Events

Brazil: competitions & competition coffee

If you are a coffee competitor, or an avid fan of coffee competitions, your eyes will be on Brazil from November 7 to 9. Belo Horizonte will host this year’s International Coffee Week, which will feature not one but four world coffee championships:

  • World Coffee in Good Spirits Championship

  • World Latte Art Championship

  • World Cup Tasters Championship

  • World Brewers Cup

Veronika wows the (CCS) judges while training for her upcoming World Brewers Cup performance. Before her competition, Veronika will visit Carmo Coffees to cup some of their exciting new experimental lots.

Veronika wows the (CCS) judges while training for her upcoming World Brewers Cup performance. Before her competition, Veronika will visit Carmo Coffees to cup some of their exciting new experimental lots.


Brazil - the new origin for competition coffees

Our own Veronika Galova Vesela will be there, both as a competitor, and to source competition coffees for 2019.   

These events could not come at a better time for Brazil’s specialty coffee producers, like our partners in the region, Carmo Coffees. Carmo have been experimenting for several years with exotic varieties and innovative fermentation techniques, and just launched their own series of unique and surprising coffees, worthy of competition. That’s right, Brazil is producing competition coffee. 

CCS will be cheering for two competitors in the World Brewers Cup this year: Veronika, who will represent her home country Slovakia, brewing Finca Deborah, and Tom Kuyken, the Norwegian champion, who will brew an anaerobic Sudan Rume from Carmo Coffee’s experimental farm, Santuario Sul

The farm, which began almost five years ago, is a collaboration between Luiz Paulo Pereira, producer and exporter with Carmo Coffees, Camilo Merizalde, the pioneering Colombian behind the Santuario project, and fermentation expert, Ivan Solis, from Costa Rica. Santuario Sul currently has 30 hectares of land in coffee production, and they aim to expand to 70 hectares very soon. 


New varieties 

Santuario Sul features 25 different varietals, making it the biggest coffee garden in Brazil. Last year they harvested a their first crop of Sudan Rume. This year saw the first harvest of SL28. 

Innovative Processing

As the new trees began producing fruit, the team began to experiment with processing, including anaerobic fermentation. Rather than import expensive equipment from overseas, they looked in their own backyard. Carmo de Minas is dairy country — Luiz Paulo's grandmother is as famous for her cows as she is for coffee — so they bought a fermentation tank used for cheese making. 

The closed steel tanks are easy to clean and feature double walls and temperature controls, which Ivan Solís adapted to the exact temperature range required for coffee processing. The tank used on Santuario Sul can process 2000 liters of cherries at a time - around ten bags of green coffee.

Ivan Solis (right), fermentation and processing expert from Costa Rica, and Alessandro "Viola", processing manager at Irmas Pereira with the adapted cheese making fermentation tank used for anaerobic processing on several Carmo Coffees farms.

Ivan Solis (right), fermentation and processing expert from Costa Rica, and Alessandro "Viola", processing manager at Irmas Pereira with the adapted cheese making fermentation tank used for anaerobic processing on several Carmo Coffees farms.


The ANAEROBIC PROCESS at SANTUARIO SUL

The cherries are hand-picked to ensure perfect maturity, then washed to remove any juice excreted during the picking process which can significantly reduce the clarity in the cup. 

The team then measure the Brix levels of the cherries. If they are higher than 23, the cherries are used for anaerobic fermentation. If the Brix levels are lower than 23, they are destined to become naturals.  

The selected cherries are placed in the adapted dairy tank for 60 hours without any movement, then the tank is opened to check the PH level. When the PH of the mucilage inside the fermenting cherries reaches 4.5, it is time to take them out. 

After fermentation the cherries are removed and left to dry with the cascara still intact. Drying takes between 18 to 21 days, depending on the weather. The resulting cup is the perfect combination of washed and natural: clean, bright, full of fruit and sweetness. 

Learn more about the Santuario Sul project. 


Competing with Brazilians

Brazil is better known for espressos and blenders, than head-turning micro-lots, but Tom Kuyken is not the only barista who will present a Brazilian coffee this year. The location of the competitions has inspired many a coffee competitor to take a second look at this origin.

Finding your competition coffee

Are you looking for that stunning coffee to wow the judges in an upcoming competition? Check out our Competition Coffee offering, and get in touch with Veronika to book your lot now. 

