After the the auction and a short lunch, the awards ceremony was set to begin inside SEBRAE's large auditorium. The finalists in each category were invited to attend with their families and fellow co-op members. Buses had come from Nova Rezende, Boa Esperança, Poço Fundo, and as far away as Espirito Santo state.Before the winners were announced the various partners in the project each took turns talking about the successes of the Responsible Sourcing Parnership, including TransFair USA's own Julia Delafield.Pedro Carneiro of the Pronova co-op and Andre Luis Reis of Assoc. Das Costas talked about their co-ops participation in the cupping competition process. Both noted the value of the cupping training for their co-ops and how this will enable them to improve quality and learn how to better market their coffees.All of the international panel judges were brought on staged and thanked for their participation.David Hermann of the Roasterie, Kansas City and Beat Grueninger shake hands.More on the awards ceremony later!
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Results for the 2008 Fair Trade Certified Cupping Competition, BrazilNaturally Processed Coffees
Place
Name
Co-op
Score
1
Luiz Adalto de Oliveira
COOPFAM
87.69
2
Juares Carlos Pereira
COOCAMINAS
85.11
3
Jose Carlos de Paiva
COOPFAM
84.63
4
Paulo Cesar Afonso
COORPOL
84.59
5
Geraldo Valdecir de Oliveira
COOCAMINAS
84.56
6
Rodrigo Reghim
UNIPCAFEM
84.43
7
Jair Reguim
UNIPCAFEM
83.82
8
Andre Luiz Reis
Assoc. Dos Costas
83.63
9
Euduardo Reghim
UNICAPFEM
83.62
1o
Joao Evangelista Alves
COOCAMINAS
82.97
Semi-Washed Coffees
Place
Name
Co-op
Score
1
Francisco Braga
Pronova
85.00
2
Evandro Cisconeti
Pronova
84.94
3
Carlos Alberto Attos
Pronova
84.83
4
Youssef Nicolas Nasr
Pronova
84.74
5
Joao Luiz Spavier
Pronova
84.35
6
Valdeir Jose Pena Cesati
Pronova
84.31
7
Angelin Cisconetto
Pronova
84.01
8
Francisco Turra Nunes
Pronova
83.76
9
Marcos Antonio Nali
Pronova
83.29
10
Joao Turra Nunes
Pronova
82.59
All of the top ten lots in each category were bid on by international and domestic buyers. The top bids for naturals was $7.20/lb. for Luiz Adalto de Oliveira's lot and $3.00/lb. for Francisco Braga's lot. Purchasers for some of the lots included Tony's Coffee & Teas, Cafe Imports, The Roasterie, Cafe Bom Dia, and Allegro Coffee. The auction was a combination of closed envelop and open bidding.
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Posted by Mike Ferguson on October 24, 2008 at 12:31pm
I post the following message on behalf of SCAA's Executive Director, Ric Rhinehart:It is with considerable regret that I inform you that I accepted Michelle Campbell’s resignation this week from her position as Director of Community and Events. Michelle has been with the association since 2002 and has played a key role in the development of the barista community, regional and national barista competitions and the World Barista Championship. Michelle will be sorely missed, and we extend both our heartfelt gratitude and our warmest wishes for her in all of her future endeavors.Ric RhinehartExecutive Director SCAA
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Posted by Coffee Kids on October 24, 2008 at 11:03am
Coffee Kids recently completed a DVD celebrating our 20th Anniversary with the help of Machine Hero, a Rhode Island-based communication arts company. The original 10-minute film can be seen below. It explores Coffee Kids role in the global coffee community and how support for organizations like Coffee Kids translates to support for the long term future of the specialty coffee industry.The DVD features additional information on conditions in coffee-farming communities and extended interviews with Coffee Kids' Founder Bill Fishbein and Board President Rob Stephen, as well as Carlos Murillo of Expocert, a former Coffee Kids partner, and Lois Maffeo of Batdorf and Bronson Coffee Roasters, a Coffee Kids supporter. Machine Hero did a great job of capturing the nuances of our mission and we're proud of the results.The DVD is available for $10, please visit our online shop and scroll down to the propaganda section or send an e-mail to info@coffeekids.org
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The final scores for the competition and are being calculated by Silvio Leite's team and descriptions of the lots are being written for tomorrow night's auction. Members of the panel are catching up on work from home, watching the Rwanda Cup of Excellence online auction, or enjoying a pleasant post-almoço siesta.More delicious food at the Centro do Excellencia.Wendy de Jong of Tony's Coffee & Teas deliberating her scores.The international panel, TransFair USA staff, and the volunteers at the Centro do Excellencia who made it all happen.
