DATERRA Extensive Global Menu Sustainable Certifications & Estates Roasting & Blending Assistance From One Bag to a Full Truck - a For more information about our coffee = i offerings, contact our sales team: Coffee Holding Company, Inc. Karen Gordon 3475 Victory Blvd. kgordon@coffeeholding.com Staten Island, NY 10314 Siete Kathi Zollman kzollman@coffeeholding.com ALS Sea ALONE cag Toll Free: 1-(800) 458-2233 Matt Appelbaum Fax: (718) 832-0892 matta@coffeeholding.com Resin ©NEw&NOTABLE Tea & COFFEE REPORTS BREWING WORLDWIDE Brazilian Off-Cycle Crop Strong; Healthy Profits Lead to Investments ‘Total production in crop year 2012/13 is estimated at 144.7 mulion bags, a 6.9 percent inerease from the previous year, according to the International Coffee Organization's (ICO) most recent coffee report. The ICO, London, reported that strong incresses are provisionally forecast for Africa, Asia and Oceania, and South America. In Mexico and Central America, the epidemic of coffe leaf rust is projected to have resulted in damage of around 2.3 mile lion bags of coffee for this crop year based on figures from PROMECAFE, with mote severe eects expected in 2013/14, (See story page 40} Carl Leonard, yp, green coffee and tea department, Community Coffee, 4% generation family-owned company based in Baton Rouge, recently toured coffee crops throughout Minas Gerais, a top-growing area in Brazil and reported his findings. “I is the bert offcyele Brazil erop chat I have seen over the past 12 years of visitng [Brazil's crops)” he said. “Its the healthiest cycle Pve seen—looks like an on-cycle crop.” Leonard noted that 55 milion bags i areal possibility for this harvest, and if weather condi tions remain fayorable, he expects an excellent on-cyele crop next year ‘The Zero Safa (crop) Method has been tested over the past four year, but itis nove being embraced in this region, especially by older farms. The resle is firm that produces annually oaly on 50 percent ofthe tees dive to radical pruning (skeleton method), std Leonard. “However, producing trees will average 70 to 100 bags per hector giving the overall average production (of 35 10 50 bags per hector.” A farm in Brazil managed in the “old fashion” way of pruning—20 percent ofthe farm annually for renewal— ‘ypically averages abou 22 bags per hector for a good crop. Mechanical Harvesting continues to benefit Bratils cost of eafice produc- tion now; but “there isa new method of mechanical harvesting being utilized,” sid Leonard. “The new method combines radical skelewn pruning with hut vesting.” Limbs are cut from trees with eoffee cherries sil intact. Limbs are then fed through a cherry separator, limb and leaf grinder machine, Ground limbs and leaves are immediately blown into the field to act asa layer of mlch to help contol weed and gradually curs ino rich organic compose. Cherries ae separated and collected for processing into clean green beans. The resule is President ove Loses Publichor Fovdvick A. Look Executive Director fics Locked Dlrector of Exhibitlans Far Sohust= Camery ia +49 50 64 Trade Show Manager sy" Henin ‘Circulation Manager World Cup Show Orsi ‘Coordinator Trade Show yore hove Clrevlation Assistants Bookkooper 7 Cubs Moe ADVERTISING REPRESENTATIVES Austria, France, oti. Lackoced ‘Switeertand, + Germany, fo: +1 2 United Kingdom (ratchet ‘Beenelu, May, Portugal, ‘Spain, Scandinavia, 1230 South Amerioa, fo 41 22 27 South Eastern Europe © licens deed A. echoed [ilea, Fs lockvcnd Alaska, Caltoria, + 0 ‘Oregon, Washington, [ox 417 2 621 om Western Canada. (ns Rtdlodeecindicaten.cor Special Sales Coryp | Lockioe Representative Te) 9 25120700 Foe 91493 48 teu ecko grr ‘la, Eastern Europe Ove ocost Middle East Eval onda Cane teee Worth Amerioa, 02-1 contrat Amorioa, Co «1 977 208. ‘caribbean fos 9) 2 262 Focal emerson et 42 Tee Comes Trane Jou | winwtenndeolee ney (ot se col ee.) Me) et eee i} z pir Reece he orice ie Ren ry _" Sse crn ae Fs es eS ace) (ea \ SUR b aes 218) e168 ol} (eee heeded to educate the future generations of Coffee farmers. oe You found a great cup of coffee... THEY FOUND EDUCATIONNEWSNOTABLE less herbicide used to control weeds. Mulch allows wil to retain moisture and rich com post requires less chemical fertilizer to be spread. Leonard noted that this new method abo reduces labor vost since prun ing and harvesting is done in one