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Story:

Emilse’s farm, La Vega is in the South of Tolima almost on the border with Huila, in San Simon. Where the principal or main harvest happens from Mar-Aug. La Vega is situated in the mountains at an altitude of 1900 masl. Emilse is growing coffee along with other produce for home consumption, the coffee farm is 4 hectares and she is growing Colombia, Castillo and Caturra.

Processing

The coffee from Tolima is generally fully washed, meaning pulped and fermented the traditional way. There is a few exceptions where farmers are using eco-pulpers with mechanical removal of mucilage.

Dry fermentation is the most common and widely used method. The farmer will have a small beneficio, a small manual or electric pulper and a fermentation tank. They pulp the cherries in the afternoon. The coffees are going straight from the pulper in to the fermentation tank. At La Vega the coffee is fermented for 36 hours, depending on the temperature. Higher temperature will speed up the fermentation process, and lower temperature will slow it down. Some producers do intermediate rinsing with water, that can also help them control the process.

Washing and grading: they normally stir the coffees in tanks or small channels before they remove the floaters. For the ones without channels it’s common to wash the coffees in the fermentation tank and skim off the floaters before it goes to the drying.

Drying: For the smallholders in regions like Tolima the coffees are commonly sun dried in parabolic dryers that almost works as green houses. The better producers have well ventilated facilities.

Story:

Shakiso is close to Kochere in Yirgacheffe, that year after year produces amazing qualities. This in particular stood out on the cupping table in Addis as having all the fruit one could wish for in a naturalwith 89 cupping score.

Shakiso is a washing station in Derikidame, Hambela, West Guji. 650 farmers deliver cherry to the washing station. The soil type is fertile, red brown.

For the natural process: the cherries are dried in the sun on so called „African drying beds“for approx. 18-21 days. In the daytime he cherries need to be raked permanently in order to ensure consistent drying process. In the day time , it will be coved from 1 to 3pm in order to protect hot sun, as well as, when the night comes the beds are carefully covered to protect it from rain fall.

Coffee production has been something of a roller coaster in Burundi, with wild ups and downs: During the country’s time as a Belgian colony, coffee was a cash crop, with exports mainly going back to Europe or to feed the demand for coffee by Europeans in other colonies. Under Belgian rule, Burundian farmers were forced to grow a certain number of coffee trees each—of course receiving very little money or recognition for the work. Once the country gained its independence in the 1960s, the coffee sector (among others) was privatized, stripping control from the government except when necessary for research or price stabilization and intervention. Coffee farming had left a bad taste, however, and fell out of favor; quality declined, and coffee plants were torn up or abandoned. After the civil war–torn 1990s and the nearly total devastation of the country’s economy, coffee slowly emerged as a possible means to recover the agrarian sector and increase foreign exchange. In the first decade of the 2000s, inspired in large part by neighboring Rwanda’s success rebuilding
through coffee, Burundi’s coffee industry saw an increase in investment, and a somewhat healthy balance of both privately and state-run coffee companies and facilities has created more opportunity and stability, and has helped Burundi establish itself as an emerging African coffee-growing country, despite its small size and tumultuous history.
Mutsinda Washing Station is located in the province of Kayanza. Farmers here own less than
half a hectare of land, on average, and in addition to growing coffee, they also grow crops like
bananas, beans, yams, taro, and cassava, both for sale and for household use.
Due to the small size and yield on the average coffee farm or plot, washing stations are the
primary point of purchase this coffee in Burundi. Unlike other coffee-growing regions in
Central and South America where landholdings are slightly larger and coffee-centric
resources are more available, most producers do not have space on their property or the
financial means to do their wet- or dry-milling. Instead, the majority of growers deliver cherry
to a facility that does sorting, blending, and post-harvest processing of day lots to create
different offerings.
We can find more than 50 washing stations around this region. In general the coffes from this
station are having cleanest cups, and most of them are high-quality. While the logistics of
buying coffees from Burundi are extremely challenging, we can find heavy figgy, fruity, and
lively coffees here, with a firm support of acidity.

Gakundu factory was founded in 1964, and is operated by the Gakundu Farmers Cooperative Society (F.C.S.), which has more than 1,200 active smallholder farmer members. The average farmer owns less than 1/2 hectare of land, and in addition to growing coffee they grow other crops like corn, beans, potatoes and sweet potatoes, cassava, bananas, and arrowroot. Coffees in Kenya are typically traceable to the factory level, where smallholder farmers deliver cherry for sale and processing. Producers deliver their cherry and receive payment based on weight at the market level for the day. After the coffee is received by the F.C.S., it is sorted and processed into lots that are built by quantity, so it is nearly impossible to know which farmers' coffees end up in which particular lot.Because of the very small average farm size, there is typically not a way to keep more-detailed records at the factory level, without adding miles of paperwork and delay.This is one of the reasons it is difficult to find highly traceable coffees from Kenya.
Farmers deliver their coffee cherry the same day its harvested, and conduct a hand sort at the factory to remove any fruit that is not perfectly ripe. The cherry is depulped with a four-disc depulper before being fermented overnight for 15–23 hours, then it is washed three times using fresh water from a nearby river. It is sent through channels to soaking tanks, where the coffee is held until there is space on the drying tables. Drying on the tables can take between 7–15 days, and the coffee is turned and rotated constantly to achieve even drying.

