10 (More) Minutes With Helena Oliviero

10 (More) Minutes With Helena Oliviero

Congrats to the Top-Ranking Qualifiers at U.S. CoffeeChamps Denver

Dozens of coffee professionals competed at qualifiers this weekend in Colorado for coveted spots at the U.S. Coffee Championships next month. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Cover photo by J. Marie Carlan For competitive coffee professionals in the USA, the U.S. Coffee Championships are the place to be. Over the weekend, the second USCC […]


Understanding the Process: Double Fermentation

Continuing our series on coffee processing, we learn about double fermentation, a term that can refer to several different processes. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out other entries in our “Understanding the Process“ series here. When exploring the wonderful world of high-quality coffee, you’ll discover that no […]


Competition, Cold, and More from the 2024 U.S. Coffee Competition Qualifiers in Houston

The first round of qualifiers for the 2024 season of the United States Coffee Competitions featured the U.S. Barista, Cup Tasters, and Roasters qualifying competitions. BY KATE VAN PETTENSPECIAL TO BARISTA MAGAZINE Photos courtesy of U.S. CoffeeChamps The first round of qualifiers for the 2024 season of the United States Coffee Competitions took place January […]


Toronto’s Pilot Coffee Roasters Acquiring Bridgehead Coffee for $3.6 Million

Toronto, Ontario-based specialty coffee roaster and retailer Pilot Coffee Roasters is acquiring Ottawa-based Bridgehead Coffee in a deal worth approximately US$3.6 million.  Bridgehead, which has 21 coffee shop locations throughout…

10 (More) Minutes With Helena Oliviero

New AFCA Director Gilbert Gatali on the 20th African Fine Coffees Conference

As the African Fine Coffees Association (AFCA) prepares for the 20th iteration of its flagship event, the African Fine Coffees Conference and Exhibition, the group is operating under new executive…


Brewing at Home and On the Road with Darrin Daniel

We check in with the Cup of Excellence executive director to learn his current coffee-brewing habits. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo by Emre via Unsplash Brewing coffee is, for many coffee professionals, more than just a job.   They usually brew coffee every day, both for themselves and their customers. Perhaps they do it […]


Understanding the Process: Koji Fermentation

Continuing our series on coffee processing, we learn about koji fermentation, a unique process usually associated with the brewing of sake. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Forest Coffee If brewed properly, a cup of coffee can offer countless variations of flavor and aroma. The quality and complexity of these attributes depend on many different […]


The Potential of Augmented Reality Technology for the Coffee Industry

Join us as we explore the applications and trends of “augmented reality“ in the world of coffee. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Pixabay In the ever-evolving landscape of technology, augmented reality (AR) has emerged as a transformative force, blurring the lines between the digital and physical worlds. As we step into […]

10 (More) Minutes With Helena Oliviero

10 (More) Minutes With Helena Oliviero

minimum dose size?

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

10 (More) Minutes With Helena Oliviero

Today we continue our conversation with Helena Oliviero about her coffee career and life on a Colombian finca.

BY TANYA NANETTI
SENIOR ONLINE CORRESPONDENT

Photos courtesy of Helena Oliviero

Barista Magazine: Let’s talk about living on a Colombian coffee farm, Finca Palma Roja. How do you spend your days? What’s usually happening on a busy coffee farm?

Helena Oliviero: In a traditional Colombian finca, most of the coffee-related jobs—jobs that change throughout the year with the seasons—are still done by men. Fertilizing, planting, harvesting, cleaning with a machete, carrying heavy weights, processing, and drying coffee are just some of the hard manual jobs that must be carried out to make a finca productive. 

Helena and her husabnd sit in a corner atop an enormous pile of unroasted green coffee beans, both wearing brown aprons and smiling.
Helena, despite her experience and qualifications, has experienced sexism in both Europe and Latin America, but that hasnt stopped her from being a difference-making coffee pro.

Traditionally, however, the role of a woman on a farm is more related to the care of the farm itself and the children, cooking, and cleaning. Every day, all year-round, the woman is the first to wake up to make coffee and prepare the wooden cooker. At 8 a.m. it’s time for the cooked breakfast (in this region it’s meat broth with potatoes and/or eggs, and a plate of fried plantains, accompanied by rice mixed with a legume), followed by a short break with something to drink (usually hot chocolate or agua panela, water with cane sugar). At 12 it’s lunchtime with soup, meat or fish, rice, potatoes, yucca, and plantain. Then, after the afternoon snack, around 5 to 6 p.m., it’s dinner time, again with rice, legumes, eggs, or meat.  

What is it like to be a young woman involved in coffee production? Do you find skepticism or mistrust? Do you find attitudes toward women changing?

I don’t see major changes internationally. There are countries where sexism is sneakier and others where it’s evident. I cannot say that I have found a better situation in Europe than in Latin America: Let’s not forget that I have been refused some jobs in Italy as a woman.

Helena hides behind a stack of huge striped bags of unroasted coffee beans in storage. She wears a ponytail and smiles.
Colombia, Helena says, felt like home right away.

A big difference I can see is the approach to children and pregnancy. Besides the law implemented to improve maternity, I find Latin America less stressful to be a parent. In Colombia, its normal for a woman to have a child, and for this child to be integrated into daily life. People around you, including men, tend to be more careful around a child and take small precautions so as not to endanger the kid. 

Besides this, I can tell what a coffee tastes like, and I can say how to change or improve a process. But as a woman, it’s very hard to tell a man what to do; they won’t pay me any attention.  

What are your goals for the next few years, in regard to Finca Palma Roja and your coffee career?

Winning green coffee competitions such as Cup of Excellence or Tierra de Diversidad, and having our coffee positioned in competitions and among the best of Colombia. I also want to strengthen the import of regional coffees and special lots. 

Have you always thought that one day you would leave Italy to move elsewhere? Have you always dreamed of it? 

I grew up as a European. If people ask me I say I’m from Europe, so there are no boundaries in the community. When I was younger I was dreaming about Japan, then I got fascinated by the Latin culture that’s a mixture of reality and magic. I was sure I wouldn’t stay too long in my city because I’ve always been eager to discover more. 

Helena cups unroasted beans to her nose for a sniff test. The beans are being kept in a plastic-lined barrel for storage.
Helena is a Q Grader and Cup Tasters champion. She has her sights set on more titles in the near future.

We’d love to know more about Helena when she’s not involved in the coffee world. What do you love to do? What are your hobbies?

I like hearing stories and learning from people. I like reading, walking, and watching the sea. I love traveling and discovering. And I like to take care of my daughter to make her grow up strong, independent, and empowered. 

ABOUT THE AUTHOR

Tanya Nanetti (she/her) is a specialty-coffee barista, a traveler, and a dreamer. When she’s not behind the coffee machine (or visiting some hidden corner of the world), she’s busy writing for Coffee Insurrection, a website about specialty coffee that she’s creating along with her boyfriend.

The post 10 (More) Minutes With Helena Oliviero appeared first on Barista Magazine Online.

Shopping cart0
There are no products in the cart!
Continue shopping
0