Originally published on Mon October 15, 2012 9:04 am
Welcome to Rwanda's coffee land, where some of the world's best coffee is grown. Here, Minani Anastase, president of Musasa Coffee Cooperative in northern Rwanda, looks over the coffee drying tables.
Credit Courtesy of Jonathan Kalan
Yesterday on All Things Considered, Allison Aubrey explained how coffee is the new wine — or, at least, how our morning brew is catching up with the evening Chardonnay in terms of our appreciation for its flavor and textures. And that's piquing our interest in learning where our coffee comes from.
At 40, Julie Sanders is a mother of three from Portland, Ore. But when she was 16, Sanders belonged to a white supremacist group — and one night in 1988, she witnessed a murder. Since then, she's kept the event a secret from most of her friends and family.
Before she sat down to talk about the incident with her friend Randy Blazak at StoryCorps, Sanders says, she had rarely talked about her past at all. She started out by recalling what her life was like in her teen years.
The "know your farmer" concept may soon apply to the folks growing your coffee, too.
Increasingly, specialty roasters are working directly with coffee growers around the world to produce coffees as varied in taste as wines. And how are roasters teaching their clientele to appreciate the subtle characteristics of brews? By bringing an age-old tasting ritual once limited to coffee insiders to the coffee-sipping masses.
Originally published on Mon October 22, 2012 9:25 am
Shopper reaches for donut peaches at the Penn Quarter farmers' market in Washington, D.C.
Credit Maggie Starbard / NPR
If lately you've noticed the farmers' market flooded with signs that say "donut," "cling," "whiteflesh" and "freestone," you won't be surprised to learn that August is National Peach Month. Though the juicy fruits pack the produce aisles now, in a few short months a good peach might be hard to find.
Many fruits, though harvested in other parts of the world, are available in the United States all year long. So why are peaches so seasonal, and in the winter, either difficult to find or hard as a rock?