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Once judges were finished with each round of cupping they met in a conference room with head judge Silvio Leite to give their scores and talk about the coffees. Often, when the discussion about a particular aroma or flavor becomes animated, Silvio has provided insight into why the trait exists. In some cases it's related to post-harvest techniques-when the cherries are picked, how much fermentation if any, how the cherries are dried if they're naturals, etc. While discussing a high scoring natural coffee, Silvio noted that the coffee could score even higher with a few changes in production techniques.And this is the crux of the Fair Trade Certified Cupping Competition. By looking at how the coffees scored and relating that back to how they were produced will enable the Responsible Sourcing Project lift up the level of Brazilian Fair Trade Certified coffees. Feedback on individual farmers' coffees provided be expert roasters, green buyers, and academics enables the technical trainings to become more fine-tuned.On to Belo Horizonte for the awards ceremony and auction. Stay tuned!Silvio Leite leading the charge for Brazilian Fair Trade Certified coffees.
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Posted by Chris DeMarse on October 24, 2008 at 3:26am
I entered into coffee two years ago with only a cursory knowledge of this fine beverage I've become so enamored with these days. I knew it was black, that it "tasted bitter", and that it was, in my mind at the time, a poor substitute for Mountain Dew. Fast forward to today; redistribution methods, TDS brewing measurements, gram scale dosing, pulped natural, and 9 bar are all terms that float in foggy cloud in mind. Ive pondered the effects of convex tamping versus flat piston tamping. I've chatted with Kyle Glanville briefly on the effects of separating the fines out of ground coffee to achieve clarity in extractions. I've talked with Scott Lucey on the possible results of clumping relating to espresso extraction for a prolonged period of time. I read JIMSEVEN religiously. So what's amiss?I would hope that I'm realistic enough with myself to say that there may be infinite amount of information that could form a whole new level of understand and practice in pursuit of becoming a master of coffee. There are probably endless piles of test results that have yet to be compiled from Ernesto Illy's lab. Yet, if I may be candid, I find myself learning very little new in the way of coffee theory these days. Now, it may be that I'm not hanging out in Intelly L.A's lab every day staring in awe at what crazy idea they might be working out next or that there are only a handful of people here in Indiana that have even gotten past "milky way lattes", but I feel a little stunted lately. But this got me thinking.I seem to devote a lot of time to this website for my own personal gain. I seem to spend a lot of time reading blogs and scouring the pages of BMag looking for my next new fix. And don't get me wrong; I find it wildly interesting and informational, but I am beginning to realize that information is effective for understanding and yet yields no wisdom for life with me.My agitation techniques for french press will not teach me how to respect my wife and to love her fiercely enough to serve her and her best interests. My ability to pull a ristretto SO espresso with perfect streams at 6 seconds will never teach me how to be responsible and organized in my life or to help me understand the value of investing into others. None of this information was ever meant to do that; it was meant to brew great coffee.My struggle, and maybe yours or someone you know, is that I spend so MUCH time learning how to become better at my job while spending a lot less time cultivating the practices of selflessness and servanthood that breed within me a wisdom for life. I find nothing wrong with being great at what I make my money doing, but I don't want my identity to be wrapped up in how much I do. I want people to know me as someone that they feel valued, appreciated, and cared for when they are with me. I want to maintain a perspective that values the lives of people not on their perceived usefulness for my informational growth, but as souls who are longing for connection and who hope, fear, despair, dream, love, ponder, and want people to know them for themselves.It may have been time for me to "plateau" with my desire for information because it brought about desires for wisdom in my life. At any rate, the perspective demands some thought.
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Our espresso machine wasn't doin so well, they bought it used to begin with, and we've been open 5 years now, so it's expected. Well the owners decided against buying a new machine, so ours is getting rebuilt. Unfortunately we got the worst loaner since he has so many out right now. It sucks! It's so frustarting to serve drinks, shots especially, that are far under par compared to your usual best. It's gonna be a rough weekend.
