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Love is in the coffee!!!

Una campagna di
Baldassarre Medeot

Contatti

Una campagna di
Baldassarre Medeot

Love is in the coffee!!!

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  • Categoria Fundraising personale

Una campagna di 
Baldassarre Medeot

Contatti

Il Progetto

LET'S TALK ABOUT MYSELF

My name is Baldassarre, I was born in Vico Equensse (near Naples) 39 years ago but since 1982 I'm living in San Lorenzo Isontino in the north east of Italy. I am an accountant but with the italian economic crisis in 2012 I saw an opportunity and I decided to change my life attending a training course as a waiter and barman at the Civiform in Cividale del Friuli. I discovered the world of the Specialty Coffee in 2013 when I attended a course in Florence and I felt in love with it. I started my new career as a waiter at the “Green Village” in Lignano Sabbiadoro where I worked for 3 summer seasons, and during the winter I used to help a friend in his 3star hotel “Ai 2 leoni” in Farra d’Isonzo. In November 2014 I discovered the Specialty Coffee Association with the UMAMI area Campus in Scandicci (Firenze) where I reached the SCA “Barista Foundation” level. The following year I reached the “Barista Intermediate” level during the “Barista Guild of Europe” in Rimini. In 2016 my life changed again. Find a good job as a Barista in Italy was hard so I decided to start a new adventure as a waiter in an Italian restaurant in Kirkcaldy in Scotland, where I worked for 3 months. In July 2016 I got my first job opporutunity as a Barista at “The Restoration Yard” in Dalkeith Country Park. In October 2017 I reached the “Brewing Foundation” level trained by the Scottisch Barista School in Livingston. I also participated as a volunteer for the Italian SCA Barista Championship in Rimini (2016), and the World of Coffe in Budapest (2017) and Amsterdam (2018). In November I got the "Sensory Foundation" Certificate at the Scottisch Barista School. Now it’s time to change my life again.

WHO IS A BARISTA

“Today […] he/she must be considered a professional coffee expert who offer culture and training to customer like the best wine sommelier […]. Should be able to describe and recommend the products he prepares […]. The barista has the duty to formally receive clients, with education and positivity, has to be ready to make a drink using different methods (espresso, filter, pour-over) and serve it describing in advance the raw material used and what the customer is going to taste drinking it”. (Barista in a book – Andrej Godina).

HOW START TO BECAME AN IDEAL BARISTA

Becoming an ideal barista means, beyond the training, that you need to make a trip in the plantation (coffee, tea, cocoa) to watch and feel how everything works, how the workers put a lot of effort to give us the best quality product as possible. In this way you can understand that “never waste coffee (tea and cocoa) as sign of respect and gratitude for those who have grown and produced it. Never denying respect to people and what they produce through their hard work, dedication and competence” (cit. Barista in a book – Andrej Godina). So, cooperating with UMAMI AREA, I’m gonna make a trip at the end of November in their coffee plantation in Honduras. It gonna take at least 9 months with the possibility to visit two more coffee plantation (Costa Rica and Colombia). Umami Area Honduras project was born thanks to the cooperation between 25 partners, willing to prove that high-quality coffee production can be sustainable from an entrepreneurial, financial, social, environmental and local community point of view. President and Chairman of the board of directors is one of the most famous specialist in coffee, dr. Andrej Godina from Italy, President of the Italian Association Umami Area. Vice President and in charge of the business side is Ansgar Elfgen from Germany. He stepped in the feet of his grand-grandfather who was one of the owner of coffee trading company founded in 1838. General Manager is Francisco Galeano from Honduras, who owns along with his sons a recently opened specialty coffee chain in the capital of Honduras Umami Area Honduras has purchased an existing coffee plantation nearby the Celaque National Park, UNESCO World Heritage Site, with a total of 45 hectares bounded by two rivers rio Colorado and rio Aruco. 

President of the Italian Association Umami Area - Dr. Andrej Godina

Vice President and in charge of the business side is Ansgar Elfgen

COCAFCAL - LAS CAPUCAS COCAFCAL

is a 873 small producer cooperative located in the Celaque mountains in Copan department (Western Honduras). They export 99% of their coffee to special markets (Fair Trade, Organic/Bio, Rainforest Alliance or UTZ among others). The cooperative promotes diversification and is already producing and selling honey, tomatoes, passion fruit, lemongrass, dried fruits, tourism, coffee & tree nursery, ornamental plants, aquiculture fishes, organic fertilizers and education services. COCAFCAL is the most important organization of the village providing income to the coffee producer families directly and indirectly to the rest of the village members.

THE PROJECT

Umami Area Honduras S.A. de C.V. is a local profit company with an international shareholder party with the aim to run a sustainable coffee plantation management in terms of environmental, quality, organic, social, financial, diversification, agroforest point of view. The shareholders are representing the entire value chain of every step of the production process from seedling, growing, harvesting, shipping to roasters and buyers including ultimately the baristas. The project in Honduras has the aim to work with a group of international shareholders in order to create a fully operational ecological/economical/biodiverse/sustainable demonstration model to be utilized as best practice for other coffee farmers and coffee professionals.

 THE COFFEE PLANTATION

https://www.youtube.com/watch?v=0mIyHftMKIc 

Coffee berries

 MY VISION 

I think that in the future a barista should be recognize not only as a coffee expert but he/she will need to extend his/her knowledge becoming a tea and cocoa expert as well. He/she needs to be trained and ready to serve every hot drinks (coffee, tea, hot chocolate…) at the best with passion and knowledge. This is why my future coffee trip is just a start. It’s my intention, in 2020, to be trained as a Tea Sommelier(ADeMaThe' Institute e UK Tea Academy) and Chocolate Tester (International Institute of Chocolate & Cocoa Tasting). If it will be possible it’s my intention to visit cocoa and tea plantations.


MY GOAL

Back home I want to start a cooperation with hospitality schools introducing a new vision about coffee, cocoa and tea and at the same time, find a job that allowed me to practice what I learn and to complete my training as a tea sommelier and cocoa tester in order to introduce them in the school at the end of the 2020. In this period I’m gonna get information and prepare a business plan in order to open my own small roastery caffeteria with a little laboratory where to trained people. I want to serve not only specialty coffee but try to introduce the same mentality about tea and cocoa service. I like to think that a caffeteria should be an open space where customers, family and kids can relax and enjoying their experience tasting and understanding the difference becoming from a good quality hot beverage explaining what are they going to taste and how. It should have a laboratory where people can come to be trained as a barista or just to understand how to prepare a perfect hot beverage at home.

STAY TUNED FOR MORE INFORMATIONS.....

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