Red Grape, Peach & Orange
- Light Filter
- Washed & Natural
- Colombia, Honduras & Ethiopia
Named with the blessing of Aty Zarkeiwin, this blend acknowledges the work and achievements of women coffee cooperative members across the coffee growing world. A sweet, round, and smooth brew packed with fruity notes of orange, peach, red apple and grape, we have blended three origins to create a balanced but fruit forward filter blend. Best brewed as a filter or plunger with a little less coffee in the ratio to let jasmine florals and subtle high notes shine. This blend has a medium body and a nice muscovado sugar finish.
- LAYO TERAGA
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.
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 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.
- Colombia, Central America
ANEI are an organisation made up of 700 producers from families belonging to 4 native communities (Arhuacos, Koguis, Kankuamos and Wiwas) and farmers from the Sierra Nevada de Santa Marta and Serranía del Perijá in northern Colombia. Its primary mission is to promote and support the cultural preservation of its indigenous peoples (Arhuaco, Wiwa and Kogui) for the recovery of the economic, social and cultural rights of its members.
Through social premiums, ANEI have developed a program to support coffee growers and their children in education, supporting more than 70 young people in their university tuition and delivering solar panels to rural schools.
“To sow peace and weave the future in community and harmony with nature”
- Peru, South America
Cooperativa Agraria Rodriguez de Mendoza (COOPARM) was formed in 2008 with a mission to ‘sell quality coffee in harmony with nature’.
A collective of 480 members, 33% of which are women, COOPARM’s geographical area includes 36 small towns who grow a diverse selection of coffee varietals in each farm. A unique part of the world, unlike many other coffee growing regions across the globe, this area of Peru delivers the perfect amount of rainfall to harvest coffee nearly all year round (February to December).
Social premiums are invested with emphasis on improving coffee quality with equal contribution back to the rich and thriving local ecology, each farmers' passion for organic process and the land are present in every aspect of life. As a norm, pulp from harvested cherries is used for compost and the cautious amount of water used for fermentation is fed back to the land. Because of its longer harvest season, only the ripest coffee cherries are harvested every 21 days.
Receiving higher prices as a success of their organic efforts has fostered a great pride in COOPARM’s farmers. A focus on quality is designed to bring higher prices to farmers, and seeks to transform the perception of coffee farming into a professional occupation. COOPARM would like the children of the coffee farmers to choose coffee farming as a profession, promoting the process as scientific and technical, involving biology, engineering, environment and business.
As COOPARM are achieving their goals in improving the quality, the focus is widening to education. With little to no education being the norm the farmers are vulnerable to scams and to misinformation. In previous years some farmers lost savings (in one farmer’s case 60,000 Sols/USD18,000) because a company promoted a diamond mining project to the farmers asking for investment, but which didn’t eventuate. In general, illiteracy means farmers can accept lower payments than they are entitled to from private traders because the weighing can be recorded as lower than actual, and payments can be mis-calculated. Social premiums allowed many farmers to fund their grandchildrens’ complete education. The cooperative helps to train young people in areas of coffee production such as cupping and quality control among their apprenticeship programs, keeping young people in the region and increasing the knowledge & quality of the coffee production in the community.
- Tolima, Colombia
ASOPEP was founded in 2013 with several objectives: to market their own coffee production, to form their own form of government and to design their own model of farm conservation to guarantee resources to future generations. ASOPEP has 167 members, including strong representation from Women and young people who are enthusiastically involved in their operations.
The cooperative has worked hard to shake the hostile reputation of the Tolima region, the organisation has encountered issues accessing financing due the history of violence that once rocked the region and created the perception of a hostile place for investors and moneylenders. Nevertheless, ASOPEP has transformed this reputation based on quality, reliability, and transparency. Instrumental to this shift was Camilo Enciso, a regional leader and an advocate for the Planadas-region cooperatives. He catalyzed a partnership between several Planadas cooperatives, which has led to greater market visibility for the region and increased presence at trade shows and coffee events around the country. A group of Planadas representatives went to Medellín in 2014, which was the first time that several of the young farmers had ever left the region. Enciso has a clear vision of how to position Planadas and maximize the potential of this unique region.
