International Women’s Coffee Alliance will use equipment donated by Behmor to train female coffee producers on quality control.
Around the world, women are responsible for up to 90% of the fieldwork of producing coffee – yet on average, they only own 15% of the harvest (International Trade Forum). In an industry already marked by poverty and hunger, it’s women who often suffer the greatest inequities. Yet the International Women’s Coffee Alliance (IWCA) is determined to redress this. And in their latest initiative, which reaches 22 countries, they’re using US $32,000 of equipment donated by award-winning coffee equipment manufacturer Behmor to teach female producers about quality control.
Many coffee farmers have never even tasted the coffee they labour all day to produce. But this isn’t just a sign of the power imbalance in the coffee supply chain: it’s also a barrier to improving coffee quality and so receiving greater prices. Without tasting the coffee they are growing, farmers cannot evaluate coffee quality, put feedback from buyers into context, and run experiments with the aims of achieving price premiums.
Behmor is providing 21 different IWCA Chapters, spread across Latin America, Africa, and Asia, two Behmor 1600 Plus Roasters and one Behmor Brazen Plus Coffeemaker each. This equipment will allow coffee producers to roast and taste their coffee.
Bianca Castro, Chapter Manager of the IWCA, states, “Joe [Behm, CEO & Founder of Behmor] hopes to bring technology to the coffee producers so that they can learn the cup profile of the coffee they are producing. This has been the heart of his intentions when donating this equipment.” [Translated from Spanish to English.]
The equipment is high-quality, with Specialty Coffee Association certification, yet also easy to use, having been designed for home users and prosumers. Additionally, Behmor is producing video tutorials which will help the IWCA Chapters (as well as Behmor’s regular consumers) to use the equipment for the best results.
Behmor are also paying freight and labour for the equipment delivery, at an additional cost of approximately US $3,000. This makes a total donation value of US $35,000. The donation is part of the company’s Behmor Inspired initiative, which has donated US $160,000 of equipment plus shipping over the past 16 months to coffee associations and cooperatives in producing countries.
Notes for Editors:
About The IWCA
The International Women’s Coffee Alliance (IWCA) is a non-profit organization dedicated to helping women to achieve gender equality and sustainable lives.
Behmor, Inc. produces affordable, high-quality coffee brewers and roasters for the home user. All products are SCA certified. The US company, which is founded and owned by San Diegan Joe Behm, operates by the principle of “passion for all things coffee.”
Tired of having to run back and forth to the roaster to measure roast levels? Don't be tied down to antiquated bench top units.
Introducing the RoAmi Roast Color Analyze. This convenient handheld unit measures coffee in both whole bean and ground form.
Based off the SCAA/Agtron Roast Color Scale, the RoAmi can measure roast degree in seconds.
For use with whole or ground coffee. Available now via our online shop.
We're please to announce that we'll be conducting our first Coffee Science Certificate (CSC-1) seminar in Italy for this first time this year. Our special thanks goes out to Nuova Simonelli who extended the invitation and made this all possible. We look forward to bringing a wealth of knowledge to Italy soon.
For more information see out seminars listing for 2017.
We're happy to announce that we will be conducting our first Coffee Science Certificate (CSC-1) seminar in Dubai on Oct 12-13th, 2016 (updated date!).
If you're attending the SCAA Annual Conference in Atlanta, GA this year, don't miss out on one of the most exciting lectures of the year - The Chemistry of Cold Brew.
Welcome back to this third and final issue of organic acids. In the last issue we briefly discussed the role of quinic, caffeic, and citric acid and its role in coffee’s flavor. This time we will explore acetic and malic acid and see how these seemingly simple acids play a major role in coffee’s complex flavor profile.
Quinic acid along with citric and malic represent a significant portion of coffee's total acid content. During roasting quinic acid progressively increases as the levels of chlorogenic acid decrease, suggesting that its formation results from the cleavage of the chlorogenic acid moiety.
Discovered in 1932, chlorogenic acids (CGA) represent a large family of esterified compounds present in green and roasted coffee. During roasting, CGA's slowly decompose to form caffeic and quinic acid with about 50% of the original CGA being destroyed in a medium roast.
Although arabica and robusta coffee may appear similar appearance - there are a number of differences that significantly differentiate these two popular species of coffee. The following list points out a few basic differences.