This weekend was the 5th Annual Northeast Regional Roasters Retreat in Lyme, CT.  Cafe Imports sponsored the event, and our President Andrew Miller was there presenting a very interesting class on Microlots.  Andrew also brought along some preshipment samples of our much anticipated Colombian Microlots and cupped with the roasters that attended the event.  It was an awesome weekend.  

 

   

Picture this...a bunch of roasters on a farm, sleeping in tents, and getting nerdy over coffee for 3 days.  It was a blast!  Local farmers set up a farmers market for the attendees Saturday, and it was really nice to grab some fresh veggies and other local goodies. 

We are very excited by all of the momentum being created by these roasters in the Northeast, and couldn't be happier than to support them in their education!    

 

This video showcases the Peruvian dish "Mote", and probably is a big reason why the Peruvian people are so darn strong! Enjoy a peak into this culture at Origin with Cafe Imports.

Popeye had Spinach...Peruvians have Mote from Noah N on Vimeo.

These unbelievably dedicated hand sorters are showing their fast skills in Piura, Peru at CEPICAFE (a partner of CENFROCAFE).  This video is from Tim and Noah's June trip to Peru. 

Are you on a mobile device? View mobile video here: http://vimeo.com/13307401

VIDEO: Hand Sorting...Now That Is Dedication!! from Noah N on Vimeo.

Just a reminder:

Our CQI Q Grader and Cupping Judge Certification Course is right around the corner!

Cafe Imports and Brewed Behavior have collaborated to offer a 5 day Q Grader and SCAA Cupper certification the week of August 23rd, 2010.

What is a Q Grader?

At the backbone of the Q Grading System are Licensed Q Graders, professional cuppers accredited by the Coffee Quality Institute. These Q Graders must pass a rigorous three-day exam to earn their certification, comprising of 22 sections on coffee related subjects, such as green grading, roast identification, coffee cupping, sensory skills and sensory triangulation. There are currently over 800 Licensed Q Graders worldwide.

Those who pass the Q Grader Certification Course are authorized to use the Q logo and the nomenclature "Licensed Q Grader" as a professional accreditation.

Some of the topics covered are;

Q Grader Protocols

SCAA Protocols and Standards

Green Coffee Quality

Water for Brewing Specialty Coffee

Cupping Specialty Coffee

Grading Green Coffee

Green Coffee Color Assessment

SCAA Certified Labs

 

Location;

Cafe Imports

2140 Energy Park Drive

St Paul Minnesota. 55108

August 23rd-27th, 2010

Spaces are limited, to enroll please click on the link here.

 

Amanda: 

Before I even get started , I ask of you one favor: Take a moment to consider the millions of producers around the world. They work oh-so-hard and are truly undervalued for the aches and hours they put in. They provide you and me with a living wage. They allow us to start our day with a cup of our favorite coffee brewed to our liking. They are mothers, fathers, sons and daughters, friends, lovers, and dreamers just like us.  Give thanks in whatever way suits you today as it is much deserved. Read on, dear friends. J

Friendly chatter, chains clattering on the pavement behind the gas truck, ranchera music on a car radio chickens squawking, turkeys gobbling, and children squealing, are among the many sounds pouring in my window this morning. Coffee in hand and freshly picked mango (tis’ the season, they’ll bop you in the head if you’re not careful when you leave the house), I finally have a free moment to catch you all up to speed.  This is the first morning I am in town, here in Jaltenango, after a busy and what I would consider successful stretch of health workshops in ‘el ejido’  (the small communities we work in further up the mountains from here). Thankfully I charged my computer battery over night because it seems that the electricity has left us for the day.

 

Sunshine was a wonderful surprise this morning as we’ve been hit hard all week with rain, more than the usual seasonal evening/nightly rains, due to Hurricane Alex. I took advantage and went for a jog at the soccer field. Not only I am the only foreigner in town but also the only jogger so you can imagine the looks and various noises I provoke as I walk the half mile to the field. I’ve even had a few ‘companions’ at the field follow me in their truck or bicycle from the dirt road that circles the field.  I found my usual company of chickens, turkeys, and dogs today as I approached the field and even made some new friends; three mules or donkeys, not sure which, who came to roll around in the damp dirt in the.

Four words immediately come to mind when I consider my personal experience of the past four weeks since leaving home: Intentional, flexible, humble, and grateful. As I start each new day, I take a moment to remind myself of why I am here and what purpose(s) I’ve come to accomplish. July will be over before I know it and if I am not intentional about my goals, it is quite possible that I will not complete them. The culture in my town, after all, is pretty laid back as one day pours into the next. For example: No electricity? No problem. If it comes back tomorrow, it will get done. I missed the comby (van) up the mountain. No problem. I’ll hang out another day and head back tomorrow. In my ‘normal’ life, I am admittedly not likely to be quite as willing to succumb to such barriers. This is where flexibility comes into play. Although I do have goals to accomplish here, I have been EXTREMELY fortunate to have been gifted the patience to take a deep breath and roll with the flow most days as obstacles have popped up (and that they do on a pretty regular basis J ). My calendar is full until the end of my time here; community visits, clinic meetings, and coffee chats at CESMACH but ANYTHING could happen or change until a given event is actually under way.

On my second day at CESMACH, I was so pleased and excited when Sixto, the general manager asked if I would share one of my coffee presentations with him and other CESMACH staff along with a group of producers. We spent a number of hours that afternoon discussing methods of harvesting and production, characteristics of coffees from around the world, cupping, and what happens to their coffee once it leaves the port in Veracruz. I was so humbled and grateful for the opportunity to exchange knowledge and experiences with the team, to stand before producers whose coffee we’ve sold to various corners of the globe, and to give them thanks and tell them how valuable they and the work they do really are. They timidly accepted my words of praise with blushing cheeks and sheepish smiles. 

