On Wednesday November 20, we’ll be hosting microbiologist and coffee producer, Luis Saldanha. Luis' presentation will focus on coffee production and fermentation, as well as leading us through a tasting of new coffees from Brazil. Click here to RSVP.
One of the best things about buying coffees seasonally is that there is always something new on the horizon. The calendar is full of new samples, harvests, and arrivals, which means we're always busy searching for new and exciting options here at Laika. With December just around the corner, and as we head toward the end of the year, we turn out focus to one of our main coffee buying origins: Brazil.
Coffee in Brazil is generally finished being picked and processed by the end of October, and on its way to us in a big boat by November. As we usually purchase coffees by "pre-shipment sample" (more on this another time), we have made most of our larger purchasing decisions by the end of September, which gives us just enough time to get ready for our coffees to arrive. After tasting more samples than ever before, this season you can expect some of the best coffees we have ever had from Brazil.
At Laika, the closer we work with our sourcing partners, the more we realise that an origin like Brazil has immense potential for producers have to truly take control of the flavour of their own coffee. With such a large volume of coffee being produced and exported (Brazil is responsible for 25% of coffee production worldwide), the ability for farmers to experiment with processing and fermentation is unparalleled. This potential for farmers to be empowered has never been more important. As the global price of coffee drops to dangerously low levels, the key to a sustainable market for coffee producers is to develop new ways for growers to take control of quality at origin, so that they can in turn receive higher prices, and be paid fairly for the value they bring to the supply chain.
We can’t wait to see what the future holds for coffee in Brazil. We are tasting some of the best coffees we’ve ever had, and we’re so excited to be able to share them with you.