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Story:

Farm: Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares. This estate cultivates Yellow Catuai, Yellow Catucai, Acaia, and Yellow Bourbon. The coffee is processed using both the natural and honey method. Nestled outside the city of Carmo de Minas, the farm sits at a range of 950–1200 meters. The high altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality.

Processing:
Carmo Coffees is moving away from using demucilaginators for pulped natural coffees. Prior to 2016, a coffee would be pulped, then sent through a demucilaginator to remove some mucilage, and then dried. Now they are doing most “pulped natural” coffees as “honeys” and calling them honey. They are pulping, then going right to the patio. In addition to water savings, the resulting profile is a bit fruitier and sweeter profile that they feel ultimately will last longer for shelf life.

Story:

La Bolsa is an estate in La Libertad, Huehuetenango. They are known for their consistent quality year over year; they have won multiple awards, and their coffee has participated in many barista competitions. In the year 2002, they obtained second place at the national level of the Cup of Excellence, with a rating of 94.98.In the year 2005, Finca La Bolsa was chosen by Anacafe-Huehuetenango to impart a documentary with the German Channel D W T V, with the purpose of filming the process of high quality coffee production in Guatemala, which was viewed worldwide.

In 1956, Dr. Jorge Vides Molina bought a piece of land named La Bolsa; it was given that name because it is located between large mountains. It has its own spring water, and two rivers go across the property, leaving an island of the patio where we dry our coffee, the mill, farmhouse, and school. One of they strong features is that the farm has own natural spring water, which while they use it and also able to donate the surplus the Municipio La Mesilla, located at the border of Mexico. They support the environment by complying with all the prerequisites of the Certifications of Rainforest and C.A.F.E Practices. The farm also has hydroelectric power, and they work with earthworms for organic matter.

Story:

Chorongi coffee factory is part of the Mutheka Coffee Farmer’s Society, consisting of more than 5600 active farmer members, with around 1000 of them belonging to Chorongi. Smallholder farmers delivering cherry to the factory have an average of 250 coffee trees each. Other crops grown are maize, bananas and beans. For shade the farmers may plant a combination of gravellea, macadamia, or eucalyptus. The factory is receiving assistance from our partner Coffee Management Services (CMS). The long term goal is to increase coffee production through farmer training, input access, Good Agricultural Practice seminars, and a sustainable farming handbook updated and distributed annually. Our wish is to establish a transparent, trust based relationship with the smallholder farmer, helping to support a sustained industry growth in Kenya, whilst bringing premium quality to our customers, and premium prices to the farmers. As a result of the combined efforts of CMS and the Mutheka farmers, Chorongi has increased their production, going from less than 50,000 kgs of cherry in 2010/11 season to almost 250,000 kgs in 2013/14 season. Through the pre-financing they receive, farmers are given advances for school fees and farm inputs. The factory manager is re-trained every year by CMS, in addition to field days being held by the minister of agriculture and agrochemical companies that deliver inputs to the farmers. Demonstration plots are planted at the factory to reinforce the best practices taught throughout the year.

Processing

After picking, ripe cherry is brought to the factory before it undergoes processing to remove the skin and pulp – known as the wet processing method. Wastewater is discarded in soaking pits, and is also recirculated for conservation. The factory is using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and volumes under processing, and can take from 7 to 15 days in total.

Story: Farmers within a close enough distance from the Buziraguhindwa washing station travel there by foot with their cherry to deliver it for processing. This lot is a collection of deliveries from these farmers. The producer separate the coffees both by area and date of picking until it’s cupped and approved. They also float and handsort cherries for all premium lots before it is pulped, fermented soaked and dried on raised beds. This coffee imediately had value for its delicate, soft character, red berry fruit and florals.

Buzuraguhindwa is a communal station in the high altitudes in Kayanza. He’s mainly producing fully washed, but is also experimenting with naturals. The coffees are basically all selected daily lots, named by the local area or Collin (hill) where the cherries are purchased. Farms in Burundi is small, often below one hectar each with some hundred trees. This means that a daily lot of e.g. 25 bags of greens can consist of coffee from some hundred growers.

Story:

Wildan Mustofa  started his first coffee project at Sindangkerta, Weninggalih area in 2010. This later became his main growing area in Java Frinsa Estate. Since the first year of production, Wildan has aimed to focus on quality which requires meticulous attention and processes.

His idea was not instantly accepted by the locals. Producing palm sugar was the main source of living, but this was not enough to feed the whole family. Forcing the men to go to the cities to work as cheap construction workers earning less than USD 8 per day, while the women preferred to be migrant workers in foreign countries. Thus leaving the children “parentless” at home without proper adult supervision.

In early days, Wildan needed to “import” coffee pickers from a nearby area, Pengalengan, as the people in Sindangkerta were sceptical and reluctant to join the project. After a while they began to learn and understand how growing coffee could help them to improve their livelihoods and ensure their household needs. Slowly but surely mothers and fathers are returning back to the village and their children.

There is also a reason why Frinsa is using the white cotton bags instead of importing jute bags from India or Bangladesh. When the cherry-picking season ends, the women pickers can continue sewing the cotton bags and still earn a living.

Frinsa also focus on education. They donated a portion of their land in Mekarwangi village to build a high school for the community. Before when the children finished their elementary school, they had to walk around 10 km (one way) every day just to reach the nearest high school. Now they can continue their education in a much easier way.

CAFE

where you can taste our coffees

Contact

Contact


Phone: +36 1 237 0074
Fax: +36 1 237 0075
Email: info@ecorange.hu

Ecorange Kft.
1033. Budapest,
Szentendrei út 95.

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