Getting great coffee to market might seem like a simple proposal. Farmers grow the coffee, we drink the coffee, and diverse actors in between perform specialized tasks that add value to the product – tasks for which they are rewarded with a share of what we pay for the coffee. In the case of coffees of extraordinary quality, the rewards to farmers and roasters – and prices for us as consumers – should be a bit higher, creating incentives all along the line for increased investment in improved quality. At least, that is the way it should be. But in Guatemala, that logic seems to be breaking down.
On the Liturgical Calendar, we celebrate the joyous Easter resurrection of Jesus. On this blog, I want to take a moment to celebrate the ways that the Gospel values that Jesus preached in his earthly ministry have been taken up by courageous members of the clergy in the coffeelands.
In a recent episode of Mad Money, hyper-caffeinated host Jim Cramer said GMCR stock, which has already risen over the past year from around $30 a share to nearly $100, is positioned to go even higher. “It is a fabulous business model,” Cramer said. I agree. But chances are we are not using the same measuring stick.
when my photos were made to look very good by the excellent design firm here in Guatemala that created the CAFE Livelihoods 2009-2010 Yearbook, I started feeling pretty good about myself. Then I went to the Inspired by Coffee photo exhibit at Anacafé, and got a big dose of humility.
The coffee harvest is just…irresistible. My eyes (and camera) are invariably drawn to the bright red of the coffee cherries, which make their way in just a few hours’ time from the trees where they are picked to a sticky rest in the fermentation tank — the truimphant conclusion of many months of patient maturation. Here are a few images documenting the last day in the life of some very special coffee cherries from Lake Atitlán in Guatemala.
On my recent visit to Olopa here in Guatemala, I had the pleasure of spending some time with two fantastic people — Don Bernardino and Doña Francisca. During our visit, Don Bernardino was very expressive in conversation, using his hands to emphasize a point, demonstrate the physical quality of his coffee, dig into his worm […]
Last week I suggested that the best water may the water that does not go into processing your coffee. Today I am here to say that if you must use water in the milling process, make it rainwater!
Every year, the trade show at the SCAA annual conference includes at least a few vendors selling the latest and greatest technology to filter, purify, ionize or otherwise ensure the quality of the water you put in your coffee. But you rarely hear anything at SCAA about the countless millions of gallons of water that are used to mill your coffee at origin. As it turns out, the best water may be the water that doesn’t go into your coffee.
Guatemala is home to some of the world’s most celebrated coffee origins – Antigua, Huehuetenango, Atitlán, San Marcos. But there are other lesser-known origins within Guatemala that produce extraordinary coffees. The CAFE project accompanies farmers in some of the traditionally prized Guatemalan origins as well as some of the worthy but lesser-known ones, including some very special farmers in New Oriente who are producing some very special coffees.
I get paid – among other things – to travel to remote regions of the coffeelands to meet with farmers hear about their aspirations for their coffee and their families and do what I can to help them along the way. Every one of these visits is memorable in its way. But every once in a while, I get to visit places that are even more memorable than usual, like Tzampetey.