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Coffee

Grateful Dead Tribute & Coffee for Charity

A San Francisco Coffee company will produce a special coffee blend along with the release of the Grateful Dead tribute album. Proceeds will benefit charity. Via Roast Magazine:

Four Barrel Coffee has teamed up with The National and their influential British record label, 4AD, for a limited-edition coffee blend to coincide with one of the most ambitious albums in the history of recorded music: the 59-song “Day of the Dead” Grateful Dead tribute.

The National’s Aaron and Bryce Dessner produced and co-produced, respectively, the forthcoming album, which includes performances from Jenny Lewis, Wilco, The Flaming Lips, Will Oldham, Courtney Barnett, Charles Bradley, Bruce Hornsby, Kurt Vile, Local Natives, Lucinda Williams, The Tallest Man on Earth, Justin Vernon and, like, everyone else you can think of. “Day of the Dead” is also the 25th album release from The Red Hot Organization, an international charity that raises funds and awareness surrounding HIV and AIDS.

“It’s been a super cool project and it’s for an amazing cause,” Four Barrel east coast rep Mike Squires told Daily Coffee News. “And it’s not something we normally do.”

A San Francisco company, Four Barrel makes a fitting choice for a Grateful Dead tribute coffee, yet the company’s involvement in the project was somewhat serendipitous, beginning with Four Barrel sending coffee to the 4AD offices.

“The National guys and some of their management were in the office and they saw one of the bags in Four Barrel ‘Oh, we love Four Barrel,’” said Squires, himself an accomplished musician who’s played in bands with members of the 4AD crew. “I started talking with Chris Robbins of The National’s management and we hit it off.”

For Squires, who plays guitar in the Duff McKagan-fronted band Loaded and more recently has focused his musical energy on his latest band Union Gospel in New York, the project has been an enjoyable reminder of how small the worlds of music and coffee can be. Said Squires, “It’s just been an awesome way for us to do something for a really cool cause.”

Full article here: Four Barrel and The National Team Up for Grateful Dead Tribute Release | Daily Coffee News by Roast Magazine

Peru

Traditional Weaving is Revitalizing the Sacred Valley

Returning to traditional weaving is helping families in Peru’s Sacred Valley. We’ve visited the market at Pisac, and the textiles there are outstanding. A good value for the traveler fortunate enough to discover them. New article in the Guardian:

Ccaccaccollo village’s weaving market is perched on an emerald-green Andean mountainside, looking out across Peru’s Sacred Valley. Inside a straw-roofed hut, two women sit at wooden looms working the foot treadles, transforming the frames into thrusting locomotives. Pumpkin-orange and white fibres intertwine as the shafts shift up and down – clack-clack, clack-clack, clack-clack.

Next door, bowls bursting with black corn, eucalyptus leaves and pearl white beans line the terracotta shelves. A woman plunges a ball of alpaca fibres into a pot of steaming dye and pulls out the mesh; it drips crimson like the head of a decapitated warrior.

The 60 Quechua women running this market in Ccaccaccollo, 15 miles north-east of Cusco and about 80 east of Macchu Picchu, source Andean materials to dye clothes, from qolle, a shrunken cauliflower-looking plant, to cochinillas, which are small insects that burrow into cacti.

“Not long ago this was a sad place. We lost our way of life,” Francisca Qquerar Mayta, a spokesperson for the women, tells me. Sacred Inca traditions, which survived the mid-16th century Spanish conquest, disappeared from Ccaccaccollo in the 1990s after a tourism boom caused an economic imbalance in the Sacred Valley.

Most significant was the increase in visitor numbers to Machu Picchu, which surged from about 95,000 a year (including locals) in 1992 to 1.1 million in 2014. Profits rose, too, transforming the region’s capital Cusco into a tourist hub with swanky hotels and expensive restaurants. And while communities close to sacred Inca ruins, like Pisac and Ollantaytambo, also thrived, others were forgotten. Fears over discrimination saw children forced to abandon their indigenous roots, including their native tongue Quechua. Many relocated to tourist locations to become street sellers, or to beg for money.

