October Factory Tour Announced!

There’s nothing quite like fall in Ozone Park—the leaves turning, the brisk chill in the air swooshing down Atlantic Avenue, and that nostalgic, back-to-school feeling at the auto glass repair shops.

Won’t you join us this Saturday, October 6th for a wonderful fall day of tasting, touring, and talking coffee?

We’ll lead you on a romp through local history, the history of our 99-year-old New York City coffee company, coffee roasting, coffee tasting (cupping), and a tour of our roasting plant.

Tours are $10 and include a free bag of coffee at the end! Our next tour is Saturday, October 6, beginning at 1:00 and wrapping up at about 4:00. Space on the tour is limited due to all the coffee in here, so reserve your space in advance by emailing orders@dallisbroscoffee.com.

Due to the tasting component we ask that all participants show up perfume and cologne free.

If you have any questions, feel free to call our office during business hours, (718) 845-3010.

Burundi Cup of Excellence Diaries: Part IV

Our esteemed VP of Sales, Marketing, and seemingly everything else, John Moore, flew last week to Burundi’s first-ever Cup of Excellence competition. We at Dallis, and particularly John, have been proud to support and participate in Cup of Excellence competitions across the world, both for the benefit they bring to the industry by recognizing truly great coffees, and — more importantly — for the actual financial benefit this recognition can bring to farms, particularly those in economically troubled countries. Burundi’s first competition, and John’s first trip to Burundi, are momentous to us. We share here his last of four trip diaries.

Traditional dancers at the Burundi Cup of Excellence awards ceremony. Photo by John Moore.


Day Five: Last Day at CoE

The last day at CoE is when we rank the top 10. These are coffees that have already made is as “winners”, and the final day determines where precisely they rank in the eyes of the jury. It is important to note that the number one coffee doesn’t always fetch the highest sum, but that is most often the case. I love the last day because it is less about critiquing, and more about celebrating the coffees.

It was so sad to see two of the final top 10 finalists kicked out for potato defect. It appears as though about 28% – 30% of the samples submitted ended up killed by potato, and I think that these figures will help push the government to help support initiatives to get to the bottom of this scourge.

After the morning of cupping we had some time in small focus groups with Burundian producers. This was incredibly valuable time since we got to ask them questions and then they got to ask us questions as well. It was great to hear directly from producers and washing station managers what they are doing and how they are doing it to continue improving quality.

As is always the case, financing and price conversations filled the air. At one point they were suggesting that roasters finance the coffee before it is picked. Our group was quick to push back to the financial institutions and government agencies within Burundi. The problem is the same everywhere it seems — cash-strapped producers end up selling cherry to middle men as opposed to delivering to a washing station because middle men offer immediate cash. Liquidity matters, and cash is king.

The lead figure from the government agency responsible specifically for this topic happened to be sitting in on our group session, and it was extremely interesting to watch the exchange between ourselves as international jury members, the producers, the washing station managers, the representative for the collective of producers, and Evereste, the government official. If he is to be believed, they are working towards solutions, but these are complicated and take time.

Then it was off to the awards ceremony. This is always a mixture of song, dance, expression of local culture, a seemingly endless stream of speeches, and then at last producers get their certificates and awards. It is at that moment people find out whether or not their lots made it as Cup of Excellence winners, and further still whether or not they made it into the even further elite top 10.

I have to say, this competition the speeches really had a sense of urgency to them. The representative for Burundi Coffee Growers Confederation was the first to take the mic, and he wasted little time in rattling off a list of programs that he and his constituents clearly wanted the Minister of Agriculture and Livestock to hear. When asking for a more appropriate allocation of funds for fertilizer he said, “the yield of the cow depends on the food for the cow”. He was quick to point out just how much “food” went to the producers in Kenya versus what they have received in Burundi.

We also heard from Adrien Sibomana who had spent quite a bit of time with us over the week. Adrien is a phenomenal individual, and was the prime minister of Burundi from 1988 until 1993. He was the first ethnic Hutu appointed to a high government post following the civil war, and previously had been governor of Muramvya Province. He said “Most important thing is the quality of the coffee. Quality has improved, so hopefully the price will improve. Nevertheless, we still have a lot of work to do”. It seems the Burundians understand very well that they will never be a big quantity producer, but they have a tremendous opportunity to be a big quality producer. In an effort to illustrate what quality means Adrien is coordinating a cupping of the all the CoE winners that will be open to anyone that wants to attend next week. I thought that was a really cool idea since all too often we ask producers to create qualities that they don’t know themselves or understand since they don’t cup their own coffees!

Presidential Award winner. Photo by John Moore.

There was so much commotion around the top 10 this year. There were 3 Presidential Awards given, meaning that the jury gave 3 coffees 90+ scores. This is not typical, especially considering that it was Burundi’s first competition. Also, Paul Songer and Grant both mentioned that our group was not exactly a bunch of push-overs. There were under 20 “winners”, and we were brutally honest with defective coffees and with our allocation of scores in general. When the winners got off the stage it was as if the Beatles were landing at JFK. Everyone swarmed around the 3 Presidential Award winners with cameras — it must have been amazing for these winners!

