![]() ![]() “At the first Terra Madre I met Erminia (Nodari, co-founder of Critical Coffee, a micro-toastery in Bergamo). The latter brings together various people in the area who care about coffee: environmental engineers, coffee producers, local roasters, traders and artists, to spread awareness about good, clean and fair coffee more widely and create a local network, which can interact with the larger one at the global level of the Slow Food Coffee Coalition. Photo by Eduardo Marin.Ĭesar and the Chacra D’dago have organized and participated in many Slow Food projects: disco soups, cataloging of products for the Ark of Taste in Peru, and -of course- they were among the first to join the Slow Food Coffee Coalition founding the Slow Food Community “ Villa Rica Sustainable Coffee”. It was through a friend that Cesar Marin learned about the Slow Food movement, later participating in Terra Madre as a delegate in 2014.įrom that first event, his involvement grew, as Slow Food’s philosophy perfectly mirrored the ethical and environmental principles implemented on the ground at Chacra D’dago. Slow Food, friendships and being part of a global network One of the most recognizable features of the company’s facility are the two fermentation tanks painted by Cesar’s brother, Eduardo, in which new fermentation methods are tested. When it leaves La Chacra, the coffee is ready to be exported and/or roasted. The entire coffee processing is done on the farm, from harvesting to fermentation to drying. Since 2005, however, we have gone beyond organic, embracing biodynamic for a more holistic approach.” explains Cesar “Eating healthy and growing food sustainably must necessarily go hand in hand, it cannot be otherwise. Sensory quality cannot disregard environmental sustainability.”Īt La Chacra, keeping livestock and creating compost on the farm is a key part of the process, enabling them to use no additional fertilizer. My father then believed that we should go a step further, and he switched to organic farming. ![]() My grandfather started, growing with conventional techniques. “I am part of the third generation of coffee producers in my family. ![]()
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