Full article here: A rebirth of ancient skills revitalises a village in Peru’s Sacred Valley | Travel | The Guardian

Peru, Travel

Isla Blanca: Hidden Treasure of Chimbote

Off the coast of Chimbote, on the north central coast of Peru 420 kilometers (260 mi) north of Lima, lies Isla Blanca. Once a world renowned source of valuable guano for fertilizer, recently it’s become a favorite summer destination for locals and tourists. Via El Comercio Peru (Google translate and authors corrections for clarity.)

Every weekend, a part of the peaceful bay in the Ancashino Sea becomes the distraction for hundreds of locals and foreign tourists.

The reason? This area of the coast, rarely visited before, today is filled with vacationers in search of a treasure island called Blanca. This marvel flown by thousands of sea birds is northeast of Chimbote, in the province of Santa, exactly five kilometers away from the coast and about 20 minutes by boat from the nearest port.

To enjoy all this place, one must embark on the Chimbote Port Terminal or the private dock Gildemeister. The seasoned seamen advise that it is best to leave in the morning to enjoy the place all day long. Continue reading Isla Blanca: Hidden Treasure of Chimbote →

Coffee

Yet Another 1912 Coffee Cappuccino Art Throwdown for AZ

1912 Coffee is hosting yet another Cappuccino Art Throwdown at Altitude Coffee lab. Here’s the details:

1912 Coffee Cappuccino Art Throwdown at Altitude

1912 Coffee Cappuccino Art Throwdown at Altitude

Saturday March 26th6 p.m. – 10 p.m. ( One Day Only )

Jonathan Carroll info@nineteentwelvecoffee.com (480) 699-8070

We’ll be throwin’ our 3rd cappuccino art throwdown at Altitude Coffee Lab on Saturday, March 26th from 6-10pm.

Barista registration starts at 6pm and ends at 7pm. $5 entry fee due at the time of sign-up or if you’d like to sign-up early online, fill out the information below.

The fee online is $5.50. As we get sign-ups, we’ll have a courtesy non-competitive round from 6:45-7:15 pm., so you can get acquainted with the espresso machine, pulling shots, using the steam wand, etc.

Source: 1912 Coffee Cappuccino Art Throwdown at Altitude

Coffee

Ethiopia to Hold World Coffee Conference

Ethiopia will hold the World Coffee Conference this March 6-11. Via the Global Coffee Report:

 

The International Coffee Organization (ICO) is hosting the 116th International Coffee Council in conjunction with the 4th World Coffee Conference (WCC) in Addis Ababa, Ethiopia, 6 –11 March.

Held every four to five years, the 2016 WCC is being held at the United Nations Conference Centre, under the theme Nurturing Coffee Culture and Diversity.

The event includes a three-day exhibition from 7 – 9 March, the WCC from 6 – 8 March and the International Coffee Council (ICC) meeting from 9 – 11 March.

The ICC, which meets twice a year to examine issues relating to the coffee trade, will resume discussions from its previous meeting in Italy last September.

The 4th World Coffee Conference (WCC) will see panel discussions from local and international industry professionals on a range of topics concerning the coffee industry.

Executive Director at World Coffee Research, Dr Tim Shilling will join three esteemed academics to review the latest developments in research and the role new technologies will play in improving production.

The First Lady of the Federal Democratic Republic of Ethiopia, Roman Tesfaye will join a panel to offer her perspective on how gender equality can be obtained in the coffee industry.

Senior Economist, Agricultural Global Practice, World Bank, Roy Parizat will moderate a discussion examining the major market forces, and the impact of high volatility for coffee farmers.

WCC delegates will be introduced to the ICO’s latest project with USAID on Climate Smart Coffee, and have the opportunity to hear the latest on the ICO’s coffee and climate initiative. Launched in 2010 by key players in the private, development and research sectors, the coffee and climate program aims to address key challenges posed by changing climatic conditions.

