1. Behind the Leaf Coffee exists to give opportunity to the Pa-O people of Myanmar through agricultural education and fair wage. We teach coffee management to independent coffee farmers with anything from one to one hundred trees in their care and provide a market for their coffee cherries by...
  2. 2015-04-20 The coffee team from IDDS Tanzania was highlighted in Smithsonian Magazine this month with a story about how a self-taught Tanzanian inventor, nonprofit workers, and MIT students collaborated on a potentially life-changing tool for coffee growers.
  3. 2016-04-26 The first ECHO Asia coffee cupping was organized on March 10, 2016 at the Torch Coffee Lab located on the second floor of Omnia Café & Roastery in Chiang Mai, Thailand. Zachary Price, ECHO Asia Technical Advisor and Q-grader (certified coffee cupper) led the activity and also shared some...
  4. 2016-11-29 ECHO Asia, in collaboration with Silaa Farm, is hostinga 3-day coffee processing workshop. This event will take place fromNovember 30 - December 1, 2016atSilaa Coffee Farm, Omkoi district 3 hours south of Chiang Mai province, Thailand. Registration is closing soon due to lots of interest in this...
  5. 2016-10-15 Diagnosing Crop Nutrient Deficiencies in the Field A Primer of Coffee Harvesting and Processing Book Review: Perennial Vegetable Gardening
  6. The ECHO Asia Coffee Processing Camp was held from 29 Nov- 1 Dec 2016 at Silaa Farms (www.silaafarms.com), 3 hours outside of Chiang Mai, Thailand. We loved having participants from over 10 different countries. We hope to connect further with all of you and would love to hear any feedback you...
  7. 2016-11-29 In this opening session, Zach gives an introduction to coffee and the many harvesting and processing methods in practice today.
  8. 2016-11-30 In this session, Zach introduces the basis for evaluation and grading for Arabica green coffees. Additionally he shares the SCAA Grading Standards for physical evaluation of green coffees.
  9. 2016-11-30 In this session, Zach discusses the natural processing technique and the challenge of caring for the coffee cherries in such a way that you are encouraging optimum flavour without losing the cherry to bacteria or mold.
  10. 2016-11-30 In this session, Zach discusses the critical quality control operations for coffee quality. These critical quality control points includeharvesting/cherry separation, fermentation, and drying.