Social Premiums are invested not only in productive partnerships and strengthening of the organisation, but programs with young people in mind. ASOPEP trains many young people in the region in cupping, Q-Grader certification and other areas of the specialty coffee industry to create sustainable knowledge and empowering young people to stay in the area - a pervasive issue with many coffee growing countries due to limited work opportunities.
- Western Honduras, Central America
"To be a competitive and profitable business, recognized for its quality coffee and transparently managing all of its affairs, with gender equity and in harmony with nature, thereby helping to improve the living conditions of its members and their families".
Café Organico Marcala was founded in 2001, during a period when coffee prices were so low that it was unprofitable for coffee farmers to pick their harvest and most farmers in their region abandoned their plots, migrating to cities or to the US in search of another way to make a living.
The vast majority of farmers in the Marcala region of Honduras are indigenous Lenca. Although the Lenca’s language has been lost, many of their traditional agricultural techniques have been maintained in their approach to modern-day agriculture. This has led to one of the most sophisticated organic production systems amongst coffee producing co-ops in Central America. They are a leader in promoting organic agriculture and play a key role in training and education of other fair trade and organic producer co-ops throughout the region.
LAYO TERAGA Cooperative
- Ethiopia, Africa
LAYO TERAGA is a cooperative within The Oromia Coffee Farmers Cooperative Union (OCFCU) in the Sidamo region of Ethiopia, providing loans & financial advice to women to help them establish alternate sources of income. This approach encourages more gender equality and protects families from being over-reliant on the coffee trade. They have completed education-based construction projects that benefit over 30,000 people and offer scholarships to selected children of co-op members to enable them to continue their studies.
Layo Teraga's farmers produce coffee at a very high altitude between 1800 - 2200 metres above sea level which produces very high quality and fruity flavoured coffees. There are 550 members of the Layo Teraga Coop that combined cultivate 40 hectares of coffee. The region where the coffee is grown is a drier climate than Yirgacheffe and the shade is phenomenal. This would be considered semi-forest in Ethiopia, but essentially this coffee is grown under a full shade canopy. The lot is washed at the Layo Teraga Washing Station.
Three hours southeast of Yirgacheffe in the Oromia region of Southern Ethiopia, Uraga is a special woreda that serves as home to the Layo Teraga cooperative. Run by some of the most animated and enthusiastic people we came across during recent Ethiopia travels, it comes as no surprise that this coffee sings with complexity and character every time it lands on our cupping table. The Layo Teraga Cooperative is supplied by approximately 500 member smallholder farmers scattered about the staggering altitudes found in Uraga. Ripe coffee cherries are disk-pulped and fermented for 48 hours before they’re dried on raised beds. One of the hallmarks of great Ethiopian coffees, it is to this thorough process that coffees like Layo Teraga owe their cleanliness and delicate complexity.
Layo Teraga is located in a more arid climate than its neighbor Yirgacheffe. While arid, the area is loaded with semi-forested areas which allow for ample shade to give the trees respite from the sun. These attributes head led to an extremely dynamic flavor profile.
Aty Zarkeiwin is part of the ANEI cooperative in the Sierra Nevada de Santa Marta region, Colombia. Born to coffee farming parents, when meeting Aty in 2016, she had been the cooperatives warehouse manager since 2011 and was in charge of quality control, part of which is helping farmers with technical support and training with farmers - from fundamentals of coffee farming to techniques to produce better quality coffee. The significance of the warehouse acts as more than an education hub, Aty noted that the 204 families in the region, both indigenous and campesinos, use it as a space to unite and work together - shaking off some historical issues between the families. The social impact of cooperative coffee farming in the community is very important, when positive change occurs in the villages it encourages more farmers to join and motivates them to produce better coffee and see more positive return for farmers and their families.
Multi-origin blends allow us to craft a balanced palate by bringing together distinct coffee flavours from different regions. It also allows us to support smaller co-ops and a range of co-ops - distributing our own economic resources more strategically.
Don Wilfredo Haslan
Don's tiny five-hectare coffee farm is situated in the Nicaraguan jungle, two hours drive from Matagalpa. Acutely aware of the environment, and how to get the best out of a very small amount of land, farmers like Don Wilfredo continue to provide a striking and confronting model of what it could be like to live with a very modest environmental footprint.