Planning for next year? Before her competition Veronika will visit Carmo Coffees, to cup and learn, and discover those gems for shipment in 2019. Plus, we are thrilled to announce we will soon distribute Finca Deborah coffee, and we can expect more delicious surprises from our friends at La Palma y El Tucán, so stay tuned for exciting arrivals in the coming year. 

CCS Presents: Cup, Learn & Share

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CCS WINTER POSTER OSLO feb 16 insta.jpg

Join us in Oslo for a fascinating 1-day workshop and discover two innovative CCS partners and their unique approach to producing specialty coffee:

La Palma y El Tucan (LPET), Colombia

Long Miles Coffee Project (LMCP), Burundi

We will be cupping, discussing, sharing and learning with guest speakers Lise Rømo of sister company Kaffa, and Rory Rosenberg of Oslo Cold Brew, two baristas who have competed with these coffees, and visited their farms and washing stations, plus a Skype Q&A with Sebastian Villamizar of La Palma y El Tucan.


Agenda:

10am  Cupping coffees from Long Miles Coffee Project

12pm Presentation by Rory Rosenberg of Oslo Cold Brew Rory was the 2017 Norwegian Barista Champion. He competed with LMCP and visited their washing stations in Burundi.

12.30pm Light lunch provided

1pm Cupping La Palma y El Tucan - Neighbors and Crops

2pm Cupping La Palma y El Tucan - Heroes Series

3pm Presentation by Lise Rømo of KAFFA.no Lise was the 2016 Norwegian Barista Champion. She competed with coffee from La Palma y El Tucan, and visited their innovative farm in Cundinamarca, Colombia.

3.30pm Skype Q&A with Sebastian Villamizar of La Palma y El Tucan

4pm Beers and refreshments

Spaces are limited. Contact nicolas@collaborativecoffeesource.com to reserve yours!

Antwerp Warehouse Sale Continues

We are moving warehouses Vollers in Hamburg which means we're having a clearance sale to empty our Antwerp warehouse! That means you can pick up some exceptional coffees for bargain prices. Take a look at our full price list, or check out these offers:

Álvaro Rodríguez, Colombia

Alvaro Rodriguez

Alvaro Rodriguez

Alvaro Rodriguez is 66-years old and has been a coffee farmer his whole life. Although his passion is coffee, Alvaro also owns a dump truck and works as a truck driver, transporting construction materials. It is Don Alvaro's meticulous attention to his coffee plants that keeps our partnership with him thriving year-after-year. Alvaro is one of the most fastidious farmers in LP&ET's Neighbors&Crops program when it comes to coffee fertilization and harvesting.

His washed coffee scores 87 and features red apples, plums and a full body.

Álvaro Rodriguez, Finca Los Naranjos, Cundinamarca, Colombia
Score: 87
Normal Price: $18,47/kg
Now: $17,97/kg  or $17,47/kg for a full pallet.


Duromina, Ethiopia

Duromina Cooperative, Ethiopia.

Duromina Cooperative, Ethiopia.

Left to right: Teka, Mohammad and Abdul Assiz, site managers of the Duromina Cooperative, near the city of Agaro, Jimma zone, Ethiopia. Their 86.5 coffee expresses blueberry, slight lime notes with a chocolatey medium body.

Duromina cooperative, Ethiopia
Variety:
Limu Heirlooms
Score: 86.5
Normal Price: $11,62/kg
Now: 
$11,12/kg  or $10,62/kg for a full pallet.


Mithuti AA, Kenya

Factory manager Daniel Kamau works in the Kiaragana Coffee Factory, located in Kirinyaga County, Mukure zone of Ndia Division near Kerugoya town. It was established in 1979 and rests on 7 acres of land serving Kiaragana, Nguguini, Karuku and Gathuthi Villages. Currently it is affiliated to Mwirua Farmers Cooperative Society Ltd.

This washed mix of SL 28 and SL 34  features earl grey, bergamot, nougat and a prune finish.

Mithuti AA, Kenya
Variety:
SL 28/34
Score: 86.5
Normal Price: $13,29/kg
Now: 
$12,79/kg  or $12,29/kg for a full pallet.

These great offers can't last. Don't miss out. Contact nicolas@collaborativecoffeesource.com to order your samples and download the full clearance price list.

 

CCS Acevedo Cup, January 2018

Join us for the second CCS Acevedo Cup by Fairfield Trading and Collaborative Coffee Source.

Wednesday Jan 17 to Sunday Jan 21, 2018 Acevedo, Huila, Colombia

Places are limited. Email info@collaborativecoffeesource.com to book your place.