It was great to hear Grant Rattray summing up some of ACE / CoE’s goals in his closing comments. Last year during the Golden Cup preparatory competition they hit a $4 average for the winning lots. Grant is hopeful that they will push that to $7 on average for this auction. Last year the program generated about $118,000 in revenue, and this year they are hoping to hit to over $400,000. This year they had input from over 30% of the washing stations. Next year Grant is hopeful that they can achieve a “perfect competition” in which all washing stations are represented. Again, imagine what this means to the 650,000 or so producers in Burundi that make an average of $200 per year.

The nice thing about Burundi is that it is so small you can dream big. Cup of Excellence has become an important part of my coffee experience, and I’m proud of the association between Dallis and CoE. Leaving Burundi I have a feeling like we can really create win-win relationships here, where producers that are investing in quality can be rewarded, and we can in turn re-sell top quality coffees to our clients and so on. I left early (now yesterday) and as the sun was coming up I noticed the street kids waking and people bathing in the lake. It struck me how far Burundi has come, how far there is yet to go, and how much we can be a partner in this if we choose to be.

Appropriately enough as we were going through the security gate to the airport (late of course) my taxi completely broke down. There we were — myself, two security guys, a taxi driver, and a porter all pushing this van through the check so that my taxi guy and I could walk the rest of the way to the airport with my stuff. It seemed somehow the perfect way to leave Burundi, and with a big “mwarakozi” (thank you) I was off into the sunrise.

Burundi Cup of Excellence Diaries: Part III

Our esteemed VP of Sales, Marketing, and seemingly everything else, John Moore, flew last week to Burundi’s first-ever Cup of Excellence competition. We at Dallis, and particularly John, have been proud to support and participate in Cup of Excellence competitions across the world, both for the benefit they bring to the industry by recognizing truly great coffees, and — more importantly — for the actual financial benefit this recognition can bring to farms, particularly those in economically troubled countries. Burundi’s first competition, and John’s first trip to Burundi, are momentous to us. We share here his penultimate trip diary.

A Bujumbura sunset. Photo by John Moore.

Day Three

Yesterday was remarkable. After an intense bunch of cupping we went to a beautiful tea plantation, followed by a pygmy village. I had never been to a tea plantation before, and I felt as though I had left Burundi and been transported straight to Ireland somehow. The green of the tea plants is that striking.

Then we visited a pygmy village where allegedly the folks living there have purposefully shun modern conveniences. Given the abject poverty you see in producing countries it is hard to know if the claim is true or not. This group is evidently famous for producing
authentic pottery as it has been produced here for hundreds of years, and when we arrived it seemed quite the event. The entire village seemed to explode into song at one point and it was a tremendous thing to experience.

As for the cupping, what an adventure. I was table lead a few times over and found potato a few times. I must say that the jury is quite an impressive bunch, and no one is trying to sugar-coat cups, or let things through that have taints. I really saw the value of all of our innumerable cupping sessions over the years and all of the events we have done in less than perfect circumstances. As our cups started getting poured I immediately noticed the nature of the separation of the coffee didn’t look normal, and immediately suspected cooler than appropriate water as the culprit. Sure enough, once I brought it up the table next to us noticed the same thing. Their crew ended up split up amongst all the other tables, and our crew had to get the first 4 samples completely re-done!

It was funny because Kentaro Maruyama, who has probably been to more CoE’s than anyone on earth, was at my table. He had never seen something like that before. To add insult to injury, about halfway through our special session, the power failed. You had to laugh.

Paul Songer gets tons of credit as Head Judge, since he was instantly on top of the whole situation and making things work. He managed to give an entire lecture on roast color identification in order to give them extra time to prepare water. I thought it would
be a snorefest, but it was more than just “make sure to calibrate your Agtron”, and was incredibly interesting.

We ended the day with a failed attempt to see hipppos and then showed up late and dirty to the home of the U.S. Charge’ d’affaires, essentially the stand-in ambassador, since our current ambassador isn’t here yet in Burundi. The new ambassador has been named, but she
hasn’t yet been approved by Congress. It was a pleasant time followed by a quick bite and then a sleepless evening of tossing and turning under a mosquito net.

Hot & Cold Coffee of Bujumbura. Photo by John Moore.


Day Four: Burundi Coffee Crawl

Last night we were finally able to get “off campus” a bit to see some of the local coffee bars and cafes. Power outages seem to have been higher recently, and security around our area has been high since evidently the President plays soccer right around the corner a couple of times per week.

Visiting the coffee bars was great. The photos of the first one really tell the whole story. It took forever for us to find it in the sea of signage but it was worth it. “Hot & Cold Coffee” had no power, so imagine their surprise when about 10 CoE judges and other folks rolled in. It was hysterical. Plus the average age of the staff was probably 60, and two lovely women were running the place pretty much in the dark.

