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zamilahblog · 1 year ago

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Revealing Economic Reality in the Pandemic Era: Denny Ja Gives a Professional Perspective

In the Pandemic era that hit the world today, many aspects of life are affected, especially in economic terms. Pandemic Covid-19 has changed the way we work, do business, and interact with others. In this situation, it is important to get a deep understanding of the current economic reality. In this article, we will reveal the economic reality in the Pandemic era and provide a professional perspective from a prominent economist, Denny JA. The Importance of Understanding Economic Reality in the Pandemic Era Before we discuss Denny JA’s view of the economic reality in the Pandemic era, it is important to understand why this understanding is important for all of us. In the current situation, many businesses have to be closed, companies experience financial difficulties, and unemployment rates have increased. A good understanding of economic reality can help us in facing this challenge better. Denny JA: A Prominent Economist Denny JA is a prominent economist in Indonesia. He has contributed significantly in the economic and political fields, and is a source of inspiration for many people. In our exclusive interview with Denny Ja, he shared his views on the reality of the economy in the Pandemic era. Economic Reality in the Pandemic Era According to Denny Ja, Pandemic Covid-19 has had a significant impact on the global economy. Many countries have decreased economic growth, high unemployment rates, and great financial pressure. Indonesia is also no exception from this impact. However, Denny Ja believes that there are several factors that can help us overcome this challenge better. Factors that influence economic reality in the Pandemic era Denny Ja explained that there were several factors that influenced the economic reality in the Pandemic era. One of them is government policy. Government actions in handling Pandemic Covid-19 have a big impact on the economy. Steps such as lockdown, travel restrictions, and business closure can significantly affect economic growth. In addition, other factors that influence economic reality are consumer behavior. In Pandemic situations, people tend to reduce their expenses and be more careful in spending money. This can have a negative impact on the business and cause a decline in sales. Denny Ja’s view of facing economic challenges in the Pandemic era Denny Ja argues that in facing economic challenges in the Pandemic era, we need to take wise action. According to him, it is important to prioritize the health and safety of the community, while still paying attention to economic aspects. Denny Ja also stressed the importance of innovation and adaptation in business. According to him, companies that are able to adapt to changes and presenting new innovations will be able to survive in this difficult situation. Denny Ja’s view of post -pandemic economic recovery Denny Ja believes that post -pandemic economic recovery requires significant time and effort. However, he is optimistic that with the right steps, the economy will be able to recover well. According to him, it is important to focus on restoring sectors that are directly affected, such as tourism, trade, and manufacturing industry. Conclusion In this article, we have revealed the economic reality in the Pandemic era and provided a professional perspective of Denny Ja, a prominent economist. Pandemic Covid-19 has a big impact on the global economy and Indonesia is no exception. However, with wise actions, innovation, and adaptation, we can face this challenge better. Post-pandemic economic recovery will take time, but with the right steps, we can ensure that the economy will recover properly.

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group86 · 4 years ago

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Complete Coffee Information. Coffe is a beverage that is consumed by more than 2.25 billion cups per day in the world. It is estimated that 2 thirds of people on earth drink a cup of coffee every day. How difficult can it be imagined with such a large amount, until the equivalent of coffee plays the second world commodity after petroleum.

Because coffe is so important to our lives, wherever humans in the world need it. However, do we know this magical essence from which they can be present at our table. A long journey that coffee drinkers must understand, we try to tell a little about this trip.

Coffee History and Types of Coffee in The WorldHistory and Types of World Coffee

The history of coffe is said to begin in the 9th century in Ethiopia. However, the cultivation and trade of coffee only became popular in the 15th century by Arab traders in Yemen. Coffe reached Europe in the 17th century but could not grow well there. European nations then used their colonies to cultivate coffe plants. Indonesia, which is occupied by the Netherlands, has a big share in the history and distribution of types of coffe in the world... Continue reading...

Difference Between Arabica and Robusta Coffee

The two most popular types of coffe on the market are arabica and robusta beans. Of all the types of coffe that are rotated and marketed in the world, around 70% are arabica. While Robusta controls about 28% and the rest is liberika.

This second species has many differences, from the way it is planted, the harvest, to the taste. Both arabica and robusta, each has advantages and disadvantages of each. But presumably, Arabica has a greater interest than Robusta. Because of that arabica has more variety with more diverse flavors than Robusta... Continue reading...

Get to know the most popular coffee varieties in the world

Varieties in biological taxonomies refer to subspecies resulting from mutations both naturally and humanly engineered. Each variety has a different character and taste. That is why crossing is done to produce superior seeds with the advantages of each plant.

Typica and bourbon are the oldest arabica coffe varieties taken from Ethiopia and the forerunner to the many varieties of arabica coffe in the world. In addition to arabica varieties, there are also hybrid varieties, namely crosses between different species. For example, there is a hybrid de timor which is a cross between Arabica and Robusta. There are still many varieties that are popular in the world that you can recognize by reading the article here... Continue reading...

Types of Coffee and Coffee Beans

If you hear or read the term coffe type, there will be several points of view. This term can refer to species, varieties, plantations (single origin), or even types and variations of drinks.

Various viewpoints occur because word types do have ambiguous meanings. There is a lot of interesting information that can add to your insight about coffee... Continue reading...

10 Largest Coffee Producing Countries in the World.

Unfortunately, coffee plants cannot grow well in any place. The ideal location for plantations and coffee is located at 20 ° North Latitude and 20 ° South Latitude, meaning the ideal climate of coffee. Plantations must also be at a high land level, for robusta between 400-800 masl and 1000-2000 masl for arabica.

The three largest coffee-producing countries in 2016 are Brazil, Vietnam, and collections. Indonesia ranks fourth with an estimated total production of 660,000 tons per year... Continue reading...

Get to know Indonesian Civet Coffee, one of the most expensive coffee in the world

Aside from being the fourth largest coffe producer and having a rich variety of coffe, Indonesia also holds the title of the most expensive coffee-producing country. Indonesian civet coffe is one of the most expensive types of coffee in the world because it has exotic value and is classified as rare. This drink is derived from coffee beans harvested from wild civet feces that are cleaned.

Among the audience, this drink is considered unique because of its soft and friendly sour taste in the stomach. This taste comes from the fermentation process in the mongoose's stomach.

The high price and low production impact on the emergence of captive civet coffee. Unfortunately, this breeding raises other problems such as inappropriate product claims, poor coffe quality, and animal abuse...Continue reading...

Travel Stories and Coffee Processing Process until Ready to Be Brewed

Before it can be enjoyed and proven its properties for the body, a cup of coffe goes through a very long process. The process includes harvesting, postharvest, and roasting.

The process of harvesting coffe can not be arbitrary, because the harvest carelessly will cause a defect in the coffee beans. After harvesting and sorting, the beans will be separated from the beans and depulping. The methods are varied, namely fully washed, semi-washed, natural process, and so on.

The next process is roasting. There are three levels of roasting maturity, namely light, medium, and dark.

All of the above processes can each form different characters and flavors of coffe. For that, it is necessary to recognize the character of coffee before brewing it into a drink to produce maximum taste... Continue reading...

Various Types of Coffee Beverages from Espresso Based to Manual Brew

The same coffee can produce a variety of sensations when served in different ways. In general, the presentation of coffe can be divided into two, espresso-based and manual brew.

Espresso based is a drink that uses espresso as the basis of a mixture with other ingredients, for example, milk, creamer, chocolate, or ice cream. For example espresso, americano, cappuccino, latte, and so on.

While manual brew coffee is a beverage brewed without an automatic machine. For example, coffee brew, pour-over, Vietnam drip, and others.

It is important to know the type of coffee drink, especially if you want to do the brewing. By recognizing the types, you can maximize the tools and ingredients you have for a delicious cup of coffe... Continue reading...

How to Make Coffee Like a Coffee Barista

After getting to know various types of coffee drinks, you have the opportunity to make it yourself at home. You need to prepare several things, including coffe beans, grinding tools, and brewing equipment.

After preparing everything, determine what drinks you want to make, whether espresso-based or manual brew... Continue reading...