The award ceremony, CCS Acevedo Cup 2016

The award ceremony, CCS Acevedo Cup 2016

The value of cupping competitions

The CCS Acevedo Cup is valuable in so many ways. For roasters it offers a condensed experience of a region, a chance to meet many farmers and cup their coffees at once, to see their land, engage in their community, understand their hopes and plans for the future.

For the coffee growing community of Acevedo it offers a chance to meet the people who buy, roast and serve their coffee, to learn about the markets where their coffees are sold, and the impressions of the consumers who drink the final product. The CCS Acevedo Cup also offers the farmers a reason to get together, to share knowledge, skills, experience and stories.

And, of course, cupping competitions like these offer recognition for the hard work of the farmers. This recognition, combined with the financial reward for the winners, incentivizes continued effort to produce high quality coffee. 

Alexander Ordoñoz, proud third place winner of the CCS Acevedo Cup 2016.

Alexander Ordoñoz, proud third place winner of the CCS Acevedo Cup 2016.

“I felt really proud,” said Alexander Ordoñez of Finca Los Naranjos, who won third place in the CCS Acevedo Cup 2016. “My wife and two children accompanied me [to the award ceremony], and it was a beautiful experience because they are part of the work one does on the farm. And this third place prize motivates me to continue improving so I can win first place.”


CCS Acevedo Cup, postponed for one month 

The inaugural CCS Acevedo Cup ran in December 2016, which means this event is delayed slightly. Unfortunately weather has been working against the farmers of Acevedo this year. Heavy rains caused later flowering, and as we are seeing in so many regions, the harvest has been delayed. It happens in agriculture — there are good years and bad years. Sadly for the Acevedo community, this isn’t a great year. 

Regardless, there will be some great coffee to cup come January. Rather than cancel the event, we decided to postpone it for one month, giving farmers a little more time to harvest and process their coffee, and to give our partners Fairfield Trading the time to properly cup and select the best entries for the competition. Both Fairfield Trading and CCS are enormously proud of this event, and we are committed to recognizing the hard work and delicious coffee of the Acevedo coffee growing community, in good years, and not so good years.

We look forward to sharing this experience with you. Email info@collaborativecoffeesource.com to book your place.

Co-Roasting Spaces — Building Coffee Communities

Announcing the first in a quarterly series of cuppings at Bay Area CoRoasters, Berkeley, California: Tuesday Dec 5, 10am. See below for details and reserve your space on our Facebook page.

Co-roasting spaces such as Bay Area CoRoasters (or CoRo for short) are crucial businesses in the specialty coffee industry, providing an entry into the expensive business of roasting. Co-Ro offers memberships to coffee companies who then receive scheduled time on one of the four roasters on their production floor of their West Berkeley space.
 

An affordable beginning for new roasters

Co-roasting spaces give young companies time to practice, learn and build their business, before making the large investment of time and money in finding their own space, setting up machines, and acquiring the necessary permits. 

“Our goal is to provide all of the infrastructure and capital intensive equipment for you to start a coffee business,” said Floy Andrews, co-founder and CEO of CoRo. “All of that investment is shared by different brands.”

One of four roasters available on the CoRo production floor. Image courtesy of  Bay Area CoRoasters .

One of four roasters available on the CoRo production floor. Image courtesy of Bay Area CoRoasters.

CoRo is also in a position to keep their roasting space up to date. “We’re really focused on having the newest technology,” Floy said. For example, “we’re switching out the afterburner with a thing called a Vortex which is a water quench mechanism. It collects the dirt in the smoke, and its strained into a bucket. It’s not toxic - it’s actually good for your plants. Afterburners release a lot of CO2 and [the Vortex] aligns more with the values of Co-Ro.”

Building a Coffee Community

But CoRo is so much more than simply an affordable way to roast. In keeping with the spirit of the Bay Area where they are located, CoRo has a mission to create a community. In addition to the four roasters available, the CoRo space offers members a QC lab and a cupping room. Here they hold events and offer their members training and development on their journey as coffee professionals.

CoRo offer classes in roasting and production. Image courtesy of  Bay Area CoRoasters .

CoRo offer classes in roasting and production. Image courtesy of Bay Area CoRoasters.

Regular cuppings are held in the CoRo Cupping Room. Image courtesy of  Bay Area CoRoasters .

Regular cuppings are held in the CoRo Cupping Room. Image courtesy of Bay Area CoRoasters.

