Colombian family farms produce two coffee harvests a year. The impact of coffee bean origin can be detected in the flavour: beans grown in the south have citrus notes, those from the central area are fruity and herbal, while beans from the north have traces of nuts and chocolate.
Most Colombian coffee producers work on farms that are a few hectares in size. These farmers are craftspeople not afraid of trying out new things and proud of what they do.
Costa Rica is a Central American country that is almost the same size as Estonia in terms of area, but has four times the population. While the crops ideally suited to the Estonian climate are carrot, beet and turnips, in Costa Rica it’s bananas, melons and coffee. In this blog post I discuss how coffee is grown in Costa Rica and what I saw and experienced on my travels.
It is mid-January and it's snowing in the Sahara, but there is still no sight of snow in Helsinki. Meanwhile, in Costa Rica, it's supposed to be dry season and summer at its best, but in recent days the country has been hit by heavy rains and cold winds. Rainfall has caused the coffee trees to bloom for several months too early, which has a negative effect on the coming crop.
Coffee beans from African countries are my favourite. What triggered me when I first tried African coffee beans, was that the coffee did not taste like coffee at all. Africa, more specifically East Africa, produces some of the world’s most distinctive coffees characterised by vivid floral, fruit, and wine tones with rich acidity. All in all, African coffee beans are packed with taste! I encourage everyone to start exploring and enjoying African coffees because of their wide taste profile.
Paulig's Sourcing Manager for coffee Anna Vänskä is taking a year to travel around countries of origin. In Costa Rica, she sips on chorreador-brewed coffee while tropical rain is falling on the coffee trees.
Have you ever wondered how does a coffee cherry tastes like? Is the coffee cherry similar to roasted coffee at all? Wonder no more! I will tell you all about the flavor of coffee cherry and how it should be eaten.
Marta Piigli began her career in coffee as a communications manager. She has found her true calling in business management and she encourages all baristas to acquire knowledge about running a business. Love for coffee is important, but it is not enough to keep a business going.
From May to June, I spent 4 weeks in Kenya at coffee farms and I had a chance to meet about 15 coffee farmers. Listen their stories, get an overview what are the risks and challenges for coffee farmers. How they live every day, what their homes and farms look like. What makes a coffee farmer happy, what are the hopes and expectations of a coffee farmer. In the following interview, you can read the thoughts of an young coffee farmer David from Kenya.