Here’s a glimpse into Hannah’s creative spirit and, of course, her coffee habits.
Evan Gilman, a Kalsada contributor, is a coffee professional from Seattle, Washington who has been in the industry for more than 12 years. His recent travels have brought him to Southeast Asia to gain first hand knowledge of coffee processing in Indonesia, obtain Q Grader certification, and tour with Berkeley, California’s Gamelan Sekar Jaya. Currently, he also writes articles for Sprudge, and assists Kalsada with quality control and traceability.
We asked Evan to write about his first experiences with Kalsada.
Il y a un mois, j’ai été chargé de construire un brew-bar pour le pop-up de Kalsada à l’ambassade États-uniennes. Une mission assez simple en apparence qui se complique tout de suite dans le contexte des philippines.
(About a month ago, I was put in charge of building a brew bar for Kalsada pop-up at the US Embassy. What seemed like a simple task turned out to be much more complicated in the Philippines context.)
After tasting the beans from Auntie Domisa’s farm, we made a trip to Caliking, Benguet just to meet the woman behind this syrupy sweet cup. When we arrived, we explained how lucky we were to have found a sample of her coffee, and that we came specifically to hear her story. She laughed and said we were a weird bunch, but that she would be happy to answer our questions.
Most of coffee producing countries export their highest quality coffee to be consumed thousands of miles away. In the coffee supply chain, the economic value added to the coffee commodity happens during the roasting process. Green coffee is transformed into roasted beans, whiJulian Peak Farmch are highly perishable, but also need to be close to consumers to ensure freshness. Therefore all the big roasters have positioned themselves in non-producing countries, where traditionally the demand for coffee has been.