally came from all walks of life, from countries around the world and from a myriad of professional coffee backgrounds; from award winning baristas and roasters in countries like Greece and the USA to aspiring coffee professionals in Dubai and Hong Kong. They all shared a limitless adoration for coffee, which I recognized instantly. How could I not feel at ease? The group resonated perfectly with my own roots; during my early teenage coffee years, I learned about the essence of coffee from my unstoppable dad who started retailing and roasting single origin coffee long before "specialty" was ever discovered by the tattooed hipsters of this world.

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Our journey took almost two full days.

We crossed the river without any major incident and then we started the climb to the magnificent Gesha plateau. Finally we arrived at the compound of Gesha Villa Estate. We slept in tents that had been pitched close to the nearby coffee forest and we savored the food prepared by the local cook. The course I designed for my knowledge-hungry students was not only hands-on, but also highly entertaining

due to the intensely competitive nature of some students. Each day of the weeklong program included one key facet of the green bean production process. While harvesting with the workers, we learned about the challenge to recognize the ripeness of cherries from different coffee genotypes; we conducted trials with natural, fully washed and hybrid washed processing styles; while exploring the sprawling, forested estate we learned about cultivation practices and biodiversity from one of Ethiopia's top agronomists; we meticulously graded, roasted and cupped various new harvest coffee lots and last but not least, the students competed fiercely to display their freshly gained expertise during the daily coffee knowledge quizzes which contained various tricky questions. Try this one for example: how many kilos of coffee cherries should we harvest to sustain the monthly usage of a coffee bar that serves on average 300 coffee drinks per day? (The answer is below.)

The festive highlight of the week was a celebration of the fourth anniversary of the farm with local representatives and the entire staff of the farm. We danced until the early hours of the next morning and finally we started our long journey back to Addis Ababa. I couldn't have wished for a better outcome of my initial dream.

Willem Boot is the CEO of Boot Coffee Campus, a training and education business for the specialty coffee industry, located in San Rafael, CA. www.bootcoffee.com/campus

Answer: 300 coffee drinks daily at 18 grams per drink equals 5400 grams of roasted coffee per day or 164 kgs per month, which equals 195 kgs of green coffee (16% shrinkage). For each kilo of green beans, we need 5 kilos of coffee cherries. The answer is 975 kgs of cherries per month!

y most memorable coffee journey ever was the exploration of the mountain near the town of Gesha, in the province of Bench Maji in the western highlands of Ethiopia, less than 50 miles from the border of southern Sudan.

I couldn't have chosen a worse time to visit the birthplace of geisha coffee; traveling the remote mountainous terrain of this forgotten coffee territory at the end of the rainy season proved to be an arduous but exciting challenge.

Our well-equipped vehicle got stuck in a treacherous river, we almost slid off the dirt road into a creepy canyon and we felt bone-cold due to the hairy chilly conditions. Despite all hardship, I left the Gesha mountains with a resounding dream: to facilitate the "renaissance" of the long-forgotten indigenous Gesha coffee variety, to help build a unique coffee farm that could provide economic opportunities to the local Meanite people while saving the local forest and, last but not least, to introduce western coffee aficionados to this rejuvenated Walhalla of coffee. Fortunately, I met the right people at the right time. Gesha Village Estate was financed and planted by American-born Adam Overton; he proved to be a visionary, hands-on coffee farmer with a great skill to establish a model coffee estate in the remote highlands of the birthplace of coffee. Less than two years after planting, the indigenous Gesha trees had literally surged into the sky, proudly showing off the resonating ruby red color of their fruit. The local tribesmen of the nearby Gesha town also contributed immensely to this out-of-the-box coffee venture by recognizing the immense benefits of preserving the local forests and by contributing to the economic development of their own communities by pledging their unequivocal support to the coffee project.

April 2016

27

Ethical Coffee Sourcing A Little Further South

I

by Ben Gangloff, Green Coffee Importer

t's 6:00 am Saturday morning, and the torrential jungle rains are flooding the streets & the moto-taxis have all but disappeared. By 8:00 am, it's a grey wet mess, but we cautiously head out with our driver to the first Curibamba Coffee Project stop of the day. We're scheduled for a 10:00 workshop, and the roads are likely to be tricky.

farmer, and many choose to leave, especially as commodity coffee prices are currently depressed. Seeing grandparents, and now parents struggle; it's not hard to see why.

Sure enough, there's been a huge mudslide & the road is completely covered with several feet of thick gooey mud. We're not going anywhere, and the sprinkling of traffic begins to back up on this remote dirt road. After a 45 minute wait, a grader appears, and soon there's a single vehicle path through the mud. We're lucky, the grader is off at noon, and won't return until Monday.

The average age of coffee farmers is in the 50's. It's hard work, and when prices are low, there is no profit left for basics such as fertilization, soil testing, healthy plant rotation & renovation etc.

For the past three years, Ben Gangloff and his wife Yrma (a Peruvian native) of A Little Further South Coffee have worked with the Curibamba Coffee Project in the mountains around San Ramon, Peru in the central rain forest region of the eastern Andes. The project involves 180 farm families and is now preparing for the 4th harvest since beginning the program. The largest village is Uchubamba, which dates to 1619, but is still quite remote and isolated.

All is not lost, however. As a focus on quality and more successful secondary crops improve earnings, farming is becoming an appealing pastime for the prodigal farm kids, many who have tasted excellent coffees in the cafes of Lima and want to bring it back home.

It's rugged country, and only in the last few years have modern utilities (electric/phone) arrived. Roads are frequently washed out, or covered in mudslides during the rainy season. Some communities are not vehicle accessible. Yet, these higher elevation farmsteads can produce some of Peru's finest coffees.

The project is funded by Enel, the multi national electric company, through local subsidiary Edegel, and consists of regular training via agricultural engineers & coffee experts such as David Bisetti of Lima, and donations of solar drying tents, drying tables, plants, and organic fertilizers.

It is yielding flavorful dividends, as cupping scores have consistently risen over the last several years. The growers have a friendly competition to produce the highest quality, and farmers actually receive feedback from roasters who are consuming their coffee. Direct relationships have proved fruitful not only in helping to empower farmers, but in improving quality for the end users.

Can a green coffee importer make a difference? Ben Gangloff thinks so. "We began our search, seeking to get connected at the farm level to our coffee. We try to look holistically at communities where we are buying, with a desire to works towards a fair and sustainable supply chain. We expect a more abundant harvest this year, and we're excited to be bringing Curibamba to the US."

When asked about being a solar powered importer, Ben said, "We've been off grid & solar powered in Arizona since 1996. I think we may be the only green coffee importers that can say that." Our coffee is all warehoused in Los Angeles however, where humidity levels are more favorable to preserving flavor than Arizona's desert clime. A Little Further South says that they work where "the Grand Mohave Desert meets the blue Sonoran Sky." For more information, visit: alittlefurthersouth.com or call (928) 530-1235 Uchubamba Peru Plaza de Armas

This past year A Little Further South also imported some natural and honey-processed lots, including bags from world renowned Chacra D'dago in Villa Rica, which is the only Biodynamic certified coffee in Peru. There are limited quantities of these specialty lots currently available.

"We seek coffee producers & roasters who are committed to a sustainable coffee chain. It sounds easy in theory, but the reality in the field is daunting. We've learned a tremendous amount by working with farmers using sustainable agricultural methods such as biodynamic. Ideas can be shared, and much more can be done, and via environmentally friendly means."

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Future of Specialty Coffee in Peril We are seeing young people abandon the farms. With internet & television, they're aware that not everyone is a poor subsistence April 2016

The Future of Coffee Cheers

by Danny O’Neill, Bean Baron, The Roasterie

W

e founded The Roasterie in 1993 with a hyper-focus on all things local; Kansas City, in our case. And I’d be less than honest if I said that the whole ‘local’ focus resonated back then in any way like it does today.

Valley and I was struck by genuineness, authenticity and focus on how much they still did not know.

After 22 years one can see how patterns have changed, whether we are talking about coffee, spirits, clothing, food, etc.

