Photo: Logos of Batdorf and Bronson & Olympia Coffee Roasting Company
Date / Time |
Location |
Speaker(s) |
Insight |
|
November 10, 2:30 – 4:30 PM |
Bob Benck |
On business and farm relationships: “It’s easy to produce 10 bags of great coffee; it’s harder to sell 90 bags of 84 or 85 point coffee… I try and buy the entire crop if I can. I’m not going to go in there and skim the cream from a producer. I think you’re doing them a disservice if you do that. | |
|
November 10, 2:30 – 4:30 PM |
|
Bob Benck |
When we tried the samples, Bob explained that the beans were from the same farm in Nicaragua, and the same yellow Pacamara variety, but processed 3 different ways: fully washed, sun dried or full natural, and pulp natural. He explained that it’s more difficult to taste Terroir if all samples were of one process, especially natural which can mask flavors from the fermentation. The taste differences are more distinct with different processes rather than being from a certain location. “If everyone produced the same way, coffee wouldn’t be as interesting.” |
|
November 17, 2:30 – 4:30 PM |
|
Sam Schroeder & Oliver Stormshak |
Sam and Oliver talked about their relationship with the African country of Burundi – one of their coffee sources – and how it is experiencing civil unrest. They explained that although they managed to secure the harvest that will come in next month, they are uncertain about what will happen when the season starts again in April. They also showed a video about their work with Long Miles Coffee Project, aiming to help growers in Burundi improve their lives and their coffee. “Burundi is one of the poorest countries in the world, but able to grow some of the best coffee.” |