Korekafe to unlock mysteries of Haitian coffee

The project was the brain child of Agronomists and Veterinarians Without Borders (AVSF), various partners locally as well as the French NGO. The panel gathered on the 28 and 29 of November to discuss Haitian coffee, its mysteries and the potential for its flavors in the presence of those players active in the local coffee industry.

A member of the Coffee Quality Institute, Tibed Yujra, from Peru, has been scouting different territories in the country to find the best local beans. Finishing up his tour in time for the forum, Yujra brought along his aromatic findings so as to share a taste adventure with the panelists and guests.

The wish seems to be to capture the interest in more local markets. While Haitian coffee, like the Café d'Haiti Haitians have to be proud of, is a commodity in parts of the United States, Asia and Europe, local markets are not attuned to its appeal as the product has not been accurately judged. As such, through the Korekafe project, a proper mapping of the organoleptic characteristics of local coffee will begin, marking a first in Haitian history.

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