The Specialty Coffee industry got a later start than fine wine, by perhaps 15-20 years, depending on whom you ask. So we were much less mature as an industry and during the 90’s we were figuring it out. Keep in mind when we started, there was no Internet. The Specialty Coffee industry was full of mostly young, passionate, energetic coffee enthusiasts hell-bent on acquiring coffee knowledge, getting focused as an organization on coffee quality and helping farmers. “Proper remuneration at the farm gate” was the mantra we all held dearly. There were some that held back information; but, for the most part it was wide open sharing with everyone helping everyone.

What’s Coming?

I feel strongly that we are going to be much, much more focused on serving the customer, being of service to the customer, and being there for the customer. There is going to be less tolerance in the marketplace for anything less. In the past a lot of cafes and restaurants could get by with having awesome quality food and beverage but poor or fair customer service. I do not think anyone is going to have that option going forward. I’m a huge proponent of having both, obviously, but what we are seeing is that the customers want a healthy experience. They want to be appreciated, they want authenticity and are more and more unwilling to put up with anything less. And I’d be outspoken and say if you don’t think you can deliver an exceptional quality product and exceptional customer service, then don’t get in the business! If you’re in a city of 10 million or more people, then you can probably find enough customers no matter what. But moving forward, these are going to be the exceptions; customers are going to demand authentic, nice, friendly, customer service.

In the mid 90’s there was an intense focus on all things espresso and a barista movement was beginning to get traction. It seemed that much of the attention was on coffee, then the espresso, then the baristas and lastly to alternate methods of brewing coffee (pour-overs, etc.) However, the customer, and what the customer wanted, was not always the focus during the time that our industry was maturing and finding our feet. I often think of the fine wine industry in the early days and there are a lot of parallels to the specialty coffee industry across the board. I think both industries became much more attractive as they matured, as the focus shifted from a “look at me” kind of an attitude to a focus on the customer. I recently visited a few wineries in Napa

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Our group discussed these experiences and some of them had been visiting Napa since the 70’s and noted the lack of pretense, smugness, arrogance, etc.

I think this comes with maturity and confidence; being confident enough to not have all the answers and not have to rush to jump onto the next fad.

It was enlightening, as all of our trips to Napa have been, but even more so because of the healthy attitudes and customer focus we experienced this last trip.

The economic meltdown accelerated another trend and that is lifestyle businesses. While they’ve always been around, we’ve seen a hundred-fold increase in small…often tiny, cafes, roasters, restaurants, etc; accompanied by a “tiny” or minimal, small footprint lifestyle. Folks are making a living doing much less revenue than what would traditionally be required in years past. Therefore, they can be much more creative and serve the customers with much more care, and more time than in a traditional “eat it and beat it” kind of an atmosphere. Our economy isn’t producing the number of $60-$80k a year jobs that it was pre-recession so the opportunity costs aren’t as high. I’ve heard several of our customers say “I wasn’t making much money in my old job and I hated it. Now, I’m still not making much money but I love what I’m doing.”

There is a much more deliberate, intentional focus on ‘staying small.’ Before it was local, then hyper-local and now it’s neighborhood. As a child growing up in a small town in Iowa, we had several small grocery stores in people’s houses; the store was on the main floor and the family lived upstairs. There were lots of stores and shops like this all over the country that nearly all became extinct; now, they are coming back. Furthermore, the bigger chains in all areas of the hospitality industry are responding with smaller stores, a smaller market radius, lower revenue per store with lower overhead. They are focusing on the neighborhoods that they serve.

The trend toward a smaller footprint in terms of material possessions, autos, housing, etc. opens up all kinds of possibilities for owning small, local, and neighborhood shops. The owner can have a hyper-focus on what the customer wants as well as serving the customer the way the customer wants to be served. Yes, it should always be this way. But if you are swimming in overhead, then the focus all too often is just “paying the rent.” And yuck, who wants to live for that?

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877 4 KLATCH (455-2824)

By Danny O'Neill

April 2016

31

The Challenge of Women In Coffee

by Marianella Baez Jost, Producer, Cafe Con Amor - Naranjo, Costa Rica

A

t the International Women’s Coffee Alliance (IWCA) ’s 4th convention: Coffee & Trade Beyond Barriers this past October 15 – 16, 2015 in Bogota, Colombia, the “Women Care Certified” was launched, developing an innovative category.

This certification was presented to members of the international coffee sector attending the Convention such as producers, millers, exporters, importers, roasters, baristas and IWCA chapter members from countries all over the world.

standards. Amongst the standards to be assessed regarding fair treatment of workers, WCC addresses the following: training, occupational security, compliance with child labor legislation, regular working hours and overtime, and clear policies prohibiting discrimination and sexual harassment. WCC environmental responsibility criteria includes carbon footprint with emission reduction actions, monitoring energy and water use, shade management, erosion prevention, waste management that protects water sources, and exclusion of "Red Label" items or Type 1 A and 1 B classified items, along with proper training in Safe Handling of Agrochemicals.

According to the Coffee Quality Institute, CA, USA, “70% of the world´s coffee is grown on small family farms and women do much of the work on the coffee farms but rarely have access to the resources that would help them be more successful”.

Additionally, women could use the certification to receive a better price for their coffee. This price premium is distributed through a specific plan inserted in the certification process, benefiting women in the organization and improving the quality of their life.

Since its foundation, IWCA´s main challenge is to struggle with THE GENDER INEQUALITY prevalent throughout the world’s coffee growing regions. “Success through Localization” is IWCA’s strategy and is based upon the formation of chapters in both coffee producing and consuming countries. These chapters form independent organizations following the laws of their own countries.

The certification is owned by Alianza de Mujeres de Café de Costa Rica (AMCCR) and requires verification by third party auditors, Ecológica (ver un mini de que es Ecológica y qué hace para las mujeres). Ecológica verification includes farm visits and review of records of farm activities annually during the first two years. After the first two years, organizations or individual producers who score 90 or above may be inspected every two years.

WCC was created by the Alianza de Mujeres de Café de Costa Rica (AMCCR), the Costa Rican chapter of IWCA, to add to the many certifications available in the fair coffee industry a different option: one to guarantee gender equality, access to resources, training and education, and a framework that enables women to participate as equal partners in the coffee production value chain. It aims to improve the lifestyle for all women involved in the cultivation, processing, trading and exportation of coffee.

WCC responded to the ultimate goal of the IWCA: Serving women in coffee.

With the present threats to the coffee industry, ranging from climate change impact on agriculture to global economic instability, it is essential to engage women´s full capacity to optimize the sustainability of the quality coffee supply. WCC not only addresses the industry support for gender equity but the support of all stakeholders through a coffee lover´s community from bean to cup.

WCCertified coffee is a quality coffee. The WCC Standards use a scoring system that seeks to promote the continuous improvement in the management and administration of the coffee farms and their organizations.

The IWCA is a global peer network of women in coffee that ADVOCATES for women from seed to cup and PROVIDES access to resources and a forum for connection.

IWCA MISSION Empower women in the international coffee community to achieve meaningful and sustainable lives; and to encourage and recognize the participation of women in all aspects of the coffee industry.

To be certified, a score of at least 80 is required in the cup cupping attributes. Additionally, the producer must be affiliated with the International Women's Coffee Alliance. The production unit should be owned or managed by a woman (a critical criterion), and there is an emphasis on men and women working in the farm with equal roles and responsibilities and receiving equal pay.

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IWCA Contact information: info@mujeresencafecr.org

The certification criteria were explained at the convention; including traceability and transparency in the supply chain, as well as social responsibility and environmental sustainability April 2016

33

Direct Trade Powered by Roasters or Growers?

by Gilles Brunner, Co-Founder of Algrano.com

Understand coffee, the market and the supply chain “We wanted to know how the trade of our beans worked, who were our clients and learn more about coffee.”, Freddy Urbano, Expocosurca, Colombia.

