BYOB*

*Bring Your Own Beans

As explained in the introductory post, we invite you to order coffee a week or two ahead of our May 6 event, so that you can taste coffee from one or more of the countries whose coffeelands you will be learning about.

All of these coffees are single-origin coffees purchased through fair-trade or direct-trade arrangements that ensure quality in the cup, sustainable practices in the field, and fair compensation for the farmers.

These are the coffees I would have ordered for my students if we were having the traditional live event in the science building atrium. 

Brazil: Karma Coffee Barra Grande
Colombia: Dean's Beans Colombian
Guatemala: Dean's Beans Guatemalan Medium Roast
Mexico: Jim's Organic Chiapas Finca El Chorro
Nicaragua:  Dean's Beans Nicaraguan French Roast
Peru: Dean's Beans Peruvian Carbon-Negative
Vietnam: Grit Peaberry
*New Orleans: Café du Monde

As with the live event, some student presentations will include information about the specific coffees I have chosen, but others will not. All of these coffees will convey something of the terroir in the subject countries.

*New Orleans is not a coffee producer, but it has long been a major port of entry for coffee and other tropical crops. Originally used to stretch the product, the addition of chicory (which my students have compared to burnt cork) to coffee became so traditional in New Orleans that the blend is now a sought-after local product. The link above is to the best NOLA-style coffee; I recommend preparing it with cream for a Big Easy experience.