Our second stop was Aroma, which has a look and feel that rivals any cafe I’ve been in. A few of us hopped behind the bar, and that is when we really noted that some things were different. The espresso machine that looks newest hasn’t worked for a while it seems, and the power outage had just killed the older machine, although it did recover pretty quick. Gaskets probably haven’t been changed in years. We all had to laugh, since if we sent new gaskets they would probably use them cleverly in a car or something.

The last cafe we visited was Le Gourmand Cafe, and I had a croissant there that is as good as anything I have had in New York. It was extremely polished, and the style reminded me a little bit of the Octavio Cafe. Unfortunately the power issues had completely fried the espresso machine just a couple hours before we got there. Doing business in Burundi is not easy. Our head tech Mike D would have his work cut out for him here in Burundi!

Burundi Cup of Excellence Diaries: Part II

Our esteemed VP of Sales, Marketing, and seemingly everything else, John Moore, flew last week to Burundi’s first-ever Cup of Excellence competition. We at Dallis, and particularly John, have been proud to support and participate in Cup of Excellence competitions across the world, both for the benefit they bring to the industry by recognizing truly great coffees, and — more importantly — for the actual financial benefit this recognition can bring to farms, particularly those in economically troubled countries. Burundi’s first competition, and John’s first trip to Burundi, are momentous to us. We share here his second of several trip diaries.

Cupping at the first ever Burundi Cup of Excellence competition. Photo by John Moore.

Day 3

Holy Potato! Attack of the killer potatoes… attack of the killer potatoes!

Potato defect ran amuck in the first round of the Cup of Excellence here in Burundi this morning. During the first flight 4 of the 10 coffees were disqualified, and an additional cup was DQ’d for phenol. Paul said it was the first DQ for phenol he had seen in years. Imagine that 60 cups of each of these coffees have already gone through the national selection without incident. It was really something. Later flights were not as dramatic, but we did DQ multiple samples in every flight.

Fortunately many of the coffees left standing were really stellar coffees. I don’t know if it was Paul’s calibration or what, but the complexity and range of acidity types has been quite a surprise. All of the coffees here, as it was in Rwanda, are bourbon. The very first coffee we hit was a classic example of quinic acidity mixed with various fruit acidity, types and enough sweetness to make for an incredibly interesting cup. It was like a gooseberry kumquat martini made with Hendrick’s gin (juniper, cucumber essence, rose-petal essence, and botanicals) — but NOT the dry version. This one had a crazy bitter but sweet, floral, and structured thing happening that was intriguing as hell. Yum.

We are all learning that things here in Burundi can take a bit more time than they might in other places. In between rounds, Grant Rattray filled in some time with a meaningful explanation of how CoE is hoping to work in Burundi. Evidently this is actually still being finalized as we speak.

As I mentioned earlier, Burundi is a land of very small coffee farms. All CoE lots need to be 15 – 50 x 60 kg (132 lbs) bags. All growers will be specifically named, and paid according to the precise proportion of coffee contributed. It is up to the washing stations to submit what they consider to be their best lots, and each can enter up to 4 samples for competition. They have 68 of 175 washing stations in Burundi involved this year — over 30% of all the country’s facilities contributing over 300 samples total! This is pretty impressive considering it is the first year of the program. Their goal is to get all involved.

“How is the money going to get to the farmer?” you are probably asking yourselves at this point. The washing station managers are keeping very careful records of which coffees are in which lots submitted, and even what percentage per specific farm’s coffee. Right now it looks like CoE is planning on emulating the breakdown typcial for the industry here:: ~72% to the grower pool, ~16% to wet mill, ~5% to dry mill, rest to promotion, taxes, fees, etc. CoE / Alliance for Coffee Excellence is hoping that they might be able to get about 85% of the money to the growers, and I’m sure we’ll be hearing more about this soon, certainly before the
auction.

We had two more rounds of cupping once everything got back on track. Each of those rounds saw two samples eliminated for potato. In every cupping today we found potato on our table, and it is a very complicated issue.

So what is potato defect? The chemical is actually closer to snap peas than potato from the “Le Nez Du Cafe” aroma kit many of us calibrate with. The current dominant theory is that it is caused by the antestia insect. Microorganisms that infect the coffee fruit and seed, due to skin damage. This skin damage can happen in a variety of ways, but it is commonly thought that the distinct “potato defect” (which is common also in neighboring Rwanda and also occurs in Tanzania, Zambia, and Kenya) is due to damage from an insect
called Antestia.

It’s very difficult to sort out the “potato” defect, as it is largely invisible. Flotation of cherry before pulping helps, as does densimetric sorting of finished coffee. I am always amazed by the power of the internet, and within seconds I found this via Google and
Wikipedia:


“Antestiopsis is a genus of shield bug, commonly known as antestia and the variegated coffee bug. Several species in eastern Africa are pests of coffee plants, giving the coffee beans a distinctive ‘potato taste’, which is thought to be caused indirectly by bacteria entering through wounds created by the insects, leading to an increase in the
concentration of isopropyl methoxy pyrazine. They feed on flowers, berries and growing tips, injecting a toxic saliva that often contains the spores of the Ashbya fungus, and then suck juices out.”

I especially love that last bit — nice little critter eh?