Then there’s the “Green Wall”, a space for importers to leave greens samples of their coffee for roasting, cupping and comparison. “The way green coffee is distributed, traditionally, is sort of out of sync with the way these small roasters operate,” Floy explained. “Our Green Wall is our first endeavor in connecting small roasters to a range of importers. It plays into the community space function of Co-Ro.”

The Green Coffee Wall at CoRo. Image courtesy of  Bay Area CoRoasters .

The Green Coffee Wall at CoRo. Image courtesy of Bay Area CoRoasters.

CCS and CoRo Community Events

At CCS we believe strongly that community is essential to the growth and sustainability of the specialty coffee industry, so we're excited to announce two initiatives:

CCS Quarterly Cuppings at CoRo

Colleen will be running quarterly cuppings in the cupping room at CoRo! The first will be next Tuesday December 5 at 10am. Join us for a cupping of Late Harvest Hondurans from Santa Barbara, plus Colombian coffees from Huila and Tolima. Contact Colleen to learn more, or sign up on our Facebook page.

Roasting Q&A with Matt Hassell

Matt Hassell, Buyer, Sample Manager and QC Director at Collaborative Coffee Source, and former roaster for George Howell Coffee, will be answering your roast questions starting immediately after the cupping at CoRo next week. The Q&A will begin at midday Tuesday Dec 5 and run until midday Tuesday Dec 12. Whatever your roast quandary, Matt is here to help. Post your question on Twitter to @collaborativeCS and use the hashtag #ccsQandA.

SCA x CCS 2017

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We will be cupping a curated selection of our coffees: available, soon to be available, along with some stunners that simply need revisiting.

Date: Sunday, April 23, 2017
Time: 10:15 a.m. – 12:00 p.m.
Location: The Cupping Exchange, Room 618
 

Honduras

From the currently harvesting. Showcasing long-time friends and new acquaintances from Santa Barbara, which produces some of our most interesting Central American offerings coming from some of our longest-standing relationships.

Moreno Family, El Cedral, Santa Barbara

Moreno Family, El Cedral, Santa Barbara

Guatemala

A selection of some of the most versatile coffees we offer. Featuring cups from Antigua & Huehuetenango.

Luis Pedro Zelaya Zamora, Bella Vista Mill

Luis Pedro Zelaya Zamora, Bella Vista Mill


Kenya

Charles Cardoso from Kenyacof will be on hand to discuss the flight of freshly harvested coffees (on offer), along with the ups and downs of the just completed harvest season.

Mary Maina, Manyeki Estate

Mary Maina, Manyeki Estate


Ethiopia

From mainstays to our first international presentation of newly established relationships with cooperatives in the Agaro region.

Asnake Nigat of Kata Muduga Union

Asnake Nigat of Kata Muduga Union


Colombia

Alejandro Renjifo of Fairfield Trading will accompany the presentation of our Acevedo lots, freshly arrived and meticulously curated during the Acevedo Cup Competition from December 2016.

Alejandro Renjifo (R) with Acevedo Cup winner Fernando Bustos (C) & Eduardo Urquina of Fairfield Trading (L)

Alejandro Renjifo (R) with Acevedo Cup winner Fernando Bustos (C) & Eduardo Urquina of Fairfield Trading (L)


Burundi

Ben Carlson from Long Miles Coffee joins us as we cup and reflect on how stunning these Burundian coffees have been and what it took to get them there.

Ben Carlson (L) with Jeremie Nakimuhana (C) from Long Miles with a farmer from Mikuba Hill

Ben Carlson (L) with Jeremie Nakimuhana (C) from Long Miles with a farmer from Mikuba Hill


Sal, Martell, Robert and David will be on hand to talk about the coffees, the origins, and also CCS, our model and fielding inquiries/interest on working together.

Our session is open to the public. The room is set for 30 people, with 25/30 spots already confirmed.

Get in touch with Sal to secure these last spots. He will also be happy to schedule a meeting with you should you not be able to attend the cupping.

Acevedo Cup: Recap

The CCS Acevedo Cup 2018 Awards Ceremony

The CCS Acevedo Cup 2018 Awards Ceremony

The inaugural Acevedo Cup was one of the most inspired/inspiring events CCS was a part of in 2016. What a motivating way to finish off the year. It’s difficult to imagine just how much preparatory work the Fairfield team had done in advance of the competition but the resulting four days we spent cupping, discussing, scoring and ranking the top 20 lots were an absolute pleasure.