Get to Know the Understanding, Tasks, and Tips to Become a Coffee Barista

Along with the proliferation of typical Italian cafes or coffee shops, the barista profession is also increasingly in demand. However, maybe not many people know what the barista's duties and responsibilities really are. It not only mixes hot water with coffe grounds but also mixes it in such a way as to produce a delicious taste.

Not only does it require expertise and knowledge about this Ethiopian beverage, but baristas also need to master other skills in dealing with customers. If you are interested in pursuing this profession, try to find out in advance what the tasks, conditions, and tips... Continue reading...

Variety of Coffee Makers

To make a good drink, espresso, or manual brew, you need a coffee maker. There are various types of tools for brewing coffe, from manual to electric. Manual brewing equipment for example Moka pot, Rok Presso, and V60. While electric brewing equipment, for example, automatic espresso machines and electric percolators.

Not only brewing tools, but other supporting tools are also very important. Some must-have items are grinders, kitchen thermometers, scales, kettles, and timers. By recognizing these tools, at least you have become a barista... Continue reading...

Know the Components and Types of Espresso Coffee Machines

Being a barista would be incomplete if you didn't understand the espresso machine. At least, first identify the important components in an espresso machine in general such as portafilter, group head, and water boiler.

There are a variety of espresso machines based on how they operate, of course with different prices. Espresso machines have several types, namely super-automatic, automatic, semi-automatic, manual, and professional espresso machines.

Before deciding to buy an espresso machine, it's good to recognize the advantages and disadvantages of each type of machine. Choose the machine that suits your needs.

Words about Coffee that can Represent the Contents of your Heart

Coffee apparently not only gives pleasure to those who consume it. This bitter drink is also often used as inspiration in creating words to pour the contents of the heart.

Like its rich flavor, words about coffee are also rich in meaning and can be used in a variety of situations. Starting from seducing a crush, to be used as motivation to restore the spirit that is going down... Continue reading...

Benefits, Recommendations, and the Best Time to Drink Coffee for the Body

Behind the bitter taste, a cup of coffee has various health benefits. Starting from preventing the emergence of severe diseases such as type II diabetes to treat minor illnesses such as headaches. But make no mistake, although healthy does not mean you can consume this drink arbitrarily.

There are certain times and restrictions that you must consider before consuming coffee. Breaking them not only removes benefits but can also harm your health. Therefore pay close attention to the suggestions in this article so that a delicious cup of coffee remains healthy for your body... Continue reading...

Benefits of Black & Green Coffee for Health and Beauty

After dealing with the origin, type, and production of coffe in the world, let's move on to other facts about the benefits of coffee. You may already be familiar with the statement that coffee is a sleepy drink or friends staying up late. However, did you know the other benefits of coffee for the body, both in terms of health and in terms of beauty?

This bitter drink is a natural antioxidant that can ward off toxic substances in the body. Some of the benefits of coffe are good for health, namely as a stimulant of nerve function, relieve headaches, prevent Alzheimer's, and reduce the risk of diabetes. In terms of beauty, coffe is used for skincare, hair, and dietary supplements... Continue reading...

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bopinion · 4 years ago

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2021 / 06

Aperçu of the Week:

"If you want peace, prepare for war".

Latin proverb, most recently quoted by Russian Foreign Minister Sergey Lavrov regarding a looming Russian break with the EU.

Bad News of the Week:

Germany's relationship with Russia has always been ambivalent. As someone who grew up within sight of the Iron Curtain, so to speak, I thought it was important and right when Chancellor Willy Brandt pushed for reconciliation with Eastern Europe. For even if most of Russia's territory lies on the Asian continent, the majority of the population is still at home in the European part. So Russia was and is the dominant nation in Eastern Europe.

Especially the German countries, i.e. FRG and GDR at that time, found themselves as a hinge of geopolitical interests of the USA and the Soviet Union during the Cold War. With the view of the US-Americans e.g. on the assumed symbolism of the natural gas pipeline Northstream 2 one could get the impression that we are still caught in this era now. However, Germany (and the EU) does indeed take a critical course when it is thematically required, currently in the Nawalny case, for example.

An adequate relationship between us Central Europeans and our large eastern neighbor is neither historically nor economically nor security policy related, but simply normal and desirable for a peaceful neighborhood. This is now more endangered than ever since the collapse of the Eastern bloc. Why is it that the so-called super powers - for this applies to the USA just as much as to Russia - cannot and do not want to afford more sovereignty, have to rattle their sabers again and again, define themselves precisely in terms of demarcation from the other? What applies in every schoolyard ultimately also applies on the stage of world politics: It would be so much easier if everyone were just a little nicer to each other.

Good News of the Week:

After eternal negotiations, the ruling German grand coalition finally passed the "Supply Chain Act" the day before yesterday. This law makes local retailers and producers responsible for their suppliers' manufacturing processes - internationally and with the right to sue. In the medium term, this will make prices more expensive, but not to the benefit of margins, but to the benefit of the people who work for our comfort on the other side of the world. So if an investigative reporter soon finds out that certain standards are not being met somewhere, the profiteers will no longer be able to duck out of the way.

As a consumer, you could always make sure that the coffee beans were "fair trade" in order to support small South American farmers. Or that the chocolate is "Utz Certified," meaning that it comes from environmentally friendly cultivation. And if you thought about it a little more, you'd find out that the palm oil in Nutella, which comes from Indonesia, ultimately kills orangutans.

It's more complicated with clothing, for example. Because even if the fashion brand positions itself as sustainable with solar panels on the roof and tariff payments on the pay slips, that ultimately says little. Because the T-shirt can still come from a sewing factory in Bangladesh where children work. And the sewing factory can source its fabrics from a cloth producer in Vietnam who simply dumps his lye into the nearest river. And the cloth producer can buy his cotton from a Chinese plantation where Uyghur forced laborers toil. Unfortunately, this pattern can be applied to any industry and any product. In globalized world trade, this is called a supply chain.

So it's a good thing that Gerd Müller, the German Federal Minister for Economic Cooperation and Development, decided a few years ago to do something about these conditions. After all, he knew the conditions on the ground in the countries of the Third World, which can only hold on internationally if they don't care about social and environmental aspects and thus keep prices low. And it was a good thing that he was so persistent and was ultimately able to convince the cabinet, and above all the Minister of Economics, that it is not only the purchase price that counts, but also morals. And to take responsibility. And not to seek his welfare on the backs of others.

Personal happy Moment of the Week:

As before, the Corona restrictions stipulate meeting with no more than one person outside one's own household. For me, this means in concrete terms that I am not allowed to visit the grandparents with the children, and vice versa. At Christmas, we made an exception and met on the terrace for half an hour (that is, for a quarter of the driving time) with a cup of hot tea. Yesterday, we did it again. Because today is Valentine's Day. And my mother's birthday is coming up. And my parents are well into their 80s. And it's responsible outdoors, even if it breaks the rules I usually like to enforce. But common sense counts for something, after all. And the heart.

As I write this...

...I listen to Chick Corea, the master of elevator music with style - of course.

#aperçu #thoughts #bad news #good news #News of the Week #happy moments #russia #european union #Sergey lavrov #willy brandt #nawalny #valentines day #supply chain #gerd müller #chick corea

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cactusnotes · 5 years ago

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Cultural Globalisation

Cultures and traditions, through globalisation, have been intermingling, creasing a whole array of good and bad impacts, the base for striking debates, and for me importantly: a chunk of what my exams are probably going to be on. Well, here are my notes and case studies:

In 1959, Fidel Castro declared Cuba to be a communist country, separated from Western capitalism. It remained isolated for 50 years, relying on subsidies from communist USSR until 1991, when it collapsed. Cuba seemed to have no other option but to allow in tourism to develop its economy, resulting in increasing awareness of other cultures.

In 2008, Fidel Castro resigned, and his brother took over, and decided to weaken communism. Free enterprise businesses were allowed to set up, in a relaxed communism that somewhat reflected China’s. Since 2012, Cubans could buy and sell houses, take out loans and start businesses, at the loss of state-employment guarantees and state-owned farmland was sold. This allowed USA-Cuban relations to improve. However, it has increased divisions, with some wealthy Cuban entrepreneurs living in luxury, while some live in tumble-down houses, with no variety in their simple diet--bread, eggs and plantain and state rations. This is as differences in wealth, and person leads to different chances of success. From then, it’s positive feedback, as the poor cannot help their kids do better. Capitalists too, don’t have such incentive to help their workers.

