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Tadesse Meskela
Regular price $14.00
Good for
Espresso, Plunger or Chemex
Notes
Chocolate, Plum & Tengelo
Roast
Light
Process
Washed & Natural
Origin
Peru & Guatemala

Named after a hero of ours, the Tadesse Meskela blend produces some exceptional jam sweetness. While it is a lighter roast, the natural component pulls hits of plum and tangelo, with a little chocolate on the finish.

Farmer Cooperatives

  • GUAYA'B
  • CENFROCAFE
  • COOPCHEBI

Process

Processing green coffee beans requires fermentation to produce desirable flavours and allow it to be stored without spoiling. There are two main ways to ferment coffee, either with water which we called washed (or wet) processing or without water called natural (dry) processing. Once ripe cherries are picked, pulping them in a wet mill removes the skin, and fermentation processes the remaining mucilage on the bean.

Washed

Traditionally, washed coffee is picked and within 8 hours the cherries are floated in water (and unwanted components are scooped from the top), and then pulped. Then the beans will be washed in water for around 12 - 36 hours and dried in the sun on patios for around a week.

Natural

Natural processing involves none of these steps, traditionally the full cherry is dried in the sun for around a week, then the dried skin is removed.

 

Tadesse Meskela

Tadesse set up the OCFCU cooperative in 1999 to create better market access for farmers in Ethiopia and help secure better prices for their coffee.

GUAYA'B Cooperative

  • Guatemala, Central America

GUAYA’B Asociacion Civil was formed in 1999, with the aim of providing better livelihoods for its members through higher prices and other development assistance.

Producers

The association represents 477 coffee and honey producers in the Sierra de los Cuchumatanes region near Huehuetenango, in north-western Guatemala. 299 of these producers are listed as coffee growers and 178 as honey producers, although in practice some members have both honey and coffee. Most of the members are Popti' Maya, and the group's name means "mutual benefit" in their language.

Benefits

Among the services Guaya'b offers to its members are a low interest loan service (farmers typically are left without sufficient cash in the months prior to harvest to pay for essentials, and may not be able to find casual work in this period either), and services for local women such as nutritional advice and work and business training (making honey-processing equipment and running a honey store in Jacaltenango).

Technical assistance aimed at improving the quality of honey and coffee production is central to Guaya'b's work. The co-operative provides an at-cost supply of certified coffee seedlings to its members.

A revolving credit fund supports members' efforts to renovate their coffee farms.

Construction of its own wet processing mill on the outskirts of Jacaltenango has created an opportunity for many coffee-producing members of Guaya'b to process their coffee from cherry stage to dried coffee parchment much more cheaply (at about 25% of the previous cost), and more quickly, than they previously could. It is also expected that by using the wet mill farmers can produce a more consistent, higher quality coffee than they can in their own backyards.

CENFROCAFE Cooperative

  • Peru, South America

Cooperativa de Servicios Múltiples Cenfrocafe Peru was founded in 1999 with 220 small-scale coffee farmers in eleven community-based associations. Nearly fifteen years after their founding, CENFROCAFE, now based out of Jaen, serves more than 2,000 farmer members in local associations spanning across twelve districts within the lush Cajamarca region. Higher incomes through fair trade sales are enabling CENFROCAFE farmers to diversify into the production of other agricultural crops – reducing migration rates and helping to preserve indigenous culture.

From technical assistance and quality control workshops for their farmers, to economic and leadership training for the young people in their rural communities, CENFROCAFE works not only to support the commercial endeavors of its members – but also to facilitate the development of their communities as a whole. 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.

CENFROCAFE is one of the leaders in creating a cooperative alliance with like-minded associations in the greater Cajamarca region to provide important technical and marketing services to thousands of small-scale farmers in Northern Peru. Without this kind of strong organization, local farmers would have otherwise been left each to his or her own devices to develop best practices for healthy fields and increased production yields, or for the marketing and sales of their coffee.

Results to date are impressive. On average, CENFROCAFE producers yield 20qq (100lb sacks of parchment) of organic coffee per hectare, and often show in the top finalists in national and international quality competitions. The improved revenue for CENFROCAFE farmers has been instrumental for their access to basic health, education, and other social services.

Founding member and former president of the producer Board of Directors, Anselmo Huaman Moreto, explains:

“A huge difference in our lives is that now our children can actually go to school, our coffee is being recognized in the market for the quality we produce, we are receiving a fair price for our efforts, and our members can be proud again to be farmers.”

COOPCHEBI Cooperative

  • Peru, South America

Cooperativa Agraria De Servicios Cafe Hemalu De Los Bosques Del Inka Coopchebi was formed in 2003 with the mission to 'Improve the living conditions of our partners, workers, women & children and coffee community’.

Their coffee is grown with principles of organic coffee production, which involves a lot of work from the selection of good seed crops with terraces, reforesting, maintaining very old trees and controlling weeds manually, allowing environmental biodiversity keep it's balance. The selection grain to grain is manually. It starts from the harvest through the siphon, the fermenter tank, reaching the drying equipment and very clean slabs preventing water from wet mill contaminating the environment. Wastage is recycled for production of organic fertilisers.

Social premiums go toward healthcare, roads, improved technical capabilities and quality of life of our workers and their families, as well as the replica of our experiences and sharing of knowledge on a national level.

 

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