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Peace Coffee Roastery Tour and Tasting

Saturday, July 11, 10 a.m. – noon
Peace Coffee Roastery, Minneapolis

Lee Wallace, Peace Coffee’s Director, also known as the Queen Bean, took fellow Slow Food members around the Peace Coffee roastery and shared the history and mission of Peace Coffee. She also talked about trips to coffee-growing regions, and how they sometimes involve brushes with danger.

Afterwards Keith Tomlinson, Peace Coffee’s head roaster, discussed the process of roasting coffee and how Peace Coffee works to get the best flavors out of their beans. He lead a tasting of some of his favorite coffees, including a Ugandan Peaberry from the Gumutindo Co-op located in the volcanic Mount Elgon region.

Lee Wallace, left, and Keith Tomlinson talk about the social mission of Peace Coffee and how they work with growers.

Members of the audience drink coffee and listen.

A coffee cupping, or tasting, involves carefully pouring hot water over the ground beans, which are loose in the cup, and letting the mixture sit until a crust is formed. The crust is then broken with a spoon and the beverage drawn (noisily) into the mouth.

One of the roasters.

A review of the event by Ryan Carmichael will appear here soon.

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