The 4th WCC will draw to a close with a Gala Dinner at the Hilton Hotel. The first three conferences have taken place in London in 2001, Brazil in 2005 and Guatemala in 2010.

Ethiopia is Africa’s largest exporter and the fifth largest of Arabica in the world. Over 5 million Ethiopians make their living from its more than 6000 distinct coffee varieties.

Coffee

Coffee Links Roundup 2/16

I sign up for email lists all over the coffee world, and also try to spot other articles when I can. To me, it’s always useful to know what others are doing, particularly in the realm of ethical sourcing for coffee. Here’s a few links of interest that I’ve come across recently. Enjoy!

Roast Magazine:

From Oaxaca to Oakland, Proyecto Diaz Offers the Promise of Progress

Young Roastery Makes Clutch Donation to Portland’s Transitioning Homeless

Two Hands Coffee in Austin Gives Farmers a Leg Up

 

CoffeeTalk:

What the Future for Coffee Could Be

 

CoffeeLands Blog:

Policy influence as a pathway to impact

 

Sprudge:

The 2016 World Aeropress Championship is popping off

 

Perfect Daily Grind:

Diversification in Specialty Coffee Farming: The Agricultural & Economic Case

 

Coffee

Consumer Coffee Festival in LA – January 30th

The CoffeeCon Festival will be held this year on January 30th in Los Angeles. Loaded with classes, coffee sampling, and networking opportunities, this annual event is a coffee lovers delight!

For coffee lovers, there will be classes on tasting, and a variety of vendors to choose from.

For home roasters, Joe Behm maker of the Behmor home roaster will be teaching classes on home roasting. This popular topic is sweeping the country as more and more consumers discover the joy & freshness of home roast.

Here’s the class schedule:

CoffeeCon 2016 Class Schedule

For all the details please visit the website at:

http://www.coffee-con.com/

Did you know? A Little Further South Coffee Co. is a member of the Specialty Coffee Association of America.

 

Peru, Travel

Machu Picchu Celebrates 35 Years as UNESCO Site

Machu Picchu celebrates its 35th anniversary as a World Heritage Site

Via El Comercio Peru (Google translate with authors corrections for clarity.)

The Inca citadel of Machu Picchu was declared a Historical and Cultural Heritage Site by Unesco in 1981 and today celebrates the 35th anniversary of the event with the expectation of not becoming an endangered heritage, José Carlos Nieto, head of National Service of Protected Natural Areas (Sernanp) said in that historical and natural sanctuary.

Nieto said that in the last two years the situation among all the institutions collaborating in Machu Picchu “has changed a lot” because they have managed  “agreements and consensus” to prevent risks to the Inca citadel.

A Unesco mission will visit between 26 and 30 January, the region of Cuzco and Machu Picchu for a meeting. Nieto defined the meeting as “advisory” and observed that the world body had made this monument.

The head of the Sanctuary said that Unesco is not only a “watchdog but also help support the requirements” and hementioned the Master Plan approved in April 2015, which is in the application process.

Among the requirements made by UNESCO is implementing a design of urban planning that defines the boundaries of the modern town of Machu Picchu, and the parameters of the buildings, such as height and building characteristics.

A Long Celebration

In addition to the implementation of these plans to better preserve the site, the Peruvian authorities plan to celebrate the 35th anniversary as a World Heritage Site with a series of activities throughout the year including a photographic show, competitions, book presentations and symposia.

In July, the photo exhibition “35 years of the Historic Sanctuary of Machu Picchu” will open and present the book “Natural Machu Picchu” to show the “other unappreciated component” which is the diversity of the area and, according to Nieto, “It will give value to all the advances in environmental research” that have been done.

In August two competitions for students of Cuzco, related to the design and composition of an essay on the sanctuary, and in October a symposium on Cultural and Natural Research will be held in Machu Picchu will be promoted.

