Day 5 was leaving the farm and going back to La Paz to see the milling / warehousing and to enjoy a cupping.

The exporters anditradecoffee who were my hosts on the trip, were amazing, they put together an awesome program  for me and I am incredibly grateful to them. This day was all about seeing what they do and visiting there facility. It was also a chance to cup some new crop coffees that was very exciting.

The offices are in the main down town part of the city very close to the hotel that I was stopping at. The warehouse / mill is in El Alto which is very close to the airport. This is at 4000 meters above sea level and here you can really feel it, the air is very thin. So thin that when you are coming in to land you just do not slow down when you hit the runway and when taking off its the longest run, because the air is so thin.

Now all of this altitude talk is going somewhere, cupping at this altitude effect the extraction of the coffee and perceptions of the coffee. Also as silly as it sounds by slurping the coffee it effects breathing (although not in a big way) all these things come together and you have to keep in mind.

But before the cupping a tour of the mill and a chance to see the new crop Machacarmarca thats waiting to be packed and loaded (at least 6-8 weeks till this will happen at the soonest).

Everything here is hand sorted to make sure only the best coffee goes through to our cups. The facility is amazingly clean and tidy and really smart. This is equally important as the farm doing a good job in the chain.

The cupping was great fun, a bling table, and hidden on the table of eight I knew the new crop Machacarmarca was there, the rest were new coffees for me to take a look at.

From the table number one, two and three were all very solid good coffees but very simular in profile and taste, were all from the same farm, just different sections, very pleased they scored 85 86 and 85. Number 4 was very solid 87 and again from the same region as the first three. Number 5 and 6 were amazing, like 92  and 94 amazing, really good but similar, from the same farm just two lots that I liked a lot and we are hoping to secure for this year. The last two posed a problem I knew by this point one of them had to be the Machacarmarca but I couldn’t decide so I said both in the end. It turned out they tried to play a trick on me and placed it on twice. Feeling very smug with my self we all really agreed on our cupping scores. But another example of how good Bolivian coffee can be.

So the end of the trip, and a great one at that, good people good coffee, and for me the best coffee trip I have ever had, by a long stick, I love this place.

A terrible shame as I had really enjoyed the previous day, but a good chance for me to explore the farm. I went on a hike up to the very top of the farm at 1850 ft above sea level, through lots of bracken and past lots of the coca fields that surround the farm.

As I said in an earlier post it is legal to grown and sell coca in Bolivia. This is a tradition in this part of the world for many years. The locals make tea from it and chew it, it gives energy, staves of hunger and can help in altitude sickness. In its leaf form it seems fairly harmless and no worse than some legal drugs you can see for sale in the UK. Obviously when it it made into base and powder it becomes a whole new beast that I wouldn’t want to see but this is what the farmers in the area do, and there is a legal market for it. Coffee prices have been so low for so many years, even if these people wanted to swap crops they have not been able to. Coca fetches a much better price for them is easier to grow, gives four harvests a year and has a huge local market no need to be dealing with gringos like me.

Unfortunately you can see the effects of this booming market everywhere, coca doesn’t need any shade in fact does better without the shade needs to be farmed in an organised way in lines and huge areas have been deforested. This in turns means that there is land erosion and all sorts of other impacts too complicated for a simple coffee roaster. But one thing is the wildlife has no where to live so lessens the diversity which in turn is not good for the land.

Luckily in this sea of coca Machacarmarca is a haven for wildlife, they have reestablished forests that had been cleared by others, and they work hard to maintain the environment without the use of chemicals. Lupe sees this has he obligation to the farm to make sure it is well looked after even if all around is not. So the wildlife from outside the farm as moved into the habitat and you can see the positive effects of this all around.

The 1850ft part I had climbed up to was at was the latest part of re introducing tress to the farm, but also meant you got an excellent view of all around. Difficult to get up to harder to get down.

