I’m sitting in our local bakery Azimos in Bogota’s ‘La Macarena’ neighbourhood after filling my ‘canasta’ to the brim with juicy greens. It is a great place to source organic vegetables on Saturdays and enjoy traditional Colombian dishes like ‘caldo de costilla’ or ‘changua’, as well as classic breakfasts and vegetarian options (the oat pancakes with green apple, yogurt and honey looks yummy!).
In the fabled university town of Oxford, one woman is making a name for herself.
Milly Barr left Colombia in 2000 to study in the UK, and four years ago decided to set up Exotic Coffee Roasters.
Cuba – land of cigars, rum and sugar, all wrapped up in a salsa beat.
That’s the cliché, and after a recent visit we can say, it's true! There is, however, also coffee production.
In fact Cuba used to be a coffee powerhouse, generating more money from the tasty bean than sugar in the 19th Century. The arrival of the Castro brothers and subsequent breakup of the USSR saw investment levels drop, leading to a slump in production.
So you’re the hippest hipster in town, oozing effortless cool and immaculate good taste, but do you know where that good taste in your morning cup of coffee comes from?
The answer is a whole range of different factors including bean variety, farm ‘terroir’ and processing method, not to mention the degree of roasting and ability of your local barista.
