2013 CTC Coffee Guide

26 – 28 JUNE NICE, FRANCE

2013 WORLD CUP TASTERS CHAMPIONSHIP 2 0 1 3 O F F I CI A L P R O G RAM P R O D U C E D B Y WO R LD CO F FE E E V E NTS wor l d cof feeeven t s . org

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WORLD CUP TASTERS CHAMPIONSHIP 26 – 28 June 2013 NICE, FRANCE

Intro page The World Cup Tasters Championship awards the professional coffee cupper who demonstrates speed, skill, and accuracy in distinguishing the taste differences in specialty coffees.

Coffees of the world have many distinct taste characteristics and in this competition format the objective is for the cupper to discriminate between the different coffees.

Three cups are placed in a triangle, with two cups being identical coffees and one cup being a different coffee.

Using skills of smell, taste, attention and experience, the cupper will identify the odd cup in the triangle as quickly as they can.

A total of eight triangles are placed in each round. The top 16 competitors with the most correct answers and the fastest time proceed to the next quarter-finals round. The top eight will compete in the semi-finals round and the top four will then compete in the finals round to determine the next World Cup Tasters Champion.

Join us in Nice, France, or watch the event via livestream at http://new.livestream.com/worldcoffee The World Cup Tasters Championship is produced by World Coffee Events.

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WORLD CUP TASTERS CHAMPIONSHIP 26 – 28 June 2013 NICE, FRANCE

Special thanks to…

World Coffee Events (WCE) would like to thank its generous sponsors. Without them, these events would not be possible. THANK YOU to our 2013 competition sponsors!

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World Coffee Events

2013 World Cup Tasters Championship This year’s event is held in conjunction with the SCAE World of Coffee Event in Nice, France from 26 – 28 June 2013.

WORLD CUP TASTERS COMPETITION SCHEDULE Wednesday June 26

11.00am – 2pm

Round One

Thursday June 27

11.00am – 12.30pm

Round Two

Thursday June 27

3pm – 4pm

Semi-Final Round

Friday June 28

1pm – 2.30pm

Final Round and Awards Ceremony

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COFFEE

WORLDWIDE THE WORLD COFFEE EVENTS ORGANISATION INVITES QUALITY FARMERS, COOPERATIVES, TRADERS AND ROASTERS TO SUBMIT THEIR COFFEE TO BE USED IN THE 2013 WORLD CUP TASTERS CHAMPIONSHIP. THIS YEAR TWENTY-THREE OF THESE FINE COFFEES WERE GENEROUSLY SUPPLIED FROM ALL OVER THE WORLD.

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WORLD CUP TASTERS CHAMPIONSHIP 26 – 28 June 2013 NICE, FRANCE

Coffee estates BRAZIL – ANGELANDIA, MINAS GERAIS Producer: Donisete Geraldo Leite, Marcos Soares Rezende and Ricardo Ribeiro Tavares Company: Fazenda Matilde (Cafebras Cafes do Brasil)

Farm description: Producers Donisete Geraldo Leite, Marcos Soares Rezende and Ricardo Ribeiro Tavares say that Matilde Farm inspires them to produce the best coffee. They believe this coffee is special, not only for its magnificent taste, but because it’s cultivated by loving hands. The plantation is protected and sheltered by a planted forest. Matilde Farm also produces Mahogany Coffee. This coffee brings out the best of Minas Gerais beans, combined with one of the finest woods in the world – African Mahogany.

Coffee Description: Citric acidity, full body, fruity, long and pleasant aftertaste.

BRAZIL – CERRADO, MINAS GERAIS Producer: Daterra Coffee Company: Daterra Coffee

Farm description: Daterra means “from the earth” in Portuguese.

It is from there – the earth – that Daterra Coffee cultivate their beans with respect to the environment, technology and people.

Their high quality green coffee beans are exported and consumed all over the world.

Coffee Description: Daterra Sweet Yellow is a blend of the best yellow coffee cherries in the Cerrado region using Yellow Bourbon, Yellow Icatu and Yellow Catuai varietals. This coffee boasts an intense sweetness from sweet nuts. It has a good underlying acidity and medium body. The coffee offers a refreshing, clean, sweet aftertaste. www.daterracoffee.com.br

BRAZIL – CERRADO, MINAS GERAIS Producer: Fazenda Nossa Senhora Fatima Company: Interamerican

Coffee Description: This coffee is pulped natural, Icatu varietal and organic. www.iaccoffee.de

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BRAZIL – PATROCÍNIO, MG, CERRADO MINEIRO Producer: Mitsuo Nakao Company: Fazenda Serra Negra – Patrocínio

Farm Description: Fazenda Serra Negra has been in Mitsuo Nakao’s family for more than 27 years. Mitsuo is known in the Brazilian coffee industry for cultivation development on new regions, including the Cerrado Mineiro Region.

