COFFEES

We are directly sourcing our coffees from small specialty coffee producers cooperatives organic certified.

ETHIOPIA NATURAL

COOPERATIVE TARAMESA, SIDAMA

Growing area: 1 165 hectares
Farms elevation: 1 800m
Trees varietals: 100% Arabica, Heirloom (variété indigène)
Process: Natural
Harvest: November – December
Founding date: 1968
Certification: Organic
Membership: 2330 families

Cup profile: Intense notes of red fruits. Outstanding sweetness with a juicy body and a delicate acidity. Very well balanced.

 

Taramesa cooperative is located in Shebedino district in Sidama region, 300 km south of Addis Abeba, the capital.

This coffee is called “Natural” because of its process. Immediately after the picking, fresh coffee cherries are spread out on drying beds and they will dry during 22 days.

The cooperative owns drying beds and a small warehouse to store dried coffee before it is shipped to Addis Abeba. Taramesa shares a dried cherries huller with its sister cooperative Telamo located in the next village. Taramesa is one of the 42 cooperatives members of Sidama Coffee Farmers Cooperative Union (SCFCU). The SCFCU team is located in a dry mill unit in Addis Abeba. The Union supports its cooperatives members to establish direct and sustainable relationships with international buyers, and to set up processing practices all along the coffee value chain in order to constantly improve the coffee quality.

Ethiopia Fully Washed

COOPERATIVE Shilicho, SIDAMA

Growing area: 1 173 hectares
Farms elevation: 1 880 m
Trees varietals: 100% Arabica, Heirloom (indigenous varietal)
Process: Fully Washed
Harvest: November – December
Founding date: 1968
Certification: Organic
Membership: 2236 families

Cup profil: Floral and fruity coffee with bergamote and orange zest. Light roasted coffee that offers a silky body and a delicate acidity when it is brewed with a slow method. If you are a tea drinker you will fall in love with that cup!

 

Shilicho is a cooperative located in Darra district, 350 km south of Addis Abeba, the capital. It is located on the boarder with Yirgachefe region. This coffee is called “fully washed” as coffee beans are immediatly de-pulped from the cherries after picking. Then they are left into a fermenting for 36 hours, and deeply washed with running water.

The cooperative owns a wet-mill, drying beds, and a small warehouse to store dried coffee before it is shipped to Addis Abeba for the dry mill.

Shilicho is one of the 42 cooperatives members of Sidama Coffee Farmers Cooperative Union (SCFCU). SCFCU team is located in a dry-mill facility in Addis Abeba. The Union supports the cooperatives to establish direct and sustainable relationships with international buyers, and to set up processing practices along the value chain to ensure quality improvement.

Congo

Cooperative Sopacdi, Kivu

Farms elevation: 1 460 m to 2 000 m
Trees varietals: 100% Arabica, Bourbon
Process: Fully washed
Harvest: March to June
Founding date: 2003
Certification: Organic
Membership: 3 600 families
Cup profile : Well balanced coffee with notes of brown sugar, dry fruits and apricot. Silky body and bright acidity.

 

Since its founding in 2003 by Joachim Munganga, the goals of SOPACDI – Solidarité Paysanne pour la Promotion des Actions Café et Développement Intégral – are to unify and reconciliate the different ethnic groups of the terroir, and to give them a common working goal: Produce a high quality coffee.

 

Located on the Lake Kivu, SOPACDI is a place of sharing experiences and hope for the future. In a few year 3200 families have joined the cooperative.  They all speak different languages (kirundi, kihavu, kinyarwanda, swahili and french) . The climate and geographical conditions (hautes terres volcaniques) of this terrotiry are ideal to grow a high quality coffee. More than 20% of the cooperative members are women. In this region the disputes between different ethnic groups have killed the local economy and the coffee industry for many years.

Many congolese families had to cross the lake and move to Rwanda in order to save their life. Even if the situation remain incertain in the area, many farmers are back onto their lands, and motivated to revive the coffee culture.

Sumatra

Cooperative Permata Gayo

Growing area: 2 600 hectares
Farms elevation: 1 200 to 1 600 m
Trees varietals: 100% Arabica, Bourbon, Catimor, Timtim
Process: Wet-Hulled
Harvest: November to June
Founding date: 2006
Certification: Organic
Membership: 2100 families, 28 villages
Cup profile: Powerful, creamy and heavy body, light acidity, earthy and leathery notes, and lingering aftertaste.

 

The province of Aceh hosted a long conflict between the Movement for Free Aceh and governmental troops from 1997 to 2004 . Following the Tsunami in December 2004, a peace agreement was signed in 2005 as it was a necessity to work altogether to re-build the entire region. During the first election in 2006, a member of Movement for Free Aceh was elected as the Head of the province.

 

Many coffee farmers who have deserted their lands during the conflict came back to their farms in 2005. The cooperative was founded in 2006 but it started to export itself in 2009. The cooperative hosts members who are indigenous (Acehnese and Gayonese families) as well as Javanese families who landed in the region in the beginning of 20th century following incentives given by the central government of Indonesia.

Colombie

Fondo Paez Cooperative, Vallée de la Cauca

Growing area: 500 hectares
Farms elevation: 1 600 m to 2 000 m
Trees varietals: Typica, Bourbon, Caturra, Colombia
Process: Fully washed
Harvest: May to July
Founding date: 1992
Certification: biologique
Membership: 364 families organic certified and 146 families in transition
Cup profile: Cacao nibs, coconut, dark chocolate and orange.

 

Located in the Cauca department, Fondo Paez is the largest indigenous coffee producers group in Colombia. The cooperative was founded with the goal of re-learning the traditional indigenous culture after years of opression. Fondo exported its coffee through the FNC from 2000 to 2012, and work now with ExpoCosurca, a local exporter based in Popayan that supports local community to access international markets. The quality control is run by the cooperative itself, and members receive a differentiated price according to the yield of the coffee they deliver. This method is inspired by the system implemented by the FNC all accross the country.

Honduras

Café organico Marcala SA, MARCALA

Farms elevation: 1 200 m to 1 700 m
Trees varitals: 100% Arabica, Bourbon, Caturra, Catuai, Catimor
Process: Fully washed
Harvest: December to March
Founding date: 2001
Certifications: Organic
Membership: 614 families
Cup profile: Nougat, hazelnut and chocolate notes. This coffee shows a high sweetness, it pleasant and accessible.

 

Peru

Cooperative CenfroCafe, Cajamarca

Farms elevation: 1 600 m to 1 700 m
Trees varietals: Caturra, Bourbon, Typica
Process: Fully washed
Harvest: May to October
Founding date: 1999
Certification: Organic
Membership: 2 500 families (103 associations)
Cup profile: Intense with aromas of dark chocolate, fig, and black tea. Subtle notes of lilac. Silky body and delicate acidity.

 

Cenfrocafe is a cooperative established in northern Peru and inspired by the cooperative Norandino founded in that same area by the engineer Santiago Paz. In the first year of operations, as Cenfrocafe did not have any contact with the international buyers, its coffee was exported through Norandino. The coffee quality of Cenfrocafe has quickly convinced north american coffee buyers and the cooperative has exported itself since 2011. Today Cenfrocafe is a model in the industry for its capacity to isolate high quality lots and to offer a wide range of coffee qualities. The farmers members of Cenfrocafe are located in the communities of Huabal, San Ignacio, Jaen, Chirinos, and San Jose de Lourdes.