Serving People Serving Coffee Since 2005
Issue link: http://baristamagazine.epubxp.com/i/853621
Six years ago, we decided to start a line of highly selected specialty coffees, hand-picking our producers who had the coffees with the most potential. Alliances were formed that included, on our part, techni- cal, economic, and educational supervision and support. This line of coffees is known as Barista Champ and now covers 20 farms from four producing states: Chiapas, Veracruz, Hidalgo, and Puebla, mostly from small producers for whom we offer direct marketing of their [coffee] to all the cafés that buy from us, respecting traceability, the contact of the producers with their customers, personal, fair and socially responsible deals, and promoting sustainability and friendly use of resources. It is very satisfying to see that, year after year, more and more produc- ers want to join the program, and that teamwork strengthens their economic activities. This has allowed us to create a much closer link to the specifi c needs and problems faced by each producer and we present solutions that, while local, are very effective for them. We have consolidated Barista Champ in Mexico, and now we are planning to export it to consumer countries, ensuring microlots of excellent quality, consistency, and high social impact. BMag: You've been instrumental in developing and supporting barista competitions in Mexico over the years. Have you seen the level of professionalism and quality in Mexico City's specialty-cof- fee scene grow and mature? AH: The Mexican Barista Championship marked a "before" and "af- ter" of specialty coffee in my country in the vindication and interna- tional positioning of Mexican coffee, the increase in internal consump- tion, the demand of quality to all in the production chain, information to the end consumer, and appreciation of the barista. It is my belief that all those precepts for which the barista competition was created in my country have been met. We have expanded to include and host new competitions such as Latte Art, Brewers Cup, and Roasting, which have allowed the competition to evolve as a whole. Many of these achievements would not have been possible were it not for the formation of the Mexican Association of Specialty Coffees and Cafés (AMCCE), which brings cafés, producers, roasters, cuppers, and baristas together every year [for events] and also sponsors the events, such as ExpoCafe in Mexico City. It comprises a large pool of national judges and volunteers who give us their time and knowledge, technicians, instructors, administrative personnel, etc., who have allowed us to be a recognized national body of World Coffee Events and Specialty Coffee [Association], and educational partners of the Coffee Quality Institute. BMag: After working in coffee for as long as you have, do you still fi nd new things to be excited about? Does coffee still surprise you? AH: Yes! I am surprised every day because I enjoy what I do, I am in- terested in knowing what other people around the world are doing and where the coffee trends and research are leading. I am very happy to see that coffee research has returned to universities besides just agron- omy, but also the roasting, the extractions, and the sensory aspects that are bound to the [bean]. It is fascinating to see myths and negative connotations around the seed fall, and to discover its advantages. I am fascinated when I visit coffee farms, and drink and appreciate with producers, and exchange opinions and discover visions that differ from mine, to learn and learn! I enjoy cups from different origins, processes, varieties, and stories that make me feel that when I take a sip, I am sipping their culture and tasting their soil. I feel I have taken advantage of every opportunity that coffee has presented me, even learning from the worst economic losses I have ever had (in 1992) but that have made me stronger. The richest thing I've got is all the friends I've made from all around the world who share the passion and love, with whom I share life stories and experi- ences that will feed me until the very day I die. ¼ GET THE BARISTA MAGAZINE APP! Download entire issues of Barista Magazine to your phone and tablet FOR FREE! 103 www.baristamagazine.com