Fazenda Serra Negra farm promotes sustainable practices by endorsing production, quality and preservation. The tree varieties chosen for cultivation produce specialty coffees with aromas and unique characteristics recognised by coffee graders. Fazenda Serra Negra has red, yellow-type soil and sits at 1100 metres above sea level. Its yearly average temperature ranges from 18° C to 25° C. The property uses the highest technology available in the market for coffee cultivation, harvesting and processing. Coffee is dried on paved terraces and rotated 10 to 15 times accordingly to the sun. Once the coffee reaches 80 per cent humidity it is transferred from the drying patio to electric dryers until it reaches 12 per cent humidity. All batches are traced from the coffee cherries to artisan roasters.

Coffee Description: Intense fruity, citric acidity, sweet, long aftertaste. Grades 84/85 points. It contains a fruit, nut and caramel aroma.

COLOMBIA – PALMAR DEL CRIOLLO, HUILA Producer: Omar Viveros Company: Collaborative Coffee Source

Farm Description: Omar Viveros has operated his farm for more than 12 years. He grew up with his father, who was also a coffee farmer. Omar’s farm features a small forest and an abundance of natural vegetation. He is one of the leading farmers in the Huila region in terms of quality.

He picks coffee every week, all year round.

Coffee Description: All coffees are Caturra varietal. They are washed, dry fermented for 24 hours, then washed and soaked for 10 hours and dried in an air-vented green house. www.collaborativecoffeesource.com

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WORLD CUP TASTERS CHAMPIONSHIP 26 – 28 June 2013 NICE, FRANCE

COLOMBIA – PITALITO, HUILA Producer: Fabián Torres Company: Azahar Coffee Co.

Coffee Description: Caturra and Variedad Colombia F-6 is grown on Finca El Carmen at 1500 metres above sea level. These coffee use a traditional Colombian ferment and wash. This coffee has a maple syrup aroma, blueberry brightness, complex body, red wine flavour notes and a cedar finish. https://azaharcoffee.com/farm/huila/finca-el-carmen-fabian-torres

COLOMBIA – QUINDIO Producer: Amparo Herrera Arias Company: Planta del Café

Farm Description: Finca La Argelia is located in the municipal Pijao in Quindio, Colombia.

The plantation sits 1580 to 1900 metres above sea level. Planta del Cafe specialises in specialty coffee micro-lots. They identify the best coffees in the world while maintaining a personal bond with their growers.

Coffee Description: This specialty coffee is a mix of Caturra and Castillo varieties. It has hints of vanilla, honey, sugar cane and fig aromas. This coffee has a nice acidity of mandarin and exotic herbs. www.plantadelcafe.com

EL SALVADOR Company: Cafe Pacas

Farm description: Cafe Pacas is a family company dedicated to producing, processing and exporting specialty coffee. Their vision is to bring happiness to the planet through unique coffees that deliver their passion for excellence in each cup. This process involves their environment, their workers, their communities and clients to produce superb quality coffee. www.cafepacas.com

ETHIOPIA – BORENA, BENSA AND CHIRE Producer: SIDAMA Coffee Farmers Cooperatives & Small holders Company: Adulina Coffee Exporter PLC

Coffee Description: Arabica coffee with a medium-sized bean, greenish-gray in colour.

Sidamo washed coffee is also known for its balanced aroma and body with acidity and sweet finish.

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ETHIOPIA – SIDAMO Producer: Maison d’Jobin

Coffee Description: Ethiopia is the birthplace of coffee, therefore Ethiopian farmers have centuries of experience in preparing their coffees. The Sidamo region is home to the largest washed coffees from Ethiopia, including the Yirgacheffe. This coffee is grown at an altitude ranging from 1800 to 2200 metres. Traditional Arabica coffee is shade grown and naturally sun dried. The soil and the work of coffee producers define the characteristics of coffee beans. The beans they produce are relatively small with a blue-green colouring.

This coffee is soft, acidic with a balanced body and pleasant apricot notes. It has fruity and chocolate aromas that leaves a memorable experience.

