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.
Have you ever wondered what happens in a coffee farm before the beans are roasted by a coffee roastery? Coffee farms come in different sizes and all have different methods of farming and processing but here is one example from Kenya where I visited early 2019.
Processing coffee so separating the coffee cherry’s fruit flesh and skin from the coffee beans is one of the most crucial aspects of farming coffee. How to coffee is processed can have a dramatic effect on the resulting cup and nowadays roasters and baristas are concentrating on coffee processing to describe the coffee. Also, lately it has become more and more popular that the farmers have started to experiment with new coffee processing methods such as anaerobic fermentation. Let’s go through the most common coffee processing methods.
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.
Paulig Chief Taster Marja Touri has noticed that consumers are demanding higher and higher quality in coffee. Paulig is determined to make sure that’s what they also get: if even a single batch was sent out to retail without quality assurance, Chief Taster Marja Touri wouldn’t be able to sleep at night.
Did you know that responsibility and sustainability are taken into account in every stage of the production chain of Paulig coffees? The barista can increase the value of coffee and promote the consumption of sustainable coffee by telling customers about coffee-related responsibility issues.
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.