we’ve been invited to showcase our
coffee at the London here in another is
a place where from the wonderful
Congress come how much have you got
you were actually point eight that I
wish you had done that date soon
7:00 a.m. flight marker bring on the
cooks so we went to the north of the
country the Sierra Nevada mountains
because that part of Colombia is well
known for a price Fairtrade organic
Arabica bean which has had that really
typical north taste of chocolate
hazelnut sweets – we were in town to
visit a coffee farm our contacts that
Lowe has had suggested they fitted the
bill perfectly
but since John had committed us to
container the stakes were now really
high if their coffee wasn’t good enough
we would have to go elsewhere the
journey up into the Sierra Nevada
mountains was ridiculous
the journey was just so bumpy and so
slow that my Fitbit actually thought I
was walking it was hardcore
so I’m just arrived at the coffee
plantation taking us all day to get it
where it’s something like 1600 meters
above sea level and I was shot so enough
filming let’s hit the fact when we woke
up in the morning seeing the Sun rise
over the mounds was one of the most
magical experiences I like and just
absolutely breathtaking it’s six o’clock
down and it’s a real real special day
for us because later we’re going out
with the purpose to start picking the
beans that were hoping to bond and kill
you I am always shocked and awed at the
level of hospitality that you get from
people that you know live remotely we
just preserve breakfast
so it’s about like 7:30 in the morning
and has this just super delicious really
line to take that broth and then we have
this fish David what’s called look at it
pakka Chico maca chica the brush water
fish drums up in the mountains cooked
for the spice that we can’t work out
just love it takes to this looks and
then interesting like you get served hot
chocolate
and they put little chunks of cheese in
there oh man you might do a recipe for
this the farm we were on was owned by
Don Bernardo and his wife Maria Bernardo
turned out to be quite an incredible
character really 78 10 kids 31 grandkids
he turned up there when he was 16 and
started planting Arabica coffee bushes
it’s just this incredible foresight of
the 16 year old think what you were
doing when you were six thing incredible
and so we’re literally going up the side
of a mountain and we consider ourselves
pretty guys right come on
but he is just zooming up this type of
mountain I took it down and just picks
these carries from two different bushes
two different varieties grown right next
to each other mmm which I could quite
sweet and lovely and that’s the beans so
once we really got into the plantation
and we started interacting and chatting
a little bit with the constant Hickerson
I didn’t quite understand that
essentially they’re travelling coffee
pickers the level of skill and the
difficulty is just incredible so this is
Jorge hey John nice to meet you it’s
Jorge from here and his family really
how many kilos how many sacks does he
pick a day
yes sir than yesterday
170 kilos how many bags is that thank
you 17 it’s humbling when you see it you
see all the things that are involved and
other the hard work and sweat because
it’s yes it’s incredible how manual the
process actually is so the copy cherries
that were picked yesterday from the
fields have been broadened they’re
coming down into this alpha which is
banging them together and separating out
the cherry from the copy being and so
you get these cherries which have been
smashed apart and then you get these
which are the copy bean they get rough
and then they get put into the
fermentation tank which it makes a big
difference to what they take like coffee
jelly has been a waste product for years
but now it’s been turned into a coffee
flour
so what Bernard is doing in here is
fermenting the coffee it needs to be
fermented to start releasing the body
the flavor the bouquet and the taste
minimum 24 hours and then it goes into
this trough to be washed now what
happens is the premium quality beans
they sink to the bottom because they’re
highest in density its second quality
stuff it rises to the top and that’s
what this looks like now what they do is
this is they’ll take it back and wash it
again where’s the premium quality stuff
gets taken over here to be dried in so
stage one of the drying process is to
get rid of all the water and then it
ends up here on the roof now this is the
stuff that didn’t make the grade and as
you can see it’s got cherries that are
not grade they have to go through it by
hand and then that’s what ended up in
your instant coffee good look at that
Maria has very kindly allowed me to the
use her kitchen and I’m in column
monitor say thank you for welcoming us
into their home and so I wanted to make
the muffins we’ve been going into the
come from these hills let’s start with
getting the weight grid is together one
egg crack it open one beat it
at 250 mils of full fat milk into a bowl
at the air game a teaspoon of vanilla
essence half a teaspoon of salt 60 mils
of oil and then just whisk all those
ingredients together that the wet
ingredients done now we’re going to get
the dry ones done hundred mils of coffee
flour into your bowl through a sieve and
then you want 100 mils of regular flour
then you want 50 grams of cacao powder
175 grams of golden caster sugar 1/2
teaspoon of baking powder and 1/2 a
teaspoon of baking soda now simply add
in the wet ingredients and gradually
bring it together
then take your parchment paper you
looking for Easter you kind of want a
nice square and then you want to kind of
just get them in but twist see how it
kind of twists so just get it all down
so it fits in what’s going to help is if
we just take a bit of the mixture drop
that in the bottom and that’s going to
help them stick down so I’m just going
to trim them and now get the rest of the
mixture into the tins snap a piece of
good quality chocolate and push it into
the bottom once you’ve done all of those
wraps I counted sprinkle those on top
then it’s ready to go into the oven okay
