On our way to the Mondul coffee farm, we saw a breathtaking view. Exotic plants, wild swings in temperatures. My heart leapt with excitement, wondering what kind of terroir would be present in the coffee grown in this climate.

The Mondul coffee farm has been in operation since 1931. Through a cupping session, I was able to notice extremely attractive qualities of their coffee, including how clean their coffee is, their flavor notes and sweetness. When we visited their farm, we learned how they attend to their farm, their processing methods and management. And we deepened our understanding of how the owner controls the soil, how effectively he uses precious water, and how strictly he manages coffee lots.

They have preserved their robust philosophy and solid processing methods for more than 90 years. Even when many other farms converted to avocado, they stuck to their philosophy and have maintained the quality of their product.

When you think about that, you realize a cup of coffee on the table, a hot latte in your hand, is so much more than just a cup of coffee. You realize that it represents the philosophy and ideas of the coffee producer, their way of life, and the passion of the barista, and that coffee is a drink packed with such emotions.

But the reason I started drinking specialty coffee was my encounter with Kenyan coffee. It is through Kenyan coffee that I first learned varieties, flavor notes, and processing methods, as well as how to roast beans. I also practiced drip skills with Kenyan SL varieties. Now I work with coffee farms in Taiwan to grow SL varieties, using knowledge I gained from Kenya.

I appreciate the invite from TYPICA. I’m looking forward to learning more about Kenya and Tanzania, processing methods, varieties, up-and-coming small farms, and local cultures and interacting with people in the countries. I’m sure this experience will be helpful when I roast, brew, and plan marketing strategy in the future.