This journey allowed him to meet beautiful people, explore amazing sites and venture into the most extraordinary coffee farms. Rudy found something in common that unites most Latino countries, this is called coffee. Rudy developed a strong bond with a number of farmers and producers across several Latin American countries such as Bolivia, Peru and Colombia. The more he connected with these farmers, the more he felt responsible for sharing their stories and product with the world.
Now Rudy is an exclusive coffee merchant, he brings coffee directly from small coffee farms in Latin America. Rudy works only in small batches of top-quality beans. The product comes in ready to sell, all the roasting, packaging, and branding is done in Latin America. Rudy is now proud of his company Cocotu because he’s able to offer chemical-free, exclusive coffee beans that are produced through sustainable means.
Listeners, Rudy tells us how he went from working in Corporate America to creating the business of his dreams by traveling to South America.
I hope you get inspired with this one and share it if you think someone you know needs this message.
A special thanks to Cafe con Pam for this amazing interview!
Honey processed coffee leaves more of the flesh surrounding the coffee bean (mucilage). The resulting coffee is then referred as to Honey. This process boosts body and sweetness in a cup. Learn more about Latin America coffee.
This process has nothing to do with honey or anything honey related. I will bring more honey process coffee from Panama whenever possible. For now support your local cafe either in New York City or your local city.
In Japan, the good cafes thrive. There is a reason for this; Japanese coffee it’s no mystery. The people of Japan have a habit of rewarding good cafes, seeking them out, spreading the word about them, making sure that they get a lot of business. In a way, this system may seem like commonsense, the sort of thing that everyone should be doing, but it is a habit that is endemic to Japan. There is a booming specialty coffee culture in Japan, booming because of the value that the people of Japan place on specialty coffee. It’s a cyclical process: prize good coffee, get good coffee, prize good coffee, get good coffee on and on, over and over.
In America, on the other hand, there is no such culture. People in the US do not go out of their way to find great coffee or specialty cafes, at least not on a large scale, so good cafes tend to rise and fall rather quickly. Even in the biggest cities, you are much more likely to come across a chain, say a Starbucks or a Dunkin Donuts, than you are a specialty coffee shop that is turning a healthy profit. The reason? The American people aren’t rewarding good cafes in the same way that the Japanese people are.
Originally published in 1995, one of the most iconic resources in the coffee industry, the Coffee Taster’s Flavor Wheel, has been the industry standard for over two decades. In 2016, this valuable resource was updated in collaboration with World Coffee Research (WCR). Since its initial release, climates have shifted and growing has changed. In a unified effort, SCAA joined forces with World Coffee Research (WCR) to develop a new, updated lexicon. WCR tapped the sensory scientists at Kansas State University’s Sensory Analysis Center and after a year of research, the World Coffee Research Sensory Lexicon was developed.
Flavor wheels has been a really useful tool for coffee professionals for many years and is often an integral part of the walls of coffee labs as a handy inspiration to put words on taste experiences. Starting with Ted Lingles flavor wheel developed two decades ago several other useful wheels have been developed. So why develop our own aroma wheel, when there are already a couple of great flavor wheels existing?
Due to COVID-19 all orders will be delayed. Stay strong and safe! Dismiss