Cofi-Com’s John Russell Storey explores Tanzania’s countryside that reveals committed farmers, impressive coffees and a real life animal kingdom.
Arriving in Tanzania was a world away from the bustling, crazy capital city experience of Kampala. Kilimanjaro Airport is bang in the middle of the countryside, with the nearest major town well over an hour’s drive away.
Most arriving passengers are whisked away by tour operators heading off to big parks like Serengeti. For us, it was a short drive to a nearby lodge for an afternoon of R&R before driving almost two hours the next day through arid scrub and acacia trees to Burka and Mondul Estates.Read more
The Commonwealth Bank of Australia provides business and hospitality clients with insights needed to find a niche in a competitive field.
Running a small business can be difficult. From what décor to use to what coffee to serve, café owners face tough choices that can ultimately make or break their venue.
To make some of these decisions easier, the Commonwealth Bank of Australia (CommBank) has a dedicated team that specialises in the retail and hospitality environment. This includes commissioning original research on topics such as retailer resilience and pricing strategies, connecting clients to industry experts, and keeping staff up to date on the fast-moving world of retail.Read more
The NZSCA inducts a two-time barista champion and celebrates outstanding milk and newcomers to the New Zealand coffee industry.
Winning a national competition of any description is challenging in itself, be it surfing, dog breeding or cake decorating. But winning a national title for a second time is the sign of a determined, dedicated and passionate champion, and that’s what we discovered in Dove Chen this year. Read more
Pedro Gabarra Teixeira is a sixth-generation Brazilian coffee farmer committed to protecting the natural habitats around his farms and educating the community on the importance of preservation.
Despite Pedro Gabarra Teixeira’s family having more than 150 years of coffee farming behind them, his first taste of the coffee industry came further down the supply chain.
“I am a sixth-generation coffee farmer, but I wasn’t actually raised on the farms. My relationship with coffee actually started in 2001, when I was at university and started to roast,” Pedro tells BeanScene.
“The idea behind the roaster was to give Brazil the best coffees of Brazil, not necessarily exporting everything good. That’s how I got into coffee.” Read more
BeanLedger is using Blockchain to improve traceability throughout the coffee industry, and People of Coffee is leading the charge to support it.
When Amelia Franklin entered the coffee industry in 2006, she did so because she viewed it as an opportunity to make a living while making a positive contribution.
She operated as Amelia Franklin Coffee Roaster for 12 years, and in 2018, began the company’s transition to People of Coffee in Bellingen, New South Wales, to better reflect its community values.Read more
Alastair McLeod is an Irishman with an Australian appreciation for quality coffee. He talks to BeanScene about European kitchens, his indigenous roots, and why six coffees a day is an acceptable quota.
Alastair McLeod still boasts a strong Irish accent after calling Brisbane home for the past 22 years, but in that time he’s adopted a love for all things quintessentially Australian: Vegemite toast, mangos, and coffee.
“I can still see my mummy and daddy in Belfast drinking instant coffee. My dad worked in cafes in Ireland and in restaurants throughout school, but Belfast wasn’t a discerning coffee culture growing up. It was in its formative years. They were serving instant coffee in the cafes,” Alastair says.Read more
Zest’s Mandy DelVecchio on how to explain the intricacies of specialty coffee flavour notes to an untrained palate.
At Zest, we’ve been exploring the specialty coffee lexicon for years. Our mission as roasters has been to properly translate what exactly flavour means to the people who still don’t get it.
For most of us in the coffee industry, the third wave has granted us the well-developed skill (and obsession) of tasting coffee. Cupping sessions for us are purpose-driven. We are savvy to the flavour wheel. We can pick tropical fruit notes and delicate floral, chocolate, and sticky pineapple-jam flavours with a single sip. But, for the everyday drinker, understanding flavour comes with a very different learning curve. Read more