The fact that Kenya has seen a few cases is extremely alarming, but might just be the kick in the butt that the whole region needs to take the issue seriously. Again, the results of this process may help to achieve that as well.

What to do? Kill the bugs would be my obvious answer. Easier said than done, obviously — just ask Byron!

In speaking with people here there seem to be a few measures that could be taken:

1. Attentive picking – looking for signs of insect damage, holes, or split skins

2. Attentive wet milling and sorting. You have all seen how we sort at our mill, and the somewhat damaged or deformed seeds will often end up notably less dense than fully matured and healthy seeds. As a result they float. If you skim the floaters you may remove a bunch of the possibly infected seeds.

3. Densimetric sorting — using the density differential we just talked about again after the wet mill process to further reduce the chances of potato showing up.

4. As Byron always says, healthy coffee trees produce better tasting coffee. I had a long chat with Benjamin Lentz who is the Director of the USAID Burundi agricultural initiatives, and it was interesting to see how much progress they have made in just a couple of years. They are investing a lot in creating model plots and have seen potato
numbers shrink from 30% to minimal amounts just by getting the right inputs into the soil.

5. Infrared light / UV light. Here I heard both terms thrown around but I believe it happens to be one or the other, not both. Today an old story I heard a few years back was confirmed. It seems Burundi had two color sorting machines like we have in Brazil outfitted with the appropriate light (UV or Infrared) and this would help them to
detect the potato. They were able to make significant gains vs. the potato, but then one broke down and someone simply decided not to use the other… alas, I am learning that this is sorta how things work here.

More on all of this tomorrow. A big day!

Burundi Cup of Excellence Diaries: Part I

Our esteemed VP of Sales, Marketing, and seemingly everything else, John Moore, flew last week to Burundi’s first-ever Cup of Excellence competition. We at Dallis, and particularly John, have been proud to support and participate in Cup of Excellence competitions across the world, both for the benefit they bring to the industry by recognizing truly great coffees, and — more importantly — for the actual financial benefit this recognition can bring to farms, particularly those in economically troubled countries. Burundi’s first competition, and John’s first trip to Burundi, are momentous to us. We share here his first of several trip diaries.

Bujumbura rooftops. Photo by John Moore.

DAY 1

Landed safe and sound in Bujumbura, Burundi this afternoon after a few hours in Johannesburg. The approach was really something out of a film — Jurassic Park or some Arthurian legend. About 45 minutes before approaching Bujumbura we hit thick cloud cover and it was impossible to see through. After a rather interesting warning from the pilot we descended aggressively and managed to get just beneath the thick canopy of clouds.

Although beneath the billowy blanket above us a thick misty fog still clung to the air which made visibility minimal at best. In the last ten minutes or so it was as if we stepped out of a steam bath and into clear air. The fog parted and it was as if Burundi miraculously appeared right beneath us from a dream. We followed the Ruzuzi River valley as the ancient waterway connecting Lake Kivu and Tangyanika seemed to lazily wind and snake its way toward Bujumbura.

The first thing that struck me was just how different but similar the landscape seemed from its northern neighbor Rwanda. In Rwanda there was a meticulously executed land reform after the genocide that distributed plots more equitably between the Tutsi minority (formerly the aristocracy defined by in part by cattle and land) and the Hutu majority. Rwanda and Burundi are the two most densely populated countries on the African continent, and in Rwanda it often seemed like the whole country was a patchwork quilt of small farms. Some of the land that appeared to have wild flora or fauna I learned later was all carefully managed by specific owners.

In Burundi it would appear as though reform came about in a somewhat different manner. Yes, there are some areas that are clearly delineated farms, but much of the land that we flew over and that I’ve seen so far appears to be actually wild. Also, it would appear by what I saw that there are fewer paved roads and other contemporary conveniences than I saw in Rwanda. Burundi also remains one of the world’s most impoverished nations, regularly ranking in the top 3 poorest countries on earth, so that could explain the roads. Or lack thereof.

Also, although I knew Bujumbura was near Lake Tangyanika, I didn’t realize that the city
is literally on the lake. It was interesting in Rwanda to see just how profound an influence Lake Kivu had on the local coffee production. I don’t think it was a coincidence that I had to take a boat across the lake to visit the winning farm from Cup of Excellence when I was there. I’m curious to learn more about which coffees prove themselves on the table this week and where they come from. I also hope to learn more about work going on right now to better define regions both in Burundi and neighboring Rwanda.

A not-that-common paved road. Photo by John Moore.

The topography of Burundi is defined by tectonic and volcanic activity. This is the Albertine Rift and East African Rift. In flying over the mountains of Burundi I was instantly reminded of the blondish to brownish khaki soil coloration that I saw in Rwanda. I must have consumed a half lung’s worth of the stuff when driving the dirt roads with open windows on my farm trips and it looked familiar. The bad news is that if it is the same stuff I’ll be sneezing and coughing it up for a while. The good news is that it can produce great coffee!