Growers usually don’t know much about coffee. They give samples and are offered a price, which they accept or refuse. Their journey into coffee ends at the time they deliver the beans. To whom and at which price the coffee is sold and what roasters think about the coffee are information they can’t access.

Direct trade gives them the possibility to integrate with the supply chain and understand coffee from the seed to the cup!

Recognition Anyone who has visited a coffee farm has noticed how honored growers are to be in contact with the people who roast or drink their coffee on the other side of the world. And even more so for specialty coffee growers: they put so much effort in caring and producing exceptional coffees that hearing roasters’ and consumers’ feedback is a big reward!

Growers are not passive actors of direct trade. They see the value of direct trade and will be the driving force of the direct trade movement, no matter how the industry uses or abuses the concept. It is not an option. It is the future of trade, because this is how the supply chain already works in other industries: exporters and importers act as service providers.

So why would it not be possible with coffee? In the past, distances and the lack of appropriate communication technologies made it difficult to build trust along supply chains. But the world has become smaller and communication has eased. A minimal version of direct trade will become standard: growers and roasters knowing each other and transparency on prices and costs along the chain being available to both ends of the chain. The role of the industry now is to build tools to accelerate this vision.

D

irect trade is on everybody’s mind and the various versions of its logo on an increasing number of coffee bags. Voices arise to point that it is becoming an empty label, a meaningless marketing tool. Is direct trade a new trend that will fade away in a near future? In this discussion, a lot of time and energy is spent to explain the difference between a good direct trade roaster and opportunists. But we tend to forget the perspective of the growers. What do growers think about direct trade? They are the central part of this debate and they will largely influence the future of direct trade. Let’s look at what direct trade means to growers.

Perspectives of better prices There is no wonder that the first benefit growers see in direct trade is better prices. “It is the first time in 30 years of working in coffee that I see growers able to offer their price on their coffee.”, said Sergio Regina, Brazilian agronomist in São Gonçalo do Sapucai in Minas Gerais. Growers traditionally are price takers. Direct trade gives them the possibility to negotiate their price. Second, through direct trade growers can create a brand for their coffees and drive value from the brand. Third, direct trade also means the possibility to develop long term relationships with roasters to avoid price volatility.

34 April 2016

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35

The Rural Value Chains Project Better Quality Coffee, Better Quality Life

T

by Ashley Prentice

he Guatemalan Western Highlands are known worldwide for high elevations, varied microclimates, and great coffees. The coffees from these regions present unique characteristics that have buyers from around the world exploring its most remote areas in search of the best coffees.

However, many smallholder coffee farmers producing these excellent coffees struggle with food security and lack of access to resources and education.

These regions suffer from immense poverty, Huehuetenango averaging 80% and San Marcos with a general poverty around 74%; making hunger and malnutrition a prominent issue in the area.

producer associations to expand their reach, improve their market linkages, and strengthen their members’ ability to produce high-quality products for export. These efforts increase access to food by expanding and diversifying rural income, and contribute to improving the nutritional status of families that benefit under the projects programs of Food Security and Nutrition. This is accomplished by expanding the participation of poor rural households in productive value chains in horticulture, coffee and handicrafts and linking those chains to local, regional, and international markets in rural households in 22 municipalities in the departments of San Marcos and Huehuetenango.

To address this matter, The Rural Value Chains Project (RVCP) is focusing on supporting smallholder coffee farmers and assisting them to build sustainable livelihoods. The RVCP falls within the framework of the Feed the Future Initiative (FtF), impelled by the Government of the United States of America through USAID, as a contribution to food and nutritional security, by the means of economic development and combating poverty. The Rural Value Chains Project is implemented by collaborative efforts between ANACAFÉ, CONFECOOP, FUNCAFÉ and FUNDASISTEMAS.

The Rural Value Chains Project looks to improve the competitiveness of small holders along the value chain through technical assistance, training and capacitation, and the implementation of agricultural technology. Additionally, it seeks to assists the producers to improve the quality of their products as well as their productivity through the implementation of best practices, so they can in turn commercialize their products in better markets and increase profits.

An Integrated Model for Sustainable Impact Guatemala’s FtF strategy aims to reduce rural poverty and malnutrition in the Western Highlands through market-led agricultural development, prevention and treatment of malnutrition, and improvements to humanitarian food assistance and social safety nets. Specifically, The RVCP supports rural

Beyond this, the Project seeks to promote behavioral changes among the producers and their families to ensure that their increased income is sustainable, and it’s improving the nutritional state of the families in the short, medium and long term. The Project takes a holistic approach in communities cont. on page 38

36 April 2016

* Family Owned company with roots in origin countries * Coffees from all over the world * 1 bag to container loads * Warehouses in CA, NY, TX

Order Your Samples TODAY! www.walkercoffee.com trading@walkercoffee.com (713)780-7050

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37

The Project

to create sustainable impact by focusing on diverse areas simultaneously: education and capacitation; entrepreneurial development; gender integration; environmental mitigation; food security and improved nutrition; and private and public sector engagement. This integrated model was recognized this 2016 by the SCAA as one of the top 3 Innovating for Sustainability Projects.

and additional income is obtained from the sale of other agricultural products.

Currently, she manages a small plot coffee under 5 hectares, and since 2013 is a member of the Association of Coffee Growers Integral Rancho Viejo (AIDEC NGO)

For the past three years, the Project has given continuous support to 157 groups comprised of over 7,500 coffee growers, 2,000 vegetable growers, and over 900 artisans.

Since the inception of the project, a total of 641 hectares of coffee have been renovated, and producer groups have benefited from new coffee plants that will be productive as well as provide a high quality cup. In addition, they have benefited from technified and artisanal wet-mills to process coffee, along with capacitation to apply best practices.

Elvia says that thanks to the support received by being a member of AIDEC NGO, and through the advice of the Rural Value Chains Project, she has managed to implement new agronomic practices that have given excellent results in increasing her quality and productivity. The best practices she now implements are soil conservation, fertilization of plants based on soil analysis, agro-forestal systems and shade management, productivity management, renewal of exhausted plantations, composting, and wastewater treatment processing after washing the coffee.

FUNCAFE, an assisting partner, through its Food Security and Nutrition Program (Seguridad Alimentaria y NutriciĂłn (SAN)), has reached over 5,000 families in parallel work with the producer communities with the purpose of reducing hunger and malnutrition in the designated communities. Families have been trained in food production and preparation, nutrition, and health; and 4,500 new family gardens have been built in the farming communities with organic agriculture. Moreover, to encourage younger generations and provide education amongst young family members, numerous scholarships have been given to complete a specialized high school education diploma in horticulture and coffee production.

Elvia´s Success Story Surrounded by the Sierra de los Cuchumatanes is San Antonio Huista, a picturesque town located in the department of Huehuetenango, in northwestern Guatemala. The municipality is composed of five villages.

To support their families, the people of this place are dedicated to growing cereals, bananas, sugar cane, and coffee.

38

In the village of Rancho Viejo lives Mrs. Elvia Maria Monzon, who is 45 years old. Elvia is a widowed mother with five children.

Most of their income comes from cultivating coffee

Practicing what she has learned in training and technical assistance, Elvia is now properly managing her coffee plantation, and has become an example in her community. Not only does Elvia sell through the association in order to receive better benefits, but she is part of the Fiscal Committee of the Association and is an exemplary leader in her community.

Looking for a Better Future Like Elvia, there are many other success stories. The continuous work done through the Rural Value Chain´s Project (RVCP) for the past 3 years, and efforts to improve quality and productivity, are now showing great results.

Various groups are producing excellent coffees, some scoring over 85 points, and are excited to test new trade models and enter into new markets. They are now looking to build relationships directly with buyers that are willing to recognize their quality. Capacitation, improved practices, and better trade relationships, will empower these smallholder groups to be self-sustainable and thrive in their communities, and in turn, continue to produce great tasting coffees.

Get to know the groups, try their coffee, and help them engage in new and better models of doing business! If you are a roaster looking for high-quality coffees and interested in getting connected with smallholder farmers in Guatemala, please email us at ruralvaluechains@email.anacafe.org and make sure to visit us at SCAA in the Guatemalan Coffees Booth.

