EVENTS

Experimentos Colombia

EXPERIMENTOS EN CAFE:

Introducing Calibrating Coffee

9 A.M. NOVEMBER 3, 2015 | SUSTAINABLE HARVEST HQ

A new Sensory Tool developed by FlavorActiV Ltd, Coffee Enterprises and Square Mile Coffee Roasters.

Join us at our Portland office on Tuesday, November 3rd at 9 AM for a special presentation by Dan Cox of Coffee Enterprises and Richard Boughton of FlavorActiV Ltd., as they premiere a new, unique system of tasting calibration in the coffee industry. A long-time leader in quality management for other beverage industries, FlavorActiV recently teamed up with Coffee Enterprises and the UK’s Square Mile Roasters to bring sensory tasting standards and equipment to the world of coffee. Their introductory kit, which contains capsules of reference flavors focused on common defects in coffee, will be demonstrated at Tuesday’s presentation.

 

Experimentos Colombia

EXPERIMENTOS CUPPING

3 P.M. AUGUST 25, 2015 | SUSTAINABLE HARVEST HQ

How do you like your coffee?

Over the past several months, Sustainable Harvest® has been working with coffee partners in Colombia on a project that places technological toolkits into the hands of producers. Using a pH meter, producers are tracking their fermentation practices and trying determine optimal processing techniques. Join us for our unique fermentation cupping, where we’ll taste these under-, over-, and optimally fermented coffees. The question is: which one will you prefer?

Your taste buds may surprise you.

David Piza

S&D’s David Piza’s insight on challenges at origin

2014 | SUSTAINABLE HARVEST HQ

Formerly of Sustainable Harvest® and now working with S&D Coffee & Tea’s sustainability team, David Piza is a native of Colombia with an impressive knowledge of coffee sourcing and coffee economics. While in the Sustainable Harvest office, David Piza shared what it means to pay a fair wage to farmers facing challenges in the form of high production costs and volatile markets. He also discussed strategies for keeping the younger generation at origin interested in coffee farming rather than leaving to seek other work in bigger cities.

Hernando

Hernando Tapasco and Colombian micro-lot development with Granja La Esperanza

2013 | SUSTAINABLE HARVEST HQ

Granja La Esperanza is composed of three farms located in each of Colombia’s three main mountain ranges. The farms are in different micro-climate zones, which makes them ideal for experimentations with terroir. Granja La Esperanza has developed its micro-lot program carefully; to learn about growing the Geisha variety, Granja La Esperanza agronomists lived in Panama for two years and even won first place in the Best of Panama coffee competition in 2008 with Geisha from their Panamanian farm, Finca La Carleida. Granja La Esperanza is also famous for growing the first Colombian Pacamara variety. At this Experimentos event, Granja La Esperanza’s Hernando Tapasco shared the story of this unique international and multi-farm production journey.

 

Stephen Vick

Blue Bottle / Intelligentsia / Stumptown’s Stephen Vick talks about his coffee travels

2013 | SUSTAINABLE HARVEST HQ

Stephen is a former Sustainable Harvest employee who is now the green coffee buyer for Blue Bottle, a specialty-coffee roaster with retail locations in the Bay Area, Los Angeles, New York, Tokyo, and more. He told the group about his travels sourcing coffee for the company, which crafts delicious drinks and treats its guests with care and respect at its cafes. During his time at Sustainable Harvest, Stephen worked with coffee farmers in Kigoma, on the shores of Lake Tanganyika in the northwest corner of Tanzania, as well as in Burundi and Rwanda. His work was focused around a quality-control project in Tanzania, Kigoma, and he helped the team produce the top coffee in Africa, which won the Taste of the Harvest EAFCA in 2010 in Mombasa, Kenya.

 

Emilio

Emilio Lopez explores enzymatic fermentation

2012 | SUSTAINABLE HARVEST HQ

Experimentos en Cafe was lucky enough to host coffee innovator and El Salvadorian producer Emilio Lopez of Cuatro M Cafe. He shared the results of his experiments with processing methods, drying methods, and enzyme fermentation. In El Salvador, like much of Central America, fresh clean water is scarce during the dry season, and washed coffees require an expensive and challenging volume of fresh water. Enzyme fermentation addresses this problem by using pectinase enzymes to break down coffee mucilage with almost no water, offering a viable alternative to traditional production methods. Emilio explained to the audience that experimentation in areas such as enzyme fermentation is useful for removing the “I hope” from coffee farming. Any risk factor that can be removed from the production equation, Emilio said, increases producers’ ability to to avoid major quality problems.

 

Emilio

Tim Wendelboe shares the making of a world class barista champ

2010 | SUSTAINABLE HARVEST HQ

Tim Wendelboe visited the Sustainable Harvest offices in Portland to share stories about his work in coffee since his 2004 World Barista Championship and 2005 World Tasting Championship wins. The founder of his eponymous roastery and coffeehouse, as well as the author of “Coffee with Tim Wendelboe,” Tim is well-versed in all aspects of coffee production and preparation, and is known for exploring extraction techniques using refractometers in search of the perfect cup.