Issue link: https://read.dmtmag.com/i/491371
STiR tea & coffee industry international 55 K L O T H & K Ö H N K E N T E E H A N D E L G M B H K O N S U L - S M I D T - S T R A S S E 8 j SPEICHER 1 - D -282 17 BREMEN FON + 4 9 - 4 2 1 - 3 4 8 5 2 6 4 FAX + 4 9 - 4 2 1 - 3 4 7 7 7 2 0 W W W . K K T E E . D E M A I L @ K K T E E . D E IT SUITS ALL MERCHANTS TO TRADE FAIR AND QUALI-TEA ! "Colombia has the right conditions to successfully compete in the spe- cialty industry: a widely recognized, high quality origin, an institutional frame- work that allows to overcome 21st century challenges such as climate change, and the ability to showcase different regions and high quality cup profiles that suit different industry needs," concludes Gonzalez. Competition for Colombia's 9th National Barista Championship and the 6th National Cup Tasters Championship drew enthusiastic crowds as did the Academic Agenda, Foodpairing Show, and (hammer) auction of specialty cof- fee. Diego Fernando Campos was named Colombian Champion 2014 and will advance to the World Barista Championship next year. The event's 15 sponsors included supporters from several coffee associa- tions, food service and governmental organs including SENA (Servicio Na- cional de Aprendizaje), and local governments. Coffee scientists in the academy met to discuss techniques, research, and equipment to make the crop more productive and sustainable. These sessions brought to light the work of the Toma Café Program (www.tomacafe.org). Founded in 2010 by FNC, this project aims to encourage coffee consumption within Colombia, especially coffee prepared in the home. Colombians drink about 200 cups of coffee annually; even a tea-drinking country like England averages 360 cups per person. Consumption is rising according to program manager Ana Maria Sierra, who attributes the positive results to support from producers and roasters and a growing network of al- lies for education. Designation of origin, final product quality, sustainability, market trends, market research on internal consumption, introduction of new technologies, geographical indication, controlled fermentation techniques, certifications, and presentation of different coffee producing regions of Colombia were among the topics discussed. All culminating in a common denominator: spe- cialty coffee as a commercial strategic route in the country. Stimulating and increasing the coffee consumption includes strategies in the gastronomic market too. FNC introduced FoodPairing: science based food suggestions, which includes different ingredients pairings. The idea is to show how Colombia's diverse coffee can enhance dining. "We are not talking about coffee only as an ingredient," explains FNC gas- tronomic project manager Marcela Jaramillo Asmar. "We are thinking more like wine in terms of enriching the coffee experience by pairings with food." FNC worked with a Belgium company whose specialists analyzed flavor characteristics of millions of ingredients via chromatography. Photos on this page courtesy FNC This information is contained in a database cross-referenced to aromatic data for coffees from six regions in Colombia: Santander, Sierra Ne- vada, Narinho, Cauca, and Huila along with a re- gion representative of central Colombia. Culinary professionals and home chefs can access the basic information at www.foodpairing.com. "This tool opens a sea of opportunities, har- monization, tastings, and sensorial experiences in the gastronomic world," said Marcela. "We hope that one day we will open a restau- rant menu and find more options for coffee; not only cappuccinos and espresso. And why not find recommendations of food pairings with coffees from Narinho, Huila, Santander as an experience to enhance the palate?" exclaims Marcela. The entire coffee chain was well represented in different workshops, lectures, tastings, and ne- gotiations, cuppings in official spaces or in presen- tations that some exhibitors offered in their own booth. Photo courtesy FNC Juan Valdez first appeared in advertisements for the FNC in 1958. The goal was to distinguish 100% Colombian coffee from blends using coffee from other countries.