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How Coffee Farmers are being left out of the ‘local’ coffee movement around the world (Part 3)

Kishé has the disadvantage of not having a permanent location, but with tools like the internet we as consumers can become more informed and keep in touch with Kishé through their website and other social media platforms. In fact, it is very important to Kishé coffee to be transparent in their practices so that even if the consumer cannot come to their coffee shop or to one of their coffee farms they know that the Kishé practices are the best for farmers, for the environment and for the people drinking their coffee. I’ve visited coffee farms and met coffee farmers before throughout South and Central America and although they grew some of the best coffee in the world we would...

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How Coffee Farmers are being left out of the ‘local’ coffee movement around the world (Part 2)

How can a cooperative based in Guatemala, where coffee grows, compete with coffee companies that roast locally in the United States? I had the opportunity to work with Farmer-to-Farmer, a USAID organization and the Kishé team for two weeks developing a marketing plan.  We evaluated marketing techniques and analyzed strategies that competitors are using to be able to compete on a global level. What I realized is that there are hardly any other cooperative owned coffee companies out there, which means educating the consumer about what Farmer-Owned Coffee is becomes a priority. I believe that educating the consumer in any industry is a foundational piece in creating momentum and loyalty behind any brand.   I work full time as the...

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How Coffee Farmers are being left out of the ‘local’ coffee movement around the world (Part 1)

Kishé coffee has some of the best coffee in the world, grown at high altitude in rich volcanic soil by a majority of women farmers. They go above and beyond to meet international consumer demand by paying for their coffee to be certified Fair-Trade, Organic and Kosher. They roast their beans in Xela, Guatemala and sell green beans internationally. The goal is to eventually sell the majority of their coffee as roasted coffee beans in the United States, however, competing with the ‘local’ coffee movement has proven to be a challenge. Why does a cooperative of farmers, with some of the highest quality coffee beans in the world have trouble selling their roasted coffee beans? Coffee does not grow in...

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Espresso: Coffee in its maximum expression (Part 3)

When coffee beverages are prepared by other methods (for example, drip filters or plungers), ground coffee beans are simply combined in one way or another with hot water to release flavor, aroma and body. The espresso method (known as extraction) uses hot water and pressure. This is how it is prepared.   Hot water under pressure has the capacity to extract more from coffee beans than hot water alone. The aim during extraction is to get the “best of the bean” into the beverage. By the “best” we mean the substances in coffee beans that give espresso beverages maximum flavor, aroma and body. When this process has been successful and ideal extraction has been achieved, the result is always the...

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Espresso: Coffee in its maximum expression (Part 2)

Now that you know the lifestyle around the Espresso (see our Espresso: Coffee in its maximum expression (Part 1) ) let’s talk about the special qualities about this blend. If you taste a perfect espresso, or any other beverage prepared by the espresso method, and compare it with the taste of a coffee beverage prepared any other way, you will immediately notice the difference. The rich flavor and tantalizing aroma of a perfect espresso beverage set it apart from the others, and this is because the method to prepare it is unique to an espresso machine, which draws substances out of coffee beans that give this blend the desirable qualities that everybody wants. Another characteristic that puts this brew in...

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