Let’s Talk Coffee 2023 Slated for Honduras in February

Let’s Talk Coffee 2023 Slated for Honduras in February

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Let’s Talk Coffee 2023 Slated for Honduras in February

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Let’s Talk Coffee 2023 Slated for Honduras in February

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Let’s Talk Coffee 2023 Slated for Honduras in February

Let’s Talk Coffee 2023 Slated for Honduras in February

minimum dose size?

Jan 31, 2024 |

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...

Let’s Talk Coffee 2023 Slated for Honduras in February

The conference focuses on bringing together separate facets of the coffee supply chain to build relationships and a thriving community.

BY J. MARIE CARLAN
BARISTA MAGAZINE ONLINE

Photos courtesy of Sustainable Harvest

After a two-year hiatus, 2023’s Let’s Talk Coffee (LTC) conference, put on by importing company Sustainable Harvest, will take place at the Marina Copán Convention Center in Copan Ruinas, Honduras. The five-day, invitation-only event begins on February 20. Registration is currently open for those interested in attending. The LTC Honduras conference will draw roasters, baristas, producers, public policy leaders, and others in the coffee supply chain to the Central American country.

A woman addresses the audience, while on the screen behind an indigenous Colombian woman in a fabric cone hat holds a corn cob.
Asoanei Arhuacos gives a presentation on regenerative agriculture at the 2018 LTC
conference in Colombia.

Opportunities in Honduras

Copas Ruinas is well-known for its Mayan ruins and its specialty coffee. Founder and CEO of Sustainable Harvest, David Griswold, believes that Honduras is a “hidden gem” in the coffee industry. “Over the past 10 years,” he says, “it has grown to be one of the most important coffee origins not only in volume but (also) for its untapped potential.”

Sustainable Harvest is a specialty-coffee importer with a mission to improve the lives of coffee-growing families around the world with small-farm partnerships. The LTC conferences are a crucial tool in bringing together these farmers with other industry experts and breaking barriers to communication and access to coffee communities.

A well-worn statue of a god or priest at the Mayan ruins. It appears to be holding a vessel in its hands. It wears a large stone headdress and stands atop a pedestal with swirling designs that look like snakes and fruits.
Beautiful Mayan ruins are a major draw at Copas Ruinas in Honduras.

Let’s Talk Coffee seeks to intersect coffee, business, and local culture during the conference. The itinerary includes daily cuppings, speakers, and one-on-one business meetings. Among the most anticipated events are the block party in the town square and a now-perennial BBQ night. There will also be a tour of the Mayan ruins in Copas Ruinas, a visit to a Honduran coffee farm, and an awards ceremony.

Bright green LTC Honduras logo. The logo is a conversation bubble with a minimalist cartoon coffee bean inside.

Hot Topics

The conference plans to address pressing issues facing the coffee industry, discuss cutting-edge agricultural techniques, and provide hands-on learning opportunities. The scheduled speakers include Andrea and Jon Allen from Onyx Coffee Lab, Elizabeth Whitlow from the Regenerative Organic Alliance, Cosimo Libardo from Nomad Coffee Consulting, and Barista Magazine’s own Sarah Allen, among others.

A cloudy sunset on a hill. The hill is surrounded by trees, and other higher hills can be seen in the distance. A gravel driveway is directly before the camera, and a white picket fence runs behind it.
A sunset view from a hill in Copas Ruinas.

LTC Honduras will feature multiple simultaneous translators for guests during the plenary events. This will allow attendees to connect and build transparent relationships, and to participate meaningfully in discussions on the industry’s trends, power dynamics, and future.

LTC Honduras 2023 will be the 19th Let’s Talk Coffee gathering. This year, Sustainable Harvest will be joined by sponsors Cafe de Honduras and the Honduras Tourism Institute.

ABOUT THE AUTHOR

J. Marie Carlan (she/they) is the online editor for Barista Magazine. She’s been a barista for over a decade and writing since she was old enough to hold a pencil. When she’s not behind the espresso bar or toiling over content, you can find her perusing record stores, collecting bric-a-brac, writing poetry, and trying to keep the plants alive in her Denver apartment. She occasionally updates her blog.

The post Let’s Talk Coffee 2023 Slated for Honduras in February appeared first on Barista Magazine Online.

Let’s Talk Coffee 2023 Slated for Honduras in February

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Let’s Talk Coffee 2023 Slated for Honduras in February

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