ETHIOPIA – YIRGACHEFFE Producer: Koke Coöperative Company: Interamerican

Coffee Description: All coffees are fully-washed, heirloom varieties and organic. www.iaccoffee.de

ETHOPIA – YIRGACHEFFE Producer: Mamo Kacha Company: Maison P Jobin The premium gourmet Ethiopian Yirgacheffe coffee is grown at elevations ranging from about 1700 metres to 2000 metres above sea level. The world’s finest coffees are grown at such high elevations though few are grown as high as these Yirgacheffes. The town of Yirgacheffe is located in central-southern Ethiopia at an elevation that ranges from 1880 to 1919 metres above sea level.

The Ethiopian Yirgacheffe coffees are considered among the world’s top premium coffees. Wet processing is a common method used for this coffee after harvest. In general, wet processing produces a coffee with a higher acidity than a dry processed coffee. Once fermentation is complete then the coffee beans are dried in the direct sunlight or through forced air-drying methods.

Coffee description: The sweet flavours and aromas of Ethiopian Yirgacheffe coffee are its strongest asset, along with a medium to light body. The Ethiopian Yirgacheffe is very spicy and fragrant, often with a slightly chocolaty or nutty quality. Subtleties include notes of citrus or tangerine.

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WORLD CUP TASTERS CHAMPIONSHIP 26 – 28 June 2013 NICE, FRANCE

ETHIOPIA – YIRGACHEFFE, GELANA/ABAYA Producer: Yirgacheffe Farmers Cooperatives and small holders Company: Mullege PLC

Coffee Description: Yirgacheffe Farmers Cooperatives’ grow Arabica Bourbon coffee.

This coffee produces green and grey-type colour coffee beans. The coffee has an intense flora flavour. It is one of the best mountain-grown coffees with a full body. www.mullege.com

GUATEMALA – ESQUIPULAS, CHIQUIMULA, BOSQUE DE MONTECRISTO Producer: Edgar Augusto Garza Company: Sandalj Trading Company

Coffee Description: Varieties from Finca El Duraznal include Red and Yellow Catuai Bourbon grown at 1600 metres altitude. These coffees are harvested during January to April and are cultivated with full sun and use a fully washed method. www.sandalj.com

GUATEMALA – SAN MIGUEL POCHUTA CHIMALTENANGO, ATITLÁN Producer: Finca Ceylan Company: Interamerican

Coffee Description: Fully=washed, Bourbon, Typica, Mundo Novo, Guexa. SHB organic. www.iaccoffee.de

JAMAICA, MAVIS BANK Producer: Mavis Bank Company: Mavis Bank Coffee Factory, Mavis Bank, Jamaica W.I.

Coffee Description: One hundred per cent Jamaica Blue Mountain Coffee www.jablumcoffee.com

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KENYA – NYERI Producer: Thangathi Coffee Factory Company: Interamerican Coffee Description: Maracaturra. www.iaccoffee.de

NICARAGUA Company: Ecom Agroindustrial

Coffee Description: Nicaragua Diamond www.ecomtrading.com

NICARAGUA – JINOTEGA Producer: Esmeralda Cooperative Company: Ecom Agroindustrial Coffee Description: Nicaragua SHB www.ecomtrading.com

NICARAGUA – LAS SEGOVIAS Producer: Finca Buenos Aires Company: Ecom Agroindustrial Coffee Description: Maracaturra. www.ecomtrading.com

NICARAGUA – YASICA SUR, MATAGALPA Producer: Interamerican Company: Finca Los Placeres

Coffee Description: Pacamara, fully-washed, Rainforest Alliance Certified. www.iaccoffee.de

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WORLD CUP TASTERS CHAMPIONSHIP 26 – 28 June 2013 NICE, FRANCE

PANAMA Producer: Finca Santa Teresa Company: Finca Santa Teresa

Coffee Description: From a micro-lot that embodies all of the characteristics of Finca Santa Teresa (FST) coffee, S2 is a classic washed Panama. Rich and buttery with notes of vanilla, molasses and cocoa underneath, S2 offers an intense sweetness and clean, sparkling acidity, for which this origin is famous. This is a complex and beautifully structured bean that would suit a wide variety of roasts and brew methods. www.iaccoffee.de

PUERTO RICO – JAYUYA

Producer: Roberto Atienza Company: Hacienda San Pedro Coffee

Coffee Description: Each and every cup of Hacienda San Pedro Coffee is a tribute to a family legacy that for more than a century has raised Puerto Rican coffee to its peak of perfection. The coffee presented for the Cup Tasters Championship has a sweet chocolately taste, caramel, buttery and fruity tones, rounded body and contains medium acidity. www.cafehsp.com

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WORLD CUP TASTERS CHAMPIONSHIP 26 – 28 June 2013 NICE, FRANCE

Meet the national champions AUSTRALIA ELISHA MAUGER GLORIA JEAN’S COFFEES After leaving the Royal Australian Air Force I wanted to become involved in something different. My parents opened a Gloria Jean’s Coffee shop in Western Australia and I started working at the store. After three months in the industry I competed in my first internal barista championship.

