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Story:
This coffee is comprised of small farm within the Guji zone of Shakiso. The people are known as Gujii Oromo, and coffee farming has been a core part of the culture in the highland areas. Guji Gigesa is a hilly, mountainous area with well drained and fertile soil. The nature is lush and green, and coffee trees have grown here long before we started to drink it. The natural process allows the bean to have a long contact time with the fruit, as the cherry is dried for 15-18 days. This give the coffee its sweet, fruit flavor that many of us have come to recognize, and love.

Story:

Iyela Coffee Group is the formation of 194 small scale farmers who have come together to process their cherry at a communal processing site, this is commonly known as a CPU (Central Processing Unit formed 2011). This has become quite
common in Tanzania as the traditional Cooperative structure has been subjected to much corruption and manipulation by those in power.

Previously the coffees here were processed as semi washed coffee, however this has been the first year of processing fully washed coffees for Iyela. Cherry picking, selection and reception. The main season for the Southern part of Tanzania is June to August, with the coffee trees flowering between September and October.

The cherry for this coffee comes from 194 smallholder farmers, who pick and deliver their cherry to the CPU. When they deliver the cherry, they will hand sort to ensure only the ripe cherry are processed. The unripe’s and over ripe’s will be taken back home by the farmers for home processing and will be sold locally or consumed by the farmers themselves. Pulping, fermentation, washing and drying. The infrastructure in much of Southern Tanzania is quite basic, and at Iyela they are pulping the cherry using a manual pulper that is hooked up to an engine. This is in fact quite common in this area of Tanzania for its effectiveness and reasonable price and if done well can achieve good results. The parchment is then fermented in tanks and dried on raised beds, during the drying process the parchment is being handpicked by casual labourers and volunteering farmers, to remove all the defects.

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.

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

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