Michael Wright

Coffee Roaster/Q Grader/Q Processor Pro/Certified AST || Access all of my content and connect with me here:

[Michael Wright @OilSlickCoffee]

I just started a new series in my podcast. I've shifted the focus towards 'local consumption' in producing countries.

Listen to the latest episode to learn more:
https://t.co/nM95xh9tvI

[Michael Wright @OilSlickCoffee]

Death before decaf? "It’s chemically impossible to dissolve out only the caffeine without also dissolving out other chemical compounds in the beans, so decaffeination inevitably removes some other compounds that contribute to the aroma and flavor of your cup of coffee." https://t.co/nc2JZkJR5M

[Michael Wright @OilSlickCoffee]

I think that quote captures two key points: 1. that vulnerable smallholders must treat the family farm as a family business and 2. any innovation starts with a cost/benefit analysis. Experimentation must be small scale and the goal for most farmers should be 𝑜𝑝𝑡𝑖𝑜𝑛𝑎𝑙𝑖𝑡𝑦. https://t.co/yhCClmkGKL

[Michael Wright @OilSlickCoffee]

Experimentation with the fermentation process is all-the-rage in specialty coffee. But not all consumers are down with coffee that tastes like kimchi. "Some of the funkier coffees can taste like kimchi, kombucha, vinegar, or pickles..."

[Michael Wright @OilSlickCoffee]

The article does a good job of exploring the risk involved in such experimentation and who bears the brunt of such risk. The article quotes @CoffeeTutor (Ildi Revi) "You can dive down a rabbit hole of flavour exceptionality, but it can be too easy to lose sight of the nuts and bolts of your business."

[Michael Wright @OilSlickCoffee]

Given that, I think the estates and otherwise-well-off farmers who produce it are still trying to establish it as a valid, accepted product outside of industry insiders. Yes it's popular amongst coffee pros. Maybe "niche" is a better term for it than "experimental?"

[Michael Wright @OilSlickCoffee]

@Normanito1 @sprudge It's an interesting perspective. I'm not fully on-board yet though. It's my understanding that the Gesha breed is difficult to cultivate and for the average small holder, difficult to obtain. I think it also takes a particular terroir for it to really manifest its "geshaness."

[Michael Wright @OilSlickCoffee]

@Normanito1 @sprudge You don't think Gesha is a radical departure from mainstream coffee?

[Michael Wright @OilSlickCoffee]

6/ Diversifying markets should also be considered. Exploring other markets with less stringent requirements can provide alternative revenue streams for smallholders. Transitioning out of coffee entirely may be the best option. https://t.co/qCRGjsUlSo #MarketDiversification

[Michael Wright @OilSlickCoffee]

🌍 The EU's new Deforestation Regulation (EUDR) aims to combat global deforestation, affecting imports such as coffee. But what does it mean for smallholder coffee farmers? A thread 🧵 #EUDR #SustainableCoffee

[Michael Wright @OilSlickCoffee]

5/ Technical assistance and training will be critical. Support from NGOs, government, and private sector partners can help smallholders comply with the EUDR and improve their coffee farming practices. #SustainableFarming

[Michael Wright @OilSlickCoffee]

@Normanito1 @sprudge I would say the Gesha experiment is an experiment in acceptance by consumers, especially regarding the more “radical” sensorial aspects it can express.

[Michael Wright @OilSlickCoffee]

It's great to see Pelage doing well in a CoE auction! Latif would be proud, I'm sure.

https://t.co/lokeUgYm9l