April 2016

APRIL 2016 ISSUE DATE 3/9/16

r03

FILE NAME/ 0416 Brewing Family TITLE Tradition CT BRAND/ Gaviña Coffee PRODUCT PUB Coffee Talk ISSUE April 2016 LIVE na TRIM 5.833"x6.3125"

A FAMILY TRADITION THAT’S BEEN BREWING FOR OVER 140 YEARS

BLEED none COLORS 4 color

From our beginnings as a

AGENCY The Shipyard/Dale Cavazos Media

small custom roaster, we’ve grown

118 Advertising

over four generations into a business that still values family and coffee.

And we’re honored to offer the kind of there-any-time-you-need-us service, equipment, support, expertise and advice our partners have come to expect.

Come visit us at the SCAA Show, Booth # 1321.

© F. Gaviña & Sons, Inc.

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39

Please Make Sure to Visit these SCAA Exhibitors

Aerobie, Inc. aerobie.com Aerobie, Inc. manufactures and sells the AeroPress coffee and espresso maker See our ad on page

526 (650) 493-3050

28

Agtron, Inc. 1423 agtron.net (775) 850-4600 The World Standard for determining the exact degree of Coffee Roast Development.

Also Scientific Coffee Roasting Workshops focusing on consistency and improved cup quality.

See our ad on page 37 Brewista 237 mybrewista.com (307) 222-6086 As a collaboration of engineers, designers, coffee aficionados and roasters with decades of experience, Brewista designs, manufactures and distributes the finest brewed beverage products available.

See our ad on page 33 Buhler Inc 947 buhlergroup.com (905) 754-8389 Bühler covers the entire range of coffee production from green coffee handling and cleaning to advanced color and foreign material sorting to roasting and grinding.

See our ad on page 39 Cablevey Conveyors 719 cablevey.com (641) 673-8451 Cablevey Conveyors produces best-in-class tubular cable & disc conveyors for gentle conveying of green beans & roasted whole bean coffee with minimal breakage, reliably, since 1971!

See our ad on page 11 Cafe Tio Conejo 564 ctcusa.co (240) 938-7667 Colombian farm. Direct trade. Caturra, tabi.

Varietals. Micro lots. Exporters from Colombia.

Importers in the USA. Maryland located. From 1 bag to multiple containers.

See our ad on page 46 CAFIVER S.A. de C.V. 145 cafiver.com (866) 511-1051 Top Mexican coffee exporters specializing in Decaffeinated and Spray Dried products. Providing products from many other origins incl. Vietnam & Brazil. Tolling contracts are available.

See our ad on page 23 Coffee Fest Trade Show 1415 coffeefest.com (800) 232-0083 Coffee Fest has been fortunate to educate, entertain and serve more than 300,000 specialty coffee pros since its inception in 1992. Your Events www. coffeefest.com See our ad on page 41 Coffee Holding Company 1037 coffeeholding.com (800) 458-2233 From one bag to a full truck, Coffee Holding Company provides green coffee solutions to specialty roasters including exclusive Daterra Estate and Organic Certified coffees.

See our ad on page 15

Curtis 837 wilburcurtis.com (800) 421-6150 A leader in the industry for over 70 years, the Wilbur Curtis Company is a premier manufacturer of state-of-the-art specialty coffee and tea brewing equipment.

See our ad on page 7

Probat Burns, Inc. 737 probatburns.com (847) 415-5293 ROAST ASSURED™ - Coffee professionals across North America turn to Probat Burns for equipment and services they can trust.

See our ad on page 2

Follett Corporation 1660 follettice.com (800) 523-9361 Follett ice machines feature chewable, bitesized ice that adds a new dynamic to drinks.

Preparing iced coffees, teas and smoothies has never been easier.

See our ad on page 13

Promac - USA 129 promac-usa.com (844) 776-6221 Promac: since 1982 in the espresso coffee machines sector. We produce professional espresso coffee machines GREEN CLUBeasy to use and with a high technologically advanced, competitive quality / price relationship.

See our ad on page 30

Fres-co System USA, Inc. 1005 fresco.com (215) 799-8032 Fres-co’s is synonymous with quality and reliability in flexible coffee packaging. Visit www.fresco.com, or call 215-721-4600 for more information on machinery and individual components.

See our ad on page 5

S&D Coffee & Tea 1025 sdspecialtycoffee.com (800) 933-2210 A leader for 90 years, S&D Coffee & Tea is the nation’s largest custom coffee roaster and supplier of iced tea to the foodservice industry.

See our ad on page 45 CLUB is a line of single-unit professional Shore Measuring Systems 1807 espresso coffee machines with reduced dimensions and high performances. moisturetesters.com (800) 837-0863 Available in the versions ME (automatic), PU (semiautomatic) and PU/S Shore Measuring Systems, a division of CTB (semiautomatic with integrated water tank and water softener). Auto leveller, Inc., manufactures, markets and services single scale manometer for visualization of boiler pressure, volumetric pumptesters for coffee, commercial grade moisture (except for the PU/S version which has a COLOURS vibration pump). tea and cocoa.

See our ad on page 45 TECHNICAL FEATURES

Gavina Gourmet Coffee 1321 gavina.com (800) 428-4627 When it comes to superb coffee and exceptional service, Gavina is the preferred coffee partner for retailers and entrepreneurs everywhere. Gavina Coffee: Grounds for Great Partnership.

See our ad on page 39

Electronic dose programming Manual coffee delivery button Steam wand Hot water wand Connection to the waterworks Water tank (lt. 2) and built in softener Volumetric pump Vibration pump Single scale manometer Group washing cycles

Grey “The producer reserves the right to change product specifications without notice”

Add a Scoop Supplements 1621 addascoop.com (415) 382-6535 Supplement-Boosts for blended beverages & oatmeal. Zero Taste-Kosher-VegetarianHalal-Non GMO-Gluten Free See our ad on page 45

Red

ME

PU

PU/S

1 1

1 1

1 1

6

-

-

Black

Spark Coffee Technologies GROUPS | Giesen USA 1227 giesenusa.com TECHNICAL DATA (415) 380-1999 Giesen USA is the exclusive distributor of Giesen coffee roasters. Create award winning ENDOWMENTS coffees with our unique pressure profiling roasting system. www.giesenusa.com or (888) 814 4347 OPTIONALS See our ad on page 25

Holiday House Distributing / Kook Tek / Brew Tek 500 hhdonline.com (800) 443-4318 From airpots to cleaners...fittings to filters we truly are your "Single Source Supplier" for your Vending and OCS needs. Contact us today with your order.

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1 group

Model

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Dimension

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Voltage

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385x530x560

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34

220/240 - 50/60 Hz (120)

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1 filter holder 2 doses, 1 filter holder 1 dose, filters

Filter holder for pod, manual or automatic water softeners, pod kit, capsule kit

The Coffee Trust K,L thecoffeetrust.org (505) 670-9783 The Coffee Trust is a nonprofit organization that works with coffee farmers and their families to carve out their own future through grassroots development projects.

See our ad on page 45 Promac USA 2810 SE 39th Loop, Ste. E Hillsboro, OR 97123 .l • 877-213-0715 sales@promac-usa.com

JoeTap 312 joetap.com (855) 456-3827 JoeTap is the world’s ONLY on-demand Nitro Cold Brew Coffee solution. JoeTap delivers either still or nitro coffee, perfectly, consistently and deliciously with every pour.

See our ad on page 3

Tightpac America Inc. 1617 The truth is, Pentair Everpure has filtration solutions that give you more than just tightvac.com (888) 428-4448 OPEM S.p.A. 423 great-tasting water. Want to extend the life of your water-using equipment?

