On my visit to Burundi this year, I sat with Dan Brose of Migoti Coffee. Dan and his partner Poncien built this station some years ago, and it all didn’t go exactly as planned. With some bumps along the way, this main station in Mutambu district is becoming a hub, with a new station starting in Kimono and another planned for next year.

But what I really appreciate is Dan’s deep experience in Burundi, and how his background in chemical engineering and other work informs the Migoti approach to coffee. And though I find Dan eloquent and with vast experience, the words you see him repeat over and over are teamwork, partnership and community. Taking a look at Migoti’s instagram and you will scroll a long time before you find a picture of Dan. The emphasis is on the work, on the group effort, and the goal of building a sustainable business that builds up the local community. With Migoti these are not a heap of buzzwords … they are how they operate. It’s a real pleasure to speak with Dan at the main station, and you will hear birds, people picking coffee in the background, and later the rush of water as they start the flow through the coffee washing channels. This is not a slick recording in any sense! In fact there are zero edits after the first minute. I encourage you to stay with this conversation because I feel the best stuff comes at the end! 

-Tom

You can see all our podcast episodes listed on our Coffee Library page.

This recording is a 28 minute unedited recording of a morning in Moshi, Tanzania May 25 2023. It’s the kind of “waking up” recordings I often do when traveling, both as personal note taking, but sometimes the material I turn into podcasts. This time, I thought I would also upload it to youtube, with images and video clips. So on youtube there’s some added visual information, but it’s not synced to the recording. Images and vocal do not match. But of course they are all from the same trip to Tanzania. Here is the You tube link to hear / view this with images.

This is the second part of of a podcast recording, focusing on tourism coffee and coffee marketing. I read from the article Tourism: Globalization and the Commodification of Culture about Disneyfication, and McDonaldization, read a text from a Starbucks bag about coffee travel adventures through an Indiana Jones / colonial adventurer lens, listen to Dangerous Grounds tv show promo reel that infuses coffee travel with xenophobia, and connect it to the current way roasters talk about coffee buying more as a social mission than something they do so they have a product to sell. The latest approach includes incredible claims like “Kevin [coffee buyer] discovered that small scale poor farmers produced some of the most complex and incredible coffees in the world, yet they had no experience of what was happening to their work thousands of miles away or its tremendous value and appreciation by specialty coffee drinkers.” Poor coffee farmers! Here comes Kevin to save you!

So what’s the answer? I don’t have one but it would hurt to kick it down a notch, and just try to learn when you travel. Would it?

I've been a little obsessed lately with reading about tourism and travel narritives, and seeing how these line up with my work as a coffee buyer. What I find is that ideas that interest me in coffee are not really discussed in the coffee trade, and I am not sure who is interested in these things. Trigger warning: if the term "culture studies" or "the other" set you off, don't listen to this podcast. (joke, but not really I guess). This first episode doesnt really get into things much. Hopefully you can listen to part 2 as well.  -T

It’s been nearly 4 years since visiting Kenya, and I am excited to be back. When I travel for coffee I tend to make audio recordings over morning coffee, and sometimes I edit these into podcasts later. Kenya trips that focus on cupping can be intense. It’s a marathon of tasting, and very intense coffee at that. I talk a bit about the approach I think Kenya requires in terms of coffee sourcing, and later about the grades of Kenya coffee outside of specialty types. Traveling often leads me to thoughts about the history of coffee production and trade, and with Kenya the specific history of colonialism here. And I end with a song! A 45 single I found in a stack near Nairobi by Fadhili William & The Black Shadows, Hakuna Mwingine. And that’s a summary of this 30 minute podcast recorded mostly in Kenya, in February 2023.

It’s Sunday morning in Shakiso town but it’s not peaceful and quiet by any definition. I am talking about coffee in the area, but I’m competing against the decibels of the Orthodox church and their loudspeaker. I am not sure if this is very “listenable”.

It sounds ok to me, but I am used to these morning prayers and just tune them out. It might not be so easy in a recording. Anyway, it’s here for you to listen to … or not! 

I am in the larger town of Jimma, I think the euphoria of returning to the dirt roads of Ethiopia wore off a bit. It was probably all the dust. Feeling a bit drained, but still happy to be back in Ethiopia, I reflect a bit on coffee travel. I have always had a problematic relationship with using coffee travel to sell coffee, to create marketing material. But in the end I feel coffee can be a pretty straightforward product, and that’s not bad at all. I was going to skip including this one honestly, but decided to keep it in the end.

I am in Agaro town in the Western coffee region near Jimma and Limmu. It feels like I am 70% in Ethiopia and 30% still back in Oakland. Despite jet lag, I talk about what I have learned so far about the competition for coffee cherry, and how the cooperatives are at a disadvantage when well-funded exporters open up coffee stations in the area. It’s not all bad. Coffee farmers are selling cherry at high prices, which helps offset local inflation. I also added on some thoughts about Covid in Ethiopia and some interesting comments I heard from my Ethiopian. 

This is part 1 of a series of recordings I made over morning coffee nearly every day on my December trip. They aren't perfect. They are monologues. They are a little embarrassing. But there are some good raw ideas in here, perhaps. I have 8-9 episodes if I can bear to post them all! It's a bit much.

Tom posted a set of photos and an article in our coffee library. This is the audio version of that article, read by Tom. It's an insight into the narrative created by coffee photography and how things are or aren't always as they seem.

www.sweetmarias.com

Part 2 of 2. Dan and Tom sat down with Pedro and Leo from Medellin, Colombia. They are the folks we work with when we source our coffee from there. They tasted four Colombian coffees that are en route to Sweet Maria's.

Dan and Tom sat down with Pedro and Leo from Medellin, Colombia. They are the folks we work with when we source our coffee from there. They tasted four Colombian coffees that are en route to Sweet Maria's. This is part 1. Check out part 2 for more great conversation and interesting details.