Those of you who’ve cupped at origin know how arduous full cupping days can be, so the fact our group of judges enjoyed cupping and re-cupping these coffees says everything about the standards to which the Fairfield team operates.

This competition was a great way to start our work in the Acevedo municipality of Huila. It gave us the opportunity to taste a wide variety of cup profiles available within this community, while the closing ceremonies, in turn, gave the community the opportunity to learn about CCS’ and Fairfield’s work and ambitions for working in and around Acevedo.

Between 20-30 families came to the closing ceremonies and while many of them weren’t “winners” in the sense of having submitted top-20 coffees, it was fascinating to speak with several of the families afterward and learn about their perceptions not only about the competition, but about how they view working with Fairfield and us in the long-term. Some well-established community leaders were in attendance and they had already decided to organize meetings amongst Acevedo Cup winners and their neighbours to first discuss the winners’ protocol and strategies for the winning lots, and then determine how and what strategies neighbouring farms could implement to improve their own production.

Left to right Eduardo Urquina of Fairfield Trading, Miller Bustos collecting the certificate for his brother Fernando Bustos, and Alejandro Renjifo of Fairfield Trading. 

Left to right Eduardo Urquina of Fairfield Trading, Miller Bustos collecting the certificate for his brother Fernando Bustos, and Alejandro Renjifo of Fairfield Trading. 

Field Notes

Day 1

Calibration round + two competition tables. Screened 29 coffees down to 12 which will move on to the next round.

Learned about the National Learning Service (SENA), a government initiative that provides workers, adults and youths with technical training within the areas of industry, trade, agriculture, mining and cattle breeding. Some of volunteers helping with the Acevedo Cup are students of SENA and are currently undergoing training to become professional baristas, cuppers and roasters.

Day 2

Screened 29 coffees down to 12. Day 3 is the cupping of the top-24 coffees from Days 1 & 2.

First introduced to the winning coffee which I described as one of the best coffees I cupped all year. I gave it a score of 93 points with the following aroma/flavour descriptions: a floral, lemony, jasmine, and bergamot aroma. Cup is complex, juicy, well-structured, citrusy, clean, with a red currant finish. This coffee has all the elegance of great washed Ethiopian coffees, while also maintaining a Kenyan-like acidity.

Day 3

Top-24 coffees screened down to top-20. Ranks 11-20 determined today; top-10 will be cupped and ranked on Day 4.

Visited Los Angeles farm, owned by Maria Bercelia and her partner, Jose Erazo. We purchased coffee from them for our first ever shipment from Acevedo and are pretty certain at least one of their coffees will be amongst the winning coffees.

Day 4

Final round/table of top-10 coffees.

Winners, lot sizes (per 70kg bags) and varieties are as follows:

#10: Jhon Wilson Poveda, 11 bags, Colombia & Caturra

#9: María Bercelia, 15 bags, Colombia & Caturra

#8: Otoniel Morales, 7 bags, Castillo

#7: Nicolas Delgado, 18 bags, Colombia & Castillo

#6: Ciro Lugo, 12 bags, Colombia

#5: Elizabeth Abaunza, 5 bags, Caturra

#4: Ciro Lugo, 12 bags, Colombia

#3: Alexander Ordoñez, 12 bags, Colombia & Tabi

#2: Fernando Bustos, 18 bags, Colombia

#1: Jesucita Cuellar, 5 bags, Tabi

Jesucita is a new grower to Fairfield and the Fairfield cupping team hypothesized that this coffee would win the competition during their screening of all the coffees submitted for competition. Must learn more about the Tabi variety!

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Ciro Lugo won 4th and 6th place. 

Ciro Lugo won 4th and 6th place. 

Final Notes

A big thank you to our three roaster judges:

Ria Neri, Four Letter Word, Chicago, IL

Tali Robbins, Barismo, Cambridge, MA

Dillon Edwards, Parlor Coffee, Brooklyn, NY

The remainder of the judging panel were Ana Beatriz Bahamon, Eduardo Urquina Sanchez, Esnaider Ortega & Alejandro Renjifo, all of Fairfield Trading; along with David Stallings & myself, who represented CCS.