At the airport I was quickly reminded of the not-too-distant conflicts here in Burundi. I
stopped to grab a quick photo of the airport as I was getting off the plane, to celebrate the fact that terra firma was once again under my feet. Unfortunately the security guy with the AK47 didn’t think it was such a funny idea, and immediately started busting my chops. Fortunately he quickly lost interest and after muttering something in French directed me to get off the tarmac and into the customs area.

DAY 2

The last rebel group didn’t sign a peace agreement here until 2009.There are some astonishing post-war stats: average life expectancy is 46, and 50% of the population is under 15 years old. 50%! The population of the entire country is about that of NYC, at about 8.5 million people. Almost 10% of that —- 800,000 —- live in Bujumbura.

The economy is devoted to agriculture; 90% of the population is dependent on subsistence farming for survival. The economic growth of Burundi is reliant on the development of the coffee and tea sectors, and 90% of the foreign exchange earnings are derived from coffee and tea exports! 90%! For many years the Tutsi minority dominated the coffee trade, and it was essentially controlled by the government. In 2005 the government liberalized and privatized the sector, and this has lead to investments by many private investors both Tutsi and Hutu.

Imagine the impact that a program like Cup of Excellence can have in this environment and
in this place. The average annual income here in the agricultural sector is about $200.00
per year. It will be amazing to see the kind of good that CoE can do for a farmer or collective of farmers that will suddenly see CoE auction earnings. The average coffee farm here is only about 150 trees, so CoE $/lb ratios could really make a difference.

Cup of Excellence Burundi begins! Photo by John Moore.

About that — today was Day 1. Our head judge here is Paul Songer, and this is my second time with Paul as a head judge, and third time that he has been involved in a competition that I’ve been part of. Paul’s Day 1 calibration sessions are the stuff of legend. He loves his statistics, his presentations, and his scientific experiments in coffee. He happens to be one of the foremost minds in coffee when it comes to sensory experience, in particular in the chemistry of coffee and how that is perceived by us humans. Paul didn’t disappoint, and it was actually very nice to see that he is constantly tweaking his intro and experiments with us as his guinea pigs.

After an intensive acid calibration (not what it sounds like), we jumped into the coffee calibration. Paul picked the coffee that was supposed to be the best, the middle, and the dud. This time around was kind of funny. Within seconds the ‘best’ was lost to potato defect, although the other two samples were what they were supposed to be. After these were revealed, we cupped a flight of coffees with these standards identified and sitting in the middle of the table as benchmarks to use as reference. Then we all cupped and compared our notes.

It was interesting to see how the ugly potato defect showed up so immediately and with such impact. Still, it was perhaps more interesting to see how vibrant the acidity is in some of these coffees, and how diverse the flavor profiles can be. Looking forward to getting this thing going for real tomorrow!

Labor Day Weekend Coffee Tour!

Here at Dallis Bros., we think holidays are for sissies! So we’re making our Coffee Director, Byron Holcomb, host a delicious tour of tasting and roasting at our coffee factory this coming Saturday. If you’re not taking a beach vacation, why not consider a sunny Saturday vacation to Ozone Park?

We’ll lead you on a romp through local history, the history of our 99-year-old New York City coffee company, coffee roasting, coffee tasting (cupping), and a tour of our roasting plant.

Tours are $10 and include a free bag of coffee at the end! Our next tour is Saturday, September 1st, beginning at 1:00 and wrapping up at about 4:00. Space on the tour is limited due to all the coffee in here, so reserve your space in advance by emailing orders@dallisbroscoffee.com.

Due to the tasting component we ask that all participants show up perfume and cologne free.

If you have any questions, feel free to call our office during business hours, (718) 845-3010.

Brasil Diaries Summer 2012 Part Five: Beginning to Understand

Our coffee director, Byron Jackson Holcomb, himself a coffee farmer, just returned from visiting Brazil to taste and purchase coffee for Dallis Bros. On this entry he arrives at our own sister farm in Brazil, Nossa Senhora Aparecida, after travelling about the land, meeting farmers and learning about the special agronomy of Brazil, in between exhaustive cuppings. Here is his final trip diary from Summer 2012.

Irrigation at Nossa Senhora Aparecida. Photo by Byron Jackson Holcomb.


On my way to the airport the taxi driver and I made general taxi-driver-and-passenger conversation. He was very nice about how fluid my Portuguese was, or did he say fluent? I don’t know because I only really can communicate like a 3 year old child in Portuguese. I often use the wrong conjugation and when I don’t know the word I just say it in Spanish. I understand a large percentage of what people are saying, but my mouth is much slower than my ear at this new language.

One thing I did fully understand from the driver was his relationship with coffee. He said, “Coffee is my vice, I’ll drink it an any hour of the day. From where I’m from in Minas there is very little great coffee that is brought in. One thing that I’m not willing to give up is my brew method. I use the traditional method only (affectionately called the Sock Brewer most of us coffee professionals in the US). I have a very specific way of brewing. I grind the coffee, and then apply the very hot water to the coffee, never the coffee to the water (referring to the boiling coffee method that some people use here in Brazil). Then once you add the water there is nothing left to do*. Let the water do the work and the aroma will let you know if you did it right. I wouldn’t trade my cloth brewer for any machine on earth. Nothing makes better coffee than our traditional brewer.”

