Farm Partnerships

Brazil Sul De Minas

Our Brazil Sul De Minas is sourced from two family estates in the Sul de Minas growing region near the city of Varginha within the state of Minas Gerais, Brazil. The farms were established by the Ferraz family in the early 1900s. Both families manage their estates on a foundation of tradition, but they also work closely with the Mina Sul co-operative where their coffees are prepared for export using state-of-the-art milling equipment.

Harvest

April - September

Soil

Clay Minerals

Altitude

925 - 1170 meters

Process

Pulped natural and dried in the sun

Colombian Medellin

Our Direct Trade Colombia Medellin is sourced from family-owned farms located in the municipality of Medellín in the department of Antioquia, Colombia. On average, each producer cultivates their coffee on less than 5 acres of land. Coffee producers use their own micro-mill to process harvested cherries, which allows for meticulous care in depulping, fermenting, and drying the coffee. Our relationship with the co-operative team gives us the opportunity to support local producers establishing higher earnings for the farmer.

Harvest

April - June
September - January

Soil

Volcanic loam

Altitude

1300 – 1650 meters

Process

Fully washed and dried inside solar dryers that provide protection from the rain

Colombian Narino

Our Colombia Narino is sourced from family owned farms located in Nariño, Colombia. Our farmers produce and cultivates their coffee on an average of 3 acres of land. Using their own micro-mill to process harvested cherries, which allows for meticulous care in depulping, fermenting, and drying the coffee.

Harvest

April - August
December - February

Soil

Volcanic loam

Altitude

1750 - 2100 meters

Process

Fully washed and dried in the sun

Costa Rica Tarrazu

There is nowhere like a Costa Rican Tarrazu, a collection of smallholder producers and members living throughout the canton of Dota within the province of San Jose, Tarrazu, Costa Rica focus their attention on farm management throughout the year and then deliver their cherry to the CoopeDota mill where traceability and quality control are second to none.

Harvest

April - June
September - January

Soil

Volcanic loam

Altitude

1300 – 1650 meters

Process

Fully washed and dried inside solar dryers that provide protection from the rain

Ethiopia Guji

Our Ethiopia Guji Natural is sourced from a small community in the Oromia region of Ethiopia. The local mill is owned and operated by Girma Edema who has more than 20 years of experience exporting coffee from the Kercha district within the Guji zone in the Oromia region of Ethiopia. Coffee producers deliver their ripe cherries to Girma’s washing station where the cherries are sorted and immediately placed on raised beds and dried over a period of 18 to 21 days. The raised drying beds are carefully constructed to ensure proper air circulation and temperature control for an optimal drying process. Cherries are also turned regularly on the beds to prevent damage during the drying process.

Harvest

October – December

Soil

Vertisol

Altitude

1800 – 2200 meters

Process

Full natural and dried on raised beds

San Ignacio Peru

Our San Ignacio Peru Norte is sourced from small-holder farms. Producers typically cultivate coffee on just a few acres of land intercropped with shade trees, bananas, corn, and beans. They carefully harvest and sort cherries before depulping, fermenting, washing, and drying the coffee using their own micro-mills. Partnering with CENFROCAFE works not only to support the commercial endeavors of its members, but also to facilitate the development of their communities. The CENFROCAFE financial team provides short-term credit that help farmers cover the front-end costs of the harvest and materials in the coffee production.

Harvest

April - June
September - January

Soil

Volcanic loam

Altitude

1300 – 1650 meters

Process

Fully washed and dried inside solar dryers that provide protection from the rain

San Marcos, Guatemala

San Marcos, Guatemala is sourced from a small farming community located more than 4,500 feet (1,372 meters) above sea level. Coffee cultivated at these altitudes matures slowly and grows to be harder and denser than beans grown at lower elevations, with inherent consistency and rich taste attributes. The coffee is hand sorted removing defects.

Harvest

October - February

Soil

Volcanic loam / Clay minerals

Altitude

1372 meters

Process

Fully washed and dried in the sun