Issue link: https://read.dmtmag.com/i/491365
STiR tea & coffee industry international 27 The perfect bean. From India. Flawless European-style espresso and coffee begin with the well-balanced specialty bean that carries the Josuma Select trademark. These "direct trade" coffees are sourced from estates in India where they are grown, picked, and processed to meet Josuma's exacting standards. The Result? Espresso and coffee as they were meant to taste. CONTACT US: (650) 366-5453 info@josuma.com www.josuma.com It all comes down to one thing. Malabar Gold ® , Premium European Espresso Blend Monsooned Malabar-AA Super Grade Monsooned Robusta-AA Mysore Plantation-A Mysore Nuggets Extra Bold Premium Washed Robusta Kaapi Royale smaller-sized coffee processors. Experts at a 2011 workshop organized by Ernst Basler + Partner and Swisscontact (Swiss Foundation for Technical Cooperation) on "Energetic Use of Residues from Coffee Production in Central and South America" reached similar conclusions. NGOs and large importers continue to show interest in bio-gas facilities but cooperatives are more concerned with keeping member farms or mills operating year to year. Investing in technically chal- lenging energy production infrastructure is a low priority for coffee processors in many origins where growers are still deal- ing with the aftereffects of the economic crisis of 2008, the more recent coffee leaf rust epidemics in Central and South America and continuing violence and po- litical strife. Von Enden concluded: "The cost benefit is quite a challenge." New life for old ways? One legend dates the practice of dry- ing the skin of the coffee cherry for tea to 620 AD when Mohammed arrived in what is now Saudi Arabia. Qishr is the Arabic word for outer skin. When dried and steeped, this rustic agricultural prod- uct (also known as coffee sun tea) was be- lieved to cure drunkenness or a hangover. The true origins of blending dried husks with other spices to make tea will likely never be known. Qishr today is mainly consumed in Ethiopia and Yemen. Small farmers in Central and South America also dry pulp in a similar way. Cascara is the Spanish word for husks. Bolivians call it Sultana. Piero Cristiani, green buyer at Min- neapolis-based Café Imports described two modern methods for making coffee sun tea. From washed coffees, the pulp is collected at the depulper and dried. With natural coffees, the cherry is dried first and the husk is collected during dry mill processing. According to Cristiani, Café Imports imported a little over 1,000 pounds of cascara and just over 600 pounds of qishr this year in response to customer requests. He said, "I didn't seek the cascara at all as a coffee buyer. Barista competitors are using it for competition and cafés are now starting to serve it." It may be a passing trend but it seems promising because their first shipment of natural dried cascara sold out in less than half an hour. Photo courtesy of Maureen Jansen Waffle with coffee flour available at Miller's Guild in Hotel Max, Seattle, Wash.