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Blog

Filtering by Tag: origin

Passport Series: Brazil

Paul Haworth

If Ethiopia is the birthplace of coffee, Brazil is where it went to business school. Really though, coffee as a globally traded commodity has been more impacted by Brazil then any other country of origin. The saying goes that when Brazil sneezes, the rest of the coffee world catches a cold. Anyone who wants to understand how coffee prices have been (and still are being) set, learn why Fair Trade was established, or glimpse the full potential of highly mechanized coffee production cannot do so without learning about Brazil.

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Passport Series: Ethiopia

Paul Haworth

Specialty coffee can be grown in many parts of the world. The main requirements are a tropical climate and proper altitude. The differences found in coffee producing regions of the world are exciting and easy to decipher when you know a few basic conditions that contribute. We will be spending some time exploring these conditions as we go region by region. We will start in Ethiopia since it's considered the 'birthplace of coffee.'

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Why Do Roasters Go To Origin?

Paul Haworth

It may seem like a silly question, but let's really think about this. Obviously, there is more than one reason for a coffee roaster or buyer to travel to where their product is actually grown. There are three main categories of motives we can discuss. First is the qualitative element; a buyer will be able to taste many coffees and earmark the handful that fit his or her requirements. Second, we have the marketing aspect. Being able to say that you met a farmer and bought their coffee is very impressive. Finally, there is the rejuvenation of passion that can only be attained in an environment of origin.

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What's the Big Deal about Coffee Processing?

Paul Haworth

Many specialty products are organized into categories that make them more approachable. In the world of wine, knowing the answer to the question, "red or white," can help a customer feel empowered and confident enough to explore further 'subcategories' within their purchasing decision. Historically in coffee, this categorical empowerment has been associated more with roast style than the actual qualities of the bean. Now that we are becoming more aware of details that determine bean character (and putting roast style aside), what should be our basic categorization for specialty coffee?

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Certifications: Don't Export Your Ethics, Use Them Here.

Paul Haworth

If you are a coffee lover, chances are that at some point you have wondered about the value of buying beans that are 'Certified Fair Trade.' There will be those who tell you it is as bad to buy non-certified coffee as it is to buy a 'blood diamond.' On the other side, there are many who claim the certification system is a racket that only makes the rich richer and the poor poorer. So, who is right?

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