*He may have mentioned something about a stir, but I don’t know the word for stir…

I loved it, this guy was gushing about his relationship with coffee. We clearly had something in common. He asked how I purchased coffee and if I thought Brazilian women are beautiful. The first answer was much longer than the second, which was a yes (he knew I am married).

This is my third trip to Brazil and I’m only now starting to understand Brazilian coffee. There are so many people involved in getting Brazilian coffee to market and the methods of production are so different in Brazil. A few trips to this beautiful origin are the the minimum to start to understand the needs of the farmers, processors and exporters.

In Brazil there is a big push toward mechanization. According to what one farmer said, “I have to either end using manual labor or manual labor will end us”. The labor costs and insurance in Brazil are very high. This is great for the individual workers to meet the high costs of living and transport in Brazil, but it puts the farm owners in a tough spot. Coffee culture is in the fabric of Brazilian life. No body wants to move toward all mechanized production, but if farmers want to stay in business they need to sell at a profit. In every Brazilian coffee ad there is a picture of a person winnowing coffee. This is how leaves and sticks are removed from the picking using a round screen and the wind. It is beautiful to watch. Just look at our Flickr site for some examples. Now there are machines that work. Are farming regions suffering from high unemployment rates? It doesn’t sound like it. It sounds like the draw of urban life and urban culture wins over getting dirt under your nails.

The way I view it is like looking at a forklift. Every warehouse in the US nowadays has a forklift to move pallets of product. When cargo first arrived, warehouses needed fewer people to move the same product. At Dallis we have one employee, Carlo Simeon, from the pre-forklift days still working with us in Ozone Park. Bag by bag they unloaded truckloads of coffee. Carlo doesn’t smile about those days, it is actually a sigh. 60 to 70kg bags of coffee is a lot of weight for one person to carry and that is how coffee was moved between warehouses. At most origins I only see workers carrying bags on their back and loading them into the long trailers, not a forklift in sight. Eventually forklifts will be purchased and the heavy lifting can be done by machines. We are seeing this happen in Brazilian coffee production not because of profit-hungry farm owners, but because of farm owners trying to stay farm owners.

I had one (what seemed to be well informed) agronomist tell me the cost of production based on a production per hectare. Then another agronomist told me a number that was 30% higher. I shared the first number with the second agronomist and he told me that the first agronomist was either lying or mis-informed. Regardless, the numbers are all over the place and nobody seems to know how much Brazilian farmers need to break even. When I asked one farmer he told me the honest truth, “I don’t know, I’ve been planting new coffee areas every year so all the costs are mixed up together”.

The overall number of coffee cultivated areas is going down and the production of coffee per area is going up. This comes from new varieties and more appropriate fertilizations, in my opinion.

On the consumption front, Brazil loves coffee. Most of what is drank in the normal coffee places is a blend with robusta. Most of it was pretty rough. Some was simply benign. Aside from the cupping table, only three places: my friend Hektor’s house, with Villa Essencia coffee, Labratorio do Cafe – Isabela Raposerias, and the Octavio Cafe in São Paulo had amazing coffee. There is plenty of room on the larger scale for improvement. I was able to share a few coffees with the workers at Octavio Cafe and they loved trying some new things. One was the Espresso from Ninth Street Espresso which came from the same farm that supplies the Octavio Cafe coffee: Nossa Senhora Aparecida. Same farm, different varieties, different roasters resulting in different espressos.  

It has been amazing to see how some regions with poor soils produce beautiful coffee. The Speciality potential here is incredible. There are world class coffees in Brazil that can compete with the best coffees in the world.

Currently sitting on the plane to JFK, what comes to mind are more and more questions because I’m only just starting to understand how this massive and complicated origin works. I have a list of questions to ask our suppliers in Brazil and hopefully, that will only lead to more questions.

Brasil Diaries Summer 2012 Part Four: After the Rain

Sul de Minas

Here are some crazy numbers. One of the less affected regions in the Sur de Minas region was Alfanes. The rain levels in June were 5 times higher than normal. The average rainfall in June is 22 millimeters. This June it was 124 millimeters. Not only that, before some of the heavy rains dumped on the coffee, there were several days of constant rain that saturated the soil. When that happens a farmer can only wait for the bad weather to pass and the soil to dry before they can resume picking and drying coffee. The maturation of the coffee speeds up drastically and cherries fall off the trees on to the ground.

I tend to like the coffees from Sul de Minas. I was excited and nervous to see what this crop looked like. To get there from Pedrugulho we left Nossa Senhora at 6am and headed straight south.

We started by having a breakfast of pao de queijo on our way to the first farm. A talkative ex-potato farmer. He decided to move into coffee farming by exploring all his options. He visited farms all over and decided to use a beneficial grass and a fungus to build his soil. He shared the highest yields I’ve heard all trip. Truly incredible amounts of coffee per hectare: 84 bags. He lives on his farm and doesn’t want to be a volume producer, he wants to be a quality producer. His coffee was great last year. He is doing an impressive job diligently managing every step. “No, I don’t want to be big. I want to be on the drying patio looking at my coffee to see it is being treated right. It is the eye of the owner that improves the health of the farm”. He meant his own two eyes watching everything. This year he had some great cups on the table.