Back in time for lunch a much needed snooze was in order, in the hammock off I went for an hour, thats how comfortable I was there, I never sleep like this in the middle of the day, but Machacarmarca has a way of slowing you down to its time.

The afternoon Lupe had arranged for a small 5 a side game of football with the farm workers (and me) against the local community players. It was meant to be played the following day, but plans had meant I had to leave early. So disappointed were the locals in not being able to “kick the gringos ass” that it was moved forwards at everyones request so it could happen. We had a crowd we had goal posts that had been made especially, and we had specially bought for this event football strips, ones we were all very proud of and non of us gave back at the end

I wont tell you how bad I was (a 36 year old playing at altitude who is so unfit its unbelievable) but I did score two goals and we did win 5-2. I have put together a fun little video below for you to watch, I wont tell you how much fun I had putting it together but I giggle each time I watch it.

After the game we at about drank beer together and even with communication issues completely got each other and managed to talk. Football is a great leveller, but also shows were not so different, we like the same things and its a great bringer together. Next time I play the game at the start of the week because by this point we were buddy’s.

Still some more to come to wrap up the trip but coming to an end now, but I do hope you have been enjoying it.

But as we do this with Machacarmarca it seemed like a great chance to work with the coffee I’ll be working with over the next 9 to 12 months.

I also have never been able to process and pulp before and seeing how a farm does this can give you a big insight into why the coffee tastes the way it does. I was to find out this was probably the highlight of the tour for me as I never understood why machacarmarca tasted the way that it did, I think I do a lot more now.

So early breakfast and of to pick with my basket. I thought maybe three four in a day I’d need to empty the basket. I didn’t plan for how hard it is to pick coffee. The guys told me they do this four five six times a year not just triple picking which is thought to be good but making sure only ripe cherry’s are picked not doing any post sorting as a lot of other picking is. the yield is so small ere that if they did this we would have virtually no coffee. Picking takes three four months because of this method, but it makes sure you get the very best cup.

It got to lunch time and all I had was this

The guys told me I had done well and they were impressed, I am not sure if this was due to their low expectations of me, or they were truly impressed.

I was slower than them of course but I wasn’t a million miles behind as I had thought I might, so I was pleased with my mornings work.

Great food was the foundation of this trip. Great home cooked food, well prepared great portions at the right times. Home backed bread from the huge clay oven. But the best part was everyone stopped (including the pickers) and got fed. The other part was it was all about sitting together and family. I was accepted within 20 mins of being on the farm as family, we all talked and shared what we had done.

I was tempted with beer and siestas or world cup football games at the local bar, but I had a job to do so back to picking I went. The day I picked around 20-25kg, and was told this was not bad, the guys were around 35-40 kg. This kind of selective picking is hard work, low yielding and very hard work mentally and physically. But I think we have all seen in the cup what this kind of extra work does to the cup.

While picking the cover of the trees meant even in the midday sun it was cool and a nice place to work. It made me think about shade and its importance in the final product. I was given a number but in translation it got lost what it was referring too but it was most plots the size with these varietals, with this we were working on would yield 12 – 18 (of what ever it was) this plot yielded 9 at its very very best, and this was replicated across the farm. But Mario and Lupe have no desire to increase that yield, but to maintain the quality.

Then it was time to pulp, this washed fermented to remove mucilage coffee. Everything at this stage is done with Lupe’s input, she is the hard work of the farm, and the consistent. Everything is had weighed and then hand floated, in small plastic containers. There are no huge tanks to do this in just plastic baths.

A rudimentary but incredibly effective way of doing it. Small batches (everything is picked and de pulped within 20 mins of finishing picking) by hand and eye. Because of the skill of the pickers there were not many floaters but what there were are removed and used for consumption on the farm or in the community.

This is where the true pleasant surprise came for me. I have always been told this was a washed coffee and although it presented with some washed qualities I have never 100% felt it was a washed and fermented coffee. Three days on the farm I had not found a fermenting tank so when the pulping began I waited with excitement.