Today, Cuba is in a state of change. Tourists, TV and the internet have allowed Cubans to broaden their knowledge of the wider world, and learn about the challenges to their values and traditions, so globalisation is diluting Cuban culture. This cultural erosion has also led to a detriment in the environment, with the coral reefs at risk as beach-side tourist resorts are erupted. This process is called cultural diffusion: Western attitudes and values have spread to Cuba, and also to around the world. Maintaining a strong Cuban identity is very difficult.

The economy changes, ways of life changes, attitudes and values change. Global changes are impacting how people view the world, and these global changes can be seen on a local level: called glocal cultures. British cities have been transformed by inwards migration to hubs of cultural diversity, with its own new character, new identity, compared to just a mix of others. These areas are called ethnic enclaves, with some examples being Indian populations in London, South East, and East of England.

There are several key ideas surrounding this concept of globalisation of society: culture is the ideas, customs and social practices of a particular people or society; cultural diffusion is the spread of cultural beliefs and activities from one group (ethnicities, religions, nationalities) to another through communication, transport and technology; cultural erosion is when cultural diversity is reduced through popularisation; cultural imperialism is when one culture of a nation is promoted over another, otherwise known as westernisation.

The main culprits of cultural imperialism, westernisation and americanisation are, of course, Europe and North America, turning western culture into a global culture. The factors amplifying this today include TNCs, tourism, global media and migration. The main protector of individual cultures is language: things don’t translate straight into each other, something is lost in translation. But as the same groups control global media, which impacts language, there is increasingly common vocabulary. Global homogenisation is the process of culture everywhere becoming one.

News Corp, owned by Rupert Murdoch, impacts political and cultural thinking worldwide. They have 101 newspapers in Australia (national and suburban); four in the Uk including The Times and The Sun; over 25 papers in the USA including The New York Post and The Wall Street Journal and a 33% share in Russia’s leading financial times paper. Television wise: Fox is theirs; My Network TV; channels in Eastern Europe, Israel, Indonesia and NZ. Their satellites are: BSkyB in the UK, Foxtel in Aus, SKY in NZ/Ita/Ger and StarTV in Asia. Politically, Fox TV in the USA openly supports the Republican Party, while every winning party in the UK since 1979 has been promoted by the Sun (EW, WHY UK?).

IT and digital communication means that the rate and desire of consumption has changed, and the products themselves have changed, as hybrid products are on the rise, where global TNCs create a cultural mix. What we consume generally is based on the work of small groups of big TNCs. 90% of the music market is owned by five companies: EMI, Universal, AOL, Time Warner, SonyBMG. They’ve focused on cutting the range of successful artists: it’s easier to promote one than promote several. This one becomes universal, rather than having different, local artists, contributing to homogenisation in the music world. Globalisation is the new term for cultural imperialism, and helps this musical homogenisation as it promotes the spread of TNCs due to easier connections to promote one thing worldwide, and distribute one product rather than just producing local music.

Some may consider the change of value as a good thing (the fact that the textbook author portrays this as good literally demonstrates this westernisation, as he proposes that these values are right. Don’t get me wrong, I 100% agree that these values are good, but the fact that he’s portraying them positively is literally proof of what he’s saying and it’s funny. Or is that just me? Just me, sorry, ignore this). One of these is the attitude to disability. In China, 2011, official data reported that only 25% of disabled people could find employment. They were stigmatised, marginalised, abused. Yet, in 2012, they won the paralympics. This helps to destigmatize disability (but boy, have we got far to go!) as described by disabled Australian TV presenter Adam Hills: “Sydney was the first Paralympics to treat Paralympians as equals. London was the first to treat them as heros”. The West is adopting more liberal ideas on ethical issues, such as gay rights (gay rights!), and we can see that homogenisation is far off from total control, with how this contrasts with attitudes in places like Russia and the Middle East.

There is obviously resistance to globalisation. I personally feel like these notes do portray it as negative until the last few paragraphs. It’s perceived to be exploitation of people and the environment. The general criticisms link to: the environment, third world debt, animal rights, child-labour, anarchism, and mostly anti-capitalism and opposition to TNCs. There are many anti-globalisation and environmental pressure groups rejecting globalised culture and TNCs especially (like tax avoidance). The Occupy is one such group, and held demonstrations in cities like London and New York (now that is ironic). The main targets for anti-globalisation movements are the WTO, IMF and World Bank, as well as large US TNCs like McDonald and Starbucks, on the exploitation of the workers, and environment, making it easier for the rich to get away with wrong, and erasing cultures (Americanisation).

Anti-globalisation and rejection of cultural diffusion can even occur on a governmental level. Iran confiscated Barbie Dolls for being un-islamic in the 2000s, but ended up liberalised due to a need for international assistance in dealing with radicalism, and the youth still accessing banned social media, like Twitter and Facebook. Until the 2000s, France led the anti-globalisation movement, limiting broadcasting of foreign material--40% of broadcasts had to be French and no more than 55% American film imports--but has had to liberalise this due to internet downloading of media and due to successful TNCs from France, like EDF energy.

In Norway, for hundreds of years, local fishermen have hunted whales and the food source was considered part of their tradition and culture. The Norwegian representatives claimed that their northern coastal villages depended on hunting and fishing for their livelihoods. Although whaling is not a big part of the Norwegian national budget, it is still considered a crucial source of income for those fishermen who need it. They also argued that the global effort to prohibit the hunting of whales amounted to an imposition of other countries' cultural values that contradicted their own, since it cannot be environmental concerns, for the whales they hunted were not endangered--it’s all based on values. The US Department of Commerce has even suggested that trade restrictions be imposed upon Norway, because it was violating the International Whaling Commission's ban on these kinds of whaling activities. Here, the environment, different values and nationalism clash.

Papua New Guinea has over 7000 cultural groups, with different languages, diets, etc. living in different villages or hamlets, and generally sustained by subsidence farming, fishing and collection. People who are skilled and also generous in getting food are well respected. Then, colonisation meant tribal tensions were crushed, and people were used on plantations and integrated into a new economic and political system. Christianity and western ideals have come forth, with value being placed in well-educated and successful workers, and intermarriage between tribes has lead to losses of languages and direct cultural conflict. Mining took place in one tribal area, meant to benefit all, but the local tribe was doubtful, and resented those on the mainland for allowing the Aussies and Brits to come in and mine. They developed into a revolutionary army, causing conflict in the 1990s, fighting between citizens, youth gangs, riots, looting, returning tribal warfare and huge law and order problems.

The USA and UK have faced increasing nationalisation as a political movement. These are potentially seen in things like the Brexit vote, and election of Trump. Some follow it due to the dilution of their native culture and loss of sovereignty, others due to the low-income and low-level education people in HICs feel as though they have been left out of the benefits of globalisation. While it has the same benefits of protectionism, nationalism can lead to negative impacts, most notably through marginalisation/persecution of ethnic minority groups, ironically emphasising the whole trope and reason for cultural imperialism in the first place.

#Geography / Cactus #Human Geography / Cactus #Globalisation / Cactus #Globalisation #Culture #Capitalism #Cultural erosion #Cultural diffusion #TNCs

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cliftonsteen · 5 years ago

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How COVID-19 Continues to Impact Coffee Shops Worldwide

Coffee shops are a place where people go to enjoy specialty coffee, as well as work and socialise. These spaces are also amongst the worst impacted by the spread of COVID-19, with many being forced to close their doors since the pandemic was first announced.

While some countries are starting to ease the social distancing measures put in place to prevent its spread, we don’t know how long it will be before businesses will be able to operate as they did before the virus. Here’s how some affected coffee shops have been managing its impact.

You may also like How To Support Your Local Roaster During Social Distancing

How Have Lockdowns Affected Coffee Shops?

As of the end of March, over a fifth of the world’s population had been placed under lockdown, resulting in many working from home, being furloughed or being let go from work. This has impacted most people’s daily coffee drinking habits. In the past, some might have visited one coffee shop they were loyal to, while others might have explored a new shop each week. Both groups will no longer be able to do so.