We can show you how custom-configured filtration can add years of service to those expensive Patented coffee closure system that acts exactly opem.it +39 0521 607501 foodservice systems. the same way as one-way degassing valve, OPEM specializes in high-speed, high-performance • Limescale – reducing buildup on heating elements and boilers Corrosion rubber components natural gasses to escape without packaging machines for coffee capsules•• Particulates and– removing podswater contaminants that attack metal, nylon andallowing – trapping sediment and debris that clog system lines and tubing allowing oxygen in. as well as vacuum and valve bags and customised Equipment damage is just one of the unfiltered truths that is costing you money.

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Vessel Drinkware 1643 For more on the unfiltered truth... vesseldrinkware.com (855) 833-7735 Pentair-Everpure LLC 703 – 800.942.1153 – www.everpure.com oneVessel by Vessel Drinkware provides everpure.com (800) 942-1153 retailers with high-quality, reusable Everpure is the leading global drinkware featuring lifestyle driven brand of water filtration, ensuring EVERPURE artwork to capture the attention of your foodservice operations serve their customers. Please visit us at www.vesseldrinkware.com, or call customers food and beverages made with the highest quality (206) 763-0366 water.

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Plitek 601 plitek.com (847) 827-6680 PLITEK provides Complete Solutions for PLI-VALV In-Package Degassing including: One-way degassing valves for a range of packaging sizes and types, Semi automatic and high speed valve applicator systems, Testing and quality assurance systems, System design, install See our ad on page 29

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Prana Chai 1222 us.pranachai.com (914) 433-0301 The original, award-winning fresh chai blend.

Hand-crafted with premium spices, tea, fresh ginger, organic honey. All-natural ingredients only.

Nothing artificial. Voted #1 Coffee Fest 2015.

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Vita-Mix Corporation 707 vitamix.com (800) 437-4654 Unsurpassed durability. Amazing consistency. And massive horsepower. All blended together in one brand renowned for maximizing productivity on professional countertops.

See our ad on page 9 Xeltron S.A. xeltron.com Xeltron introduces its latest model for both GREEN and ROASTED coffee. Offer a more uniform and consistent roasted coffee selection and guarantee your brands prestige.

See our ad on page 45

1145

I NEED MORE FROM MY WATER THAN JUST GREAT TASTE

Please Make Sure to Visit these NAMA Exhibitors Curtis 738 wilburcurtis.com (800) 421-6150 Since 1941, Curtis has remained a family-owned business committed to the principles of innovation, quality and superior craftsmanship in gourmet coffee, tea and specialty beverage systems.

See our ad on page 7 Follett Corporation 1623 follettice.com (800) 523-9361 Follett icemakers and dispensers provide a continuous supply of ice that is dispensed hands-free to improve safety and sanitation and to support green initiatives.

See our ad on page 13

Gavina Gourmet Coffee 1912 gavina.com (800) 428-4627 When it comes to superb coffee and exceptional service, Gavina is the preferred coffee partner for retailers and entrepreneurs everywhere.

Gavina Coffee: Grounds for Great Partnership.

See our ad on page 39 Holiday House Distributing / Kook Tek / Brew Tek 1025 hhdonline.com (800) 443-4318 From airpots to cleaners...fittings to filters we truly are your "Single Source Supplier" for your Vending and OCS needs. Contact us today with your order.

See our ad on page 35

Kettle Kups kettlekups.com Home Style Soup at the Push of a Button.

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2240 (818) 757-7152

LBP Manufacturing | Upshot 243 upshotsolution.com

(800) 545-6200 The UpShot? Solution is a line of Eco-friendly, singleserve filters paired with a flexible production model that allows roasters to take advantage of the booming market.

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40 April 2016

Mother Parkers Tea & Coffee Inc. 630 truth is, Pentair Everpure has filtration solutions that give you more than just realcup.com The (800) 387-9398 great-tasting water.

Want to extend the life of your water-using equipment? We can show you how custom-configured filtration can add years of service to those expensive RealCupTM is a trademark of foodservice systems.

Mother Parkers Tea• & Coffee, Limescale – reducing buildup on heating elements and boilers • Corrosion and – removing water contaminants that attack metal, nylon and rubber components one of the largest coffee tea • Particulates – trapping sediment and debris that clog system lines and tubing manufacturers in North America.

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NewsBites Gaviña Receives Level 3 SQF Certification with a 100% Score For over 145 years, Gaviña Gourmet Coffee, a family owned and operated company, has been committed to ensuring that their coffees meet the strictest standards, from sourcing all the way to brewing. Gaviña proudly announces that the 2016 Safe Quality Food Institute (SQF) audit resulted in a Level 3 certification (the highest level awarded) with a perfect audit score — ensuring that Gaviña coffee is 100% traceable, and their manufacturing practices are held to the highest standard. SQF Institute is the single most trusted source for global food safety and quality certification.

Safe Storage Helped Colombian Farmers Sell Their Coffee at US$650 a Bag Twenty-five small coffee farmers from Huila, Colombia made profits of US$5000 each from selling their specialty coffees packed in GrainPro® SuperGrainbag® Premium. The bags were sold to international buyers at US$650 per load of 125 kilograms, which is more than twice the average price of US$307. About 30 tons of high-quality Colombian parchment coffee were marketed by the Colombian Coffee Growers Federation through their Microlot Program and with funding from the National Coffee Fund. Fibtex Colombia, GrainPro partner and distributor in Colombia, handed out the SuperGrainbags to the coffee farmers. The patented SuperGrainbag is a gastight and watertight bag liner that effectively stops infestation and inhibits the development of dangerous aflatoxin producing molds without using harmful chemicals. In 2015, more than 300,000 SuperGrainbags were used in Colombia to protect high-quality specialty coffees.

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Fabric Designs Inspire Gillo Dorfles illy Art Collection On the heels of New York Fashion Week, illy caffè launches its latest illy Art Collection featuring designs purposed for fabrics in the

1930s by Gillo Dorfles, a well-known Italian artist and art critic, whose work is currently being celebrated through a major retrospective at the MACRO Museum in Rome, Italy until March 13, 2016. His inspiration for the cup collection comes from several fabric designs transferred to paper between 1937 and 1940 using the egg oil tempera emulsion technique.

The Gillo Dorfles illy Art Collection consists of 4 cup espresso set and 4 cup cappuccino set signed and numbered. The illy Art Collection, signed, limited and numbered, is on sale all over the world, in cafés, stores that distribute illy products and at www.illy.com. Once they sell out, the items are not reproduced.

Pricing: 4 cup espresso set for $95.00 4 cup capp. set for $125.00 Winner of the Sixth Annual S&D Culinary Challenge S&D Coffee and Tea (S&D), the largest supplier of coffee to restaurants in America, hosted its highly competitive Culinary Challenge at Johnson & Wales University (JWU) Charlotte campus.

The finalists were paired with some of Charlotte’s most notable chefs, who mentored and helped them polish their culinary and presenting skills in preparation for the Culinary Challenge’s live event on March 15. Chef mentors included Clark Barlowe, owner of Heirloom; Jon Fortes, owner of Flipside Café; Cody Suddreth, executive chef at The King’s Kitchen; Luca Annunziata, owner of Passion8; and Blair Cannon, sous chef at Charlotte Country Club and the winner of the first S&D Culinary Challenge in 2012. Chainey Kuykendall, the top student chef chosen that evening, received a $5,000 grand prize and the winner’s chef mentor, Cody Suddreth, received a $5,000 donation to benefit his charity of choice. Seven other students also received cash prizes.

Kaffeinate and Help the Marines Among the hundreds of brands available for K Cups, only a handful of them offer Jamaican Blue Mountain Coffee. For two reasons: 1) it’s more expensive with prices running higher than other

single-sourced coffee by 50% or more, and 2) it’s scarce with 80% of the annual world supply exported for the whole bean market in Japan.

Gourmet brand Dancing Moon Coffee Company proudly introduces its newest varietal, Jamaica Blue Mountain®, available exclusively online. The product is 100% boardcertified Jamaica Blue Mountain Coffee – not a blend. Like all Dancing Moon brand coffees, its Jamaica Blue Mountain Coffee is single estate origin. Compatible with most singleserver brewers, each Dancing Moon Jamaica Blue Mountain K Cup offers a single cup of coffee with exquisite aroma and smooth, rich taste.

