AFONSO BRAZIL
18,40 € – 61,60 €Paulo Afonso de Resende, born in Minas Gerais, was inspired by his father’s hard work in coffee production.
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COLOMBIA – SOTARA
Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality.
Colombia Betulia
22,90 € – 81 €Luis is a Huila Best Cup 2016 top 30 finalist. He was given a very small lot as a gift
from his father, and, since then, has been expanding and applying better methods
of processing techniques. Coffee has changed the style of his life: He and his family
work together as a team to run the farm. He collects only ripe cherries, ferments
dry for 25 hours, then moves the coffee to his parabolic dryer for an average of 25
days.EL-SALVADOR – HOYO
22,50 € – 76 €Francisco De Sola owns and operates this 100 hectare farm. He has 60,000 trees planted on 14 hectares. He also grows lumber on this large chunk of land. They harvest coffee here from January through March typically.
ETHIOPIA – CHELCHELE
17,60 € – 58,40 €This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, or district, of Kochere, in the Yirgacheffe region. Chelchele coffees tend to have a nice backbone of sweetness from toffee and/or soft nuts like almond, with a floral and citrus overtone.
Ethiopia Dembi
15,90 €Dembi
Dembi is located in the Sidama region of Ethiopia. Around 1,200 farmers consistently contribute to these lots. Coffee cherries are handpicked at peak ripeness and delivered fresh to be processed. For natural processing, cherries are floated to remove bad fruit and dried in the shade for around 18 days or until a moisture of 11.2% is reached. The dry cherry is then rested for 4 weeks before hulling and prepared for export.
Kenya Kiagundu
18,90 €Nestled on the border between the picturesque coffee regions of Nyeri and Kirinyaga, you’ll find the Kiagundu factory, a bustling hub of activity for 600 smallholder farmers. These hardworking individuals tend to an average of 180 coffee trees each, predominantly cultivating the SL-28 or SL-34 varieties, which are emblematic of Kenya’s rich coffee tradition. In response to the challenges posed by climate change, these farmers are embracing the use of shade trees to safeguard their crops.
While coffee is the primary focus, the farms surrounding Kiagundu also yield a variety of other crops such as beans, yams, cassava, and corn. Additionally, the area is witnessing a growing trend of cultivating macadamia and avocado trees as shade plants, diversifying the agricultural landscape.
Managed by the Mutira Farmer Cooperative Society, the Kiagundu factory stands as a testament to the collective effort of its 4,000 members. This cooperative extends its reach to several regional coffee factories, including Kagumo, Mutitu, and Karii, fostering a sense of unity and collaboration among the local farming community.
Established in 1984, the Kiagundu factory is situated approximately 70 miles from Nairobi, with the charming town of Kerugoya a mere mile and a half away. The vital Rundu River serves as a lifeline for the processing operations, as the ripe cherry is meticulously de-pulped using an Aagard disc pulper before being carefully dried to just under 12% moisture.
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