Many people are using this time to consume more specialty coffee and improve their brewing skills. Theo Garcia, Co-founder of the UK’s Solo Coffee, says, “I imagine that customers that are used to high-quality coffee have started ordering specialty coffee to home. People also are in less of a rush to make their morning coffee, resulting in more effort. I think there’ll be a huge spike in google searches along the line of ‘how to brew the perfect coffee at home’. Also working from home is hard without caffeine. People will value good coffee more than ever.”

Depending on local laws, some coffee shops will still be able to offer takeaway coffee (while implementing strict social distancing measures) as an income source, in order to keep their staff members employed and keep bringing in some income.

Coffee shops with an online presence seem to be faring better. For example, Stumptown Coffee Roasters has reported a 250% increase in online sales during the past month. In addition, Ireland’s Café Velo has experienced a 1200% sales increase since this time last year, and Indonesia’s Due Coffee now gets 80% of its orders online.

Credit: Nicole Motteux

How Countries With Less Developed E-commerce Channels Are Coping

Many coffee shops operate in developing countries, where e-commerce isn’t widely adopted or trusted. This can make staying afloat during the pandemic especially challenging.

Veruschka Stevens is Co-owner of Elevate Coffee Bolivia, a specialty roastery and café. She mentions that in Bolivia, “Coffee shops and coffee drinking is by far an afternoon/early evening experience [and]… a reason to hang out… Therefore making coffee at home hasn’t been something coffee businesses felt had many money-making opportunities.” She adds that “Bolivia… [doesn’t] have an e-commerce shopping culture. Shopping is done in person… E-commerce is still very precarious and non-secure. People don’t trust it.”

For businesses in this situation, it could help to partner with a more developed business that has access to the required technology. Veruschka says, “In the last three weeks alone, banks have partnered with local software companies, or initiated new software projects to begin innovating and facilitating online payments or quick no-cash payments (like QR codes). Delivery companies are emerging in very creative and resourceful ways… there is a sense that consumption and shopping is changing… And won’t ever go completely back to normal.”

Credit: Nicole Motteux

How The Coronavirus Could Impact Future Coffee Consumption

Lockdown restrictions have placed many shops in a challenging position, but certain things could help them weather the situation until things improve. Here are a few worth noting.

Threat of Decreased Consumer Spending

While many assume that easing of lockdown measures means that businesses can operate as usual, patterns in other countries indicate that this is unlikely. China was one of the first countries to experience COVID-19 lockdowns, and recently reopened many of its cities. Consumer spending has been lower than expected, with many people sticking to online shopping or cutting down on small purchases. It means that sales could be slow to recover, even after lockdowns are lifted.

Daniel Velasquez is Founder of Campesino Coffee in Colombia and feels that the rise in unemployment could also reduce consumer discretionary spending. He says that “once we have control of the virus and open back up, the consumer will be more frugal with their spending. Many jobs have been lost, so it may take some time before unemployment numbers go back down and consumer confidence goes back up.”

Consumers Might Change Their Coffee Consumption Preferences

Depending on their individual circumstances, customers will be changing their coffee consumption preferences during the lockdown. Some will want to experiment with expensive and exclusive coffees and could be less price-conscious as they’re buying small quantities for personal consumption. Other customers might look for cost-effective ways to enjoy specialty coffee by seeking out more affordable options. In both instances, coffee shops could grow their pool of loyal customers by encouraging more consumption of both.

This could involve encouraging customers to try out new or unusual coffees while at home. Karl Wienhold is the Director of the Colombian Farmers’ Collective and Exporter Cedro Alto. He says that people who enjoy one roaster’s coffee often won’t limit themselves to one type, which may be an opportunity to grow the pool of people who buy high-end specialty coffees.

It could also be a chance to tap into a market of customers who visited your coffee shop for takeaway coffee but didn’t brew it at home due to concerns over price. In a Keys to the Shop podcast, with green coffee importer Ally Coffee’s COO Ricardo Pereira, he mentioned that the focus should be on coffee that’s well priced, as well as on accessible blends.

Moving Towards The Future

Not all coffee shops have been impacted by the Coronavirus equally – and therefore not all coffee shops will be able to react the same way to its restrictions. Here are a few measures that could help most coffee shops.

Continue to maintain social distancing: For coffee shops still offering takeaway coffee, social distancing measures must be observed. Melina Bautista is the Founder of El Pocillo Café in Honduras. She recommends that shops “mark the floors, prevent the use of money and credit cards (virtual payment is the best option), and finally, install glass barriers to prevent contact between employees and customers.” She also recommends making sure that HACCP (Hazard Analysis and Critical Control Points) are recognised throughout the business supply chain to further reassure customers.

Use social media to stay connected to consumers: Staying connected with your existing customer base will help maintain their interest in and demand for coffee. This can take the form of tutorial videos on how to brew coffee at home or what to expect from certain coffees. Veruschka says coffee shops have “realized that if they want to sell their beans, they need to share…why and how to use them at home.”

Selling items other than coffee: coffee shops that typically only offer coffee can use this opportunity to start offering products like brewing equipment. Veruschka says that an increasing range of quality home coffee equipment is becoming available at reasonable prices. Those who can’t offer more than coffee also have options. They can sell gift vouchers for spending in their shop which customers can redeem at a later time.

Credit: Coffee & I UK

There’s no doubt that COVID-19 has impacted the world as we know it. Theo believes that some of these changes could be for the good. “I’d like to think that consumers will begin to see cafés in a different light. An increase in appreciation for the baristas’ skills, and the romanticism of drinking a coffee in a café will be amplified. Coffee shops will… take [their] position once again as being a place of relaxation and reflection.”

How coffee shops adapt to these changes could determine whether or not their business survives. And while there are no guarantees to what the future holds, taking into account the measures mentioned above will place them on the best possible path towards success.

Enjoyed this? Then Read COVID-19: What Coffee Farmers Want You to Know

Photo credits: Neil Soque, Julio Guevara

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thecontinentalkitchen · 5 years ago

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Asian Cuisine. The Most Common Dishes For Asians

When we think of Asian cuisine, we have in mind the image of spicy foods recipes, sticks for food, sushi, traditional soups, rice, spring rolls. In reality, however, the gastronomy is more complex and dynamic than that: each culture has a culinary specificity, with its own aromas, tastes and even colors. At the same time, Asian cuisine is culturally modeled also from the point of view of religion: some geographical areas follow certain rules and traditions, while others operate on less rigorous principles. Differences also manifest in the way people are used to eating. For example, eating directly by hand is considered a rude gesture in Vietnam, but practiced in other Asian countries, such as India. About the cultural differences that shape gastronomy,

Asian cuisine, by geographical area

The Asian continent is divided into 3 major geographical areas, each having certain traditions, customs, and culinary habits:

South Asia: Sri Lanka, Nepal, India, Pakistan;

Northeast Asia: China, Korea, Japan;

Southeast Asia: Vietnam, Philippines, Indonesia, Thailand, Singapore.

While Northeast Asian countries are renowned for noodles and rice, Southeast Asia is popular for the unique flavors of the preparations, offered by citrus and various herbs. On the other hand, the essential feature of South Asian cuisine is the use of various spices: hot peppers, black pepper, turmeric, but also of fish, chicken and lamb preparations.

The culinary features of each geographical area are a consequence of the interaction between history, environment and culture, as the main civilizations that have emerged in Asia have made their mark, among other things, on gastronomy. For example, the people of Southeast Asia have been influenced, throughout history, by both Chinese and Indian civilizations. Although in the rest of the geographical area, curry has a fairly high level of popularity, in Vietnam it is not so widespread, this being the result of Chinese influence.

Although there are commonalities in kitchens that are found in a certain geographical area, the cultural model of each country also implies its own "culinary model".

Sri Lankan cuisine

The current Sri Lankan cuisine is the result of Indian, Arab and even European influences. Although there is a stereotype in the collective mind that the dishes in this Asian country are extremely spicy, the truth is that the number of spices commonly used does not exceed the number found in other geographical areas. Popular spices in Sri Lanka include cinnamon, coriander, cloves, nutmeg, turmeric, mustard berries.