Another farm had all the really cool artisan methods down to a science. Raised beds, slow drying and a breath taking view. Their Natural Process Yellow Bourbon was amazing.

Today I cupped 24 coffees after visiting 3 farms. Some had brilliant sparkly acidity and some were that caramel-sweet body-driven coffee that I love from Sul de Minas. Those tables sure had some land mines as well. The amount of Rio (a defect that apparently comes from the Fucario fungus and tastes a lot like hints of chlorine in your coffee) and phenol on the table was disturbing. It wasn’t that bad, but there were a lot more of these defects than I had found earlier on this trip.

It was a long day I got to Sao Lourneco about 12:30am. Tomorrow Carmo de Minas.

Carmo de Minas

At least one farmer in very growing region told me, “The rains weren’t that bad for us, but that other region you are visiting had it bad.” And at least one farmer in every region told me, “The weather was terrible this year, the worst in 30 years. Expect high prices and lots of Rio and fermented cups”.

I heard the same thing everywhere. And every where seemed to point at Sul de Minas as having the worst problems with weather. I found more Rio on the cupping table in that region for sure, but how do I sort out all the mixed messages from farmers?

Clearly it has been a rough year for the Brazilian coffee crop. Rains are the problem. It really can change everything about how the coffee is “finished”. Even if the farmer did everything right for the first 8 months, the final months of the harvest cycle make all the difference in the cup. If there is rain at the end of the maturation it kind of messes up the system. The cherries fall of the trees before they are ripe and they ripen very quickly. The cherries can also “explode” or split open because of the rain. Then when it comes to processing, coffee can’t be processed on the patio. It must be dried in the driers. One positive thing is that mechanical driers are everywhere in Brazil. But most farms don’t have the mechanical drying capacity to handle the entire harvest.

I was interested to hear from the farmers in Sul de Minas, but especially Carmo de Minas which routinely produces the finest coffees in Brazil, according to the Cup of Excellence. They often win about 70% of the international finalist positions. I did three tables in Carmo. There were a few brilliant coffees. Truly standout, amazing coffees. There was mostly decent to meh on the tables. But that is how coffees work, a couple winners and several 2nd places.

Farmers have more and more contact with buyers and they are quite good sales people. All the talk about Sul de Minas being terrible this year. . . was that just a sales pitch for me to focus on their coffees? Clearly Brazil is going to have a rough year in terms of quality, but lets not forget that this harvest is going to be 25% larger than last year. It should be near record levels (about 54 million bags of coffee). My take-away is that we (at Dallis Bros) have to be very careful with a few types of defects coming out of Brazil this year but there is still amazing and brilliant coffee sitting in Brazil waiting to be purchased.

In Brazil, there is more research and technology invested into coffee than almost any other country. Just look at the amount of varieties coming out of Brazil: Tupi, Topazio, Acaia, Catucai, Caturra, Catuai, Icatu and many more. All those names come from the Tupi Guarani indians that lived in Brazil before the Portuguese arrived. The point is, with all this technology and investment into coffee in Brazil, they are still susceptible to climatic conditions. And in a country that sells coffee based on size, defect count and cup quality (clearly they know a lot about grading coffee), they still can’t tell which lots are going to be Speciality until they hit the cupping table.

I think if anything, I’ve learned that truly speciality coffee is still something beyond what we currently understand. Farmers can do everything right on the right piece of land and that doesn’t mean that every bean will blow your mind in the cup.

Brasil Diaries Summer 2012 Part Three: Home on the Farm

Our coffee director, Byron Jackson Holcomb, himself a coffee farmer, is currently visiting Brazil to taste and purchase coffee for Dallis Bros. On this entry he arrives at our own sister farm in Brazil, Nossa Senhora Aparecida, after travelling about the land, meeting farmers and learning about the agronomy of the land, in between exhaustive cuppings. Here is his third trip diary from Summer 2012.

One of the many lessons I learned from my mom was that until you hear the same thing from a few different people, you haven’t really started to understand the topic. Well, in my last update I only talked a bit about some of the farms I visited. At one that has a really impressive operation with irrigation, full lot traceability, and some really great coffees, the owner was telling me about how great his naturals were. I asked him point blank: why? He spoke English so it was easy to talk to him so directly. He just pointed to his patio. He struggled to find some words and said, we watch them closely and next year our naturals will be awesome. LIke a two-year-old I asked again: why? Come look. And he took off to the patio with drying coffee.

He started telling me some details: the problem with naturals is how they arrive to the patio at different moisture levels. In Brazil the naturals are either the floaters in water processed or partially and fully dried on the tree. So they arrive to the patio at different levels of moisture. Some arrive at an overly dry 9%, others arrive to the patio at 20% humidity. And the target is 12%. So he has a plan to separate the fully dried naturals from the partially dried naturals through a screen sorter. The wetter beans being larger and the more dried smaller. Makes perfect sense. He showed me one tiny bean that was dry and one wet larger bean. In my hand I found beans that were much closer in size and very different moistures. I loved the intention and spirit but I didn’t know if that was going to really work with the precision that he was describing.