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I got fired monday. It was stupid and unfair. I've never done anything wrong there - never late, in fact, I'm always early, the drawer is never off, never been repriminded, and when I went in early monday morning to open my boss was waiting for me to get my keys. Whatever. If he's going to be like that, I don't want to work for him anyways.Bad news is, no other coffee houses seem to be looking for baristas. I sent my resume to a couple but I havn't heard anything back and don't think I will. Unfortunately, I have an interview at a clothing store in the mall on monday and I'm dropping my application off at another one today. I hate retail and I can barely stand shopping at the mall, let alone working there, so it would suck. But. A job's a job and I need money, I have a car payment and other bills.Maybe it won't be so bad, but, I really loved doing the coffee thing..Maybe later. Next time.
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Posted by Andy Newbom on October 23, 2008 at 2:51am
We will be bidding on some coffees in a group. There has not been a lot of interest in this auction stateside. I am concerned for the overall prices and the impact to the farmers. I hope that more people end up bidding and bring the average price up to make a difference for all of the hardworking farmers. They deserve it!http://www.cupofexcellence.org/coeauctions.aspx?tabid=36
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Silvio Leite and Wendy de Jong in full cupping mode.This morning our crew of judges and TransFair USA staff left the Colinas Hotel and headed out to the Centro de Excellencia for the final two rounds of cuppingThe morning will feature ten of the top natural coffees from Tuesday's session and eleven of the semi-washed/washed coffees from yesterday (the eleventh coffee is due to a tie, not any Spinal Tap references.) The international panel is really looking forward to this final session for several reasons. These coffees are all ones that the judges want to see again. For Darrin Daniel the final round "gives you a chance to really wrap your arms around the coffees and get very descriptive." The Allegro green buyer also said that "when you recognize a coffee you like from the first round it resonates with you and proves its quality."John Cossette, Andrew Miller, and David Hermann calculate their final scores.Stay tuned for more!
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After the visit at COOPFAM's new dry mill and cupping room, we all piled into the van and set off to visit a member's farm. The journey was worthy of an Indiana Jones movie. We were told that the carpets of giant red ants we'd pass on the road were signs of coming rain (not eminent doom.) One collapsed bridge forced a long detour around to another bridge which looked like it was about to collapse. Bets were taken on how the van would fall into the river. The scenery, as it is in most coffee lands, was beautiful-tall rolling hills dotted with small farms, dense lush foliage contrasted with deep red soil, plenty of free-range grass-fed hormone-free cows, and plenty of coffee trees.We finally arrived at the farm of Sebastião Oliveira Silva after having to shoo a few languid cows off the road. In front of his his family's home was a beautiful new drying patio funded through a rotating grant from the Responsible Sourcing Partnership. Eleven Fair Trade Certified producer groups applied for the grant and after deliberations that included coffee industry experts, five groups we given the loans to disburse among their members. The co-ops are responsible for tracking and reporting the use of the fund on a monthly basis. The co-ops will also pay back into the funds to that other members can benefit on a rotating basis.Our group was welcomed into thier home and served delicious bolo de banana (banana bread), queijo caseiro (home-made cheese made from those lazy cow's milk), and coffee from Sebastiao's farm. Treats were made by Sebastiao's wife Vania Lucia Pereira Silva with help from their children Camila, Gabriel, and Daniel. Oscar Gonzales found the bolo de banana particularly enjoyable and sat himself down next to the plate.While the rest of us headed off on a short hike to see Sebastiao's plants, Oscar took a short siesta digestiva on the hammock.Sebastiao has about 12 hectares of coffee trees, all organic. Like the other flora and fauna in this part of Brazil, the plants were tall and healthy. The harvest was almost a month late this year due to rains and Sebastiao had just finished a few weeks ago. Many of the plants were already undergoing some beautiful flowering, hinting at a strong harvest next year.We thanked Sebastiao and his family for their wonderful hospitality and headed back down he red road.Read more…
Geez...I don't log on for a couple weeks and it seems the barista exchange world fast forwards 2 months. This whole not having a computer thing really isn't helping...Anyway.I posted a discussion about the cool experience I had with one of the local newspaper writers in the shop, but just for kicks here is the link for the story they did. http://www.journalstandard.com/entertainment/x811424321/-Dance-of-the-Barista-Coffee-drinks-take-a-shot-of-patience-sprinkled-with-timeI really do love my job as barista trainer in our small shop. Speaking of which, we have 4 new hires right now and it looks like they will all be training on bar. (For us, this is a lot all at once.) This means that I will be a lil busier for awhile, but I get to talk espresso and about all the details behind making good espresso .... mmm 'spro ... and the details and art in getting the silky foam in the milk...I can't wait. :)I think training others helps me to get past the "just another shift" blahs that I can sometimes get. I wonder if other barista's get those blahs? I may have to start a discussion on that sometime.I'm really bummed I ended up missing the 'spro down after all. We ended us being short-staffed that weekend and I needed to be there to help hold down the fort.Hmm...what else is going on. School, church, the shop ... I'll stop here I guess. I either need good latte or some sleep because all my mind is wanting to do is ramble. (I am trying to spare any readers of such.)Cherie
