The Tabi varietal of coffee cherry overlooking the mountains on Finca El Ocaso.

The Tabi varietal of coffee cherry overlooking the mountains on Finca El Ocaso.

The trend toward locally sourced food is reflected in produce aisles at grocery stores, menus in restaurants and vendors at farmer’s markets. But what about our coffee pots? Coffee is a must-have for so many in the D.C. region, yet truly local coffee is not a possibility. Kojo talks to a local coffee roaster and a “green” coffee supplier about how the beloved beverage is being reimagined as a local product, even though its origins remain distant.

Guests

  • Joel Finkelstein Owner, Roaster, Qualia Coffee (Washington, D.C.)
  • Daniel Velasquez Green coffee sourcer; owner, Campesino Specialty Coffee
  • Nony Dutton Deputy Director of Markets

Meet: Campesino Specialty Coffee

How Does Team Kojo Take Their Coffee?

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