Five Senses Coffee Blog

Women eager to be on the speciality map

I’ve been invited to represent Five Senses at a short IWCA (International Women’s Coffee Alliance) workshop in Burundi, East Africa. Not only was I representing Five Senses as a roaster, but I have the honour of representing women in coffee. The Burundi chapter of IWCA, an association where women collaborate with peers to establish good growing and production practices, signed their charter only one year ago. I am joined at the workshop by a fellow roaster from Korea, a lab and development specialist from India, representatives from USAID stationed in Burundi, and numerous female growers, processors and marketers, just to name a few.

The first day consisted of a lot of presentations and discussions. Various topics included the importance of meticulous picking and processing, cupping as an invaluable tool, how roasters choose what green beans to buy, how sustainable direct relationships are formed, the importance of education for children in coffee, and a bit of exposure to the resources available to the women of IWCA Burundi.

After the conclusion of the presentations, roundtable discussions took place and the members of IWCA Burundi wasted no time in establishing their initiatives. For a country with growing conditions that rival Rwanda, Kenya and Ethiopia, Burundi has a lot to be excited about. These women mean business and are eager to learn. They are intelligent and ambitious, and until recently, the Burundian government had control over all aspects of the country’s coffee. As the country’s industry begins the shift begins toward privatisation, it is clear that these women intend to solidify Burundi as a spot on the map of speciality coffee exporters.

Day two of the trip involved visiting various farms, all operated by women, and a washing station recently purchased by a Burundian woman for the first time in the country’s history. Harvest in Burundi isn’t until June and July, but due to some unseasonable weather this station was already in operation. We also witnessed a new dry mill under construction which will aim to focus on speciality grade coffee.

Tomorrow I will head back toward Perth, of course wishing I could spend more time in this beautiful East African country, but grateful to have met many amazing women growers, exporters, and every role in between, as well as the people who are supporting their efforts to achieve great things at this special coffee origin.

Women from the International Women's Coffee Alliance, including, Sunalini Menon, the founder of Coffeelab in India.

Tags: Burundi Coffee Origin

5 Senses Back Aboard the Sea Shepherd

The Sea Shepherd is currently in Fremantle preparing for its upcoming excursion to the Mediterranean to help save the endangered bluefin tuna. When we heard that the ship was back in port and in need of donations, 5 Senses Coffee was more than happy to part with boxes of our beloved beans in an effort to support the crew.

The Sea Shepherd, a marine wildlife conservation organisation, is purely non-profit and relies on donations to help fuel its mission of “safeguarding the biodiversity of our delicately-balanced ocean ecosystems,” and it “works to ensure their survival for future generations.”

We once again had the pleasure of boarding the Steve Irwin (one of three in the Sea Shepherd fleet) for a tour of the ship and a bit of a history lesson. The organization was started in 1977 by Paul Watson, one of the original founders of Green Peace, and has embarked on hundreds of missions over the years in the effort to conserve and protect global ecosystems and species.

Picture in the bridge of the Steve Irwin

If you’re feeling the love and are interested in making a donation to the Sea Shepherd, they’re currently accepting all vegan dried and canned goods. You’ll need to hurry though, they’re finishing up at dry dock and will be embarking very soon. Call Josh, the ship’s manager, at 0406 919 219 for more details.

With plenty of 5 Senses Coffee to sustain them on their upcoming mission, coupled with the Baratza’s and Clever Coffee Drippers donated on their last visit, this crew will undoubtedly be drinking the best coffee of any vessel on the high seas.

Sea Shepherd

Monthly Grind at Beaufort Street Merchant

Beaufort Street Merchant held their first “Monthly Grind” last night, the first in a series of monthly classes they are hosting in an effort to provide an interesting way to educate their customers about coffee.

Last night’s topic was tasting, where participants explored the different nuances within the Beaufort Street Merchant blend. Classes will eventually cover topics ranging from different brewing methods to roasting and processing.

Monthly Grind with continue throughout the year and classes are free and open to the public. If you’re interested in educational experiences held in relaxed atmospheres and by like-minded folks, check out the Beaufort Street Merchant Facebook page to sign up (spaces are limited). Or if you’re in the area, just pop in the store and talk to Kylie or Ash about details.

The final wrap up of the Australian Barista Champs

Uncountable kilos of coffee and litres of milk later, the scores have been tallied and the 2011 Detpak Australian Speciality Coffee Champions have been named. Matt Perger of Victoria is Australia’s new Barista National Champion and will be headed to Bogota in June to compete in the World Barista Championships.

Matt ticked all the boxes necessary to come away with the highest score and beat out the country’s best contenders. His winning signature drink consisted of pulped cherries mixed with castor sugar and marinated overnight. Sparkling water was added, the cherry syrup was caramelised, shots were pulled, and the entire concoction was taken down in two sips.

In the Coffee in Good Spirits category, Mitch Faulkner from New South Wales was named the 2011 Champion with not only his rendition of an Irish Coffee, but also a ‘Cherry Ripe’ signature drink consisting of tequila, cherry liquor, vanilla and dark chocolate that was shaken and served over ice. The Coffee in Good Spirits World Championships will coincide with the World Latte Art Championships and World Cup Tasting Championships located in Maastricht, Netherlands in June.

