Specialty coffee is incredibly seasonal. Not only is it grown and harvested seasonally (like all agricultural products), but consumer preferences also change according to seasons. Sometimes you prefer a darker roast when it’s cold outside- a lighter roast when it’s hot. The following is a winter 2018 selection from our staff- what we’re drinking and […]
As a part of our 20th anniversary festivities, we have welcomed leaders of fair trade coffee cooperatives to celebrate with us in Americus Oct. 5-6. Yuri Pilliume of Colombia’s Fondo Paez, Esperanza Dionisio of Peru’s CAC Pangoa and Carlos Reynoso of Guatemala’s Manos Campesinas each sells coffee to us, and each is a leader in […]
I’ll be the first to admit that when I began working in coffee, I didn’t really understand it. Between being hired at Cafe Campesino and working my first shift, I did a little studying about roast profiles, drinks, and fair trade – but I honestly didn’t know how coffee was grown. I was NEW to […]
Some 20 years after meeting a coffee farmer on a Habitat for Humanity trip, Bill Harris will join Habitat again, returning to the very town where he was inspired to start Café Campesino- San Lucas Toliman, Guatemala. This Nov. 10-18, 2018,“Back-to -Guatemala” service trip will organize volunteers to build smokeless stoves in homes around San […]
About the size of an Eastern Blue Bird, the Wood Thrush is a small, reddish-brown bird whose color descends into spots on its white chest and belly. Weighing about 40-50 grams, this reclusive bird uses its song to establish its territory in the early mornings. Then, it descends into the forest to forage, scratching up […]
Here’s Authorized Specialty Coffee Association Trainer Hannah Mercer’s recipe for cold brew you can make at home. It produces coffee with a creamier mouthfeel, much less acidity, and enhances different flavor notes of a coffee than a method using hot water.
Americus, Georgia – April 18, 2018 – Cafe Campesino’s Hannah Mercer will be teaching professional coffee classes at the Specialty Coffee Association’s Global Coffee Expo held in Seattle this week. An Authorized Specialty Coffee Association (SCA) Trainer, Hannah will be the lead instructor for a Barista Foundations class offered during the expo on Friday, April […]
Baristas should taste the espresso they are serving every day. If not – what are we serving our customers? How can we be confident we’re representing the hard work of the coffee supply chain if we haven’t tried the ‘spro? (and slamming back a shot for a caffeine rush mid-shift doesn’t count as tasting.)
Most of us – if we were lucky – were taught the Golden Rule at home as we were growing up. “Do unto others, as you would have done to you.” But applying that rule to business is a concept many of us have learned from Bill Harris Jr. Bill thinks of business a little […]
In Honduras, coffee farmers are so serious about organics that they’ve got a biospheric buffer zone around their community with signs reading something like No chemicals come in here! Members of COMSA coffee trading company are truly alchemizing their native soil in ways that are the envy of farmers in other nations.
The farmers of Permata Gayo were ready to produce their highest-quality coffee ever. By November, the bright white coffee flowers had transformed into budding green fruits, and the limbs of their coffee trees were swollen with promise. A new processing facility was ready to receive ripe, red cherries that would turn into export-grade green coffee. […]
Do you suspect, beneath the surface of your everyday life, there brews a latent desire to know everything there is about coffee but you don’t know where to start? Keep reading, cause that’s what happened to me. I always want to know more about anything I’m involved with, so when I started working at a coffee shop, my interest lead me on a journey through the supply chain of coffee across the United States and all over the world. There is much still to learn, see and experience, and so many people to meet.