Fratello Coffee has wanted to support a greater cause when purchasing our coffees.  We are choosing to work directly with farmers, and when possible purchase Rainforest Alliance (RFA) products.  This does not mean we are not going to continue to source Organic and Fairtrade Organic products, it just means we would rather choose the RFA Certification on our coffees.   

I have had some issues in the past bringing in Organic certified coffees, not because I don’t agree with organic certification, but simply because I know most coffee farms are indeed organic.  A lot of farmers don’t use pesticides, chemicals and un-natural fertilizers because they can’t afford them.  These same farmers can’t afford the to undergo certification to become “Organic”.

(Healthy envoirnment in Bolivia)

While I agree that farmers should be paid more for QUALITY products, and agree with the philosphy’s surrounding Fairtrade.  I’ve always wondered at the track-ability of the funds so that I can ensure they are reaching the actual farmers and workers on the farm. 

To me, it is much more important to get funds directly to a farmer, the workers and their families, than it is to pay a premium which goes to the Fairtrade certified Co-op that purchases coffees from the farmers.  I do know that Fairtrade has made huge living and working improvements to many area’s in the world, but I’m unable to trace our funds directly to the source.  Accountability is very important to us.

Fratello wants to support our partners in the coffee growing comunities, and we want to ensure that the farmers and workers are not only paid well, but are well looked after.  We also want to ensure that the total environment is looked at, not simply that they are organic.  

Rainforest Alliance auditors measure farms against ten key principles of sustainable agriculture.  These 10 key factors were designed by Rainforest Alliance and other members of the Sustainable Agriculture Network (SAN) - a coalition of nonprofit conservation organizations that work together to promote socially responsible and environmentally sustainable agriculture. 

(healthy coffee farm and enviornment in Brazil)

For more information on the 10 key factors, please read below. (Read the rest of this post)

I pulled this on our 3gp Slayer with a PID setting of 200 F.  This shot took about 20 seconds to pull on a double basket in our naked portafilter.  After working with John (and of course the inevitable good natured competition that occurs at Fratello) for the last few months on the variations of Latte art, I had a local Barista in who showed me how he was working on a swan.  I decided to learn this new technique to raise the anti on our internal competition.  

I finally gave this a try on Friday afternoon and succeeded to beat John, making me the new Barrista Champ at Fratello.  This was my first attempt of the day, and it came through pretty good. 

Its exciting to be able to bring this kind of presentation to the cafe’s I work with, training their baristas in advanced beverage preparation techniques.  These kinds of images are in truth nothing more than evidence of the components of a drink being done correctly.  From having an espresso shot that has nice tight crema, to poperly textured milk creating very stable and sweet micro-bubbles.  

The best part is it takes no longer to prepare this drink than a tradition drink, and it also TASTES BETTER!

Below are more picture of our internal latte art competition. 

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Fratello Coffee is introducing a new Costa Rican to our clients this February.  We have done a lot of research to find this coffee and are very pleased with our results.  After narrowing down from 30 original varities submitted from Costa Rica, we had decided to put the top 12 into a final round of cupping.

We got to share this experience with Zane Kelsall from Bumpy’s Cafe (www.bumpyscafe.com), and got to share with him a Cup of Excellence approach to cupping and selecting coffee.  From the top 12 coffees, 6 were chosen and re-cupped to find our number 1 selection.  After many hours of cupping, Fratello has chose to work with the Coopedota cooperative.

We gave this coffee a Cupping Score of 88.6 and found that this fully washed, high altitude coffee gave an extremely clean taste, with a creamy and toffee like body.  What really stood out for me with the lingering bright and sparkling orange acidity.   Will can also pick up a slight spicey (nutmeg) note in the aromas.

(Read the rest of this post)