so the muffins needs going to a hot
little bit about 175 – 20 to 25 minutes
now I have no idea
if this is at the right temperature but
let’s give it a go
yeah they’re getting on on the topic of
the oven was a bit partisan but sister
Maria is we talking price for the luxury
day you ready now what do you say yeah
it’s alright go on
mouthing remember it’s quite emotional
leaving the farm with really fallen in
love with the people there we’ve got a
sample of Bernardo’s beans but we still
have to taste it why he didn’t measure
offic we were in Colombia to get the
best tasting coffee available since
Johnny committed us to a container I was
still feeling really uneasy however
before we had the chance inside get the
offer of a lifetime okay 4:00 a.m. in
the morning and we’re off to the sea the
Eroica drive which is an indigenous
people of Colombia that are involved in
the cultivation of cacao and coffee so
we’re all completely beat by ash a good
good day
[Music]
it’s about 4:30 in the morning it feels
like a drug stop but it’s just us all on
the side of a road
we’re having a Pinto which is a really
traditional way traffic of coffee in the
morning in Colombia and what it is
essentially is it’s americano it’s just
a coffee and then we water it down they
serve it out of these kind of see the
jokes that are at you know the truck
stop and often the line
you know cinnamon or sugar and it did
not you guys so seven hours to military
checkpoints we finally arrived on sort
of like this plateau at the top of the
mountain and there had been a lot of
cloudiness a lot of uncertainty around
what exactly we were going to experience
and what we were allowed to do and not
allowed to do and we just kind of looked
at each other and like okay what now and
then everything changed it was
breathtaking we turned around this
corner and sevensee people also down
calmly under the shade of their of the
trees and the whole tribe senses
we’re just of travels all the oil Sierra
Nevada mountains whose method to make
this trouble actually think this is
really funny is everything in ginger no
Westerners get to come up here and see
this and it’s because they sell coffee
no the coffee is changing their lives
because you know it’s about
sustainability it’s about about allowing
them to use their means to change their
life and to sustain their lawyer and
this is the important about provenance
you should know where your food comes
from
see this one agrees earlier we knew it
was going to be special but it’s changed
me just realizing what’s involved and
how beautiful and welcoming the people
are and how just epically beautiful that
part of the world is meeting the IRA
walkers was a once-in-a-lifetime
opportunity but now we had to get back
to the business at hand back to taste
the coffee from banana and even though
we both desperately wanted to sport
Bernardo and his family it was coffee
didn’t taste good enough to go to
another producer and then all of a
sudden it was all down to one cup of
comfort it was really really big
[Music]
you
coffee at the London here in another is
a place where from the wonderful
Congress come how much have you got
you were actually point eight that I
wish you had done that date soon
7:00 a.m. flight marker bring on the
cooks so we went to the north of the
country the Sierra Nevada mountains
because that part of Colombia is well
known for a price Fairtrade organic
Arabica bean which has had that really
typical north taste of chocolate
hazelnut sweets – we were in town to
visit a coffee farm our contacts that
Lowe has had suggested they fitted the
bill perfectly
but since John had committed us to
container the stakes were now really
high if their coffee wasn’t good enough
we would have to go elsewhere the
journey up into the Sierra Nevada
mountains was ridiculous
the journey was just so bumpy and so
slow that my Fitbit actually thought I
was walking it was hardcore
so I’m just arrived at the coffee
plantation taking us all day to get it
where it’s something like 1600 meters
above sea level and I was shot so enough
filming let’s hit the fact when we woke
up in the morning seeing the Sun rise
over the mounds was one of the most
magical experiences I like and just
absolutely breathtaking it’s six o’clock
down and it’s a real real special day
for us because later we’re going out
with the purpose to start picking the
beans that were hoping to bond and kill
you I am always shocked and awed at the
level of hospitality that you get from
people that you know live remotely we
just preserve breakfast
so it’s about like 7:30 in the morning
and has this just super delicious really
line to take that broth and then we have
this fish David what’s called look at it
pakka Chico maca chica the brush water
fish drums up in the mountains cooked
for the spice that we can’t work out
just love it takes to this looks and
then interesting like you get served hot
chocolate
and they put little chunks of cheese in
there oh man you might do a recipe for
this the farm we were on was owned by
Don Bernardo and his wife Maria Bernardo
turned out to be quite an incredible
character really 78 10 kids 31 grandkids
he turned up there when he was 16 and
started planting Arabica coffee bushes
it’s just this incredible foresight of
the 16 year old think what you were
doing when you were six thing incredible
and so we’re literally going up the side
of a mountain and we consider ourselves
pretty guys right come on
but he is just zooming up this type of
mountain I took it down and just picks
these carries from two different bushes
two different varieties grown right next
to each other mmm which I could quite
sweet and lovely and that’s the beans so
once we really got into the plantation
and we started interacting and chatting
a little bit with the constant Hickerson
I didn’t quite understand that
essentially they’re travelling coffee
pickers the level of skill and the
difficulty is just incredible so this is
Jorge hey John nice to meet you it’s
Jorge from here and his family really
how many kilos how many sacks does he
pick a day
yes sir than yesterday
