Essence
New member
I recently teamed up with a close friend whose family has been cultivating coffee for generations. They have a farm in the best area for growing coffee in Colombia called Risaralda, which is known for its volcanic, mineral rich lands and also for its natural water springs. She has been perfecting the beans to insure a great flavor and a great rating with the baristas (rated always in the high 80's). Her product is grown organically and has the rainforest alliance seal and also the seal of the Colombian Federation of Coffee Growers. She mostly exports to Europe and other areas. She has given me the opportunity to develop the US market with her. Since I drink coffee but not as an aficionado I have some learning to do. I assume that the high 80's rating is pretty high? We brought in roasted whole beans, roasted ground coffee and whole beans not roasted. Is there a big enough market for beans not roasted to justify bringing it in? I was told that my sample of roasted whole beans was not toasted enough and that the high end market of the US preferred a European roast. Since Europe has different tastes in toasting depending on the country I need to know what level the US market asks for. Any suggestions? What markets should I go after?