The beans are run through the depulper and the cherry is removed with a small amount of water and the centrifuge force of the depulper. Some small pieces of cherry run through get through, but on the whole most make it through in the correct condition. If you touch these beans they are slimy and sticky from the mucilage. Normally on a traditional washed coffee these would be put into to water to ferment to remove this sticky slime. But these are run through the bypass system to be washed once more, which visibly removes some of the mucilage, but not all.

It is then taken to the Indian drying tables on the back patio to dry in the sun, being turned regularly and taken to a moisture level of around 13%. They are then bagged and taken to the plant in La Paz (more of that to follow on that part).

So its a kind of cross between washing and pulped natural, something I have been tasting for the past couple of year but now understand. Without these trips you don’t find out about the cover, the processing, the good people who pick and work the farm, and the love and care that goes into the processing by the owner

This day was the real highlight for me, an awakening of what the coffee is, and an insight into how dam hard it is to pick coffee well. I slept like a log this night in bed by 8:30 pm in a heap. Before bed Mario and Rodrigo took me through a presentation of the plans for the coming years of the farm, of improving quality ecology and increasing production with new plant stock. also maintaining the current stock by pruning and maintenance. A great piece of news was also that the farm is in stage two of organic certification. The farm has always been organic so they thought they should take advantage of it. so next years production will be organic certified which is no bad thing.

I know on this evening I felt a little sad, that it was all coming towards the end (I always do this too soon) but it was an a amazing day I enjoyed very very much



The trip to the farm is along the second most dangerous road in the world (the most I did last time in Bolivia on a bike). To get to the road there is a climb out of La Paz (its a basin of a city). The climb from 3300 meters above sea level in the pit of the bowl to 4400 meters (on the death road its up to 6000 meters).

The road is amazing very beautiful but amazingly scary at parts with huge buses coaches and bikes all over the place, far busier than the famous death road.

Arriving on the farm I am greeted by Mario, Lupe Lupe’s Daughter grand daughter and Son and his Girlfriend, all come to the farm to see the crazy gringo who has traveled half way around the world . Within 30 mins of being there I felt like I was part of the family, welcomed in sitting eating with everyone, and made right at home.

Its fairly late when I arrive but there is time to get in a mini hike around the farm and to go climbing trees.

I Love the fact there was no TV, a problem for me in world cup semi final week, but not missed. Even when Rodrigo went to the local town to watch the game, I stayed at the farm to enjoy myself. Evening are sat around a gaming table with a roaring fire playing cards, boggle and talking to each other. This first night I get taught two games of cards I have never played and stay up until 1 am, by mistake as I wanted an early night, but pleased I did not.

Ohh yes this is my view from my window

Interesting thing found out today is that La Paz is not the capital of Bolivia as I (and others I have spoken to) thought. It is the political capital but the actual capital is called Sucre

The reason for the trip was to go spend some time and better understand the farm Machacarmarca. This farm is one of our most important coffees, and is the first that we buy the entire production from. I also found out that we have been the only buyer since the farm produced commercially, which got me super excited.

The farm, is based is the Sud (south) Yungas region near to the town of Chulumani. The size of more than 100 hectors and has a history of growing oranges and coffee but for personal consumption. In the late 90’s there was a disease that attacked the orange / lemon and grapefruit trees that wipes out the crop. With a need for the land to be worked and to be able to offer work to the local community, it was decided something needed to be commercially planted.

The Chulumani region is notorious with the growing of the coca leaf. It is legal within Bolivia to grow coca for chewing, and it is a traditional thing to partake in. It suppresses hunger, gives energy and can have benefits with altitude sickness. In fact on this first day I took some coca tea that really helped me feel better from my altitude sickness.

Anyway it was decided to plant some more coffee and double the production of coffee from three hectares to around 6 hectares. More could be planted but without impacting on the farm as it is and lowering the quality. There is a long term plan in place to change this gradually and with care.