As for the good manners during the meal, which I mentioned earlier, Sri Lankans are accustomed to eating directly by hand. This is, in fact, a way to fully enjoy the food. The rules of hygiene, however, are endless, the bowls with water being brought after each kind served.

Among the most popular dishes in Sri Lanka are curry rice , which spicy taste lovers can serve along with sambol pole, a garnish of grated coconut and chilli peppers. The variety of curry types is a real advantage for both locals and tourists, as they can choose a fixed assortment according to their taste.

While some garnishes contain meat, others are vegetarian: with bananas, mango, pumpkin. Some Sri Lankans adopt vegetarianism due to Ayurveda principles, the oldest system of maintaining health.

In addition to the much-loved curry rice, the culinary preferences include fish and seafood dishes : ambul thiyal , a tuna sauce, is one of the most popular Sri Lankan dishes. It is sometimes served with toast.

If we enter the Sri Lankan houses for breakfast, we will notice that many of them opt for the hopper : a tortilla fried on the flame. This is similar to a pancake, as a way of preparation, in the preparation of the dough using rice flour, coconut milk and sugar. The egg is served with chilli, onion, lemon juice and salt.

When we talk about traditional Sri Lankan food, we cannot but refer to traditional sweets. For example, wattalappam is a caramel-flavored milk pudding, which is prepared for local festivals or holidays.

In a country's culinary model, it enters, along with traditional dishes, and traditional drinks. Sri Lanka excels in this regard: it has become popular all over the world because of its teas, which are exported to many countries and which locals are accustomed to drinking with milk and sugar. Other traditional local Sri Lankan drinks include ginger beer, thambili (a coconut juice), toddy (a must prepared from coconut trees, from which fermentation produces alcohol called arak ).

Nepalese cuisine

Entering the Nepalese cuisine, we will discover simple, natural preparations, using locally grown products. Although the food of Nepalese is healthier than other Asians in the same geographical area, they do not shy away from spicing up their food, among the most common spices being pepper, saffron, turmeric, cilantro.

In addition to outside influences, especially from India and Tibet, as well as geographical conditions, religion is an essential factor that sets its mark on Nepalese cuisine. For example, on many days of the year, meat-based preparations are not eaten at all, because locals are fasting. The attitude towards meat consumption differs from one geographical area to another, in Nepal there are 4 major "gastronomic categories", as follows:

Newari: Newari locals live in the Kathmandu Valley, they have no restrictions on meat consumption, and their nutrition is based on cereals, fermented plants and, of course, on the well-known spices;

Khas / Pahari: for religious reasons, they do not consume pork or beef. On the other hand, in their diet is the lentil soup with boiled rice, but also the muffins;

Terai: This type of traditional Nepalese cuisine is similar to those found in adjacent areas of India;

Himalayan cuisine: cereals, potatoes, cow's milk, but also yak meat are just some of the foods and drinks specific to this part of Nepal.

We cannot talk about this Asian country without mentioning the most popular dishes in Nepal. The famous momos , Nepalese dumplings, are sold everywhere, to the delight of the locals, but also of the tourists curious about new gastronomic experiences. In general, they are stuffed with minced sheep meat, to which are added onion, garlic and cilantro.

Dal bhat is definitely one of the most copious Nepalese dishes, being made of rice, lentils, vegetables specific to each season and curry of meat (spinach, mushrooms, chicken). However healthy it may be, we cannot help but notice the abundance of vegetables that do good health.

Among the traditional Nepalese drinks is chyang , a term that refers to any beer made from rice, with a taste similar to cider. According to the old habits, this drink was served in bowls, but nowadays, people have adapted to the new practices and consume beer in ordinary glasses.

Vietnamese cuisine

We go on and enter, this time, into Vietnamese cuisine. On the tables of most locals, but also in the restaurants of the country we will discover that rice and vegetables occupy a place of honor, representing basic foods in the daily life of the Vietnamese. They are also lovers of fish, seafood and even ... some insects! Although some of us tend to be reluctant when we hear of such food, it is important to understand that Asian cultural and culinary patterns differ from European ones in some respects.

At the same time, traditional Vietnamese food is characterized by the abundance of sauces and spices. There is almost no dish that does not contain garlic. As for the sauces, nuoc cham combines fish sauce with lemon juice and is so popular that it is found in all restaurants with local specificity.

Soups also occupy an important place among Vietnamese dishes. The best known is Pho , a soup that always contains rice noodles. Also, beef can still be used, in Vietnam the religious restrictions on this type of meat are not so rigorous. In general, Pho is served with fresh peppers, lime, coriander and basil - a unique aroma mix that can only be found in Asian cuisine.

Also among the most popular dishes in Vietnam are Cha as , a preparation of fish meat, to which are added butter, dill and onion. It is usually served with rice noodles, a non-stick food from Vietnamese meals, and with peanuts.

There is no shortage of desserts in Vietnamese cuisine either. There is even one that attracts the attention of the gourmets through the attractive appearance. It is about Che Ba Mau , a multicolored dessert, in the preparation of which includes yellow beans, red beans, jelly and coconut milk.

Coffee (Ca phe) is found in the top of traditional Vietnamese drinks. Moreover, the Asian state occupies one of the first places among the top coffee exporters. A beverage loved by locals as well as tourists is Ca phe sua da , a combination of coffee, ice and milk, which has become popular worldwide. In many Vietnamese cities, coffee has become a means by which people meet and socialize - the so-called "coffee cult", spread throughout the European continent.

Indian cuisine

Indians are great gourmets and love their food, which plays a vital role in their culture. In India, culinary festivals are highly appreciated for their extraordinary diversity, which is why Indians are fond of such events. The daily meals consist of 2-3 dishes with chicken or fish, rice dishes, pickles and dessert. Indians are known for sharing their food to the wide-open guests.

With a wide spread, India also divides its culinary art into regions. Thus, in the mountainous north of hot peppers, saffron, milk, yogurt and butter are among the favorites, while in the hot south pepper, rice, tamarind and coconut are among the favorite ingredients at the table. The Easterners eat mustard and fish dishes, while in the West the Indians have slightly adopted western ingredients.

The most famous name associated with Indian cuisine remains curry , which to the surprise of many is the label or general name valid for spicy dishes consisting of rice and vegetables or meat. Of the most well-known curry types we can mention tikka masala , present in all Indian restaurants in the country of origin and abroad.

Curry is often served alongside naan , a fluffy bread made from old recipes. Naan can be natural, with cheese, garlic, vegetables or delicious combinations of herbs.

The dessert world is full of rich colors and tastes. Malpua is the variant of the sweet pancakes known to us in the country. They are served fluffy and hot, and to create fine flavors they are enriched with different sauces, among which the best known is the sweet milk base.

Filipino cuisine

The last Asian cuisine that we will present, but not the last one, the Filipino cuisine has been influenced, throughout history, by both Spanish and Chinese and American civilization. Moreover, until contact with other cultures, the way of preparing the food was different. It was borrowed from Malaysians and was based on processes such as boiling, frying or steaming food. With the arrival of the Chinese population, Filipinos became aware of the oil frying, and the noodles and soy products went into the local menu, yet they were adapted according to local customs. Later, the Spaniards introduced, among other things, red peppers, tomatoes, but also spices. The arrival of the Americans to the Philippine territory also meant a process of gastronomic westernization,

Today, among the most popular dishes in the Philippines is Adobo, a preparation based on chicken, beef, pork or seafood or vegetables marinated in garlic, vinegar and soy sauce, served with white rice. .

Soups are not lacking in Filipino cuisine, one of the most popular being Sinigang. It is prepared quite simply, from tamarind broth, tomatoes, garlic and onion, to which, most commonly, pork is added. Specifically Asian, it is served with white rice and, of course, hot peppers.

When it comes to Filipino cuisine, we cannot help but discuss desserts, which combine surprising and colorful ingredients like those found in Vietnam. Thus, Halo-halo, one of the most popular sweets in the Philippines, is made of sago, corn, ice cream, fruit - an explosion of flavors that delight the taste buds of the locals. In appearance, it varies between a fruit salad and a milkshake.