170 kilos how many bags is that thank
you 17 it’s humbling when you see it you
see all the things that are involved and
other the hard work and sweat because
it’s yes it’s incredible how manual the
process actually is so the copy cherries
that were picked yesterday from the
fields have been broadened they’re
coming down into this alpha which is
banging them together and separating out
the cherry from the copy being and so
you get these cherries which have been
smashed apart and then you get these
which are the copy bean they get rough
and then they get put into the
fermentation tank which it makes a big
difference to what they take like coffee
jelly has been a waste product for years
but now it’s been turned into a coffee
flour
so what Bernard is doing in here is
fermenting the coffee it needs to be
fermented to start releasing the body
the flavor the bouquet and the taste
minimum 24 hours and then it goes into
this trough to be washed now what
happens is the premium quality beans
they sink to the bottom because they’re
highest in density its second quality
stuff it rises to the top and that’s
what this looks like now what they do is
this is they’ll take it back and wash it
again where’s the premium quality stuff
gets taken over here to be dried in so
stage one of the drying process is to
get rid of all the water and then it
ends up here on the roof now this is the
stuff that didn’t make the grade and as
you can see it’s got cherries that are
not grade they have to go through it by
hand and then that’s what ended up in
your instant coffee good look at that
Maria has very kindly allowed me to the
use her kitchen and I’m in column
monitor say thank you for welcoming us
into their home and so I wanted to make
the muffins we’ve been going into the
come from these hills let’s start with
getting the weight grid is together one
egg crack it open one beat it
at 250 mils of full fat milk into a bowl
at the air game a teaspoon of vanilla
essence half a teaspoon of salt 60 mils
of oil and then just whisk all those
ingredients together that the wet
ingredients done now we’re going to get
the dry ones done hundred mils of coffee
flour into your bowl through a sieve and
then you want 100 mils of regular flour
then you want 50 grams of cacao powder
175 grams of golden caster sugar 1/2
teaspoon of baking powder and 1/2 a
teaspoon of baking soda now simply add
in the wet ingredients and gradually
bring it together
then take your parchment paper you
looking for Easter you kind of want a
nice square and then you want to kind of
just get them in but twist see how it
kind of twists so just get it all down
so it fits in what’s going to help is if
we just take a bit of the mixture drop
that in the bottom and that’s going to
help them stick down so I’m just going
to trim them and now get the rest of the
mixture into the tins snap a piece of
good quality chocolate and push it into
the bottom once you’ve done all of those
wraps I counted sprinkle those on top
then it’s ready to go into the oven okay
so the muffins needs going to a hot
little bit about 175 – 20 to 25 minutes
now I have no idea
if this is at the right temperature but
let’s give it a go
yeah they’re getting on on the topic of
the oven was a bit partisan but sister
Maria is we talking price for the luxury
day you ready now what do you say yeah
it’s alright go on
mouthing remember it’s quite emotional
leaving the farm with really fallen in
love with the people there we’ve got a
sample of Bernardo’s beans but we still
have to taste it why he didn’t measure
offic we were in Colombia to get the
best tasting coffee available since
Johnny committed us to a container I was
still feeling really uneasy however
before we had the chance inside get the
offer of a lifetime okay 4:00 a.m. in
the morning and we’re off to the sea the
Eroica drive which is an indigenous
people of Colombia that are involved in
the cultivation of cacao and coffee so
we’re all completely beat by ash a good
good day
[Music]
it’s about 4:30 in the morning it feels
like a drug stop but it’s just us all on
the side of a road
we’re having a Pinto which is a really
traditional way traffic of coffee in the
morning in Colombia and what it is
essentially is it’s americano it’s just
a coffee and then we water it down they
serve it out of these kind of see the
jokes that are at you know the truck
stop and often the line
you know cinnamon or sugar and it did
not you guys so seven hours to military
checkpoints we finally arrived on sort
of like this plateau at the top of the
mountain and there had been a lot of
cloudiness a lot of uncertainty around
what exactly we were going to experience
and what we were allowed to do and not
allowed to do and we just kind of looked
at each other and like okay what now and
then everything changed it was
breathtaking we turned around this
corner and sevensee people also down
calmly under the shade of their of the
trees and the whole tribe senses
we’re just of travels all the oil Sierra
Nevada mountains whose method to make
this trouble actually think this is
really funny is everything in ginger no
Westerners get to come up here and see
this and it’s because they sell coffee
no the coffee is changing their lives
because you know it’s about
sustainability it’s about about allowing
them to use their means to change their
life and to sustain their lawyer and
this is the important about provenance
you should know where your food comes
from
see this one agrees earlier we knew it
was going to be special but it’s changed
me just realizing what’s involved and
how beautiful and welcoming the people
are and how just epically beautiful that
part of the world is meeting the IRA
walkers was a once-in-a-lifetime
opportunity but now we had to get back
to the business at hand back to taste
the coffee from banana and even though
we both desperately wanted to sport
Bernardo and his family it was coffee
didn’t taste good enough to go to
another producer and then all of a
sudden it was all down to one cup of
comfort it was really really big
[Music]
you
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