Tanzania Day1-2
The World’s coffee road.
A smooth and comfortable time, like driving on an asphalt road in a Mercedes Benz. The excitement of driving on bumpy roads toward a coffee origin. The anticipation of adventure. That is how I felt when I visited Burak/Mondul/Acacia Hills.
I won’t write at length about the good and bad of coffee in a coffee origin because many different factors affect the taste of coffee, including roasting, the quality of water, and preferences. For us roasters from Europe and Asia, there is no doubt that we are picky about the quality of coffee. But apart from that, we have different preferences and different criteria.
Every night, the roasters share our experiences and mingle with each other. In these conversations, I feel that there have been countless chemistries between us that transcend the differences in culture, background and past experience. Not many roasters can experience such a shocking experience. The bond that’s been forged through human-to-human interactions, and the wonderful time we weave together, and the connections between us that transcend national borders. These are all thanks to a cup of pure coffee.
A cup of coffee may seem simple, but it actually isn’t simple at all.
I’d like to learn many things from this trip in the next few days and share my coffee knowledge with more people. I’m looking forward to bringing about more great chemistries by doing that.