Story:
In Usulutan, on top of the Tepaca volcano, you can find Los Pirineos owned by the producer Gilberto Baraona. It’s located on a volcanic mountain range surrounded by the cities of Berlin, Santiago de Maria and Joy. The farm is in an area with a great cool climate for slow maturation, good rainfall and fertile volcanic soils. The cultivation of coffee at the farm was started in 1890 and according to family accounts, the original seeds of the property, and the mother plants were imported from Antigua Guatemala. The coffee is separated into small to medium sized batches based up on different parts of the farm and coffee varietals. Currently the farm cultivates the varietals Bourbon Elite, Pacas and Pacamara, but the farm has also taken part in a Procafe project growing different varietals. As a result they have plots of of native coffee trees, natural mutants and hybrids originated from all over the world. Los Pirineos farm was one of the pioneers in El Salvador to build its own Micro Coffee Mill. The producer still experiments with processing and drying methods.
Production process: Well-trained pickers are given good incentives to select ripe cherries only. The coffee is brought to the Los Pirineos micro mill in the afternoon to be hand sorted of unripes and over ripes.

Honey process: They use new Jotagallo eco pulpers with mechanical demucilager to remove the skin, pulp and about 70% of the mucilage. The parchment is soaked over night in clean water before it’s washed.

Drying: Sun dried under shade on raised beds for 3-4 weeks..
Soil: Sandy loam, Volcanic soils
Grade: Screen 15 up, zero defects.

Story:
This coffee is created through a joint effort from the Garcia family. Antonio Wander and Andre Luiz Garcia are father and son. Agriculture is part of the family history, Antonio’s grandfather, Alexander Capelo Garcia was small a coffee producer, and Antonio became an IBC research Agronomist specializing in the area of fertility and nutrition. He has dedicated his whole life to knowing and producing coffee. Now, he has the support from his son André who is also an agronomist, researcher at Procafé Foundation specializing in pruning and producing coffees. The farm is situated next to Sao Joao del Rei, a very important historic town in the colonization of Brazil and famous due to the gold mining and have historically not had the tradition of coffee production. With a predominance of mountains at high altitudes (for being Brazil) the coffee trees have adapted very well. The soil type on the farm is red/yellow, volcanic with medium texture typical of the savanna region. They are growing Acaia, Yellow Catuai, Yellow Catucai and Mundo Novo. Andre’s work with Procafe gives him good insight into varieties and how they can be grown on his own farm. They are only processing coffee as Naturals, but are young and adventurous with experimenting within this realm of processing.

Story:

Among coffee-producing countries, Ethiopia holds near-legendary status not only because it’s the “birthplace” of Arabica coffee, but also because it is simply unlike every other place in the coffee world. Unlike the vast majority of coffee-growing countries, the plant was not introduced as a cash crop through colonization. Instead, growing, processing, and drinking coffee is part of the everyday way of life, and has been for centuries, since the trees were discovered growing wild in forests and eventually cultivated for household use and commercial sale. Ambela Washing Station serves about 680 smallholder producers in the area around Dintu, in the Ambela district of Guji. Most of the producers own about 1.5 hectares of land, on which they grow not only coffee but also other crops. The coffee is delivered to the washing station in cherry form and depulped the same day, then fermented underwater for 48–72 hours before being washed. Then it's soaked for 8–16 additional hours and washed again. The coffee is then spread on raised beds and dried for about 9 – 12 days. According to the washing station manager, most of the coffee delivered to the factory is Bourbon, and some is Typica: While these are two varieties better-known in Central and South America, the same terms are used colloquially in Ethiopia to describe certain coffee- berry-disease-resistant cultivars. The Ethiopian "Bourbon" and "Typica" varieties are typically genetically removed from the ones found elsewhere around the world.

Story:

Esteven Vargas and his father, Hiver Vargas, started the Don Sabino micromill in around 2011, though both men have been in coffee their whole lives. Starting in 2014, the father-son partners decided to switch all of their production over to naturals, because they like the profile, and  their green-coffee buyer Luis Arocha says, “I keep asking them their secret, because their coffee is very good!” The cups have a very delicate acidity for being full naturals, and articulate sweetness and complex flavor.

Perhaps one of the secrets of their production is that they keep things close to home—literally— which helps them control quality

 

Process:

After the coffee is harvested, dried, and milled, it is stored at the family house: “If you’re in the living room and you walk through the rooms, you will see coffee bags stored all over the house.” Luis says. “When you’re in the house, there is the intense aroma of raisin because the coffee is so intense.”

 

 

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