I now work in operations for the Gloria Jean’s Coffee support office in Sydney. My favourite brew methods are Cold Drip and Syphon.

BELGIUM LOÏC INSTALLÉ EFICO The first time I cupped coffee I was 16 years old. Since then I cup coffee on a regular basis. I started my first part-time job in school. After I graduated I started working full-time.

COSTA RICA JUAN GABRIEL CESPEDES ECOMTRADING/CAFINTER I started working in the coffee industry in 2005 at the Instituto del Cafe de Costa Rica. Little by little I learned about cupping. Since then cupping has been my hobby, job and true passion. I now work at Ecom Costa Rica/Cafinter. This is the first time I have left Costa Rica. This trip will be unforgettable.

CZECH REPUBLIC JAN KOMAREK MONOLOK CAFE I’m a 23-year-old barista from the Czech Republic. I work at Cafe Monolok in Prague selling and selecting specialty coffees. I also work with Czech roastery Coffee Source. I placed eleventh at the 2012 World Cup Tasters Championship.

This year I hope to make it into the semi-finals. If not, I hope to meet great people and taste great coffees.

BRAZIL WELLINGTON PEREIRA COOP REGIONAL DOS CAFEICULTORES VALE DO RIO VERDE I was born in Areado, south of Minas Gerais State in Brazil. I am responsible for quality control and export in the Cocarive Cooperative. This is my second world championship competition. I am also a judge for the Brazil Cup of Excellence.

CANADA HYUNSOO “BENJAMIN” KIM 49TH PARALLEL I never thought that I’d be a coffee professional. For many years I was enthusiastic about it, but it was just a hobby. When I was studying to be an I.T professional, I had an opportunity to volunteer in Africa for a month. That experience changed my dream. I realised the power that coffee has and the role I could play.

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DENMARK SARAH ELISABETH KALL LINDQVIST ESTATE COFFEE I am 24 years old. I have been working with specialty coffee for three years. I work at Estate Coffee in Copenhagen where we use direct traded coffee and make an effort to enlighten our guests about specialty coffee. Someday I hope to open my own coffee shop. I care about how coffee is traded and that farmers get a fair price for their product.

FINLAND PEKKA HEINONEN VIVABARISTA OY After I started roasting I discovered cupping, which I find very interesting and challenging. There is a lot to learn about the coffee industry. I am very excited to compete in Nice. I wish all the competitors the best of luck.

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WORLD CUP TASTERS CHAMPIONSHIP 26 – 28 June 2013 NICE, FRANCE

FRANCE CHRISTOPHE RUBINO CAFÉS RICHARD I am happy to represent France for the second time as the National Cup Tasting Champion. I was proud to finish seventh last year in Vienna. I am part of the training team at Académie du Café in Paris. I have been a coffee taster and trainer for Cafés Richard in France for the past 13 years.

GREECE ZAFEIRIOS MAUROS LARA BRAZIL – NOSSA ESPRESSO I have been in the coffee Industry for 22 years. I am the founder of Nossa Espresso in Greece and owner of Lara Brazil coffee company. The language of coffee must be learnt by tasting. That’s the way I handle my own coffees. To roast and sell coffee every day is the hardest daily competition. I would like to thank the SCAE for giving everyone the opportunity to make big dreams happen through these competitions.

HUNGARY LAJOS HORVÁTH CASINO MOCCA MICRO ROASTERY Coffee is a hobby of mine that has become my job. This is my third World Cup Tasting competition. I am married and have a son.

I work as a barista and trainer in Budapest. This year with my friends I founded Casino Mocca, a third wave coffee roastery.

ICELAND KRISTÍN ÞÓRA JÖKULSDÓTTIR, KAFFITÁR I am a 27-year-old Icelandic barista who loves tasting coffee. I am also an environmental manager, play the violin, love singing and dancing the Lindy Hop whenever I can. I work for roaster/retailer Kaffitar in Iceland and their new company. I am very interested in the environmental aspects of the coffee industry. I love the fruity coffees of Africa and the gentle but complicated coffees of Colombia.