The first harvest of this coffee was in 2007 and was the entire lot that was put into the cup of excellence. This was the lot that I bought (13 x 69kg bags) which came 25 out of 26 but ended the 15th most expensive. I was part of that jury that year, and this was in both cupping’s my favourite coffee, and today still stands as one of my all time favourite coffees.

Anyway not much of a diary so far. I arrived early on the Sunday morning and spent most of the day sleeping and getting used to the altitude. I did go out to tour the city and got to see some amazing sights, here are some of the photos.

Everyday will come with a thing I learnt as this trip was all about learning. Trivia tip no.1 Coca leaves have medicinal uses and a cultural place in Bolivia history, and can not be looked at black or white.

Coming tomorrow the trip to the farm.

I hope you enjoy.

Much has been written since that competition, much will continue to be written, a very special week that will stay with me forever as one of the most fun, most stressful at times most frustrating, and other times most fulfilling. This is why competition is amazing, addictive and thoroughly engrossing.

One thing that I owe competition is the friends it has bought to me. The obvious Colin, and John but also David Walsh, Paul Stack, James Hoffmann to name just a very small amount of great people I have meet and have the pleasure of calling my friends. I don’t know if I would be even known by these great coffee folks were it not for the competition. Coming home from the barista party to find Reg Barber, Sammy Piccalo and Heather Perry in your living room is kind of weird but strangely funny at the same time, and being in the competition circle has meant I have got to know so many of the cool kids, who I don’t think would have given me the time of day before my involvement with Colin and John.

But I decided before this competition this was the last time I would be so involved and so invested in the process, and I left London even more determined that this was the right course of action.I have learnt so much from competition, I have become a far better roaster because of my involvement. I liken it to putting a man on the moon. Seems a crazy thing to do but so many good things that we use in everyday life came from the lunar missions. I know I have become a better roaster for competition and that the every day roasting has improved because of the feed back from the amazing baristas I have worked with and the drive to work harder and harder to create tailored challenging blends for each competitor we have worked with and trying to give them what they want when they often don’t know themselves.

Competition is expensive, its been said on many a blog, but its just as expensive (if not more) for the roaster. I can not begin to quantify the amount of coffee time energy and incidental costs (traveling accommodation, shipping the list goes on), but this is not just finically. I have woken up every morning since Atlanta last year and normally the first but at worst the second though in my head has been barista competition.

I see the role of a roaster like the team behind an F1 team. You have the driver (barista) team manager (baristas partner), tyre manufacture (glassware cups etc) you have the mechanics (set up team, coaches, customers) and the engine manufacture (roaster). I say engine manufacture as without the others in place then the team can not do anything (F1 fans will know what I mean when I say Force India and McLaren). But like F1 WBC is an expensive big boy game to be involved in.

Last year I came away from Atlanta with a very different feeling to what I have now. I left that competition that I had something to prove, that both Colin and I could do more, that he hadn’t proved the top top barista he was and I hadn’t proved what I was capable of as a roaster. I shouldered some of the negatives from Colin’s Score sheet last year, I think we both didn’t prove ourselves as well as we could have done.

There was not just one thing, there was a whole heap of things I could have done better and I know Colin shared the same thoughts (otherwise why re compete), but I don’t believe I was the roaster or the blender I am now. The fact even with lots of blends as options for WBC 2009 and IBC 2010 we ended up on a single origin proved that. They were great coffees but the elusive balanced and complete and complex blend was something missing.

This years Blend for John I was involved but obviously a collaboration makes life very much easier and shares the burden. Also I think John took lots of this on board and he developed that blend from two coffees he loved and it worked well.

Colin’s coffee was much much harder. We talked about the blend for 2 years, I learnt what his tastes and preferences were, to the point I could tell from 15 different options which one he would choose. To pinch a line from his presentation this was a huge affirmation for our work together and how much effort and time we put into it. I remember the phone call from Brazil just after I had left the farm of Ingalterra so excited I had found his Irish Barista Championships coffee, without him even trying it or trying it in espresso. True to form from 12 different options he chose the one I had tasted in a cupping bowl on the other side of the world with jet lag.

