When you live in a place that grows and harvests the real stuff yet there isn't a coffee house around where you can get a good cup of joe...well..you take matters into your own hands.
I have mentioned before my work transforming cocoa beans into chocolate, now I will like to take a moment to show you what is neccessary for a girl who loves a strong brew in a country that grows the real stuff yet only offers instant coffee. Granted the pace of life here does not demand that I power up on coffee to get through the day, as well as the fact thatit is so hot here one more steaming cup of something is not needed. But I miss the taste of a nice brew from time to time so I decided to take matters into my own hands...
I took the robusta (yup 2x the caffiene with a taste that is not as rich and bold as arabica, but its all that grows well here) green beans from my agricultural cooperative to roast at home. There is only one local roaster here who, by the help of a former Peace Corps volunteer started bagging and selling the goods locally. Cafe Kuma is the name and Togolese coffee is thier game, yet I still wanted to give it a shot myself. Here is a couple photos of me back in my little den of a kitchen brewing up mischeif.
Here is the method Cafe Kuma uses to roast thier coffee. It is similar to a whirly pop popcorn maker. The constant agitation is what keeps the beans from burning and creates an even roast.
From start to finish..green to brown.
I will be posting more of the behind the scenes process in the coming days. I recently went up the mountain, through a winding dirt path in a cargo truck to collect sacs of coffee from the members en brouse. To be continued...cheers!