Barista Magazine

APR-MAY 2019

Serving People Serving Coffee Since 2005

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Page 111 of 119

112 barista magazine A t top, T. Ben Fischer (center) grins with his friends Felipe and Sebastián on a visit to La Palma y El Tucan, on the A lly Coff ee Champs Trip in the fall of 2018. T. Ben is one of several of the highest-ranking United States baristas who used coff ee from La Palma y El Tucan in their 2019 United States Barista Championship performances. T. Ben is also the founder of Gli er Cat Barista Bootcamp, a training clinic for baristas hailing from marginalized g roups previously underrepresented in the coff ee competitions. Felipe and Sebastián supported Gli er Cat's 2 018 class of baristas by hosting them for a week at the farm in Colombia. Below: Yiannis Taloumis (far le ) of the internationally celebrated Taf Coff ee in Athens, Greece, discusses a cupping table on one of his annual buying trips to La Palma y El Tucan. "We have worked with them since 2 013, and each year when I visit, I am amazed by their tremendous evolution and progress, both of the farm biodynamics and also the fermentation styles," Yiannis says. Yiannis is very proud of the fact that in 2015, Taf secured the exclusive fi rst lot of La Palma y El Tucan's Sidra.

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