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I am so excited to finally announce that PT's Coffee Roasting Co. has been named Roast Magazine's 2009 Roaster of the Year! We at PT's are honored to have earned the coveted title. Look for the article in the November/December issue of Roast Magazine. For now, here's a press release...PT's Coffee Roasting Co. has been named Roast magazine's "Roaster of the Year" for2009 in the publication's November / December 2008 issue released today.The annual "Roaster of the Year" title is awarded to candidates that serve coffee of superior quality, demonstrate a strong commitment to sustainable practices and their employees, among other criteria."We never set out with the intent of winning awards," said PT's Coffee Co-founder Jeff Taylor, "but it is gratifying to gain recognition for doing business the way that we feel is right; for example, through our DirectTrade program that develops relationships with farmers who are rewarded for exceptional quality, sustainability and commitment to their communities."PT's Coffee edged out North America's top specialty coffee roasters in the large(Macro) roaster category (companies roasting more than 100,000 pounds ofcoffee annually) to win the industry accolade."I am proud to have PT's Coffee Roasting Co. represent Roast magazine asour 2009 Roaster of the Year," said publisher Connie Blumhardt. "PT's Coffee encompasses all the qualities that we look for in our Roaster of the Year -- environmentally and socially responsible, innovative roasting, astrong commitment their employees and of course, serving great coffee."Two categories of the award are presented each year. Winning the small(Micro) roaster category was Coffee Klatch of San Dimas, CA. Owner Mike Perry is a friend and frequent coffee buyer with PT's Coffee.About PT's Coffee Roasting Co.PT's Coffee Roasting Co. began in 1993 as a single coffee shop in Topeka,Kansas, later expanding into coffee roasting in 1997. PT's Coffee nowr oasts over 100 tons of premium specialty coffee annually for wholesale clients and operates 3 retail locations in Topeka and Overland Park.Recognized for award-winning small lot coffees, PT's Coffee is among the leading roasters reviewed by industry resource Coffee Review, receiving the guide's highest ever rating of 97 points. PT's Coffee manager Pete Licata ranked 2nd in competition at the 2007 & 2008 U.S. Barista Championships.PT's Coffee can be found at fine coffee shops and restaurants nationwideand in select Whole Foods locations. For more information or to try PT's award-winning coffee, call 888-678-5282 or visit http://www.ptscoffee.com.
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After the cupping the panel of judges visited COOPFAM (Cooperativa dos Agricultores Familiares de Poço Fundo e Regiao, or just Poço Fundo) Founded in 1991, the co-op has grown to achieve many of its long term goals and recently completed a new dry mill in May of this year. Three years ago the co-op began exporting its own coffee which completed the journey to self-sufficiency in all matters of post-production.COOPFAM General Manager Luiz Adauto and John Cossette of Royal Coffee discuss this year's crop in the co-ops new dry mill.Inside the co-ops cupping room the judges talk with Luis about quality control. All of the farmer members' beans are cupped individually, allowing the co-op to sort and market the lots accordingly.The judges had the opportunity to cup a few of the co-ops coffees including a real stunner with honeycomb aromas and clean acidity grown by Sr. Luiz himself. We then piled into the van and headed out to visit a co-op member's farm. More on that later!
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Just a small clarification for anyone who thought we were serious about the strict food regime of bread and water for the judges-we've been eating some wonderful meals. The joke was more about cupping competition director Silvio Leite and his stellar attention to detail and procedure. There are however some guidelines for diet when cupping. Things you want to avoid the night before and day of the cupping include onions, garlic, hot peppers, and alcohol. While those ingredients have been absent for the most part from our meals, the food has been delicious.Brazil is well known for it's grilled meats due to the proliferation of churrascurias around the world. Rodizios are found in most US citie where can gorge yourself on things like picanha (a cut known as "rump cover", seasoned with rock salt and grilled to perfection.) But we've also had plenty of fruits and vegetables. Some of the salads have included different lettuces as well as watercress (agriao) which is particular to Minas Gerais. The ever present pao de queijo have been very popular, especially at breakfast (cafe de manha).
