The new order.

I keep thinking what the future holds for me, each day I get more convinced on what I am doing and the plans I have in mind, there is no doubt that coffee trading is in my near future but the uncertain of what will I be doing in one year, one decade or even more, is really exciting, because now, I think that frontiers of knowledge are going to be beaten quickly and a sea of possibilities and adventures will be presented to me.

One step at a time I start to get all my ideas align, and just as time pass by, I keep bringing ideas about my long-term objective, make coffee as sophisticated and available as wines or liquors.

Our secret coffee quality society is pernicious and those inside this society need to not only spread out their knowledge and products to the world but they need to market their product as elegant beverages from exporters to clients; brainstorming one day I got a crazy idea of selling the coffee in a totally different way, I am still trying to figure out the science and logistics. The main purpose of my idea is to sell an experience but with quality, you can rest assured that I am not trying to do another green devil (Maybe you get who it is).

Couple of months ago in the WBC (World Barista Championship), I was quietly looking and analysing why is coffee so special, I am pretty sure that it is not only because of the taste or smell, it is not because it gives us a smile every morning or helps us do work at night, maybe but just maybe it is because…..

Missing coffee!

Less than a month ago, I was in my office preparing myself an exceptional cappuccino, just as any other normal day in my ridiculously coffee based diet. I remember the smell of the fresh grounded coffee beans, those sweet and mellow notes that subconsciously give me a smile. I bear in mind all the blends that I meticulously prepared each Friday afternoon, and then roasted them with particular profiles just to be able to get the most of them; let them rest for a couple of days, with the mystery of how all attributes and qualities are going to be presented to my senses. Then, as the due day came, I refilled my grinder with my new batch and start pulling some espressos, just to adjust my grinder; the first encounter was with that first sip, and if it was good, I prepared my “cap” for the morning. After all this, there I was a month ago in my office enjoying my cappuccino made with only the best beans; knowing that it will be probably the last cup of excellent coffee that I will have for a long time.

Maybe there is not a lot of people who are sharing the same feeling that I have, but you know, when you tasted the best, it is hard to let it go. I am proud of representing the specialty coffee culture, and more particularly the specialty Salvadorian coffees outside of my home country.

One day in a social meeting I said “tasting is not a job is a way of life” and since I have that in mind every aspect of my life has changed.

Now, speaking in present tense, after 4 weeks in Canada I can only say that I really want to be able to get the best coffees of my region to this wonderful people!