Until next time,

Melanie

Tickets now in stock for Le Carnaval du Café 4-6 November 2014

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We are happy to tell you the tickets for Le Carnaval du Café 2014 are now in stock, friends! You can buy your ticket from our brand new website lecarnavalducafe.com where you can find all the information of the event. Read more what the tickets will include. The price for a LCDC 2014 ticket is now set to 600 USD. A ticket includes the entire program during 4-6 November 2014 in Paris:

  • Presentations
  • Cuppings
  • Meet-and-Greet workshop
  • lunch in 5th and 6th November
  • snacks during the days
  • Material prior to and during the event
  • Your own LCDC cupping spoon
  • LCDC closing dinner on 6th hosted by our friends 32 Cup

The tickets can be bought via PayPal so if you already have an account for PayPal, buying a ticket is easy and quick. If you have to create an PayPal account, it is also really simple and you can find directions on our website how to do it.

Event program

 

Meet-and-Greet - Late Afternoon, Tuesday, November 4 LCDC starts with a meet-and-greet amongst participants. We are meeting later in the afternoon so that participants flying into Paris have a chance to settle in during the morning. We will all gather for a workshop in a Parisian coffee facility (location TBA). 

Day 1: East Africa Day, 9am-5pm Wednesday, November 5

The day will is all lectures and cuppings about our East African focus countries, Burundi and Ethiopia. Confirmed speakers are Paul Songer, Heleanna Georgalis and Lauren Rosenberg with Oliver Strand acting as discussion moderator.

Day 2: Latin America Day, 9am-5pm Thursday, November 6

The second full day of the event will focus on lectures and cuppings of our Latin American focus countries, Honduras and TBA. In the evening, LCDC’s closing dinner will be hosted by our friends, 32Cup, venue TBA.

See you all in Paris! Le Carnaval du Café 2014 will be held in beautiful and historic La Bellevilloise.

Le Carnaval du Café will land in La Bellevilloise: 4-6 November 2014

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Le Carnaval du Café is a celebration of coffee in a comprehensive sense: it’s a time for illuminating the latest in coffee research, a space where merited farmers and exporters get to share their valuable knowledge and expertise, it’s a collegial gathering of researchers, roasters, farmers and exporters—passionate coffee craftspeople. In Paris, no less! We are pleased to announce we have now landed on the venue and dates for this year’s LCDC: La Bellevilloise, a cultural and historic venue in Paris will be Carnaval’s home this year from Tuesday, November 4th to Thursday, November 6th, 2014.

Schedule

Late Afternoon Tuesday, November 4

LCDC starts with a meet-and-greet amongst participants. We’re setting the time later in the day so that participants flying into Paris that morning can have a bit of time to settle into their accommodation and make their way to this first gathering.

9am-5pm Wednesday, November 5 and Thursday, November 6

These are the two main days. All the lectures/presentations and cuppings will take place at La Bellevilloise from 9 AM to approximately 4-5 PM.

Evening, Thursday, November 6

LCDC’s closing dinner will be hosted by our friends, 32 Cup. Venue TBA.

While the event ends on Thursday, hopefully some of you will stay in Paris for the weekend to enjoy all the city has to offer in terms of cultural events, food and coffee culture. We’ve got a lot of recommendations for you; a list carefully curated by our Parisian coffee friends who are in the know. On the other hand, the event ends early enough for you to be home for the weekend. Nice, right?

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Historic venue

La Bellevilloise is beautiful historic venue with many big spaces and we have rented their Le Forum for our event. Le Forum is bright hall where we are going to have a stage for the speakers to put them on a spotlight what they truly deserve. The space additionally contains two other rooms where we are going to set our cupping tables and an area for relaxation between the presentations.

Read of the interesting history of La Bellevilloise:

” Founded in 1877 near Père Lachaise cemetery, right after the Commune, La Bellevilloise is the first Parisian cooperative built to offer to the middle class an access to political education and culture. A place of resistance where the first commercial exchanges from producer to consumer, early equitable trade and shows took place, La Bellevilloise had a main role in the economical and cultural life of the eastern Paris from 1910 to 1949. Since 2005, Renaud Barillet, Fabrice Martinez and Philippe Jupin, three agitators from the living arts production, media and production industry reopened this historical building with a strong project: give a second life to the spirit of La Bellevilloise by creating a huge independent place with artistic activities and happenings for the public, companies and media which is unique in Paris.”

More info coming this week!

Read more at Le Carnaval du Café 2014 website: http://lecarnavalducafe.com/

 

We have a limited amount of tickets in our pockets so be quick! Reserve your spot here by email to hanna@collaborativecoffeesource.com.

 

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