step. The healthy profits over the last ovo years have resulted in major investments being made throughout growing regions in Brazil, new harvesting equipment implement the new method, new wet mills (use less water) and new dry mill process ing equipment (one machine with a rela tively small foot prine thac removes sticks and stones, hulls and sorts). Farmers are also recycling the water used in wet milling tw limie the amount of water usilized, “New methods and investments seen across coffee-growing regions are helping to ensure an excellent steady supply of premium quality Arabica coffee for many years to come,” reported Leonaed. “Braz ‘continues to be the leader in the technol- ‘ogy and advancement of eastfficient cof fee production.” —VLF Dispatches from the Field: Colombian Picker Migration Shifts in weather, most notably irregular peviods of rainfll, have lead to sporadic flowerings across Colombia, meaning there is ripe eoffce wo harvest all year long, Harvesters must pass through all loes once every ewo weeks both to pre- vvene fruit from over-tipening and to con- trol broca. Changes in growing patters requite mote hands on deck, hands that are hard to ind, Rural FNC (National Federation of Colombia) extensionist Ar turo S. noted that increasingly, “Coffe is falling off the tres because there's no one to pick it” Availability of labor is a top prevceu- pation on all farms that rely on hired help to harvest. The lack of pickers isthe cone sequence of workers choosing to start cul tivating coffee on their own small parcels of land, finding more lucrative jobs in mines, of moving to cities, The majoricy of pickers who have migrated to urban centers ate lifetime workeis who have seved enough demanding jobs- and o take thee families ‘with them, meaning there is no emerging gencration of “seasoned” pickers who are ney co “retire” «0 less accustomed to working in the conditions tof harvesting, namely navigating steep slopes while exrrying heavy loads of ripe coffee cherries. Many farms-as. well as Cenieafe (National Coffee Investigation Center, Chinchina, Colombia)-are look: further into semi-mechanized possi- biliies for harvesting, such as hand held shake devices arached to a backpack bare ter power source (One of the FINC’s current major edu cational initiatives centers on encouraging coffee growers to run their farms as busi nesses, and cherefore carefully analyze costs, The FNC committee in the Department of Caldas is the fist to sup port this initiative with the online plat form “MisCostos,” which lets growers input deuiled figures surrounding opera tional expenses, thus facilitating informed decision making, Because the daca is input ‘online, this streamlines farm statistics col- lection, letting rural FNC extensionists spend less time gathering data and more time working with growers While chis platform empowers farm cers, growers dontt need a system to know that they‘ selling well below the cost of production. This hasnt prevented a small wave of new plantings. A general decrease in violence in recent years has meant thae many people are optimistic enough co return to farms that have been abandoned for decades to start cultivating coffee again, But coffee growers who have been consistently producing express a general frustration that they have to sell quality coffee a prices half of what they were not long ago. This discouragement is leading many to pursue alternative crops such 35 itrus, avocado and tomato. Although the ENCis not specifically promocing diversi- fied land management, many growers are electing to adope more integrated farming rethods in order to compensate for low coffee prices Because the price isso far below cose of production, some farmers are neglect: ing to fertilize or spray to control plagues in an effort to cue costs. In this economic ronment, soil analy nvestment for growers, enabling them en is the best focus spending on the mast urgent agro- nomic needs for thei specific nd —RN SEEN&HEARD... ‘Ac the the NCA Annual Convention in March in. San Francisco, sustainabilny single serve and Prop 65 were areas of focus for the seminars and key conversa sions on the show foot Refering to Prop 65, one attendee lamented, “There's a fcight cain coming, and we're sitting in center of the tacks.” yi) 414 Tea te Contre Texne Journ World Class liipply Chain Solutions Jince (986° sworasezandofee net ELAND.. Toronto Montréal - VancouverFACTS, FIGURES & FINDINGS Updates from Cenicafe CCenicafes continuing advances in new varietals and pesticides help Colombi minimize che damage of roya and broca Demonstrated Success Ceniafe (Colombisis National Coffee Research Center in Chinehina) culls is extensive research in order (0 generate generic recommendations that are best-fit solutions for farms of every scale In terms of roya prevention, the ree- ‘ommendation was, “plant Variedad Colombia,” which “plane Castillo tent and aggressive campaign, 54 percent of hectares planted with coffee are re ant varieties, with the remaining 45 pere susceptible varieties, predomi nately Caturta. Coffee leaf cust’s ram page tested Castillo’ effectiveness, which proved resistant enough for Colombia to largely evade the roya eri “The outbreak did result in a higher incidence of roya this year than past then evolved into Because of this consis years, but the effects were not nearly at the devastating levels seen in Central ‘America, and some farms escaped com- pletely unaffected. Roberto Mejia, FNC extensionist in Chinchina, Caldas, explained, “Even those with susceptible varieties avoided being harmed by roya because they know how co manage what they have.” Colombia's legacy of techni- fied coffee means that growers with sus- ceptible varieties fertilize and fumigate diligently enough that most managed to skiet disaster. With the recent “success” of % of Colombia's Coffee Growers ‘Small <5 hectares 96 Med 5:10 hectares 3 Large 10+ hectares 2 ‘Total hectares in production ‘%of National —_# of Hectares Production _in Production 70. 500,400, 2 83,800 1B 130,000 694,200 Year 2008 2009 2010 zon 2012 2013 Average # of 6o-kg sacs/hectare 154 10.2 Source: Cenicafe The anticipated increase in production for from the high density of young plantations that are producing their frst harvest. Castillo, the FNC continues to promote farcher renovation eo resistant varieties, as well as increasing densities of trees per hectare. Credits of up co $300,000 USD/hectare ate available for renova- rion of farms with parcels of trees over nine years od. While the FNC touts cup quality of Castillo as equal to that of mote tradi tional varieties, independent Q graders find ic not quite comparable. Lots of Castillo-only coffee consistently cup around 85 points. Outlook Some of Cenicafes more recent investiga tions center on alternative braca te: ments. Current produets to control broca the remainder of 20:3 comes partly ‘are moderately toxic pesticides that kill the insect or its eggs. The new approach- es co broca control are less toxie and alyze the insece such that it cannot bore its way into the coffee cherry: Sygentas Bolian Flex and Dupont’ Presa have been thoroughly tested by Cenicafe and were released last month for sale in local agro supply stores. Attractive co farmers noc only because of their reduced toxicity, bue because both products remain effective up «0 40 days after application; the initial socks sold our almose immediately. Coops and other coffee buyers report a consistent instance of over 100 percent of broca, often 15 percent or 20 percent, in spec try.—Rachel Northrop SPENT COFFEE/TEA PRESSES Vincent Corporation - Tampa, Florida, USA - www.vincentcorp.com - bob@vincentcorp.com Jue 2013 18,CALENDAR OF EVENTS June 7-9 Coffee Fest Chicago Chicago, Il Webs: wwwwscoffeefest.com June 7-9 ‘World Tea Expo Las Vegas Convention Center Las Vegis, New Web: worw-worldtesespo.com June 10-48 STI Classes, Levels 1-4 and Oolony (in conjunction with World Tea Expo) Las Vegas, New. “Web: wow.reausa.org, June 26 - 28 SCAE, World of Coffee Nice, Webs: wwwiscae.com June 30 - July 2 Fancy Food Show New York, NY. Webs: wwwspecialtyfood.com ‘August 35 ~ 18 Roaster's Guild Retreat Sconewall Resort, Roanoke, Va. Web: woywaroastersguild.org ‘August 28 - 30 ‘and Africa Tea Convention Kigali, Rwanda Web: wwwreatta.com September 9-13 1€O Council Meeting Belo Horizonte, Brazil Web: wwwsico.org, September 12-34 United Coffee & Tea Event Moscow, Russia Web: ww waunitedcoffceten.ra September 19-24 PCA Annual Convention Seascape Resort, Monterrey Bay, Calif, Web: we paccoffee.com September 19-24 Coffeena International Coffee Fair Cologne, Geemany Web: wirweuvend-coftcena.com September 23-25 Pack Expo Las Vegas, Nev. Web: www packexpo.com