But for WBC this had to be right, it had to be huge, this was it. For 12 months I had had the idea of the El Salvador La Ilussion. I do not know why, as for espresso its the biggest pig in the range. The first rule of competition is to make a blend/single origin that is predictable and that is consistent. Two words rarely used with La Ilusion. But something happened to this coffee a couple of months ago, it started to change. Its now just revolving into 12 months from processing, so it isn’t past crop but it a hairs breath away. Its been vac packed, and this was the vac wasn’t broken (another post for another day), but new crop it was too crazy 11 months on it was amazingly smooth, sweet rich. It shouldn’t have worked but when you constantly taste your coffee you can see these changes and take full advantage of them.

The second component is from the same area, same volcano, same producer different farm and different year. The long missed and loved El salvador Alaska.This was on the trees 6/7 weeks by rights should need some rest, processed specially for us as a 90kg lot, airfreighted and a special export licence raised for just this lot. When I cupped it at my importers about 8 weeks ago they had harvested a small amount for samples, it was lively it was vibrant, but I knew just like in Brazil this was the one. I straight away got thinking about the Ilusion with it, the calming influence of the former bad boy on this super fresh and alive coffee.

No time to work this out it arrived two weeks ago, just enough time to get a sample to Colin for his approval, and get a profile nailed. Seat of the pants, but also incredibly considered. Don’t ask me for the blend, all the Ilusion went with competition so we wont be offering it (which I kind of like, one off never to be seen again and not tainted by making money on it). But the comments I had from people who tried it were amazing, and I hold it as some of my best work. You will have to believe me on this but I think it was too.

Any how I have digressed, back to the competition. I said earlier I came away from Atlanta with very different feeling to what I have now. I loved the Machacarmarca (and still do) but I felt I could do a better job (I’d love to present it to judges now I know the coffee so well, I think I could squeeze an extra 1 / 1.5 points now that I didn’t have in me 13 months ago (for the espressos), but still one of the best caps I have ever had and all down to CH.

This time I don’t think I could have done anymore with those coffees, I wouldn’t want another shot. I also don’t think that I would suggest to Colin to change anything. The most perfect performance I have ever witnessed, the most amazing signature drink I have ever tasted (and I mean this). I’m a sig drink hater of the highest order. They leave me feeling sad, simple as. But this one I wanted to drink but it left me excited and questioning everything I thought I knew, and made me want to reach for my TDS metre and measure water that I cup with.

I would not change one thing that I did in preparation for this competition and I would not ask either John or Colin to change anything they did. I said at the start of this Competition if I can not roast a WBC winning coffee with “the goats” (sorry in joke) in the stable, with the talents of these two guys then I was never going to be involved in a win.

I feel like i’ve starting to chase shadows I will never catch up with. I’ve think competing two times is admirable and well worthy of doing. I think more than twice then you really need to sit down and evaluate why you are doing that, roaster and barista. Maybe I will feel different in the future, but for now I’m done.

Also there is the reward element for the roaster. Its very obvious for the barista I think what they get out of the competition. I must admit I have got a whole heap out of too, much of what I have talked about here, but there comes a time where the rewards have been achieved. I would have loved to have gone out on a WBC winning roast, it would have felt more of a full stop. But I throw in my cards with the very very best I believe I could have done, with the Baristas doing the very very best they could. What else is there to achieve? So I am calling it a day from competition for at least a year. Customers I will help to use there shop blend’s and I am happy to sell from the website coffees people want to use, but the unique blends and the investment of time and development I am unable to give. Hopefully some other roasters can enjoy the experiences I have been able to enjoy.

