Hey. Dave Miers has almost raised $2,000 to give clean water to Indian children. Which is a fantastic use of an online platform.
There’s about $190 to go for him to hit that target – so why don’t you help. My dear readers. And here’s an extra special deal which I announced here yesterday. If you give more than $30 to this cause I will give you some Indian Coffee. Roasted with love.
I just ordered 6kg of the beans – and I’d be more than happy to up that order if the threshold is well and truly cleared.
These beans are exceptional (and a little bit scary to roast – I don’t do them often because they’re extra dry and I almost burned the house down once).
Here’s a little about the beans I’m roasting from ministrygrounds:
“Gregory Joseph Coelho, the patriarch of the Coelho family, founded the Silver Cloud Estates in The Nilgiris in the early 20th Century and made coffee growing a family tradition.
The legacy is now carried on by his son V.G. Coelho who set up Coelho Coffee Exports to export monsooned coffee, after The Coffee Board had formally liberalized its hold on speciality coffee exports.
The coffee beans are sourced from the Coelho plantations which are situated in a hilly range called the Western Ghats with ideal conditions for the growth of coffee. The beans are of the finest quality.
During processing, they are exposed to monsoon winds where they develop a pale golden color and acquire a distinctive taste. Monsooned Malabar has a low acidity and is exceptionally smooth, full bodied with pleasant Chocolate under tones.”
Wikipedia has more about the monsoon processing:
“Whole crop cherry coffee are selected and sun-dried in expansive barbecues. The dried beans are cured and sorted into ‘AA’ and ‘A’ grades, after which, they are stored in warehouses till the onset of monsoon. From June through September, the selected beans are exposed to moisture-laden monsoon winds in well-ventilated warehouses (12 to 16 weeks time). The monsooning process involves careful handling, repeated spreading, raking and turning around in regular intervals. The beans absorb moisture and get significantly large, turning into pale golden in colour. Further micro-sorting is done to separate fully monsooned beans, and then the world gets to taste the finest monsooned coffees. Absolutely pure and mellow to the core.”
Want to try them? Give generously to help more Indian children to grow up so that more awesome coffee can be produced (not to mention all the love you’ll be showing to people you’ve never met across the world). It’s classic win/win.
