27 Apr '16, 11pm

#Brazilian Specialty #Coffee Culture.

Although I spent my holidays on our coffee farm in Mococa, Brazil when I was growing up, I didn’t begin to enjoy drinking coffee until much later in life. I didn’t like the coffee that was served at the farm, as it was dark, bitter, and flat. It wasn’t until I interned at a local coffee roaster called Kaldi’s, during my college years at Washington University in St. Louis, Missouri, that I had a beautifully roasted and brewed cup. This is the first and principal reason behind the lack of a coffee scene in origin countries—the lack of people properly trained in roasting and brewing. However, although we may be lagging behind in roasting and barista culture, it is on its way, and with a certain uniqueness that can only come from total immersion in the complete process of making coffee. There is a global movement towards all things artisanal, although it is happening at differ...

Full article: http://www.scaa.org/chronicle/2016/04/27/brazilian-specia...

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