September 24-26 ‘4th Annual North American Tea Conference Southampton Fairmone, Bermuda Webs wrw.ceaus.org September 25-27 'SCAJ World Specialty Coffee Conference and Exhibition 20:3 ‘Tokyo Big Sight West Hall 4 Web: wwwse3j2013.jp October 4~6 Coffee Fest Seattle Seale, Wash Web: wnrw.cofefest.com October 10-43 China (Xiamen) Int" Tea Industry Fair Xiamen Ine Conf. & Exhibition Center Fujian, China Web: wnnwteafsircom.cnven ‘October 38 - 22 Host Milan Fair Milan, Tally Web; waewhostfieramilano.it October 20-22 World Tea East Adlanca, Ga. ‘Web: wruw-worldteacast.com November 3-6 Process Expo Chicago, I ‘Webs werwmyprocessexpa.com November 12-14 NAMA Coffee, Tea & Water 2033, Nashville, Tenn, -wiruevending orgeducationfeoeeevent php November 14-47 Sintercafe ‘Marriott Los Suenos Hotel Pacific Coast, Costa Rica ‘Web: waewssintereafe-com November 17-19 PLMA Show Chicago, Il, Web: vnewsplma.com 2014 February 28~33 ‘Tea & Coffee World Cup Europe EXPO XI ‘Warsaw, Poland “Tels +1 212 391 2060 Email: info@oworldeup.com ‘Webs wwwereworldeup.com corre RLD ET aod aed TEA ASSOCIATION OF THE USA EVENTS & CLASSES Eo ‘suse May 16-17 cxf crncn wh st Resturant Act Tent 1,282 Gm0ne'aton dhe 10-1 ection veh Wai ea Ee) lees 1.28.30 &4 yon tins “4 AonaaNot Amare Te erence: Ping Ts Fue Se METRE Lo 18 Texte Covers Trane Journ | wonmseaneolie net ‘Soytrer 24-25 Sastarotn Format BarrEES pe Nt gt ee ocToBER 4-G, 2013 De eS con) SHOW HIGHLIGHTS INCLUDE Eee ences OVER 75 CLASSES & WORKSHOPS Peron ee IReona on kee AMERICA'S BEST ESPRESSO WESTERN CHAMPIONSHIP Xara aon Neg ONO Gon kee ml ams aaron Ero Noa an aano Weary REGISTER TO ATTEND, COMPETE OR EXHIBIT AT COFFEEFEST.COM OR CALL 800-232-0083,COFFEE EVOLUTION IN FRANCE Us ROLL a Ul elt Cw eM CIM OO) U1 8romantic ambiance and fine c, France has had a narrow under- I: a country known for its exquisive standing of coffee. For che majority, cof= fee was a simple beverage consumed as part of a breakfast (either as a filtered cof- fee or a café au aie) or in the form of “la petite mois,” a bitter espresso drink, “Te been tying and uying w help clients valorize coffe. give value to coffee and be different,” ssid Michael McCauley quality and. product development direc tor, Café Richard, Paris, France. “Tt has taken over 10 years for people wo realize that coffe is much more than just a black drink in a cup...” Café Richard is ex, reniler and “educator” Te has eight retail outlets coffee outlets where it sels its ‘own brand of coffee including single serve. Café Richard abo has a school for hath coffee (Academie duu Café) and tea (Wnivers the) Tes ironic that a country often dis- missed as having “bad coffee” was one of In the past 10 years, there has been an evolution of the coffee culture in France. Coffee once con- sumed only at home is now being requested in cafés, star restau- rants and in the new wave of cof- fee shops. French consumers are also increasingly demanding bet- ter-quality coffee. By Anne-Marie Hardie the fist sources of Arabica. Coffee has been a part of French history for een- turies, In fact, it is believed chat a vast majority of Arabica coffee planes chrough= ‘out the world descended from France. In 1714, a coffee plane was given asa sift to King Louis XIV of France by the Mayor of Amscerdam, King Louis XIV requested thac the gift be planted in the Royal Botanical Garden in Paris. In 1723, Gabriel de Clieu, a naval officer, received a seedling fiom the plant and broughe ie to Martinique. In this region, the seedling thrived and ic is believed tw be the source of over 18 million coffee trees in the island of Martingue. Stock from this seedling travelled creating French Arabica descendants worldwide including the Caribbean, South and Central America. Coffee and its dime sions were both embraced and raved about in France where ie was used both as a beverage and for medicinal purposes. Buc perhaps, i¢ was Charles Maurice de Talleyrand-Ferigord, Former Prime Minister of the Freach Republic, who best described the French perception of coffee praising it as “Black as the devil, hot as hell, pure as an angel, sweet as love.” This phrase is being revitalized by Café Richard, Gennevilliers, France, as a slogan for their Rouge Richard. During this time period, France or at least the upper society in France, recognized the range of possibilities in this rich beverage