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ITALY Competition Information not available at time of print. Check worldcuptasters.org for complete competitor bios.

JAPAN RISA SASAKI COFFEE MAMEZO I am so happy to be at World Cup Tasters Championship as the representative of Japan. I love this competition because I can enjoy specialty coffee with like-minded people. Through the competition I hope to educate more people about the wonderful world of specialty coffee. All I want to do is to enjoy competing at the World Cup Tasters Championship.

REPUBLIC OF KOREA MIRI KIM CAFFE THEMSELVES I am 23 years old and have been working in the coffee industry for four years. The first time I encountered coffee was at age 19 when I worked part-time at a small coffee shop. I fell in love with coffee. Then I got into polytechnics where I learnt the theoretical side of coffee. I work at Caffe Themselves.

My boss, managers and colleagues have helped me win several prizes at coffee competitions in Korea. I really look forward to this competition.

LITHUANIA EGLE NEVERAUSKAITE SVIEZIA KAVA The first job I had was working with coffee. Now I have been in the industry for almost five years. I love making people happy with a cup of coffee. To receive a smile in return from a customer is the best part of my job. I also love tasting different types of coffee. This championship is the best place to challenge myself.

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WORLD CUP TASTERS CHAMPIONSHIP 26 – 28 June 2013 NICE, FRANCE

MEXICO EDGAR JULIAN RIVERA ROMANO EXTRACTO CAFE ARTESANAL I am a student studying chemistry and engineering. I am also the owner of a roasting and coffee consultancy that works closely with farmers and coffee producers. We help farmers by paying higher prices for their coffees. We cup for Cup of Excellence lot preparation and we also promote specialty coffee through public workshops about coffee science.

My goal is to put Mexican specialty grade coffee in consumers tongues and minds.

THE NETHERLANDS YOERI JOOSTEN BOOT KOFFIE I am 23 years old. I started working at Boot Koffie five years ago. A good friend of mine worked as a chef and always brought home delicious recipes. This triggered me to enter another world of amazing flavours – the world of coffee. Although I only used the dish washer and mopped floors at first, I soon began the amazing study of coffee. The greatest thing is that the learning cycle of coffee never seems to end.

At the moment I’m a quality manager and green coffee buyer, which requires me to cup a lot of coffee.

PERU MARIA ESTHER REQUEJO PERUNOR EXPORT SAC I come from a family of coffee farmers.

I have a farm in Amazonas in the North of Peru. I specialise in coffee quality and have cupped for the past 18 years. I am also the founder of Perunor Export S.A.C. It is an export company of specialty coffee and certified coffee. My partners and I are have worked with specialty coffee and certified coffee since 1998. I love coffee. It is my life. After my family, coffee is the first priority for me.

POLAND BARTOSZ KOZINA KARMA COFFEE ROASTERS I am a roastmaster and a chef at Karma Cafe and Karma Coffee Roasters in Krakow, Poland. I started working with coffee almost three years ago. Before my career in coffee I worked as a teacher. I am a mother of two kids.

NEW ZEALAND KRISTIANE MCGREGOR COFFEE LAB ROASTING CO

RUSSIA DMITRII BORODAI NORTH-WEST COFFEE COMPANY

I’m excited to have the chance to compete again for the World Cup Tasters Champion title.

NORWAY NIKOLAI AUNBAKK SOLBERG & HANSEN I am a coffee extremist from Oslo in Norway. I work at Solberg & Hansen Concept Store. We serve wonderful hand brews and espressos at the coffee bar. We hold brewing and cupping courses. I judged at Norway’s first Roasting Championship. I am a full-time science geek, mustachio hipster and part-time coffee hunk. I try to share the love of coffee without drinking it all myself.

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SINGAPORE KEITH LOH ORIOLE COFFEE ROASTERS I have been competing in barista competitions for many years. I have worked in the coffee industry for 10 years. Cupping has always been a means to an end. It is a way to discover new tastes and refine our coffee methods so that we can give the best product to our customers. Cupping helps us remember that we are in the business of quality. This quality is relative to who we brew coffee for.

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SLOVAKIA VLADIMĂ?R KMEC MUSETTI TEAM \ KOLEGIUM RESTAURANT I was born in Presov, Slovakia and have lived there all my life. I started working right after highschool. I previously worked at a small guesthouse, Italian restaurant. Recently I have been working at Kolegium restaurant in the centre of Presov. During my work I realised that I love coffee and I want to learn more about it.