There is another blog post inside about the competition that i’m trying to get straight in my mind, and I’m sure will see the light of day soon, but for now, thank you’s to John Gordon, your an inspiration, you do it your way, and for that I love you, for Jess who is an amazing person, if you ever get chance to sit down with the pair of these people you should and don’t talk, just listen, amazing folk that are so caring wonderful and beautiful people. To Jose from Mercanta for breaking his backside to get the Alaska too me even though it was a huge ask it was never a problem for the nicest man in coffee, a true gentleman. Thank you to Ernesto Mendernez who is one of the most amazing farmers I have ever come across and grows some of the most amazing coffee. I wish all farmers cupped their own coffees like he does, the coffee we all drink would be so much better. To Yvonne who has put up with my calls at 11pm at night to Colin who had to live with me during competition and has always opened her house for me to stop on the Ireland trips, for which she deserves some kind of prize. And a very special thank you to my wife Sarah who lets me do these crazy competitions and has to deal with the tantrums, the sulks the euphoria and the lows. She ran the good ship has bean last week while I gadded around London village playing coffee, without her I would not be able ot do any of this.

But yes the elephant in the Room Mr Harmon is missing. He is my best friend, he is the most amazing and loyal person I have ever met, funny, intelligent and all round good stick. He has taught me so much about coffee, by letting me be part of his journey I have become so much better at my trade than I was before. He makes me question everything I do and start again, we have both grown so much in the past couple of years. There are exciting times ahead for me and the giant one, this is not the end at all but the beginning. Take a look at last years performance and this years, it looks like a primary school boy against a university graduate. He has grown so much.

I also said in the last post that I would have a run down post at some point about it all. I feel that the initial euphoria of the whole thing has worn off now, and I can objectively look at the whole thing. The past 10 months has been focused on this week. The work with Colin since Atlanta has been all consuming in so many ways.

But before I go into that I thought I’d first of all talk about the organisation, the steaming, venue and all that stuff.

SCAE.ie

This has been the second time I’ve been to an SCAE.ie run event, the first being the team championships back in 2006 I think. Then I realised how different the peole that run it are to other chapters I’ve been to before. It seems there is a fun ethic through everything they do, they are some of the most warm and welcoming people I have met, nothing was too much trouble and I was made to feel so at home by every one. A special note to Julie and Jackie who brought me food and drink while tied to a computer

The venue I knew before as its the home of Colin’s shop. Not perfect, but not a trade show, in the city centre, and the audience room was full 95% of the time and the atmosphere was great. A lesson to all chapters that not holding the event at a trade show improves the audience viewing not the other way around.

I just wonder how crowded it may have been on a Saturday / Sunday event but we can not have everything.

The streaming was anew challenge to me, something I had not done (and showed). Thanks to Lawrence who did the UK streaming for the advice hints tips and load of a cable to record it. Also thanks for putting up with my frantic phone call Tuesday morning when I couldn’t get any sound.

It was a great excuse to be tied to se every performance, and I did. It was also great chatting with everyone in there (lots of has bean customers too). Without any publicity over 1000 unique visitors with a total of nearly 1800 view and nearly 20 hours of broadcasting I am quite proud that we bought streaming to this years IBC. The peaks in viewing were Colin and David Walsh’s performances, and of course the results were we broke the 100 viewers barrier.

OK so now to competition. So I watched all 23 competitors, saw every one of there performances. I think from the first round I picked (without tasting a drink) four of the top 6. But any one of the other 19 could have filled those two other spots. This is a testament to the judging that the performances of those who were exceptional went through (I’m guessing there drinks were good too). I think the level was good, I think there were almost two levels of barista competing. This is what happens I guess when you have no regional events, so as the finals to be the best from area.

Lots of great performances that were not from the expected three (I think everyone had a feeling who the top three would be) but a special mention to Julie McKenna from Clements who I thought was amazing, so full of energy and really bought some life to the competition. A special shout out to Ziad Abinakhoul who was unlucky not to make finals, a real gent who I am sure will do very well in the Coffee in Good Spirits this year.

