Now I am not going to say that I am one of these coffee people who troll through the internet looking at everyone’s blog to see what is being talked about. Its more like, on a rare occasion, when I am thinking of someone who I have met within the industry, I will look them up on line to see what they are up to. So my next statement is coming purely from the true, lazy coffee geek at heart that I am.
Is it just me or has there been no real commentary about Intelligentsia’s new incentive to bring to the people, fresh, in season coffees? For years growing up in Australia’s coffee industry I was told that we could use green coffee up to two years after it was picked and it would still be as fresh as the day it were picked. I see around the world, everywhere that I have traveled, that no matter what time of year it is I can buy, lets say a Kenyan, Sumatran or Costa Rican coffee, still being served “fresh” in your cup on demand.
I’m not going to get into the debate about packaging and storing greens all I will say to that point is why not just roast and sell your coffee quickly so you don’t have to? Ok, Ok, I know that some packaging can help maintain fresh greens whilst they are on the water, I am not trying to spark a knowledge contest, just bare with me…
Several months ago I was particularly, no, extremely excited when Intelligentsia, the once darlings of the industry announced internally that we would be launching the In Season initiative. I thought, great, this will for sure have the Industry a buzz with excitement again! Like the hype of “Direct Trade” or “Micro Lot” coffees which brought Intelligentsia’s name to the furthest corners of the globe, trade magazines would have Intelligentsia’s name plastered throughout their publications. Intelligentsia would once again be the talk of the community, instead, at least from what I can tell, there is nothing.
Is Intelligentsia’s In Season initiative the industries best kept secret or am I just missing the hype?
If you have not heard what I am talking about please do yourself a favor and visit the web site.
One more thing, there is someone else that I want to welcome, not to Intelligentsia but rather our Roasting and Quality Control department. You might know him as a barista from Intelli’s Silver lake espresso bar or you might of met this relatively new comer to the industry at the Slow Foods Festival whilst he pulled shots of espresso for the crowd. Can you put your hands together for our new apprentice, Jared Linzmeier!!!