Barista Magazine

AUG-SEP 2019

Serving People Serving Coffee Since 2005

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Clockwise from top left: A TUK co-op member turns coffee on a drying bed by hand. June is the end of the harvest season, and only a little of the year's parchment coffee was left to dry when LTC attendees visited. Women coffee producers made up the majority of attendees at LTC Rwanda, including a few from Latin America, like representatives from the Asoanei co-op in Colombia, and longtime Sustainable Harvest partner Fatima Ismael from the Soppexcca co-op in Nicaragua. Educating producers on how to cup coffee for both positive attributes and defects is one way to help them improve quality on their farms. Taking the class and turning it into a competition made for an entertaining break in the afternoon. Rwanda is traditionally a tea-drinking culture, so many coffee growers have little experience tasting their own product. Curious about coffee fl avors, they fl ooded the espresso bars during breaks at LTC to sample their own coffees prepared as espresso, lattes, and iced drinks. Members of the TUK co-op recently completed construction of a cupping lab, thanks to fi nancial support from one of their customers. Now, they enjoy cupping their coffees regularly. As they learn and participate in Sustainable Growers' educational opportunities, they earn points, which they can use for rewards and incentives such as solar lights, fertilizer, or even a cow. P U L L : E V E N T S PHOTO BY KENNETH R. OLSON PHOTO BY KENNETH R. OLSON PHOTOS BY KENNETH R. OLSON 40 barista magazine

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