Let's Talk Coffee (cont. Day 3)

With everything taking place, it has been difficult to take time to write out all of the new thoughts and ideas sparked and shared over the past three days. However, with headphones still in, the translator continues to relate the lecture on entreprenuership and innovation in Latin America & Africa taking place in the auditorium, next to the small room I've bunkered myself into in order to write.

Where to start is nearly impossible, although I will quickly state that since the welcome and first seminar, the excitement of what I was experiencing has never waned. From scientistists to finance experts, the last three days have been filled with innovative and exploratory thought, regarding coffee growing, processing, and trading, even to the dynamics of marketing and brew method.

Two speakers in particular have really captured my attention, and therefore, while there is much more information to share, I will quickly tell of their lectures, and some of the ideas that have been sparked from later conversations.

The first, Dr. Miguel Gomez, gave a lecture about consumer preferences regarding sustainable Coffees. In his time at Cornell University, Gomez has extensively studied the tendencies of consumers when facing coffee buying decisions, and his findings were informative into the substantial difference made when buyers know that the purchase of their coffee supports community or environmental projects, and even more so when the standards of those projects are clearly defined; including the varying degrees that men and women will contribute to these projects, explaining that women were much more likely to do so, by 15%.

I also had the chance to see two lectures by Dr. Flavio de Meira Borem, who taught extensively on processing, and various defects that can develop throughout fermentation, drying, and storage; and thereby giving very simple and practical advice for avoiding such defects, and improving quality.

After the lecture, I had the chance to talk with Dr. Borem, and share some of the experimentations taking place within Cuatro M, at Finca & Beneficio El Manzano, specifically regarding fermentation and drying method that over the course of this passed harvest. He was very excited about the things taking place, and considering that his research and the literature on controlled fermentation is limited; he is looking for opportunities, along with his department and university in Brazil, to collaborate with us throughout the next and coming harvests; which we look forward to very much.

Besides the classes and discussions, the food, scenery, and incredible people to share them with has been amazing. After last nights celebration of Sustainable Harvest's 10th year of Let's Talk Coffee, we look forward to a barbecue tonight, and many more conversations over good food and drink.

From Medellin, Cheers.