Growing and harvesting great coffee is hard.  Making a great espresso is hard.  Few people have the opportunity to see firsthand the skill and artistry involved in creating a superb single-origin coffee from the farmers at origin to the baristas at your favorite neighborhood coffee shop, but throughout the Seed to Cup Challenge we hope to reveal to you the hard work involved in each step of the process.  By connecting baristas with farmers, the challenge will also help both ends of the coffee supply chain build closer relationships, because, in the end, that’s really the secret to great coffee. 

Here’s what we told the baristas before their arrival:
“In the days before Let’s Talk Coffee, champion baristas from Europe, Latin America, and the United States will travel to Nicaragua’s Matagalpa region. You will have the opportunity to team up with these champions, along with coffee growers and roasters, to harvest coffee, then wash, dry, roast, mill, and prepare a world class espresso.

The challenge will not be judged merely on the preparation and taste of the final cup of espresso, but will take fully into account they way each team connects to utilize of the skills and knowledge of each member. None of the participants will receive preparation or training—illustrating the importance of the exchange that occurs between all members of the supply chain. They will instead rely on each other and on the strengths that each one brings to the table.”

This is what they were told about the farm:
“In the mountains of Matagalpa, the evenings can be cool and the days rainy this time of year. Please bring the appropriate clothing to stay warm in the evenings and be comfortable during our long days outside on the farm. A rain coat and boots are recommended. During the four days at Selva Negra, your living conditions will be very simple and rustic—you will be sleeping in the quarters of the farm workers and eating your meals in the cafeteria for workers.”

What they don’t know is that the farm has no espresso machines.  Ten baristas.  Four days.  No espresso.  I think we know what the real challenge will be.  Check back soon to see how that works out.