The untouched coffee bean

Before I took part in the program, I was like an untouched coffee ban

unroasted

unground

not ready yet

to unleash my full potential.

I arrived to Brazil and met people from 12 different nations. But there was one thing that united them: their passion for coffee. Speak to Francois from Belgium, sit down with Ester from Italy or have an Espresso with Carmen from Spain – you would not notice any difference when it comes to their love for coffee. The only difference to me? I hadn’t had any clue on what “good coffee” really is about.

I was like an untouched coffee bean

yet to be roasted

yet to be ground

not ready yet

to unleash my flavors.

They took me into their world of coffee. Andrej from Italy, who would explain over and over again the preparation processes, Pieter from Belgium, who showed me how to prepare a cappuccino - from every participant of the mobility program I would gain so many different experiences and learn so much. Day in day out I slowly understood what makes coffee a “good coffee”.

And I was picked up

slowly roasted

slowly ground

yet waiting

to unleash my flavors.

My experience, however, wasn’t limited to learning about coffee – there was so much more to it. After a few days, we began working on a coffee farm with people from a social project. We mingled with them, worked hand in hand, had coffee together.

And I was picked up

slowly roasted

slowly ground

getting ready

to unleash my flavors.

Meeting these Brazilians from the social project and sharing the experience of working in their coffee farm and learning together how to prepare a good cup of coffee was what has really touched me. We didn’t speak the same language, so we couldn’t use words to communicate. But what we had was precious: We had a group with flavors from all over the world, together creating a unique taste of an international Erasmus+ experience.

And I was picked up

slowly roasted

slowly ground

poured over with water

to unleash my flavors to the world.