Coffee Reserve Brands Experiences First-hand Origins of the Coffee Bean

Online, April 16, 2010 (Newswire.com) - Coffee Reserve Brands team members Mick Sampson, John Gozbekian and Roast Master Chris Marsitto recently joined with Mark Brown and Sage Horner from Sunflower Foods on a nine day excursion to El Salvador, Nicaragua and Costa Rica. The trip was planned to visit coffee growing farms and mills, and to experience first-hand the origin of the delectable coffee bean.

Coffee is one of the world's most valuable traded commodities, produced in over 50 countries by over 25 million farmers and workers. Understandably, it is rare in the coffee trade to actually see the specific farms where the coffee purchased originates. Coffee Reserve is committed to procuring agriculturally sustainable coffees such as Rain Forest Alliance certified coffee. The Rainforest Alliance partners with the Sustainable Agriculture Network (SAN) to certify coffee and other products produced within their strict guidelines, which protect the environment, wildlife, workers and local communities.
Coffee Reserve works with procurers who know what exacting specifications are required - from the exceptional quality of the beans to the manner in which they are produced. Coffee Reserve is also known for procuring certified organic coffee, as a way of supporting small farmers who work with traditional techniques. These sustainable farming practices are passed on through generations. On this trip, the Coffee Reserve team was able to actually visit farms they have purchased from, which made the experience even richer. Mick Sampson explained that connecting with the growers strengthened Coffee Reserve's commitment to "supporting the locals and making sure they are being treated fairly and sustained."

The team visited one to two farms per day, where they experienced many different growing, picking and production techniques. Techniques naturally vary by region, but the trip was truly an educational experience, because it seemed that each farm was different from the next. The team experienced walking among and handling the coffee plants growing in the rich volcanic soil, seeing the various methods of raking out the drying beans, watching as beans were sorted at rustic, long wooden tables by hand, watching the milling process, and visiting warehouses piled high with burlap sacks of fresh coffee beans.

Of course, cupping was a daily activity as well. There was no shortage of outstanding aromas and flavors, allowing "Super Taster" Gazbekian to put his tasting talents to work for Coffee Reserve. As the Green Coffee Buyer for Coffee Reserve, this was an exceptional opportunity for Gazbekian to taste a variety of coffees at the point of origin.

The goal of the trip was continued education for these coffee professionals and to experience what would perhaps be a once in a lifetime opportunity to soak up as much knowledge and coffee culture as possible. However, what impacted the group the most were the people. "In addition to the wealth of knowledge, the inspiration and gratitude we felt was incredible" Sampson shares. The group was welcomed into the homes of several of the growers, all of whom were kind, patient and endearing. There was a true sense of connection between these individuals from such different lifestyles. Putting faces to the names of coffee growers, sharing personal experiences and actually shaking the hands of those who produce the beans that form the foundation of Coffee Reserve was an incredibly meaningful experience.

The graciousness of the team's hosts created a welcoming and secure experience even in the midst of extreme poverty. Living conditions for the workers are difficult, to say the least. Those who are lucky enough to be employed might earn up to $7.00 per day. Employment sometimes includes meals, and those with ramshackle shelters to live in are fortunate. What struck Sampson and his fellow travelers the most was the fact that "the focus was on all that we have in this life, not on what we do not." His observations of the happiness and gratitude of the workers who had almost nothing in life struck him in sharp contrast to the attitudes of many people who would be considered far more fortunate. Sampson shares, "these families had nothing; most had no shoes for their feet and yet were happy as can be."

As a coffee professional who is seriously passionate about what he does, Sampson found the trip to be "life changing". The trip was not simply a learning experience in the science and industry of coffee growing and production. It allowed for a strengthening and extension of Coffee Reserve's culture of building long lasting relationships based on quality and trust, and the company's commitment to being an active part of the world coffee community.

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