le carnaval du café

hosted by the Collaborative Coffee Source, Paris January 25-27 2015

Oliver is Good to Go

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Oliver Strand is on his way to LCDC and he’s ready to get started. In fact, all of LCDC’s presenters are primed and ready to go. All that’s left is the actual flying to Paris from their respective homes around the globe.

Flavio from Brazil just got his Visa; just in the nick of time. Heleanna in Addis Ababa is preparing samples right now, while Carlos and the rest of the Colombian contingency are all on their way. Lauren is flying in from South Africa; Dr. Philippe Lashermes will soon hop on a train from the South of France; Paul is on his way from Colorado, USA; and finally, Benjamin and LCDC’s Farmer of Honor, Miguel Moreno, are on their way from Honduras. Welcome to Paris soon!

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The New Colombia

COL2_1This happens to be The Time when many new and interesting things are happening at this beloved coffee origin.

The issue of drying coffee has been a particular source of concern for many years and while progress has been made, new techniques are being introduced constantly. Castillo: the varietal and the controversy, has been an integral part of what I, perhaps bluntly, refer to as the New Colombia emerging in the last half-decade or so, bringing the world’s second biggest (after Brazil) provider of Arabica back on track.

Not coincidently, maybe even symptomatically of the Castillo-and-Volume-focus, there is a new generation of coffee people in the country coming forward: farmers who, as well as a whole community of coffee professionals, evidently want to reach a growing specialty market outside the county’s borders. Just as much as this is a story of new trends in an old coffee country, it is also a story about a better-connected world and the empowerment of coffee farming people.

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A Natural(s) Backdrop

bildeIn Brazil, historically, processing coffee cherries has been equivalent to just drying them. The coffee cherries are kept intact while drying, neither requiring water nor involving any mechanical procedures. The natural process, then, has been a resource saving method altogether.

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Special Coffee, Serious Science

Flavio_Borem_ProtraitLCDC is taking coffee science seriously. That is why we’re inviting the world’s top coffee researchers to bring light onto the most pressing issues of our time.

Dr. Flavio M. Borém from the Federal University of Lavras (UFLA) in Brazil is one of the most influential coffee researchers in the Specialty Coffee Field today. He has built his research career, hence his reputation in the specialty coffee community, on studying and seeking to find correlations between coffee terroir and coffee flavor attributes.

It is a pleasure to announce that Flavio will be back at LCDC in Paris in January!

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Waking up to Specialty Coffee

cafe_paris.1271064002Paris is the perfect example: The Specialty Coffee wave is rolling into every major (and small) city  –  all over the world.

Not long ago was it impossible to distinguish one cup of coffee from another along the boulevards in this magnificent city. The tabac, kiosk, café, bistro and master-chef-gourmet-restaurant all served the same cup of south-european-anonomus-blend-of-who-knows-what. No questions asked, just add sugar.

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Naturellement à Paris

_DSC0968Melanie from CCS will be in Paris Thursday November 6th as part of a warm-up to LCDC 2015.

For those of you who didn’t join us during Le Carnaval du Café 2012, one of our esteemed guests was Dr. Flávio Borém, who presented findings from his research on natural processing in Brazil. Flávio is not only the pre-eminent researcher on coffee quality post-harvest (processing, drying, storage); he is also a naturals-processing specialist: from both research and cupping aspects.

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Specialty Coffee is a Mindset

En_kopp_kaffeRemember the days when the main quality distinction between Colombian coffee qualities were Excelso  and Supremo? Those were the days…

Looking back just a few years in time, it is evident that the development of ‘Specialty Coffee’ as a term and as a mindset has changed how we perceive coffee, how we describe it (with flavor attributes), how we communicate about it (as a product from a concrete place and person) and how it is traded (transparently). One may take these things for granted today. As we all should.

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Kenya is King. He’s in trouble

IMG_4037If Ethiopia is the Queen of Coffee, then Kenya is the King.  What a couple! While she is slender and graceful, with floral elegance and contoured acidity, he is more heavy bodied yet dandy: intensely aromatic, with rich attributes, colorful juiciness and flair. Both have standout personalities that make them unique and irreplaceable in the Word of Coffee.

Coffee is an important product in many producing countries’ economy. It represents a source for revenue in foreign currencies and local taxes, thus its production is often heavily regulated and so is the trade of it. Ultimately, it employs many people: farmers and workers, all potential voters. Coffee is Political!

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