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Posted by Matt Milletto on October 21, 2008 at 10:18am
Very cool! Way to go Martin Diedrich, a fellow bX member!
FOR IMMEDIATE RELEASE
Oct. 21, 2008
CONTACT: Trevor Slavick, Founder
Little Feet Coffee Company
(949) 929-9133
Trevor737@gmail.com
SOCCER CHARITY TEAMS UP WITH COFFEE PRODUCER TO OFFER NEW SPECIALTY BRAND
UNIQUE PARTNERSHIP PROVIDES PREMIUM "COFFEE WITH A KICK"
(NEWPORT BEACH, Calif.) Oct. 21, 2008 – Trevor Slavick (38), co-founder of the Southern California based soccer equipment charity Little Feet (LittleFeet.com), announced today his group has launched a coffee company (LittleFeetCoffee.com), to support a sustainable coffee growing village in Honduras, and expand its mission of supplying poor children with quality soccer equipment.
Honduras is an up-and-coming producer in the premium coffee market, growing 100% Arabica beans in ideal conditions featuring high elevation, shade, rich volcanic soil, and tropical climate comparable to Colombia and Costa Rica.
"Little Feet Coffee," now available in ground and whole bean 12-ounce packages, has the added appeal of being 100% Organic, Rainforest Alliance Certified and sold at fair trade prices, with a percentage of sales supporting the group's original goal; hence the slogan: "Coffee With A Kick!" It might also be called coffee with a conscience.
Martin Diedrich, of Diedrich Coffee fame, is now expertly roasting Little Feet Coffee in small batches, and supports the group's cause. "This is something I can get behind, there are a lot of people growing coffee who have huge obstacles to overcome and I sympathize, I grew up in that part of the world," said Diedrich, who now runs Kean's Coffee in Newport Beach. "Little Feet Coffee has got a unique angle blending coffee with the world's most popular sport-- it connects."
Slavick, an American Airlines pilot and soccer enthusiast explains, "we were delivering soccer balls to children in villages in western Honduras when I spotted some kids trying to play with a bundled up coffee sack." Slavick continues, "I gave them one of our balls and the villagers thanked us some of their delicious coffee. They proudly showed me their coffee cooperative where many of the villagers work. I later learned more than 300 million cups of coffee are consumed each day in the US (according to the 2008 Coffee Statistic Report). Of the average $2 per cup paid, less than a penny finds its way back to the farmer. We decided to start a company to sell farmer-direct coffee at fair trade pricing, to help not only the kids in these communities, but the entire village."
Slavick is returning to Honduras this month to run a soccer camp for kids in the village of Las Capucas.
The coffee cooperative's manager Omar Rodriguez (cafecapucas@yahoo.com) appreciates Little Feet's support, "when you purchase our high grown beans, you are supporting a culture of farming that respects the environment and a way of life that nurtures the health and happiness of our people," Rodriguez stated. Slavick plans to create similar partnerships with other coffee cooperatives in order to expand Little Feet Coffee's offerings and assistance to more communities and their children.
Presently, Little Feet Coffee can be purchased through the group's website LittleFeetCoffee.com at a retail price of $11.95 for a 12-oz. package. Viktor Bene's Continental Bakery in Gelson's Supermarkets in Dana Point and Irvine, as well as all Southern California Mother's Market & Kitchen locations also now sell the coffee.
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Tuesday here at the Center of Excellence saw the conclusion of round one for naturally processed coffees. Naturals, those allowed to dry whole with the beans still inside the cherry, can be problematic on the cupping table. "It's always difficult to cup natural coffees because you can always find a lot of variations from cup to cup and table to table" says Andrew Miller of Cafe Imports. Twenty-nine coffees in three flights were cupped on Tuesday and Andrew saw two coffees per set that were "outstanding." Most likely these six and four others will go on to the final round of judging on Thursday.
