Thursday, April 09, 2009

Filedelphia Plantation

Seeing the old refurbished green army trucks drive through Antigua bothered me. Even though "Filedelphia Plantation Tours" was boldly printed on the side with large white letters, I foundmyself feeling bad every time I saw one. Before I arrived in Guatemala I had read a little about the civil war mostly because we were going to go to El Quiche which had suffered the most atrocities. In fact our destination was the town of Chajul which was hardest hit. Rigoberta Menchu who got the Nobel Peace Prize for her book on the civil war writes about the massacre that took place at the town center in Chajul. Even though the details of her account are disputed, the truth is that a massacre did happen and many people were killed. The complicated civil war was fueled by greed, power, fear and poverty which resulted in the displacement of over a million people in the region and over one hundred thousand people were killed or went missing in that area alone. I had talked to a young Guatemalan man at the Blue Moose who explained how awful it was because the army was killing their own people. I've never been to a place that has suffered so much in recent times and going there I thought about it often.


So now sitting in the back of one of these trucks, driving down a dirt road heading for the plantation I wondered if these trucks could talk.

I began to imagine rifles perched on the railings I was holding on to. Young soldiers crowded in the back wearing camouflage fatigues, sweaty, dirty, cursing, smoking and bragging about their last kill. Heavy rings of ammunition hanging around their necks swaying as the truck made its way through the ruts and pot holes in the road. I could almost hear the grinding gears, smell the diesel as the row of trucks snaked their way through the many hairpin turns of the Cuchumatanes Mountain Range. I can only imagine the tension in the back of the truck as adrenaline and testosterone fueled their anger and rage because of the propaganda forced into the minds of these young Guatemalan men. And then silence, only the deep roar of the engine as it made its last turn into the town. I imagined the horror on the faces of the Mayan people when these trucks would come grunting down the street with a cloud of dust rising above the trees and buildings. Men, women and children running to take cover. Machetes facing automatic guns, then the blood, the agony. I could only imagine and try to feel.

Sitting properly in our seats, dressed like foreigners with camera's clicking we made our way down the dusty road to the plantation. Looking at coffee like looking at wild animals in the zoo.


I enjoyed the tour mostly because of the comprehensive hands on look at coffee from the plant to roasting. This got my mind back to reality. We looked closely at plants, picked some beans, pinched out the seed, tasted the green bean and every step was carefully explained. Then we climbed back into the trucks and made our way back to the plant. Here we learned how the beans are separated, washed, dried, inspected and graded for quality. Finally the beans make their way to the roasting plant.


At the end of the tour I turned to our guide and asked him who was their biggest buyer. He asked who do you think? I said Starbucks. Right, ninety percent of what they produce goes to Starbucks. Jeff and I smiled. I knew they weren't fair trade and he admitted that they were only semi-organic.


I still didn't like seeing those army trucks.


Pictures: 1-The old army truck 2-Town center in Chajul 3-Drying beans at Filedelphia

www.rdaltoncoffee.com/5_0_tour.html

Friday, April 03, 2009

Quick Filler

"Where coffee is served there is grace and splendor." Anon

Today is training day for two new barista's at the Blue Moose. Over the years we have developed a training program that has to be completed before new staff become barista's.

This starts with them having to watch four video's:
  • a) Ten minute video we produced here at the Moose. We go over the basics with our equipment on creating the perfect shot.
  • b) Video on advanced techniques including latte art.
  • c) Two video's, Black Gold and Black Coffee which are documentaries on the history of coffee and on the economic impact of coffee in the world.

Secondly, we have a meeting where I talk about the history again, why we believe in fair trade, and understanding the "spirit of coffee". I finish the session by explaining why coffee is important to the Blue Moose.

Thirdly, they get hands on training on the espresso machine, pulling shots, steaming milk and creating several drinks. This can be a fun step, lot's of action, lots of laughs, we've even had customers come up and watch.

Finally at some point we all make a field trip to Ethical Bean, the company we buy our coffee from. This is where Aaron and Jeff take us through the roasting procedures before landing up in the Lab where we all cup the coffee. Cupping is alot like wine tasting. This is where they are enlightened to the many satisfying tastes of coffee.

Found this blog sometime ago. Enjoy.

Written by Kelsey Kudak of Minneapolis

In a city like Minneapolis—where neighborhood communities have distinct presences—frequenting local mom and pop coffee shops is easy to do. Whether known as an artsy hiatus or for its local produce, each neighborhood has its correlating cafés, and while common chains also spatter the sidewalks, I am able to make my own choices about the coffee I drink. But I am able to make these choices because I understand that purchasing coffee is more complex than laying two dollars down on the counter. In frequenting new places, knowing the right questions to ask is essential: Where are these beans from? Do you know the farm? The farmer? What is their quality, and how much was paid for them? Even if they are not certified Fair Trade, what can you tell me about the condition in which they were grown? Unless the owner of the shop is present, though, the area is usually gray. I’ve also found that firing any number of these questions at a barista can be particularly overwhelming—especially for the one who got the gig as a summer job and is just learning to pull a shot of espresso. Because of this—that many of these baristas do not know about the beans they are preparing—I find myself clinging only to fair trade or others that are advertised with a certification in cafés. There are other, unmarked options for sustainable coffee, but if a barista lacks knowledge about the shop’s practices, I have no other option than to choose the brew that is certified and labeled. It seems, then, one solution for the confused consumer relies in part on the barista who prepares his or her coffee. If baristas are well versed in the espresso they pull and can engage a customer in a conversation about it, we have found a way to both incite a consumer’s personal interest in his or her coffee and bring light to the system itself.
Link to the blog...
http://benevolent-improvisations.blogspot.com/