What’s more, a portion of all proceeds are donated to The Semper Fi Fund to benefit wounded U.S. servicemen and their families.

Visit http://dancingmooncoffee.com Need RO Quality Water and Reduced Waste-to-drain?

Ideal for specialty coffee applications, the Everpure® MRS600HE-II High Efficiency Reverse Osmosis (RO) System

by Pentair® turns the tables on conventional RO operation–more water is produced, less goes down the drain. Its unique, high recovery RO technology yields significant savings in water, electricity, and sewer charges with a minimal environmental footprint. For example, with an average recovery of 78%, the MRS-600HE-II system only disposes of approximately 1/4 cup of water for each cup of coffee brewed. And the MRS-600HE-II System requires less than 50% of the electrical energy typically consumed by conventional RO systems in the process. The MRS-600HE-II System produces pure RO water or blended (reduced dissolved mineral) filtered water, allowing for customization of the final TDS content to achieve your desired water recipe and beverage taste. Visit http://everpure.pentair. com/ Probat Inc. Announces the New P/2 Series Roasters Probat Inc. announces the long awaited P/2 roaster series at our SCAA booth #737 in Atlanta April 2016. The new innovative design continues to set the Specialty Roasting standard and now includes the following features:

April 2016

- New “State of the Art” Ultra-low NOx burner technology - Fully adjustable burner - Touch screen display and profile roasting capabilities - Automatic recipe storage and registration of roast profiles - Visualization of stored recipes for curve following - Software for Windows on PC or via App for smart phone (Android or IOS) - Graphic display of roasting profile diagram - Automatic software updates - Automatic synchronization of data, recipes & history Download the free Probat App today.

Zingerman's Coffee Company to Patent Cold Brew Signature Cold Brewed Coffee Granted Patent Pending Status

by US Patent Office. Zingerman's Coffee Company is seeking a patent for their new shelf-stable, ready-todrink Cold Brew and plans to launch the product in late spring, according to President Steve Mangigian. “At Zingerman’s, everything we do is about creating a full-flavored and traditionally made product,” says Steve. “And this ruled out the use of any additives or preservatives for shelf stability. So we did the research necessary to produce a shelf-stable brew without additives.”

Zingerman's new Cold Brew is smooth, sweet, and chocolaty, with a big body and a touch of brightness.

“It's nothing short of fantastic” Steve says. “It’s very refreshing, and of course, caffeinated.” Zingerman’s Cold Brewed Coffee will be served in a 10 oz. glass bottle, available in single servings or in a 4-pack.

Strong Opportunity to Develop the UK’s Tea Out-ofhome Market The UK tea out-ofhome market has grown to an annual turnover of £305m, according to Tea Out-of-Home UK 2016, the latest report from Allegra World Coffee Portal. As consumers look for more variety in their choice of hot beverages, there is a strong opportunity within coffee shops to further develop this market through better brewing and an increased offering of speciality tea.

Tea Out-of-Home UK 2016 is now available from Allegra World Coffee Portal. www.worldcoffeeportal.com

Lifetime Achievement Award Leonor Gaviña-Valls and the Gaviña Family Leonor GaviñaValls is the daughter of Gaviña’s founder, Don Francisco, and currently runs the company with her three brothers. She is the vice president of marketing and is responsible for the company’s public relations efforts, the marketing of its coffee brands, and overseeing its major charity endeavors. Leonor is a licensed Q Grader, the only professional accreditation in the industry for coffee cuppers from the Coffee Quality Institute (CQI).

As a resident Q Grader, Leonor routinely conducts cupping sessions to ensure the richness and flavor of each coffee blend. She is also a former board member of the Pacific Coast Coffee Association and a founding member and past president of the Specialty Coffee Association of America. Leonor received the SCAA’s “Outstanding Contribution to the Association” award in 1994 for her exceptional leadership. She is also a graduate of the 2005-2006 Women in Coffee Leadership Program where her class was bestowed with the Specialty Coffee Association of Europe’s Better Beans Awards, an award that honors those who have noticeably contributed to the improvement in the quality of coffee worldwide. Leonor holds a Bachelor of Arts in Economics from California State University, Los Angeles. Leonor is actively involved in several non-profit organizations and is currently a member of the board of directors of the Alzheimer’s Association of Greater Los Angeles and International Women in Coffee Alliance. Recently, Leonor was honored with the CalState LA Alumni Family Award and the Los Angeles Latino Chamber of Commerce Large business award. F. Gaviña & Sons, Inc. is the nation’s largest minority-owned family coffee roaster, and has been a leading producer of high-quality and greattasting coffee for more than four generations. Spanning over 140 years, Gaviña’s unmatched experience dates back to the family’s humble beginnings in the rich coffee-bearing soil of Cuba, where Francisco Gaviña was born. After immigrating to the United States with his wife and children, he established F. Gaviña & Sons, Inc. in Vernon, California in 1967. Today, the company is still owned and run by Don Francisco’s four children: Francisco, Pedro, José, and Leonor.

50 Countries to Participate in 9th Annual World AeroPress® Championship 50 countries around the world are planning national AeroPress championships in preparation for the 2016 World AeroPress Championship circuit. The World Championship will be held in Dublin, Ireland on June 23rd. The buzz around the WAC has been building for years. At 2015's event, attendees enjoyed the partylike atmosphere of the competition at WithinSodo in Seattle, WA. Lukas Zahradnik of Slovakia triumphed over competitors from 35 countries.

The WAC, now heading into its ninth year, is a grassroots event which has grown to include dozens of national competitions worldwide. Past Championships have taken place in Seattle, Rimini, Melbourne, Portland, London, Milan, and Oslo (twice).

The Championship was founded in 2008 by world-famous coffee experts Tim Wendelboe and Tim Varney in Oslo, Norway. To learn more about the Championships, visit http:// worldaeropresschampionship.com/.

For information about the AeroPress coffee maker, visit www.aerobie.com, email aerobie@aerobie.com, or call 1-650-493-3050.

Something is Brewing at Barista Pro Shop Barista Pro Shop is proud to announce that we have been hard at work over the past year scouting new and exciting products as well as expanding our catalog to include as many of the ingredients, supplies, and tools you need to keep your café, kiosk, or coffee shop operating smoothly. As you probably know, Barista Pro Shop has been your source for syrups, sauces, teas, chai, and blended beverages for the past 22 years. However, until now, your options for brewing equipment and espresso bar tools were very limited.

That’s right! Thanks to the addition of brands such as Chemex, Aeropress, Bee House, Hario, Bonavita, and Brewista; Barista Pro Shop is once again elevating one-stop-shopping to a new level for your business or at-home coffee bar!

Better Tools - Better Baristas - Better Business. www.baristaproshop.com/ Brewista Cold Pro™ eliminates the mess of cold brew coffee preparation Brewista unveiled the Cold Pro™ Commercial Cold Brew System at the New York Coffee Fest, earning a second place award for “Best New Non-consumable Product”. The heart

of the system is a permanent filter, made of photo-etched stainless steel and BPA free Polypropylene. Users simply lower the permanent filter into the brew vessel, add coffee grounds and water, then allow it to steep overnight. Once complete, grounds are drained using the patented “lift-and-turn” design resting the permanent filter on an included adaptor ring above the concentrate in the container. A finishing filter refines the concentrate down to 5 microns, allowing it to be used in nitrogen dispensing systems. Adaptors are available for 10 gallon Rubbermaid Brute and Curtis stainless steel dispensers or the Carlisle 22 quart bucket. Ten gallon containers make 5.5 gallons of concentrate using seven gallons of water and seven pounds of coffee.

Coffee Fest New York Coffee Fest New York presented the NEW Drink Innovation Lab presented by Torani, which featured three two-hour and thirty minute workshops (one each day) that gave café owners and operators the tools to get ultra-creative, expand their menu offerings and ultimately increase their bottom line. These three workshops allowed coffeehouse managers and owners to learn about current drink trends and explore endless opportunities in menu development. Coffee Fest New York also proudly unveiled the NEW Campfire Café. Made possible with sponsorship from Espresso Supply, the 10 Burning Issues presentations were provided by Chris Legler, Joshua Boyt, Bruce Milletto, Chris Deferio, Matt Milletto and Meagan Clark.

