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Copy of Don Wilfredo
Regular price $13.00
Notes
Milk Chocolate & Caramel
Roast
Medium
Process
Washed & Natural
Origin
Peru, Colombia, Guatemala, Natural Peru & Nicaragua

Named after our earliest (and enduring) inspiration to be committed to the fair trade movement, The 'Don' is our multi-origin flagship blend. A complex, full bodied flavour juggernaught with chocolate sweetness and creamy caramel overtones. Roasted for espresso but also works well as a full-bodied plunger.

Farmer Cooperatives

  • COOPARM
  • ANEI
  • PRODECOOP
  • COOPCHEBI
  • GUAYA'B

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.

 

COOPARM Cooperative

  • Peru, South America

The Cooperativa agraria Rodríguez de Mendoza (COOPARM) was founded in 1990 on the initiative of Antonio Rodríguez Arana in response to the low prices received by coffee farmers in the area.

COOPARM currently has more than 500 members and partners located throughout the province.

With the help of social premiums, COOPARM have been developing an extensive program of reforestation; planting timber trees next to the coffee, providing shade for the coffee trees, an additional source of income for their coffee growers and contributing to the health of the environment, all at the same time.

“Producing quality coffee in harmony with nature”

ANEI Cooperative

  • 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”

PRODECOOP Cooperative

  • Nicaragua, Central America

PRODECOOP, founded in 1992, comprises 38 grassroots cooperatives made up of 2,300 small producers, of which 27% are women.

The producers are located in different communities and coffee zones across Esteli, Madriz and Nueva Segovia, in northern Nicaragua. .

PRODECOOP's mission is to contribute to an improved quality of life for famers, families and communities in Las Segovias, Nicaragua. They see value in fair trade, gender and generational equity, adaptation to climate change & food security and sovereignty, with an efficient structure of democratic leadership.

“Work based on the FAMILY and for the FAMILY, under the concept of integral quality.”

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.

GUAYA'B Cooperative

  • Location: 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.

Multi-origin

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.