While our judges finish cupping the third and final round of naturals, let's learn a little more about them.Oscar Gonzales, Supply Manager, Sustainable Harvest, Lima, PeruOscar Gonzales began his career in coffee eleven years ago. He initially started working at national roasting companies, where he established strong relationships with key coffee companies and exporting cooperatives in Peru. Oscar then worked with coffee producing organizations for a private export company, where he gained experience in the area of production, logistics, and quality control.Oscar has a great understanding of the demands of the specialty coffee industry in regards to quality and production practices. With Sustainable Harvest, Oscar works in supplier relations, helps link new coffee producers to the market, leads training seminars, and oversees cupping training to teach smallholder farmers the language of quality through taste. Recently, Oscar became a licensed Q Grader, a professional accreditation for coffee cuppers. He is the first Peruvian to earn this distinction.Sustainable HarvestDarrin Daniel, Allegro Coffee, Thornton, CODarrin Daniel is the green coffee buyer for the Colorado based, Allegro Coffee Company, a wholly owned subsidiary of Whole Foods Market. Beginning in 1985, Daniel’s has worked in specialty coffee as a trainer, roaster, barista, technician and coffee specialist. He has served as an international judge for Cup of Excellence in Brazil, El Salvador and Honduras, in addition to travelling to numerous coffee farms throughout Africa, Asia and Latin America since 2001. Daniel’s currently serves on the advisory board for Roast Magazine and is a member of the Roaster’s Guild, a branch of the SCAA dedicated to the craft of roasting. In 2008 he became a licensed Q grader by the Coffee Quality Institute and is also Star Cupper certified by the SCAA. In 1991 he received his BA from Naropa University in Literature and Writing with a minor in Anthropology and Religious Studies. Naropa University in Boulder Colorado comprises a four-year undergraduate college and graduate programs in the arts, education, environmental leadership, psychology and religious studies.Allegro Coffee CompanyDavid Hermann, Bean Machine (Roaster), The Roasterie, Kansas City MODavid has worked in the coffee industry since his college days at Saint Louis University. He enjoys the international flavors that specialy coffee brings to the Kansas City community. A member of the Roasters Guild, and an espresso aficionado, David never stops trying to learn more about our beautiful beans. In his free time he enjoys spending time with his family, mingling in the thriving Kansas City coffee culture, and traveling throughout the world.The RoasterieAndrew Miller, Cafe Imports, Minneapolis, MNAndrew Miller is the president and founder of Café Imports, a boutique green coffee importing company based in Minneapolis MN. USA He has a degree from the University of Minnesota and twenty years of restaurant experience prior to launching a Specialty Coffee importing business in 1993.Fourteen years later, he and the Café Imports team are sourcing and selling some of the world’s finest coffees and working with some of the nation’s best roasters to bring a revolutionary coffee experience to the people. They are working with Cup of Excellence coffees, building a state of the art coffee lab and conducting cutting edge green coffee storage experiments to continue the knowledge curve and expand the possibilities of great coffee.Cafe ImportsWendy de Jong, Tony's Coffees & Teas, Bellingham WAWendy De Jong is the Vice President and Coffee Buyer for Tony’s Coffees and Teas, located in Washington and California. Wendy began her coffee career as a barista in Seattle, and has enjoyed coffee retail management, espresso education and training, equipment repair, roasting and production management. Currently she spends most of her time sourcing great tasting coffees and developing mutually beneficial relationships with coffee producers. She is a frequent volunteer with the Specialty Coffee Association of America, is serving as Secretary/Treasurer for the Roasters Guild Executive Council, and is a licensed Q Grader.Tony's Coffee & TeasJohn Cossette, Royal Coffee Inc., Emeryvill CAJohn is a Vice President, Trader, and Green Buyer for Royal Coffee Inc. in Emeryville CA. Fourteen of John's eighteen years in the coffee business have been spent with Royal. John also worked for five years as an Organic Inspector for OCIA and CCOF. John is married with one child and currently resides in Oakland CA.Royal CoffeeProfessor Flávio Meira Borém, Federal University of Lavras, Minas Gerais, BrazilFlavio has a degree in Agronomy from the Federal University of Viçosa, a PhD in Agricultural Engineering and Plant Production from the Wageningen University - Netherlands (2006), and has done post-doctorate work at the Coffee Lab International (2008). He is the editor of a new book called Post-Harvest Coffee which covers the process and production of post-harvest coffee. Professor Borem is also and expert in the field of Post-Harvest and Quality Coffee with emphasis on metabolomics approach related to the change in quality during processing and drying. He is also professor of drying and storage of coffee in addition to UFLA speaker at various scientific technical events. He has also been a Cupping Judge of the SCAA.Federal University of LavrasRead more…
Pedro Carneiro of the Pronova co-op and Andre Luis Reis of Assoc. Das Costas talked about their co-ops participation in the cupping competition process. Both noted the value of the cupping training for their co-ops and how this will enable them to improve quality and learn how to better market their coffees.All of the international panel judges were brought on staged and thanked for their participation.
David Hermann of the Roasterie, Kansas City and Beat Grueninger shake hands.More on the awards ceremony later!