Representing Australia in the World Latte Championships is Kirby Berlin of Victoria. Kirby’s art stole the show today as she led the world in new WBC latte art competition regulations. With the new rules, pictures taken during the Bar Component of the competition later become randomly chosen from the ’Wheel of Doom’ for latte artists to recreate during day two of the competition. The two pictures chosen for today were a heart with two rosettas and a heart within a heart. Upon completion of the replications, the competitors then get a chance to wow the judges by creating art of their choice, however they must do so within a vessel chosen by the ‘Wheel of Doom’ the day before. The vessel this year was a 170ml round bowl and Kirby’s winning masterpiece was a pair of identical swans.

Competition in the Cup Tasting category came down to a timing consideration after Luca Costanza, an attorney from Victoria, and Ben Bicknell from Victoria finished with a tie. In the end, it is Luca who will go to the Netherlands as the Australian Cup Tasting National Champion.

Great job to everyone who competed this year in the 2011 Australian Specialty Coffee Championships, thank you to those who made the event possible, and best of luck to all who will be representing Australia on a sure-to-be competitive, global scale in June.

Day two at the Australian Barista Champs

Ben Bicknell in his signature pose

As one can imagine, there was excitement as well as disappointment today as day two of the 2011 Detpak Australian Barista Championships came to an end in the Gold Coast. The semi finals in the Barista category brought twelve competitors down to six with the remaining participants facing-off again tomorrow for a chance at not only the national title, but also a trip to Bogota for the World Championships later this year.

The baristas (and their winning blends) who will appear in the finals on Sunday:

Craig Simon – Two El Salvadorian Finca El Manzana crops that were harvested from the same plot, on the same day, one wet processed and the other dry.

Ron Ngo – Kenyan Fairview Estate Peaberry and Brazilian San Antonio Estate (70/30 respectively).

Will Priestley – Brazilian pulp natural Santa Elena and a washed El Salvadorian from El Retiro.

Jean Paul Sutton – “The Ultimate Blend” of Sumatran, Guatemalan and Kenyan (50/40/10 respectively).

Matt Perger – Guatemalan Santa Clara and Brazilian Santa Elina.

Erin Sampson – A Panamanian and Ethiopian Nikesse.

Newcomer Ron Ngo from Western Australia won the judges over with his six-leaf tulip latte art and predominantly Kenyan blend, opting for a riskier high-acid espresso versus the safer heavy and smooth blends.

Also taking place today were the open heats of the Latte Art and Cupping categories of the competition. The final heats tomorrow will consist of the five previously determined state champions, as well as the one additional competitor that finished first in their respective repechage heat today. Joining the state champs in the Cupping category is Ben Bicknell from Victoria, and in the Latte Art category is South Australia’s Daniel Freer.

World Barista Championship contenders from across the globe had eyes on Australia today as our 2011 National Championship is the first in the world to implement the new WBC Latte Art Competition rules established in December. New procedures outline two days of compliance with day one consisting of the Bar Component and day two affectionately referred to as the Wheel of Doom. For more information on the new WLAC regulations, visit http://worldbaristachampionship.com/downloads/ and click on Summary of Changes.

With competitors associated with 5 Senses represented in each category of tomorrow’s finals, we are signing off from day two proud, grateful and eager for Sunday’s events.

All the action from day one at the Australian Barista Champs

Ronald Ngo from CNR in Northbridge, Western Australia, today competed in the open heats of the 2011 Detpak Australian Barista Championship and has won a place in tomorrow's semi final.

The first round of open heats has concluded for the 2011 Detpak Australian Barista Championship with Ronald Ngo from CNR making it through to the semi finals. Today, eleven competitors competed in the Barista category with the following top five finishers (in no particular order) all advancing to tomorrow’s semi finals: Scott Luengen, Erin Sampson, Matt Perger, Craig Simon and Ronald Ngo.

These honourable mentions will match up tomorrow against the nation’s most recent Barista State Champions. Tomorrow a total of eleven Barista competitors will compete for one of six places in the finals on Sunday. Saturday will also see repechage heats of the Cupping and Latte Art categories, both of which will also host its finalists on Sunday.

Today’s event was emceed by Ross Quail and David Makin and drew a large crowd of family, friends and patrons from the Gold Coast Food and Wine Show where the event was held.

There was plenty of pressure for competitors today and if you are new to barista competitions and that means nothing to you, novices can at least appreciate the noticeable amount of time and money that one must part with in order to make it to the top of the Barista category. This is a real competition with pressures and disappointments, and while newcomers might be inclined to take notes on ideas for a funky coffee drink, veteran bystanders might see things a bit differently.

Competitors this year could all have been champs a few years back, as the level of competition has continued to rise, participants are forced to extensively know all facets of their coffee.

With day one of the 2011 Detpak Australian Barista Championship now behind us, not to mention sweetened by a cameo by Reg Barber, it’s time to wash the cups, polish the silver, and gear up for day two.