mie

it is absolutely no secret that this year has been my best year in coffee so far. i've visited more coffee producing countries, made more friends and developed as a cupper and gained a better understanding of coffee and the trade all in all.

better, i've been part of training more ehtusiastic and skilled baristas (who often seemingly also are messaristas, but we have 2009 to deal with that). java barista håkon placed 2nd in the norwegian bc, kaffa bought josé ordones' entire production of finca buenos aires when there was no coe first harvest in colombia this year. right now, sr ordones is picking and processing only caturras for us. soon, we'll have new crop from colombia arriving - we bought several micro lots through the las mingas project and all of them are amazing coffees. and in vacuum. yay!

the year of vacuum. during the year, i've had lots of discussions about green storage with roasters, exporters, importers and producers. when visiting boquete in panama, casa ruíz generously hosted a cupping where different storing methods was put on the table. air tight, light tight, vacuum, no vacuum, plastic bins...from that cupping, i am sure that light is just as damaging to greens as air.

the year of the b - word. there's been discussions about what a barista should be, or what people should be called if not baristas. i don't know the answer to that question, but i do know that there's some kind of atlantic gap here where i enjoy the idea of the original use of the word - a bartender in italian. and yes, bartenders do work with espresso in italy. however, they are also bar professionals, making drinks, serving food, hosting. i like it, and i like the word. and i don't like changes, but this time, i don't think the sulution is changing the word, but maybe how the people hired as baristas are perfoming in their job. and i got to be the last 2008 cover girl of barista magazine so maybe i am a barista, too.

happy new year. and peace on earth!