World Renowned Attraction
The historical and natural sanctuary of Machu Picchu has a total of 32,592 hectares where 4,187 species of fauna and flora like twelve ecological systems that allow the existence of this unique biodiversity is conserved.
The Inca ruins are Peru‘s main tourist destination, with an average of 2,500 visitors a day, so that in recent years the authorities have taken a series of measures to ease tourist traffic, such as opening evening hours to reduce the amount of people visiting the place during the first hour. (EFE)

Coffee

Coffee Growers Propose Economically Sustainable Prices

We at A Little Further South support a viable economic model for coffee growers. At times, it’s difficult as we receive offerings from other green coffee importers that are priced below what we pay the farmers that we’ve partnered with.

The truth is that if we’re to have quality coffee in the future, we must look beyond the ubiquitous “business as usual” model which exploits the growers, and in the long run may result in higher prices for inferior coffee. In order to foster a durable partnership, a fair price must be paid to the growers. At this writing coffee prices at the wholesale exchanges in New York are at $1.17/lb. This does not allow the growers to survive, let alone invest in fertilizer, new trees, etc. At todays prices, many are giving up on coffee.

Thanks for supporting ethically sourced coffee!

A recent article highlights efforts to encourage the adoption of more sustainable pricing. Via Coffee & Cocoa International:

Colombia, the largest producer of mild washed Arabica coffee, has proposed what it described as “an economic sustainability agreement with the global industry” that takes into account, as a fundamental element, the profitability of coffee growers.

The proposal was made by the Chief Executive Officer of the Colombian Coffee Growers Federation (FNC), Roberto Vélez. “What we seek with this proposal is to achieve an agreement with the entire industry that translates into price levels that make coffee growing a profitable and economically sustainable activity for coffee growers, as it does for the industry,” he said.

Colombia will present details of the proposal at the World Coffee Conference in March in Ethiopia, which will be attended by countries accounting for 94 per cent of global production and over 75 per cent of consumption.

The FNC believes that if such a measure were adopted it would directly benefit over 22 million people who work in coffee production worldwide. “With current prices, we can hardly expect coffee growing to survive. We want the industry to recognize that coffee growers make great efforts to achieve quality and sustainability.

The viability of the entire chain, starting with the farm, is a co-responsibility of all the links,” he concluded. At the time of writing, the C price was around US$1.20, well below the cost of production for farmers everywhere.

Source: Coffee & Cocoa International

Coffee

A Coffee Cup Made From Coffee Grounds

Here’s another great way to reuse the vast amounts of coffee grounds created daily. At home, all of our grounds end up in the garden (especially good for alkaline soil.) However, for most commercial coffee enterprises these valuable remnants of tasty cups enjoyed are then discarded. Rather than wasting not only the grounds themselves, but also the energy to move them, and the landfill space to bury them, check out this more practical use via Sprudge:

Climate change, with its rising temperatures and new rainfall patterns, could limit the areas where Arabica coffee plants can be grown in the next 50 years, researchers say. At the same time, global coffee consumption is at a very high level and with it comes more coffee waste. Other industries beyond retail cafes also recognize the qualities the coffee plant has to offer, and are using coffee grounds in agricultural production; grounds can also be formed into biomass pellets to create a clean form of energy, or even be used to power homes because of their ability to store methane. Along these sustainable lines, a small startup in Berlin is now creating coffee cups and saucers from used coffee grounds, and they call it Kaffeeform.

Julian Lechner, an industrial design graduate, started experimenting with coffee grounds that he picked up at public bars during his studies in Bolzano, Italy. It took him about four years to find the formula that now is Kaffeeform. The idea behind the invention is clear: recycling existing resources like coffee that are limited and would be otherwise carelessly discarded. One cup and saucer can be made from the waste of six consumed cups of espresso.

Full Article Here: Kaffeeform: A Coffee Cup Made From Coffee Grounds : Sprudge