The Doka tour today provided a very insightful look into the coffee making process. As a supply-chain major, I anticipated to be interested by the process. I, however, wasn’t anticipating the more in-depth sides of the process, as well as how old much of the technology was. Much of the process utilizes machinery put in place about a century ago, relying heavily old mechanical features. Additionally, the total time, 25 years, it takes to harvest and process the coffee beans was very surprising, since I expected it to be a less than 5 year process.

After seeing first hand the coffee-making process, as well as tasting a lot of coffee samples, I certainly think I could see a future in the coffee industry. The entire process is extremely fascinating and, comparatively to other industries, provides a much more fun and interactive environment to work with. The open air plantations with sprawling trees and mountains is much more visually appealing than your standard factory.

The coffee itself was great. I enjoyed all of the different roasts, and especially enjoyed the drink we were handed when we first arrived. I was anticipating to be pleasantly surprised by how good the coffee was, but not blown away. I’m happy to say I was proven wrong. I’m hoping Café Britt provides a similar experience to Doka.