Next stop was Nossa Senhora Aparecida. This is my third trip to our sister company in Brazil. So for me it was most important to see all the new improvements, irrigation system, and try and understand more about this crop’s cup character. We are at the tail end of the harvest. We are only processing naturals right now. In the pickings there are only about 2% ripe cherries. Therefore all the coffee is being natural processed because it is tree-dried. The farm is working on Saturday right now but not pulling the 24-hour processing shifts like it was in peak harvest. I arrived on Friday night from the Cerrado region. Sat AM the farm manger Serrafim took me around and patiently described every process. This would become a novel if I tried to relay a quarter of the info he downloaded on me.

These are the highlights. After riding on the mechanical picker while it picked one row, the driver got off the machine and ran back where he had just picked. It looked like he dropped his keys in the field. Nope. The second time he and Serrafim did the run up and back, I asked him what they driving was doing. Oh he is just checking the trees for stress and the quality of picking. If they are losing too many leaves, he can adjust the vibration intensity. If I’ve learned anything in coffee, it is that the attention to detail and these small touches in the name of  quality make all the difference.

I had lunch with the irrigation expert. Irrigation makes sense for our farm. Last year’s crop really suffered in terms of production because of the drought we had in the prior year. Irrigation doesn’t mean “just watering the trees”. He made it very clear that there is an incredible amount of finesse required to treat the trees right. A few things: we can fertilize with a system which pinpoints the application of a fertilizer to the trees so less is used. We can also encourage the trees to have a more uniform flowering by withholding water, then hit them with heavy water for about a week to open all the flowers. Then keep the trees wet until the buds take. But that doesn’t mean turning on the irrigation and turning it off after a couple hours. Based on the clay-to-sand ratio in each section of the farm, the soil has a different holding capacity of water. Therefore the amount and the timing for every section of the farm can be different. And there are sensors at different levels in the soil to detect if the water saturation.

The Alta Mogiana region was not spared from rains of June. Nor was our farm. I had visions of this trip to Brazil being entire cupping tables of the Rio defect and ferment. So far I was spared, I was only shown clean delicious coffees. The 19 coffees I cupped from Nossa Senohra Aparecida were no different. Delish. The stand out was our Fully Washed Yellow Bourbon. Sparkling acidy in a balanced sweet cup. I was also able to taste some of my own handiwork. The farm director Edgard Bressani and I spent several hours in New York working on specific ways to process some microlots at Nossa Senhora.

We decided to build some raised beds and a patio with a tarp over it. The raised bed coffees were solid and some were outstanding. All separate varieties, all very small quantities. Edgard also did a coffee fermented with milk in the tank which was quite nice this year. Here is the crazy thing. Pedrugulho is the most productive municipality in the State of São Paulo Brazil. Now in Pedregulho, there are only 3 farms doing pulped-natural process. Most farms are only doing natural process. I had no idea how rare pulped-natural process coffee was in the Mogiana region. At Nossa Senhora we do the 3 major processes: pulped-natural, natural and fully washed all start as single varieties and now we have tiny lots microlots that started as a brainstorm in Queens New York.

Our dry and wet mill manager, Marcelo, looks like he just stepped off the surfboard. Tan, cool and excited. He has 15 years experience working on some of the best farms in Brazil. I dug a bit deeper with how we do things at Nossa Senhora at the wet mill.  We do an underwater ferment on the fully washed coffee from our farm. Some were along the way Marcelo figured out the exact pH of water to mark the end of the fully washed process. Don’t get the impression Marcelo processes only with machines that tell him what to do. In every step, I asked him why he did certain processes or methods. He would just smile and show his hands. This is how I know adjust this machine. I feel the cherries before they go in the machine, I watch how they come out and adjust accordingly. So I asked him about the theory of the other farmer to sort out the more and less try natural process coffees. He smiled and eloquently disagreed with the theory I shared from the farmed I talked about at the beginning of this post. “Well,” he said, “I have a different method to homogenize the humidity in the beans.”

He described how he manages the thickness of the cherries every day depending on the weather and the moisture of the natural process beans. The proof is in the cup and our naturals this year were solid on the cupping table, clean, sweet and balanced.

More later from the Sur de Minas region.

August Factory Tour

A late summer tour of our coffee roasting factory and tasting room in Ozone Park, Queens!

Our coffee pros will lead you on a romp through local history, the history of our 99-year-old New York City coffee company, coffee roasting, coffee tasting (cupping), and a tour of our roasting plant.

Tours are $10 and include a free bag of coffee at the end! Our next tour is Saturday, August 11th, beginning at 1:00 and wrapping up at about 4:00. Space on the tour is limited due to all the coffee in here, so reserve your space in advance by emailing orders@dallisbroscoffee.com.

Due to the tasting component we ask that all participants show up perfume and cologne free.

If you have any questions, feel free to call our office during business hours, (718) 845-3010.