OK so finals. Everyone who pilled into the stream will know that The top three were very very good. The standard amazing. My pal, friend and top man David Walsh was amazing, I could see the practice in his every move. David is a home barista turned competition man, a scientist by day and coffee guy by night. I respect David so much before this I have often called on his advice or help just to give me outside perspective and as the current Irish Tasting Champion was no stranger to working in front of a crowd, but you have never seen a hall or stream fill up as much as when he came on both times. I was waiting for the punch line with David as those who know him will understand we were expecting something left field. But David did a grown up performance of which any other year from what I understand would have won the IBC. Top top performance, polished and professional.

Its the first time I’ve seen Victoria Fitz Henry perform, but I had heard much about her.e Finishing second last year to colin, many peopler who I spoke to were tipping her as the main competition to Colin. Her first round performance was very polished and very slick. Very well run through. Her finals performance wasn’t as smooth, and she got a little flustered half way through tat seemed to ruin the last part of her performance. Very close in points and it will be a what if, had she not had that stutter. But very very talented Barista and one I am sure will do well in the future.

So to Colin. Regular readers will know how much of a friend Colin Harmon has become over the past 12 months. Its been hard work some times, its been fun most of it, but always work. Colin has worked so hard to get it all together for competition. I am full of praise and admiration for his dedication. Yvonne his long suffering partner has also been through so much for Colin to get to this point of another go at the world barista championships.

So here we are 12 months later.

The World Barista championships this year will be amazing. I am blessed and lucky to be working with both the UK and the Irish Champion to help them win this thing. No divided loyalty’s, in fact were all working together sharing developing and expanding our knowledge together. John flew in to Dublin and was there washing glasses and getting Colin ready with the preparations. The team approach and working together are going to be the themes of the championship for me. Being in London makes it even better, on home soil with two great great people.

But also I’ve decided to stop chasing on the back of the coat tails of Baristas. There are lots of things I need to do, and lots of things I want to do that are not barista lead.

So with this in mind, this too is my last time working with Baristas on competition. Too much time too much investment financially, emotionally and physically. If someone wants to just buy off the site or a wholesale customer use their blend all well and good, but nothing like I’m doing / done this year. If I can not help one of these amazing baristas win the world title with the talents they both have then its time to give it up. Something I’ve been thinking about for a while. Never say never but certainly how I feel at the moment.

So an emotional week, lots to take in and lots of work ahead over the next ten weeks. Best get back to blending ideas.

27 competitors, two days of semi finals then Thursday the top six battle it out. Can not wait to see the standards, from what I have heard the whole competition in Ireland is on the up. So often I have to dive in and dive out of competition but being able to digest it all I think will be good fun. Pending a good internet connection (I have my concerns) I will be doing the streaming for the competition too.

Will try and do some video and blogging and twitting over the whole week. I need to get back blogging, I’ve kind of lost my way with tweeting blogging and the whole audioboo thing. Must do better !!!

I insist so much its below WATCH NOW !!!

So the reason for the post is not simply to proclaim that I like a video of myself running between coffee trees, but the location. The location is a new shop called “The Window” and is the tiniest shop I have ever been in. Small but perfectly formed and a growing bread of cosy coffee shops that do great coffee but in tandom force people to make a great community.

As a society I think we talk to each other far less, and we are told from a young age not to talk to strangers. But as a famous Bros song (I Quit) once said “Most of my friends were strangers when I met them” (did I really use a bros song as a quote) so to make new friends at some point you have to speak to a stranger. There is something about sharing a table or a bench that makes you talk to people you would normally not speak to.

This has been shown to work at The Espresso London and at 3FE in Dublin and now there is a new contender of The Window.

Based in Norwich its not in a big flash swish cool city, but its perfect for where it is. Based in 25 Wensum Street, they still manage to do your expected espresso based drinks along with pour-over single estates, bean sales, aeropress and a range of hand made cakes from a local baker, who is also a friend and regular customer.

An amazing space and an amazing shop doing really great things. Pop in and say hi to Hayley if your ever in the area.