Aromatic sips of knowledge

Coffee is much more than a beverage that wakes us up in the morning or accompanies us during a relaxing break. Behind every cup of coffee we enjoy, there is a whole world of passionate producers who work hard to bring the best coffee into our hands. In recent years, the awareness about the importance of the production process has increased a great deal, the so-called “coffee waves” and the spread of Specialty coffees were born also and above all with the intention of enhancing the work done on the plantation.

When we sip a cup of coffee, we often do not realize how important the figure of the producer behind that drink is. Every coffee has a story to tell, a journey that starts with the farmer who selects the best varieties and cares for the plants with dedication, passes through harvesting and processing and ends with roasting and final extraction. Each step in the process influences the flavor and quality of the coffee that reaches our tables. Knowing this history and the key players behind each cup can enrich our experience and make us appreciate the coffee we consume even more.

Have you ever thought about the extreme importance we give to those who cultivate, select and work the vineyards? How much weight is given to production in the field, the very concept of terroir in the wine world, at the expense of the importance of the work done later in the cellar? These dynamics are completely reversed in the world of coffee: roaster and barista are considered the keystone to the success of a good coffee, but what about the raw material with which they work? Who makes it unique and special?

Enrico Meschini was one of the first in Italy to ask such questions and decided to start traveling and learning: today his roasting company Le Piantagioni del Caffè can boast a decades-long history of direct research in the countries of production. The work that his daughter Prunella and her staff carry out today is completely aimed at enhancing years of effort to create a transparent supply chain that knows how to value the work of farmers. You can expect no better from one of the Pioneer member of SCAE – Specialty Coffee Association of Europe (now SCA, Specialty Coffee Association).  

THE TERROIR TO BE PRESERVED

In recent years, projects and initiatives have emerged that promote transparency in the coffee supply chain. Companies have realized the importance of clearly communicating the origin of coffee, the farming methods used and the working conditions of producers. This information is shared through labels, websites and even through apps that allow consumers to trace the path of the coffee they buy. 

The roasting company Ditta Artigianale, for example, devotes ample space to explaining their choice to “work directly with each individual producer to have total transparency on all the processes and methodologies applied by the farmer“. They choose in particular to pay attention to caring for the environment: they work with producers who do not use harmful products, they select growers who do not deforest to make room for plantations, but who integrate the environment with production. A care that starts with terroir, to bring not only aromas but also the taste of nature into the cup.

ON THE TRAIL OF COFFEE HEROES

Coffee farmers are the anonymous heroes behind every cup of coffee. They are those who dedicate their lives to cultivating and caring for coffee plantations with passion and dedication.  They are farmers, artists and janitors of the land. Like a painter painting a masterpiece or a musician creating a symphony, coffee farmers care for their plantations with love and care, working in close contact with nature. They are the authentic protagonists of a story that goes beyond the simple production of a beverage.

To get to know these stories, it would be wonderful to be able to travel to the plantation, meet the producers in person and listen to their story: since it is not always possible to do this, we rely on passionate roasters who do it for us. Rubens Gardelli, of Gardelli specialty coffee has made this one of the cornerstones of his business: looking for excellence with a unique profile, he tells us everything he knows about the producer. He tells us about the individual farm, the cooperative or the processing station. This care is complemented by a lot of information that confirms the extreme quality of the beans we will drink; first and foremost, the harvest period, to give us the assurance that we are buying coffee from the freshest, in-season crop.

This kind of choice enhances the work of the roasters themselves, allowing us consumers to learn more about the product while revealing the hard work hidden in each cup.

For coffee producers, working directly with roasters instead of relying on large cooperatives that favor only low price makes all the difference. This direct collaboration allows producers to be paid fairly for their work and to maintain control over the quality of the coffee. It is like having an orchestra playing in perfect harmony, where producers and roasters support each other.

COFFEE THAT SUPPORTS VILLAGES AND COMMUNITIES 

A coffee produced by producers who are free to work independently and paid justly offers many advantages. These producers have the freedom to select the coffee varieties best suited to their area and to adapt processing according to the characteristics of the beans harvested in a given year. They also have the opportunity to experiment with new processing and techniques, like a creative cook inventing new recipes. This freedom and creativity are reflected in the coffee they produce, offering a range of unique and satisfying flavor profiles for consumers.

In addition, the increased pay they receive for their products can be invested in the finca itself, in innovation and research, or to improve the lives of cooperative members. One example among many? Oronzo Onà coffee from His Majesty the Coffee roasting company, which allows Finca Onà to support producers through the construction of a kindergarten and two schools for children. An extraordinarily distinctive coffee (single origin robusta is very rare) and one that is good for farmers, in true His Majesty the Coffee style: when they’re not thinking about manic roasting care, they’re committed to researching unique beans that are good for the entire supply chain, from farmer to consumer.

TRANSPARENCY AS A TOOL FOR DISCOVERY

If drinking a quality product is important to you, why not combine goodness and excellent supply chain? To do all this, you can discover the many Italian roasters who work with passion and dedication, contacting producers personally, traveling to plantations to touch production firsthand, tasting and selecting batches of coffee for roasting. Those who are committed to organic coffee selection, those who adhere to certifications such as the Rainforest Alliance or UTZ, and those who are committed to supporting small communities that want to produce excellence. The possibilities are really many: wouldn’t it be nice to be able to try some of this?If you don’t know how to do it, we can only entrust you to the wise hands of Alice, who with her exciting Mirabilia project every month brings directly to your home a box full of beans, flavors and many surprises that speak of quality and original projects. When choosing is complicated, start with her selections, you will have an open window on the Italian Specialty scene, which is constantly being updated. Alice says to “cultivate the wonder of discovery,” and this, in our opinion, is a wonderful way to make a difference: to know so that those who work in the long coffee production chain get their work recognized, appreciated and rewarded.

Coffee is not just a beverage, but a gateway to different cultures and exciting stories. Coffee becomes a means to embrace sustainability and solidarity, combined with the pleasure of a steaming cup that encapsulates a whole world.