Each of these sessions were selected based on requests from Coffee Fest 2015 Attendees: Finance & Cash Flow; Hiring, Training, Culture & Morale; Getting the Café Open; Product & Equipment Sourcing; Expense Control; Social Media & Website; Design & Ambiance; Site Selection; Marketing; Consistency & Quality.

Final attendance came in 62% higher than Atlanta last year and 4% higher than New York in 2014. We heard from many of you that the energy and buying power at the show was fantastic and we look forward to carrying that energy and excitement forward to Nashville. The debut of the New Product Showdown was an instant success and we will continue to improve upon this new venue.

Thank you for choosing to exhibit with Coffee Fest and we look forward to working with you in the near future.

Here are the winners from the competitions over the weekend: For Coffee Fest New York 2016 the Best New Products were: Consumable 1st Place: Just Panela – Panela Hand Crafted Sugar 2nd Place: Earnest Eats – Energized Hot Cereal Cups 3rd Place: Prana Chai – Prana Chai – Agave Blend Non-Consumable 1st Place: Ripples – The Ripple Maker 2nd Place: Brewista – Brewista Cold Pro Commercial Cold Brew Coffee System 3rd Place: MoJoe – MoJoe Mobile Brewing System Coffee Fest New York – Best New Product – People’s Choice Award Portable Espresso – Minipresso Portable Espresso Maker Coffee Fest Latte Art World Championship Open: Five previous champions were among the 64 baristas competing for the championship in New York. In the end a barista from China, who had never made it to the final four in her two previous attempts, brought home the Championship Trophy and the $2,000 top prize. The final results of Coffee Fest Latte Art World Championship Open New York 2016 were: 1st Place: Kwok Ying Lai - China 2nd Place: Nobumasa Shimoyama - Australia 3rd Place: Steven Lim – S & D Coffee, NC USA America’s Best Espresso This year’s America’s Best Espresso Competition featured a new judge calibration sponsor: Café Imports.

Café Imports oversaw the judging apparatus of the competition. Café Imports joined sponsors Roast Magazine, Mahlkonig, Nuova Simonelli and Rancilio in the production and sponsorship of this exciting competition. 10 of 24 competing coffee Roasters came from New York State for this year’s Eastern US regional competition.

1st Place) Red Rooster Coffee Roaster – Floyd, VA 2nd Place) Crimson Cup – Columbus, OH 3rd Place) One Village Coffee – Souderton PA About Coffee Fest: Coffee Fest is a trade only event serving the specialty coffee and gourmet tea industries since 1992. For more details about Coffee Fest, present and future, or to see the winners of Coffee Fest competitions, IASC certified baristas and much more, visit www.coffeefest. com or become a fan at www. facebook.com/coffeefest. cont. on page 44

43

Newsbites ACE Town Hall Meeting Friday, April 15th at SCAA 9:00 am Georgia World Congress Center, Atlanta, Room C201 Please join ACE Founder Susie Spindler and ACE Board Members as they lead discussions about the current state of affairs at Alliance for Coffee Excellence and Cup of Excellence. Come and learn more about our national winners program and the coffee conditions in our producing countries.

Also, get a sneak peak at our revolutionary new COE cupping form. This will be your opportunity to ask questions about future plans and the 2016 program. Our staff is excited to see you at SCAA! Bring some of your favorite COE coffees for our brew bar.

GREEN CLUB

machines that are technologically advanced, easy to use and with a high competitive quality / price relationship. Throughout the years, Promac has established itself worldwide, endearing the trust of its clients. The quality of the employed materials and the continuous controls on the production line grant the reliability of our products, approved by the main international certification institutes. For more information, visit www.promac-usa.com.

Kettle Kups™ Soups for Single Serve Brewers Adds 4th Flavor: New Announcing Cafe Femenino International French Onion Sumatra Soup On the week of Kettle Kups™ March 18th, the week Soups for Single Organic Products Serve Brewers Trading Company is adding announced the arrival of its International French Onion Soup. newest Cafe Femenino coffee into Kettle Kups is all-natural, Keurig New York and Oakland. In the 2.0 compatible, has no MSG, and is Takengon region where this coffee gluten-free and allergen free.

Yunnan Coffee: Green is produced, the women coffee Kettle Kups soups for single serve Coffee Competition is producers formed the country's brewers can be found in more than Underway FIRST all women's cooperative, two thousand Safeway/Albertsons The Yunnan KOKOWAGAYO. By February stores in the Southwest, Rocky Coffee Exchange 2015, they were certified Fair Mountain states, mid-Atlantic is sponsoring Trade and organic and became states and New England. the Best of Yunnan Green Coffee an officially sanctioned Cafe Simply place Kettle-Kups™ single Competition and Auction Femenino Program by the end serve Soups into your Keurig as whichstarted the week for March of the year. As this new Cafe you would a coffee K-Cup. No need 21st in Pu’er and is culminating Femenino Program in Sumatra to rinse the machine before or after in Shanghai, China. A panel of the soup. Choose the setting you both local and international judges begins its first year, we already see this group of businesswant in terms of intensity of flavor are using the Q-Grading system and taste, and let the magic begin! developed by the CQI to grade the oriented women paving the way in redefining gender norms in For more information on sales, coffees. From over 100 micro-lot Sumatra. Using the first year's Cafe pricing and samples of Kettle Kups samples submitted, the panel is Femenino premium as a group, flavors including new International charged with discovering the top the women decided to build a safe French Onion Soup, contact 12 coffees. These final coffees space for women to congregate Powers Foods at sales@kettlekups. will be brought to Hotelex Expo and learn new skills through com or visit our web site at in Shanghai where they will be auctioned in an open outcry forum workshops. This community space www.kettlekups.com. was their top priority. Having open to any bidders. Portions of decision-making power for the first LMI Packaging is pleased the winning lots will be brought time, for these women, is making to announce the addition of to the SCAA conference in history.

AJ Chivell to their Technical Atlanta, Georgia and presented Service team, effective for tasting from the YCE booth Andy+ is Out to Create a February 2016 as well as private cupping rooms.

Better and Healthier Coffee Chivell brings 8 years As the main sponsor of the CQI of technical service Luncheon, the wining coffees will Industry Andy+ hopes to expertise with him be served to hundreds of coffee inspire everyone to LMI , including service as a professionals. to drop the nonNuclear Machinist Mate, Chief recyclable waxed Reactor Watch with the United Promac: since 1982 in the paper and Styrofoam States Navy. “We are excited to Espresso Coffee Machines cups in favor of a welcome AJ to our team. We’ve Sector durable stainless steel travel mug.

We produce professional espresso coffee

seen tremendous growth in the brewable beverage market and as we grow in all our markets, we are looking to add talent to our team,” states JP Moran, General Manager of LMI Packaging. “We strive to develop lasting, transparent partnerships with our customers, starting with an engaged and technically sound team to help our partners achieve their goals.” The addition of Chivell to LMI’s team is well-timed as the company looks to double their growth over the next two years through new product development, efficiency advancements, and increased material and design research.

In Memorium— Jane Sakovitz Dale (October 6, 1950 – March 28, 2016)

J

ane Dale, a tireless lover of TECHNICAL FEATURES CLUB is a line of single-unit professional espresso coffee machines with reducedtraveling the dimensions and high performances. world, reading Available in the versions ME (automatic), PU (semiautomatic) and PU/S (semiautomatic with integrated water novels with tank and water softener). Auto leveller, single scale manometer for visualizationher book club, of boiler pressure, volumetric pump (except for the PU/S version which haslaughing a hard COLOURS vibration pump). with new and longtime loved ones,GROUPS and eating pastries at La Brioche in Montpelier, died suddenly on TECHNICAL DATA March 28, 2016 in New Hampshire while visiting relatives. She was 65.