Various similar opportunities have come up here and there since then and each time I am equally as humbled and grateful to share the company of such hardworking, kind, individuals. Sixto’s enthusiasm for coffee and bettering their quality and growing their business is inspiring. He shared various reports with me last week regarding cupping profiles they’ve identified among the various zones in which they’re producers work. He’s also made extensive quality, quantity, and growth reports that he walked me through. All very interesting. In a couple of weeks we’ll do a comparative cupping with their coffee and a few samples I brought back from a coop I visited in a different region. 

 

From Monday to Thursday last week I visited six different communities up, up , up in the mountains to give women’s health workshops.  Folks, let me tell you that the hours spent riding up the mountain are not smooth or comfortable. It is rough, ragged, and each trip is the promise of a story of someone who died at ‘x’ point along the road when they rolled off the side. I’m typically exhausted by the time we make it to our destination. Upon arriving, the health promoter there makes an announcement over the loud speaker and like magic the women begin to trickle into our assigned meeting place. During introductions, I ask each women (95% of whom are coffee producers) stand and give her name, town of origin, and then toss her arms in the air exclaiming that ‘I am VALUABLE’(yes, I came up with this lovely addition all by myself!) The time and aches and pains of the trip are all worth it in this moment which has decidedly become my favorite part of the entire talk. The sight of their eyes aglow with joy and/or embarrassment at not only standing in front of their peers but speaking the words ‘I am valuable’ in reference to themselves never ceases to move my heart and spirit. It may be the first time they’ve ever thought or said such a thing! I am SO humbled and grateful.

 

The presentation discusses cervical cancer, its causes, screening methods, and treatment. Next , an emphasis on self esteem and value, that each of them is one of a kind and plays an important role in her family and community which is just one more reason why the prevention of illness is so important. Lastly I pull out the trusty ole’ food pyramid and we discuss nutrition and eating a balance diet. Did you know that a glass of Coke has 3 spoonfuls of sugar? Mexico is actually one of the leading if not the largest consumer of Coke in the world. Sugar also eats your teeth in case you didn’t know. Lastly, we delve into the taboo topic of exercise. The women chuckle, giggle, and whisper, they even stand to look at the funny gringa demonstrating some handy dandy exercises they can do at home to achieve tighter buns, abs, thighs, and arms. It’s a hoot, really.

OK, friends and fellow coffee lovers. Off I go. My battery is rapidly dwindling. Take care, be well, and thanks for checking in!! Saludos…

Cafe Imports began partnering with Urban Farming this year as a recipient of our left over burlap bags that accumulate in our warehouse from rebagging.  Urban Farming takes most of our bags, and even some of our customers made the decision to begin to support this wonderful organization.  We couldn't be happier for our customer's repsonse to this cause and we know that Urban Farming is so incredibly grateful for all of our help. 

Here is a photo of how our bags are used all over the city!!

 

If you want to get involved, check out www.urbanfarming.org, or email cflowers@urbanfarming.org for more detailed information.

The Cafe Imports Team

We arrived in Piura and headed to the Cepicafe Mill to meet with Daniel and Elias from Cenfrocafe.  Cepicafe is the dry mill that our partner Cenfrocafe uses to mill the coffee and load our containers for shipment.   We sorted out some of the non romantic work of how to get coffees out more efficiently.  

We watched one of the producers we knew from up in the mountains take the tarp off a truck of coffee.  He is a driver for Cenfrocafe when he is not busy working on his farm.   The coffee is moved from Jaen to Piura just before milling and shipment.

Below is a tag on a large lot of coffee but the smaller lots we assemble into our top end containers are tagged individually by bag. They have set aside separate areas for the keeping of finer coffees by region.  Each bag is tagged to prevent unintended mixing of lots.

   

We moved on to lunch and had a great meal of seafood including ceviches and deep fried Mero which is a fish caught off the coast.  They were having a competition for the best Ceviche in Northern Peru and we were the beneficiaries of their efforts.  We washed this down with Chicha Morada which is a sweet red corn drink with a hint of clove.  It is quite strong so we were mixing it with agua con gas (soda water) which was incredibly refreshing.

We squeezed 4 of us + driver into a 4wd Hilux for the 6 hour drive to Jaen.  The road to Jaen is very good and one of only 3 that transect the Andes from the amazon.  They were resurfacing it so the road was a little slow but the driver was excellent and we arrived early evening in Jaen.  The year before we made this trip at night and the driver was going very fast so we appreciated this drivers smooth ride.    

 

 

 

 

 

Jaen is a busy little frontier town that was started in the 70's after the land reform that created thousands of small farms in this region.   Most of them are 2-3 hectares and are in midst of shaded areas and 2nd growth forest.  Many of the best coffees are in the buffer zone surrounding the Tabacones forest preserve.

We visited a number of farms and saw the processing and screen drying that designates the best of the farms.   There are more than 2000 growers in Cenfrocafe. The higher altitude farms are doing the washing and drying to 12% on the farms with screens.  It rains in this area quite a bit so the solar driers with plastic rooves are necessary.

This northern area of peru produces some of the best rice I have ever tasted.  It was almost as good as the best rice in Japan that is bound for the imperial household.  This rice is grown in traditionalo flooded rice paddies.

We visited a school where they did some dances for us and showed off their carvings of the spectacled bear. 

Outside the school there was a foosball table that was pretty well used.

This area is filled with hard working, environmentally conscious people who are starting to make good lives for themselves and protect the environment.  Farmers are fairly paid for their coffees and the quality incentives that are used for purchasing are improving all the coffees they produce and instilling quality processing.

We are excited about this area and look forward to offering some of these fine coffees in the autumn.