"Once in a lifetime, you might need a lawyer, or dentist, or an architect. But, every day, three times a day, you need a farmer". I came across this quote a few years ago, and it has stuck with me ever since. It may sound cliché, but it's a fact. Over the last 25 years, this has meant many things to me. It has meant paying farmers the best possible price for their coffee harvest. It has meant going there, engaging with the farmers, their co-op leaders, their families. It has meant deeply caring for the education of their children. It has meant seeking ways to improve post-harvest practices and responsible water use in the processing of the coffee. It means we pay farmers more through a trusted relationship with our green coffee trader. It means we invest in rural education in places like Colombia through Famicafe, an education foundation. We honour farmers, value their coffee, and enjoy drinking it by doing all this.

It's all summarized in another great quote: "Price is the best fertilizer."
— Hugo Ciro

Arabica coffee species are grown in tropical countries around the world. Once harvested by hand, arabicas are processed at every farm or community washing station as a fully-washed, semi-washed, honey process, or dry natural process. The use of water varies from region to region and depends on traditional practices and water availability. The use of water in coffee processing is one of the biggest environmental concerns. After the ripe coffee cherries are hand-picked, they must be washed and fermented to remove the peel and mucilage. Over-fermentation is one of the most significant contributors to an unpleasant taste in coffee. Recent advances in de-pulping equipment to remove the mucilage by centrifugal force have significantly reduced water use in coffee processing. The environment is the winner because less water is used. This means that any residual water—which has a high concentration of alcohols from the fermentation process—does not return to the creek at a low pH, harming the ecosystem. The rise in excellent tasting "naturals"—arabica coffees that are naturally sun-dried in the cherry—are a win-win: The use of water is next to zero, and the cup profile is fantastic. As fully-washed coffees, naturals require proper care in the drying process. I believe that farmers will adopt naturals as a more sustainable and cost-effective post-harvest practice. I hear coffee drinkers wanting less acidity and more flavour in the cup. I believe naturals can deliver on both. The rivers and creeks will thank us.

Espresso machines brew coffee very quickly, using around 125 psi to force water through fine coffee grounds. This produces a syrupy, concentrated coffee beverage called espresso. It can be delicious on its own or as the base for popular milk drinks such as lattes and cappuccinos. Filtered coffee generally produces a sweeter and cleaner cup because coffee oils are retained in the filter. Filter brewers come in a myriad of forms: drip machines, french press, Chemex, Aeropress, etc.