Electronic dose programming Manual coffee delivery button Steam wand Hot water wand Connection to the waterworks Water tank (lt. 2) and built in softener Volumetric pump Vibration pump Single scale manometer Group washing cycles

Grey

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44

Additionally, Andy+ donates 10% of all sales to the awesome people at Cup For Education in order to help improve the education opportunities in the poorest coffee communities of the world. The result? Smarter consumption habits + additional support for the production side of coffee. A win from bean to cup. Visit www.weareandy.com

OPTIONALS Filter holder for pod, manual or automatic water softeners, pod kit, capsule kit

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(W)

In 1982, she married Peter Dale.

Their son, Adam, was born in 1985.

The family moved to Montpelier in 1988, the same year Jane and Peter’s daughter, Emma, was born.

Jane continued working as an independent marketing and publicrelations consultant for organizations including Cone Communications, The University of Vermont, the State of Vermont, and the Vermont Cheese Council. Jane most recently worked as development director for Grounds for Health in Waterbury, VT from 2010 to 2015.

Jane was deeply involved in her community, volunteering for numerous organizations and causes.

She served on the boards of Planned Parenthood of Northern New England, Friends of the Vermont State House, Onion River Arts Council, and Lost Nation Theater. She also worked with Central Vermont Home Health and Hospice and the Vermont State Board of Allied Mental Health.

Jane traveled the world with abandon. She cherished her time with friends and extended family in Island Pond, VT and Cape Cod. April 2016

She traveled extensively within the United States, the Caribbean, Western and Eastern Europe (including her ancestral homeland, Poland), Africa and, most recently, Cuba. She was always planning her next trip and anticipating making new friends on the road.

Jane’s magnetism attracted new people everywhere she went. Her warmth and high energy were striking and she liked to think that she always “came from a place of love,” a reality that her numerous friends and relatives will firmly attest to. She will be profoundly missed.

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Advertisers Index Company........................................................................................ Phone................................ Web..................................................... Page......................SCAA Booth... NAMA Booth Add a Scoop Supplements.................................................................... (415) 382-6535.................... addascoop.com.......................................45...............................1621 Aerobie, Inc................................................................................................. (650) 493-3050................. aerobie.com..............................................28...............................526 Agtron, Inc................................................................................................... (775) 850-4600.................. agtron.net..................................................37...............................1423 Aladdin Packaging.................................................................................... (163) 127-3474...................... aladdinpackaging.com.........................31 Alliance for Coffee Excellence (ACE)................................................ (406) 542-3509.................. allianceforcoffeeexcellence.org.........46 ASHE Industries LLC-Fluid Bed Coffee Roasters......................... (844) 722-4968.................. ashellc.com................................................16 Barista Pro Shop........................................................................................ (866) 776-5288................... BaristaProShop.com..............................41 Boot Coffee................................................................................................. (888) 814-4347................... bootcoffee.com.......................................39 Brewista........................................................................................................ (307) 222-6086.................. mybrewista.com......................................33...............................237 Buhler Inc..................................................................................................... (905) 754-8389.................. buhlergroup.com....................................39...............................947 Cablevey Conveyors................................................................................. (641) 673-8451..................... cablevey.com............................................11.................................719 Cafe Tio Conejo......................................................................................... (240) 938-7667................... ctcusa.co....................................................46...............................564 CAFIVER S.A. de C.V................................................................................ (866) 511-1051....................... cafiver.com................................................23...............................145 Coffee Fest Trade Show......................................................................... (800) 232-0083................. coffeefest.com.........................................41................................1415 Coffee Holding Company...................................................................... (800) 458-2233.................. coffeeholding.com.................................15................................1037 Costellini's.................................................................................................... (877) 889-1866.................... costellinis.com..........................................46 Curtis.............................................................................................................. (800) 421-6150.................... wilburcurtis.com......................................7..................................837.......................738 Don Pablo Coffee Roasting Company.............................................. (305) 249-5628.................. cafedonpablo.com..................................45 Follett Corporation................................................................................... (800) 523-9361................... follettice.com............................................13................................1660.....................1623 Fres-co System USA, Inc........................................................................ (215) 799-8032.................... fresco.com.................................................5..................................1005 Gavina Gourmet Coffee.......................................................................... (800) 428-4627.................. gavina.com................................................39...............................1321.......................1912 Giesen USA.................................................................................................. (888) 814-4347................... giesenusa.com.........................................25...............................1227 GPI Solution LLC....................................................................................... (954) 389-1959................... gpisolution.com.......................................41................................423 Grey Fox Pottery....................................................................................... (612) 767-7407..................... greyfoxpottery.com...............................45 Holiday House Distributing / Kook Tek / Brew Tek..................... (800) 443-4318.................. hhdonline.com.........................................35...............................500......................1025 Huhtamaki Foodservice, Inc. - Chinet............................................... (800) 244-6382.................. us.huhtamaki.com...................................21 International Coffee Consulting Group............................................. (818) 347-1378..................... intlcoffeeconsulting.com.....................45 Java Jacket.................................................................................................. (800) 208-4128................... javajacket.com.........................................17, 46 JoeTap........................................................................................................... (855) 456-3827................... joetap.com.................................................3..................................312 Kettle Kups ................................................................................................. (818) 757-7152 ..................... kettlekups.com........................................44.............................................................2240 Klatch Coffee Roasting.............................................................................................................................. klatchroasting.com.................................30 LBP Manufacturing | Upshot................................................................. (800) 545-6200................. upshotsolution.com...............................35 LMI Packaging Solutions........................................................................ (262) 947-3300.................. lmipackaging.com..................................27 Mother Parkers Tea & Coffee Inc......................................................... (800) 387-9398.................. realcup.com..............................................24, 27, 33...............................................630 Orleans Coffee........................................................................................... (504) 827-0878.................. orleanscoffee.com..................................41 Pentair-Everpure LLC.............................................................................. (800) 942-1153.................... everpure.com............................................47...............................703.......................921 Plitek.............................................................................................................. (847) 827-6680.................. plitek.com..................................................29...............................601 Prana Chai.................................................................................................... (914) 433-0301.................... us.pranachai.com....................................45...............................1222 Primera Technology, Inc......................................................................... (800) 797-2772................... primeralabel.com....................................45 Probat Burns, Inc....................................................................................... (847) 415-5293.................... probatburns.com....................................2..................................737 Promac USA................................................................................................ (844) 776-6221.................... promac-usa.com.....................................30...............................129 Pro-Line Packaging.................................................................................. (630) 422-1012.................... prolinecoffee.com...................................16 S&D Coffee & Tea...................................................................................... (800) 933-2210................... sdspecialtycoffee.com..........................45...............................1025 Scolari Engineering.................................................................................. (856) 988-5533................... scolarieng.com.........................................48 Shore Measuring Systems...................................................................... (800) 837-0863.................. moisturetesters.com..............................45...............................1807 Smoke Dog | Inproheat........................................................................... (888) 684-6776.................. inproheat.com..........................................25 Socafe............................................................................................................ (800) 528-2233.................. socafe.com................................................31 TekPak Solutions....................................................................................... (416) 505-3839................... TekPakSolutions.com............................37 Terranova Papers....................................................................................... (954) 389-1959................... terranovapapers.com............................19 The Coffee Trust........................................................................................ (505) 670-9783.................. thecoffeetrust.org..................................45...............................Table K The Metal Ware Corporation - Nesco................................................ (920) 794-3163................... nesco.com..................................................39 Tightpac America Inc.............................................................................. (888) 428-4448.................. tightvac.com.............................................46...............................1617 Vessel Drinkware....................................................................................... (855) 833-7735................... vesseldrinkware.com.............................25...............................1643 Vita-Mix Corporation............................................................................... (800) 437-4654.................. vitamix.com...............................................9.................................707 Walker Coffee Trading, LP..................................................................... (713) 780-7050................... walkercoffee.com....................................37 Xeltron S.A................................................................................................... see web.................................. xeltron.com...............................................45...............................1145

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