I have a bag of the newest (released!) arrival at the roastery that I am eagerly anticipating for my days off at home this week: Kenyan Kayu washed Peaberry. The talk is of clean lemon citrus, blackcurrant, orange, and all things epitomising great Kenyan coffee!!! We know the Cooperative, how many farmers make up its members, the regional district, where the wet mill is, the altitudes, varietals, and the processing, …but what’s REALLY fun, as I’ve just discovered, is this time we can also actually SEE the collection center and surrounding countryside on a satellite map - this makes traceability feel really tangible! Well, I found it quite exciting, anyway! ;) Can’t wait to try it.
I’m training, training, training at the cafe right now. Lots of new staff, and great (even good) coffee doesn’t ‘just happen’. Many have a long way to go (as do I, don’t we all?!), but the training is in-depth, and the monitoring and guidance is full-time, 5-6 days per week (not just the result of a brief visit from a trainer). Therefore all our baristas can take the opportunity, run with it, and potentially gradually develop real pride, expertise and passion for their work. Failing that, a high level of basic proficiency is trained as standard and is in place before anyone makes drinks for our customers, and everyone knows what to aim for as they move forward! There will be a natural variance in skill levels, because baristas can potentially develop their knowledge of the craft over many years, but not all baristas seek to progress to that level of professionalism.
Naturelle has been stripped back a little to its juiciest, purest form, and is due out soon (perhaps more of a calculated move, than a seasonal one?). Las Nubes will return next week too, before my holiday. Then Naturelle all the way through, before new espressos arrive from the horizon in October!”