In 2010 I attended a basic barista course. Soon after that I attended a latte art course and joined a few competitions. In 2012 I finished third place in a latte art jam. In 2013 I won the Musseti Cup in Latte art, and the Slovakian Latte art and Cup Tasting Championship. I hope to continue working with coffee in the future.

SOUTH AFRICA MAXINE KEET COLOMBO COFFEE & TEA I am 24 years old and obsessed with coffee. I have been working in the industry since 2011. I do what I love and love what I do. My obsession is cupping, evaluating coffee and getting others excited about this incredible little bean. I work with equally obsessed coffee people at Colombo Coffee & Tea in Durban, South Africa.

I am part of a passionate team of roasters, tasters and trainers who strive to give the green coffees we source the love and respect they deserve. My passion spills over to the cafes and baristas who we supply and train. I encourage them to explore all aspects of this beautiful bean. I love to smell and taste coffee, so naturally the Cup Tasters Championship provided the perfect outlet for me to do so. I am thrilled and honoured to represent South Africa on the world stage.

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WORLD CUP TASTERS CHAMPIONSHIP 26 – 28 June 2013 NICE, FRANCE

SPAIN FERNANDO FRANCO DIAZ CAFE DROMEDARIO I work at Cafe Dromedario, a coffee company located in Cantabria, Spain. I am the plant manager. In my spare time I go to the lab where Marisa Baque allows me to test and enjoy the best coffee in the world. It is an exciting world. I have to thank the company where I work and especially the laboratory.

SWEDEN TOBIAS PALM JOHAN & NYSTRÖM I have worked as a barista for one year in Johan & Nyström concept store. I enjoy running cupping sessions together with our customers. I learn so much from that. It’s a lot of fun.

TURKEY, FATMA YIĞITEL KAHVE DIYARI I love making coffee. I’ve been a barista for four years. This is my first time at a world championship. I hope I will enjoy the experience.

UGANDA, RITA KYAMUHANGIRE UGANDA COFFEE DEVELOPMENTAUTHORITY I am married with five children. I am a foodscientist by profession and am currently working as a senior advisor on coffee export quality control for the Uganda Coffee Development authority. I love fine Robusta coffees and specialty coffee. I am a Q and R grader. I love country music.

SWITZERLAND LUCIE ADISSON NESPRESSO SA

UKRAINE KRISTINA ILINA LLC HORECA TRADING I am a national judge in Ukraine.

I have always liked coffee. Drinking premium coffee has always been part of my family culture. I am a food engineer. I started my career in rum tasting. I soon realised that the part I liked most of the job was actually the tasting sessions.

I did a placement on coffee roasting at Kraft Foods R&D in the United Kingdom and stayed there for three years. Then I worked for Krups, Groupe SEB in France for two years. Finally, I moved to Nespresso SA in Switzerland where I can work on both coffee products and coffee machines extraction parameters. I am part of the internal tasters panel which means I taste coffee almost every day as part of my job.

TAIWAN LI-SUE YEN I work for the research and development department in a food company. I am in charge of the coffee segment and I create coffee blends for customers.

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UNITED KINGDOM JASON GONZALEZ COLONNA AND SMALL’S SPECIALITY COFFEE I’m a United States citizen but I moved to the United Kingdom three years ago. In the UK I discovered a little coffee shop in Bath called Colonna and Small’s. I was blown away by speciality coffee and it’s complex and varied flavours. Before long I was working at Colonna and Small’s. I am now able to train and work under 2012 World Barista Championship finalist Maxwell Colonna-Dashwood.

UNITED STATES ERIN WANG MOLINOS DE HONDURAS I work as the quality control manager at Volcafe in their Honduras Exportation Company.

Benefits for producers

FAIRTRADE: A BETTER DEAL

STABLE PRICES Stable Prices that aim to cover the average costs of sustainable production for most products – even when world market prices fall.

FAIRTRADE PREMIuM The Fairtrade Premium is paid on top of the agreed Fairtrade price and is used for community and business development projects. Producers decide democratically how to invest it.

PARTNERShIP Producers are involved in decisions that affect their future. Fairtrade certified producers jointly own and manage FLO.

EMPowERMENT Empowerment of producers is a key goal of Fairtrade. Small farmer groups must have a democratic structure and transparent administration in order to be certified.

FAIRTRADE MAKES A DIFFERENCE Fairtrade’s unique approach gives a human face to global trade.

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