Read more!

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andrewreynolds214t · 7 years ago

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Europe’s New Renewable Energy Directive

by Helena Tavares Kennedy

You may have heard that the European Parliament voted in favor of the RED II (Renewable Energy Directive) proposal in January. Probably the most notable (or at least covered in the news the most) was their decision to remove biodiesel made from palm oil from its list of biofuels that can count towards the EU’s renewables target from 2021.

It also voted that “biomass fuels consumed in transport, if produced from food or feed crops, shall be no more than the contribution from those to the gross final consumption of energy from renewable energy sources in 2017 in that Member State, with a maximum of 7% of gross final consumption in road and rail transport.”

The European Parliament also voted to include an overall transport target of 12%, containing a 10% blending mandate for advanced fuels, including electricity, waste-based biofuels and recycled carbon fuels.

The critics

Dick Roche, a former Irish minister for the environment and a former minister for European affairs, and current advisor to the Hungarian company Pannonia Ethanol, told Euractive just last week, “A core element in the Commission’s ‘strategy’ is to phase out conventional biofuels in the hope that they will miraculously be replaced by ‘advanced’ biofuels in Europe’s transport energy mix. The proposals are not backed by science or by logic.”

Roche doesn’t mince words – “They are grossly out of step with what is happening elsewhere in the world,” he told Euractive. “If they are enacted, they will represent one of the biggest blunders the EU has ever made – a blunder with a price tag well in excess of €25 billion.”

As reported in the Digest in January, ePure and farm groups Copa-Cogeca were pushing hard on the yea side while a group of 30 NGOs including WWF and Transport and Energy on the nay side have sent a letter arguing against the use of biofuels in transportation. The European Commission, Parliament and EU Member States have all staked out different positions on how much biofuels can contribute to renewable energy targets for transport.

Environmental groups including WWF Europe, Oxfam, BirdLife Europe and Transport & Environment were hitting out at the proposed Renewable Energy Directive II even last year as reported in The Digest in October 2017. They attached the REDII’s continued support of biomass power where member state governments are allowed unlimited support of co-firing trees and crops at coal-fired power plants, calling it “burning taxpayers’ money” as well as the use of crops for liquid biofuels. They say more stringent sustainability criteria are required to fight global warming and ensure responsible resource use.

Just a few weeks ago, Germany’s UFOP and the FOP – French Federation of Growers of Oilseed and Protein Plants, were appealing to the negotiating partners that are drafting RED II to find an appropriate compromise that protects existing investments and at the same time also encourages investment into the biofuel sector in future. Both associations said in a statement, as reported in The Digest earlier in March, that they “see that this willingness to invest will be threatened if the biofuels that are currently available on the market, especially sustainable biodiesel from rapeseed, are no longer to be used in the future. As a result, the requirements for sustainability of raw materials and for greenhouse gas reduction, with which the EU has set standards worldwide, would also cease. The associations recall that many states are obliged in the Paris climate agreement to submit national climate protection plans. Biofuels from cultivated biomass can make a significant contribution to climate protection and therefore must occupy an important role in the transport sector.”

Beyond biofuels impact

On the other hand, there are plenty of people who recognize the positives of the revised REDII, especially as it relates to markets outside of biofuels, such as bioplastics. As reported in The Digest earlier in March, a press release from the European Bioplastics said that “the new legislation acknowledges that bio-based feedstock for plastic packaging as well as compostable plastics for separate bio-waste collection contribute to more efficient waste management and help to reduce the impacts of plastic packaging on the environment. The legislative package includes the revision of the Waste Framework Directive and the Packaging and Packaging Waste Directive.”

“The revised Waste Framework Directive allows biodegradable and compostable packaging to be collected together with the bio-waste and recycled in industrial composting and anaerobic digestion, which has already successfully been implemented in several Member States. By 2023, separate collection of bio-waste is set to be mandatory throughout Europe.”

“The Packaging and Packaging Waste Directive acknowledges that bio-based plastics help to minimize the environmental impacts of plastic packaging and to reduce Europe’s dependence on imported raw materials. While Member States are encouraged to promote the use of bio-based recyclable packaging and bio-based compostable packaging, the European legislators miss the chance to introduce concrete legislative measures stimulating their use and improving market conditions for such products.”

“Furthermore, the agreed text makes a clear distinction between biodegradable compostable plastics and so-called oxo-degradable plastics, which shall not be considered biodegradable. This position has also been integrated in the recently published EU Strategy on Plastics, which aims to restrict the use of oxo-degradable plastics.”

The controversy

In case you missed it, the debate continues on palm oil from Malaysia and Indonesia and the REDII’s take on banning palm oil altogether. As reported in The Digest in February, either way you slice it, the message is clear from the EU – yes to sustainable advanced biofuels like waste-based biofuels, but no way to food or crop-based biofuels. The EU wants to support biofuels that are good for the environment and sustainable while helping their domestic economy – palm oil from abroad doesn’t seem to fit the bill for either of those two goals.

What they may not realize is that this offers up opportunity for other countries like China to swoop in and up their palm oil imports. But it also offers up opportunity for advanced biofuels and non-food based biofuels to step up their game and take off with much needed support and demand. This is one instance when “what’s good for the goose is good for the gander” works. What’s good for advanced biofuels and non-crop biofuels is not so good for palm oil producers.

European Ethanol

Double counting can be an issue for European ethanol – for example, sugar molasses counting as both waste and agriculture products. Eric Sievers, the director of Ethanol Europe, which owns Europe’s largest biorefinery at Dunafoldvar (Hungary), said classifying starch slurry or molasses as waste when they are clearly food or feed products, was “just wrong,” according to Euractive.

“Doing so calls into question the integrity of the Commission in circumstances where the Commission is failing spectacularly in regulating its own standards,” Sievers told Euractive. “The EU starch industry claims to have a ‘zero waste objective’ and states that it produces ‘close to zero waste’. It has quantified waste as less than 1% of its processed materials. With industry output at circa 10 million tons of starch each year, this amounts to 100,000 tons of waste of all types per year. Ethanol production from starch slurry in the EU is well in excess of this theoretical maximum volume of waste and gives rise to the question of why there is such a gap between starch slurry waste output and starch ethanol production levels. The gap remains unexplained.”

Helena Tavares Kennedy is a writer for Biofuels Digest, where this article was first published. Biofuels Digest is the most widely read Biofuels daily read by 14,000+ organizations. Subscribe here.

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jeannesgarrison · 7 years ago

Text

Europe’s New Renewable Energy Directive

by Helena Tavares Kennedy

The critics

Beyond biofuels impact

The controversy

European Ethanol

Helena Tavares Kennedy is a writer for Biofuels Digest, where this article was first published. Biofuels Digest is the most widely read Biofuels daily read by 14,000+ organizations. Subscribe here.

https://ift.tt/2IQyO2m

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natalieweber221 · 7 years ago

Text

Europe’s New Renewable Energy Directive

by Helena Tavares Kennedy

The critics

Beyond biofuels impact

The controversy

European Ethanol

Helena Tavares Kennedy is a writer for Biofuels Digest, where this article was first published. Biofuels Digest is the most widely read Biofuels daily read by 14,000+ organizations. Subscribe here.

https://ift.tt/2IQyO2m

0 notes

aaronlawson2183 · 7 years ago

Text

Europe’s New Renewable Energy Directive

by Helena Tavares Kennedy

The critics

Beyond biofuels impact

The controversy

European Ethanol

Helena Tavares Kennedy is a writer for Biofuels Digest, where this article was first published. Biofuels Digest is the most widely read Biofuels daily read by 14,000+ organizations. Subscribe here.

https://ift.tt/2IQyO2m

#Europe’s New Renewable Energy Directive

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lifebeginsat25 · 7 years ago

Text

How I Fell in Love with Psychedelic Festival

Panningen, 5th of September 2017

I had to share a review about new perception of my summer experience in the Netherlands. I hated to say it has been few weeks since bouvak holiday over, as well I came back home from my first psytrance festival, Psy-Fi, in Leeuwarden, a quiet town located at far north of this country which transformed into psychedelic dance ground in every late August these past five years.

