The area under coffee cultivation has more than doubled the last few years, from 29,000 ha to a current 68,000 ha, and still there is a lot of expansion all over the region. For us it means an increase in requests for Training and Technical Assistance as many of the newcomers want to overcome their lack in knowledge. Our training covers not only crop management, but also processing, including cup tasting, and this not only for technicians, but also for village communities in the mountains. Though, reaching the latter can prove a challenge sometimes during the raining season...
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I have just returned from my home leave in Belgium. Traditionally we spend most of it close to the town I was born, Ghent. It's a city where old and new are intertwined in a way that daily modern life takes place against a historical backdrop as it was never meant to be any different. The rich history of the city attracts numerous tourists from all over the world, and this year we mingled among them, with the kids in tow, to rediscover some of the beauty of the city, camera at the ready as a true tourist.
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AuthorI wouldn't be surprised to find out I was born with a passion for coffee. For the life of me, I can't remember not loving coffee. And by that, I don't just mean drinking it, but everything involved from its cultivation over the processing to the final product that is my loyal companion throughout the day. Archives
February 2014
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