So how did a country that was once the source of one of the frst Arabica plants bbecome associated with bad coffee? Robusta and France's Recent Coffee Past Traditionally, coffee was consumed in France in part for its caffeine and in a part as « digestive. Taste was nota factor. Up until about 10 years ago most of the French were unaware of the dimensions of taste that coffee could offer. Robusta was readily available to both the French Joe 2013-19)[COFFEE EVOLUTION IN FRANCE roasters and coffee manufacturers due France’ proximity to the calanies in of Africa, France's coffee, similar to lo Southern Europe, w posed from possibilities of enffee, che majoit these beans. Ignorant of the of the French population accepted this bitter drink as the “normal” este of coffee Next to water, coffee is the second mostconsumed beverage in France—88 don drinks coffee at Ancoine Neticn, owner of percent of the popul breakfast. Coutome Café, Paris, France, and one of the individuals responsible for developing France’ coffee culture said that most of the French consume a dip coffe ether in a traditional filtered machine or in a sin- fle cup at breakfast. During the remain: der of the day, che French drink “bitcr watery espresso” (most of the time with sugar). Traditionally, coffee co the French is simply coffee, “Le petit noir” (he expresso drink) is seen as both a digestive drink and a stimulant. Coutome Café is « coffee house brand with two locations in Paris and the intent to expand elsewhere in France in the near futuse Unfortunately, this narrow under standing of coffee and its nuances has given cculeurea bit ofa bad rap. “T am ceally frustrated with the reputation of You ean drink bad coffee everywhere,” said McCauley “My goal is co the same France’ caf coffee in France, make coffee in France 10 reputation as wine and cuisine. Patrick Masson, national coordinator for the French chapter of the SCAE, cred its the education efforts of several indus- tries such as the SCAE, Comité Frangai ddu Café, and roasters by chemselves or through those types of associations, for shifting the coffee culture in France. Due to the efforts of these associations, Café Richard and several other big players in he industry, inchuding che SCAE and Café Belen, a green coffee supplier, Frances exposure to ity coffee has expanded dramatically Conferences such as the World Roasters Summit and the SCAE spon: sored World of Coffee thoth take pl Nice this June—Café Richard isa spon are also sot) and cupping competition helping increase the awareness of the pos sibilities for colfee. However, one of the more interesting players responsible for expanding the knowledge of the French consumer was the single serve marker, inainly Nespresso, The Return to Quality Coffee France naturally lends itself the si serve industry with the majority of individ- uals sill consuming chet coffee at home. “The main development in 2011 was the caplosion in Nespresso-compatible pods,” reported “Coffee by the cup is considered in France to be a ‘uromonitor, London, duick and easy way to enjoy high-quality coffee at home” In 2011, the single serve industry expanded in France to indude several other lege players including Kft Malongo and Sara Les. ‘The French consumers into the world of spe Singleserve industry eased daly coffee by encouraging customers to select their pods based on aroma, intensi ty and cup size, French consumers began to recognize good coflee and the industry began ro sce an increased interest for quality coffe in other areas of the industry. Customers began requesting ide quality beans and beverages both and outside the home, in parti “Afier all of these years, T'm beginning to see a real their cafés and local bars change in the types and forms of coffee requested,” said McCauley, “Its always been so frustrating for me to see how well ‘we do in cuisine and wine, and coffee has always been put an the back burner, Now ‘we ate seeing such an interest.” Both che large roasters, like Café Richard and the tisanal roasters ace experiencing this increased demand for quality coffe. Artisan Roasters help Expand the French Coffee Palette According, co Angel Barrera, Café Belo, Métignae, Franee, the culture of ation roasting in Frances very old and specific. In fact, some of his clients abroad share stories 20 Tea ae Covers Trane Journ | wonmseandeolie net