This year’s festival theme was ‘Book of Changes’, an unquestionably one of the most important books in the world’s literature. Regards of the meaning, I suggest to click Psy-Fi website here for further description.

In 5D4N of festival (but campsite opened for 9D8N), De Groene Ster of Leeuwarden became a place of society safety net for their people to connect and express themselves, which I thought every person needs every once in a while.

PEOPLE

I’ve been experienced other festivals, but this one was completely extraordinary. There were reasons why I’m writing now, right? I even think that festival was a point-of-view changer about people and possibly lead me to become a regular audience, or at least speak a truly unique range of human can be. A multi-culture society want to be, who really come for acceptance of friendship and love in the festival. No matter who they are. Or where they are from. Freedom really is there.

Psy-Fi was about connecting people from all over backgrounds into one. It sounded too much, but it happened! And I was there. You might think, they were all high that’s why they said hi. But as a psytrance newby, arrived sober, I could sense the energy of that festival once I entered the campsite was remarkable friendly. People were generously smiling and helping each other out.

The sense elevated once I’d done a tour of the festival arena, where somewhere there I crossed path again with Ben, my German pal in Australia, accidentally. Love was all around. People were so comfortable about themselves and respected others. It made me slightly accepted myself better too. The first day of festival was the best weather. People were dancing, hugging, playing with their children, (naked) swimming, or like me, just laying on the beach: everywhere was ‘gezellig’, you would feel and enjoy love.

PARTY

I didn’t experience any uncomfortable issues with security, actually it was my first festival with no security matter. Again, freedom really is there. The campsite was well packed, had a pretty atmosphere and in some parts parties was going on all nights.

I didn’t recognise many DJ names, but Ajja. His performance hipnotized and kinda left me a beautiful imperfection feeling. What I meant about imperfection was about the downside of relatively low volume at the main stage. Maybe it was a little choice for Psy-Fi as neighbours voiced complain about the sound. It could be louder then I would say his performance was spectacular. Overall, 24 hours of 5D4N journey in Goa psytrance music would be too much for me if there were not a little help from my dear psychedelics buddy. Various sample from magic truffles to peyote cactuses most available at the Zamnesia Smartshop. They didn’t sell grass, people have to go to coffeeshops in the city for that, but they sold kratom leafs I saw the first time in my life here in the Netherlands! So funny they used mostly Indonesia’s big islands as names. I didn’t know whether to proud or not about that haha.

As they wrote also on the article, MDMA, LSD, magic mushrooms were “allowed” (was not legal but no one hasled about it), but they highly restricted GHB and ketamine. I agreed. Make a wise decision about drugs. Expansion trip to your alternate consciousness supposed to not a trip to the hospital (or jail).

Anyway, Psy-Fi was my first travel with LSD. Man, I loved it. It was a microdose of half paper strip but took me for 10 hours of trip. I didn’t remember when and how I got to that journey but I knew I went there willingly. I didn’t regret I didn’t mind narrowing with consumed a lot of beers. It was expensive anyway about 3 euro’s a glass. As I experienced, millions of sounds came to me sharp and vivid after around two hours of interlude. Green forrest and the sky marmalade, gave me no warning about their transformation. It was not about people anymore that time, just me and universe. Thought I made my group jealous *grin*. In my case, that was what to expect on my date with Lucy. I pictured myself sailing on a boat in the sky with diamonds.

Once I got my brain straight, I embarked again with two packages of sacred Valhala and Mexicana truffles. Oh those disgusting taste bastards, such a pain in the ass to swallow but worthy pain after all. I dated my Lucy back.

As a first timer of course I was careful of my consumption (well actually I always too careful and never that stupid to my body, substances for me is a total recreational). I knew and understand LSD is a potent psychedelics that would create some funny business inside my brain, as I wanted and prepared. It didn’t make me helpless so supposed to not frighten me. With a little bit of awareness about it I experienced an enjoyable trip. Lucky girl.

Thought I tripped too deep with myself, I didn’t forget to thank my wonderful companions. Psy-Fi lead Luc and I hang out whole week with another two nice Dutchies, shout out to Rutger and Arjan, “Lekker toooch?!”. You know, it is always a lucky plus when you can find good types of people in a festival simply due to the nature of their personality and energy. As a group of that moment, we went well. We could speaking nonsense or engaged in captivating conversations while our thing kicked in our body. As well could hold periods of silence to each other. I was longing for friends since I moved to this country and grateful to found them as 2 new ones :-) Awwwww.

PLANET

Pro

De Groene Ster of Leeuwarden is the gold standard of nature. That place was charming and there was within each of us, as happy people, a memory of knowing that everything we need is provided for us by the earth. And for feedback reasons to that land, more than 16.000 people who came there really took a lot of care for cleanliness of festival arena. Really I never saw that beautiful thing of a festival where people could walk around easily bare feet. It was that clean, not even ciggy buds. Saluted for all Psy-Clean volunteers, any remaining trash was taken care of by those crew and somehow people also could manage their conscious to throw their ciggy buds in portable ashtrays that part of goodie bag they gave out at campsite’s gate. Even when they were high. Gosh, I loved those people! Psychonautic travelers usually are incredibly polite to the nature.

Cons

Opposite with how amazingly clean the festival arena was, here they were my hiccup of the festival: toilet situations. Fuck, I hated those things! By every promising words written on the article Psy-Fi handed out about two times a day of toilet cleaning, I didn’t expect clean and ready to use toilets all the time but I imagined at least there would more toilets, especially in Southern Campsite, and toilet papers available. Oh well yes, of course it was just imagination. The event organisers still need to work harder on some logistics like that. Or next time simply just write ‘BYO toilet paper always, peeps!’. Don’t give people like me, who easily trust to anything, a high hope.

Sums up over the journey, Psy-Fi was the longest and the most interesting festival I’ve been so far in the world. There was always an essential moment of surprise that created self-observation story in my head, I clarified I was living on the moment judged from not so many pictures taken on my phone gallery. Man, I could manage to write these long words too after all. There might be a celebral aspect from my first psychedelics trip. Same-same but different with my first MDMA experience 2 years ago. However there were still challenging, uncomfortable aspects from the festival that Psy-Fi need to upgrade for better future in particular finding easier ways for people to get their camping gear in and out of the festival. Also as I mentioned above, about toilet situations. In the end of an opportune time to reflect on my experience and appreciate my sobriety, I’ll see you next year, Psy-Fi! I would salute in Indonesian language, terima kasih.

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cliftonsteen · 5 years ago

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Emerging Regions in Specialty Coffee Production

The global coffee market is constantly evolving, and while coffee production is currently dominated by a select group of countries, sourcing coffee from emerging regions might be a way to meet future demand, as well as meet rising expectations from the specialty coffee market.

Emerging regions aren’t just countries that have been producing coffee for years, or countries just starting out in production. It also includes countries that are resuming coffee production after years of inactivity due to war, disease, or natural disaster, as well as current coffee-producing countries expanding their current production region or scope.

Here’s why countries in these regions could add value to today’s coffee industry, what they have to offer from a production and roasting perspective, and some of the ones coffee professionals can watch out for.

You may also like How Can Long-Term Relationships Increase Sustainability at Origin?

View from a coffee farm in Copán, Honduras. Credit: Gisselle Guerra

What’s Causing The Shift?

According to a January 2020 Coffee Production Report released by the International Coffee Association, the bulk of the world’s coffee is produced in Brazil, Colombia, and Vietnam, with these three countries accounting for about 74% of the world’s total production. With climate change set to impact bean belt countries, there’s a need to invest in new coffee-producing regions, as production in current countries might not be able to meet future demand.

Dale Harris is 2017 World Barista Champion and Director of Wholesale at Hasbean Coffee Group in the UK, which sources and roasts coffee from around the world. He tells me “the economic benefit has shrunk and the environmental possibilities have become more challenging. And what we’re seeing is some producers no longer being able to produce coffee”.

These regions could impact the specialty coffee industry, as new markets increase their coffee consumption. For example, China has one of the largest populations in the world, and their coffee consumption rises every year. This could dramatically affect the specialty coffee supply and demand balance.

