Barista Magazine is your home for the worldwide community of coffee and the people who make it.
Issue link: http://baristamagazine.epubxp.com/i/131903
From there we went back to the Castellanos' beneficio, where Antonio walked us through the washing process. Eric and I were very involved in the process, and it was no easy task. My utmost respect goes to all coffee producers and mill employees. To do the work that they do day in and day out is mind-blowing. We finished the day by having dinner with Antonio and his family. Luckily, we had the honor of preparing a Chemex for the Castellanos family with their own coffee. Being able to do this for them was monumental for Eric and me. Seeing their faces as they took their first sips brought us immense joy. DAY 6: ADIOS, LA UNIÓN And all of a sudden, it was time to say our goodbyes. I found myself hit by the same feeling I had when I left Ypsi—that awful gut-wrenching began. I'm not surprised that I grew close very quickly to a lot people in La Unión. Everyone was so nice that the thought of leaving was already making me sad. Having the opportunity to come and meet all of these amazing producers meant the world to me. I don't think many people realize the level of work that's actually put into producing the wonderful coffees the lucky baristas among us get to work with. The opportunity to play with the product of hundreds of peoples' blood and sweat comes with huge responsibility. Most farmers never know what becomes of their coffee, or the beautiful representations of it made by roasters and baristas. Our side of the industry—the retail side—should aim to match the amount of work that is put in on the agricultural end. Of course, that level and caliber of work seems near impossible to match, but we can reach for it by doing what we do best: making coffee. Orlando (le ) prepares cherry picking baskets for us at Finca El Gringacho, as Patrick Hughes (right) sits in front of his DIY vermiculture. the way to their homes just to say thank you. The experience will truly put everything into perspective. I feel super lucky to have had this long-awaited experience and to be a part of our great industry. Coffee, no matter how I work with it, will always be a part of my life. To all the farmers working hard to produce these beautiful coffees, I say thank you. I will always be serving others with you in mind. If you ever have the opportunity to go to origin, I encourage you to take it. The bond you will develop with your producer partners is unlike anything else. Farmers are so grateful and touched by the gesture of you traveling all www.baristamagazine.com 35