The Coffee Collective #03: The Ethiopian Coffee Crisis
A much needed Eid break is getting over today. I’ve been catching up on sleep and spending more time with family, two areas where I’ve been lacking lately. While sleep is important, the latter has brought a new level of joy and connection. It's a reminder of how important these two are for overall well-being.
What I haven’t been doing much of is reading and it frustrates me. I haven’t been reading much this year and it frustrates me. Things have been busy lately, but I do try to keep up to date with the latest in the industry via podcasts. I have listed my favorites here which I listen to on a daily basis. Out of the many, I highly recommend Map it Forward. Lee did a five-part series with Heleanna Georgalis called A Crisis in Ethiopia and if there was one thing you had to listen to today, it is this.
I still remember the first time I met Heleanna at World of Coffee 2023. It was a lightbulb moment for me because I had already tasted her coffee prior to our little unplanned rendezvouz. Me and Lameen Abdul-Malik, a good friend of mine, did an experiment to taste coffees that were roasted more than 6 months ago. Heleanna’s coffee was not only one of them but it also stood out amongst others still retaining much of its aroma and flavors.
Our little discussion at World of Coffee was centered around issues of deforestation in Ethiopia, a raging situation overlooked by the locals and farmers. It’s so severe that in the last 50 years alone, the country has lost 98 percent of its forested areas. On the podcase episode, both Lee and Heleanna dive deep into the complexities facing Ethiopian coffee and the impact it will have globally. The discussion revolves around abandoning coffee cultivation and planting other cash crops like Eucalyptus and khat, how badly affected Harrar is, and so much more.
Situations like this is a reminder to ourselves that we need to wake up and open our eyes to a harsh reality that it is not all rainbows and butterflies. Tragedy after tragedy is hitting us all around and we are distracted.
Exclusive Cupping Puerto Rican Coffees with ROR
Have you tasted coffee from Puerto Rica before? This was the question presented to me before the idea was even proposed. I didn’t even know Puerto Rica produced coffee to begin with. A week later I was at ROR Coffee Solutionsmeeting with the very person who pitched the idea to me in the first place. I was here meeting Estella, Head of Coffee at ROR Coffee Solutions, to do a shoot for the Puerto Rica cupping.
While it didn’t take much time to record, I knew the actual editing was the reason the video turned out that much nicer. Kudos to marketing team but the actual takeaway was this beautiful advise from Estella reminding me how important it is to stay grounded. Life teaches us a lot of lessons. Out of the many, there comes a time when you are presented with an opportunity after years of grinding and spending time in the trenches. It is in that moment that all your hard work, dedication, and perseverance finally pay off, reminding you that every struggle was worth it.
Despite all of the experience and titles Estella has gained over the years, she is the living example of this advice. Which is why when it came to the day of the cupping, I felt reassured. I knew she had time to play around with the greens and attain an ideal roast profile for them. When I enquired her about the coffees, she was beyond excited, perhaps a little ecstatic. I felt reassured, knowing I didn’t have to navigate this alone.
The anticipation before trying a new coffee origin is palpable. In your mind, you might expect it to have the characteristics of an African coffee, or perhaps resemble those from Brazil or Colombia. And then you realize there are new varietals on the cupping table you haven’t heard of before and now your imagination runs wild.
Combined with both traditional and experimental processing methods, you can tell that these coffees were produced with care by Gustavo E. Arroyo Lluberas, a seasoned professional who has been in the industry for a decade and a first generation producer. It’s fascinating how you learn something new everyday when it comes to specialty coffee.
Check out photos from the event here.
The Art of Arabic Coffee
I’ve been drinking Qahwa for as long as I can remember—whether in Majlis, gatherings, or while shopping for dates. Coffee is deeply rooted in the Arabian culture, after all, it originated here. Last week, I attended a workshop led by Medina Ilyas, a master in Arabic Coffee, and the author of The Art of Arabic Coffee.
Her book contains many curated recipes, some specific to regions and families. Medina shed some interesting insights how different Gulf countries have unique recipes and preferences for brewing Arabic coffee. The recipes vary from family to family, and some of them are kept as a family secret.
For her own Arabic coffee, she sources specialty grade Yemeni beans, and to me this makes all the difference in the world. Qahwa from now on will never taste the same compared to what’s available in supermarkets and local roasteries.
During the class, she brewed two types of Arabic coffee, the traditional style with Saffron and another one with chilli flakes. Yes, you read that right. Let me tell you first hand, the latter elevates the experience to a new level.
Cafe visits: Ratios
Sharjah is home. It has been for 33 years of my life. I have grown up here, played ball, been a menace on the streets of Tawun. Out of all the spots, some are very close to my heart. Ratios is one of them. Only a few will know what I’m talking about.
Cafe Visits: Mirzam
When it comes to Mirzam, it’s not the size but the output that truly matters, producing chocolates even Willy Wonka would envy. This is undoubtedly the best chocolate in the UAE. While you won’t find photos of the chocolate-making process, the front-of-house is just as stunning as the chocolates themselves.
What I am Brewing: Gram
Who doesn’t love opening their new coffee packages first thing in the morning. I have been brewing coffees from a roastery I have featured before. LMTD Coffee are at it again and this time with a new offering called Gram Specialty Coffee Roasters, a concept that I very much agree with — Accessibility, and their maxim: “good coffee is not exclusive anymore!” Even though I haven’t forgotten about Flowers from LMTD, Gram is run differently. It is ultimately a brand that combines the commitment to quality with a focus on affordability.
I decided to start off with Vanilla, a quick sniff inside the bag and I knew instantly this was going to be good. This is an anaerobic natural Colombian Caturra with creamy vanilla and strawberry notes throughout. The other two coffees I have been brewing are Red Cherries and Green Grapes, which point out to the prominent notes in the coffee. Take it from me. Enjoy top-tier coffee without breaking the bank.
Lastly, I would like to wish you and your family a blessed Eid. God bless.