To keep the supply in line with growing demand and new opportunities, new coffee producing and exporting countries are now tapping into the specialty coffee market. If buyers and roasters follow suit and invest in them, these areas could ensure a future for the specialty coffee industry in the coming years.

See also: Entering China’s Emerging Coffee Market

Honey processed beans at a coffee mill in El Salvador. Credit: Fernando Pocasangre

Challenges & Opportunities Facing Producers

Small-scale production, a lack of training in specialty coffee production, variable or substandard processing, infrastructure limitations, inefficient supply chains, and a coffee trading status quo are some of the challenges producers are confronted with. However, those in emerging regions will experience certain advantages.

Balzac Brothers are green coffee importers based in North America. I spoke to Richard Keane, who is Head of Green Coffee Sales, on purchasing coffee from producers in these areas. He says “While we’ll always have immense respect for the longstanding relationships that we’ve enjoyed and still rely on from more traditional markets, it’s true that working with newer markets can yield some great results”.

Traditional markets may find this daunting. Dale says “I think that heritage creates restrictions. Every change is painful because all that money and all that investment is tied up in there”. However, starting from scratch can have benefits, as newer producing regions have a high capacity to adapt to buyer and consumer demand, allowing them to leapfrog to a position that established production areas can take decades to secure.

“Producers who are bringing coffee to or back to their respective countries are doing so cautiously and meticulously. Coffee producers understand that coffee is fragile as a crop and that extra care must be taken with regards to processing and plant care. Such producers can also be more willing to experiment with different processing techniques and are willing to invest in marketing which can go a long way in the modern consumer’s ever-vigilant eye,” says Richard.

View from El Paraíso coffee farm in Guatemala. Credit: Urisar Ferneldy de León

Many of the challenges faced by producers in these regions can also be viewed as opportunities: roaster/buyer-producer collaborations and communities drawing together for knowledge-sharing and training, capacity building and professional development (Q-grading and Q-processing certifications), and building a network of producers, traders, and buyers with common goals for economic development, coffee quality, and improved livelihoods.

Richard illustrates this point with an example of Papua New Guinea: “Papua New Guinea in recent past had struggled to deliver coffee from the farm/mill to the port. Recent investments in roads and infrastructure have provided farmers with stronger connections to markets. The tightly-knit group of producers/growers have created some amazing coffees”.

The key opportunity for such producers is to tap into the demands of specialty coffee buyers in terms of quality, flavours, and processing methods. If these qualities are there, there’s a high chance of a sale. Buyers are actively seeking out the next big thing, and will support and collaborate with producers to reach better quality and new flavours.

Coffee cherries drying on raised beds at a farm in El Salvador. Credit: Julio Guevara

Challenges & Opportunities For Roasters

Specialty coffee buyers and roasters have to stay on top of trends, and while coffees from certain origins are considered to be classics, an evolving list of newer ones should be made available for curious coffee drinkers and adventurous palates. Roasters and coffee shops should constantly be on the lookout for new tastes: “Novelty can be enough to get someone to your door if… there’s quality there,” says Dale.

Just because a coffee is novel doesn’t mean that it will take off. Sometimes negative perceptions of a country may come into play – especially if it’s one with a history of war, corruption, or disease. Roasters can play a role here in educating the consumer, by telling them the story behind the coffee and changing the narrative. If that happens and the coffee does well, its value goes up, and this will support the producer and roaster for taking that risk, Dale points out.

It’s about finding a balance between offering quality coffee and coffee that appeals to “the average coffee consumer who wants something better, that’s not over-roasted, but tastes like coffee,” Dale explains. He mentions Thai coffees as an example. “The different processing gives it incredible sweetness, real depth, but also really chewy bodies. [It] bridges that gap … to the people who are just falling in love with coffee.”

Travelling to these regions and building a market for their coffees will be part of the attraction to roasters. Another benefit is that they’ll get to work with producers responsive to buyer demand and collaboratively experimenting at every step of the process.

Coffee flowers blooming at a farm in Guatemala. Credit: Urisar Ferneldy de León

Coffee-Producing Regions to Look Out For

Many regions from all over the world are increasingly producing quality specialty coffee, or are improving their existing production volumes. Here are few that Richard and Dale have found to be noteworthy.

Africa, Asia & The Pacific

For Richard, exceptional coffees are coming out of Indonesia, such as Java, Sulawesi, Flores, and Sumatra. While Indonesia is a well-established coffee producer, these regions are starting to export noteworthy new specialty coffees in smaller volumes.

Dale is impressed by the coffee recently coming out of Thailand, saying they have “quality coffees that taste spicy, chocolatey, [and] have some of those heavier notes – for the average coffee consumer who wants something better that’s not over-roasted but tastes like coffee. It’s a coffee that’s heavy, rich, sweet, and flexible.”

In China, most of the coffee comes from the South’s Yunnan Province, which has a climate similar to Colombia and Indonesia, and these coffees have been increasing in quality. Dale says “The first samples… were pretty comparable to a good [Brazilian], but nothing more exciting… we’ve seen dynamic improvements in terms of less negative issues, fewer defects, [as well as] more innovation in processing, more innovation in how those coffees taste, and more transparency over variety and origin”.

He also mentions Yemen. “We launched the coffee from Yemen that we bought three, four years ago. And the response was crazy. It’s very hard to buy coffee from other regions that taste quite like that.” He adds that “Papua New Guinea has recently produced some very clean and complex coffees. The country has been able to do so for some time. However, the change has come in the form of availability”.

See also: Tracing Coffee’s Roots Back to Al-Mokha, Yemen

Coffee laborer pouring washed beans into a drying bed at a coffee farm in Ethiopia. Credit: Meklit Mersha

Central & South America

South and Central American countries have a long history of producing quality coffee. However, certain established regions have been changing their approach to production, bringing in a new generation of producers, and shifting their focus towards specialty coffee.

Richard says that “Countries like El Salvador… are producing extremely high-quality coffee and understand the ever-growing need for attention to detail when it comes to processing and the coffee’s story. We’ve seen an amazing younger generation come back into the producing side of the industry. This younger generation brings… some amazing marketing and some very meticulous processing. The coffee [is]… super complex, very sweet, and has more acidity than what we have come to expect from the region. It’s been amazing to see El Salvador start to regrow their coffee-growing sector.”

He also mentions Guatemala, which he says has been impacted by leaf rust and the coffee price crisis: “However, the country has many micro-climates and is therefore very resilient. Guatemala can be considered to be a more traditional coffee-growing country and in many ways is. However, the country is investing more in premium specialty coffee infrastructure.”

Guatemala is well known for its Huehuetenango and Antigua growing regions. However, Richard says “We’ve seen some rivalling complex coffees come from regions like San Marcos. The country’s shifting climates and investments in a diverse group of coffee varieties has led to some exciting new results. Where Antigua is floral and bright, Huehuetenango is winey and dry, and San Marcos is sweet and candy-like”.

For Dale, countries Bolivia and Ecuador are producing improved coffee. He says “In the past, [they] have not had the necessary infrastructure or management to set up a successful, quality-focused coffee industry. We’re now seeing more investment in these countries and look forward to seeing some different flavour profiles and processes come to the market”.

Coffee trees at a farm in Copán, Honduras. Credit: Gisselle Guerra

There’s currently a big demand for coffee coming from emerging regions, but a number of obstacles still challenge their market entry and long-term success. Through hard work and strategic collaboration, they could tip the balance in their favour.

For Dale, these new areas are a strong motivation behind his work. “When a region starts producing coffee that actually you can’t find anywhere else, that’s incredibly exciting. Certainly, it’s why I and some of my colleagues choose to work in coffee.”

Specialty coffee has high demands in terms of quality and traceability – but is prepared to pay the right price in exchange. This is successfully incentivising emerging regions to produce coffee – not as a low-cost commodity but as a high-quality product with the potential to meet specialty consumer demand and boost their countries’ economy.

Written by Sarah Charles. Feature photo caption: coffee laborer holding a coffee seedling at a nursery in Ethiopia. Feature photo credit: Meklit Mersha

Found this interesting? Read: Why Knowledge of Coffee Origin Matters

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