- Creamy Chocolate & Toasted Sugar
- Washed & Natural
- Peru, Colombia & Guatemala
This Special Release is in support of BATS Theatre's 30th year celebrations. $4.00 from the sale of each bag will go to BATS to help them continue their tradition of hosting groundbreaking, boundary-pushing theatre. With notes of creamy chocolate and the sweetness of toasted, sugar, this blend is a crowd pleaser.
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
Central Cooperativa Indigena del Cauca has 1559 family members, all of which are small-scale coffee farmers living in the Cauca region of southern Colombia. CENCOIC's membership is entirely indigenous and consists of Nasa (Paez), Coconuco and Yanacona peoples.
The group's primary focus has been on protecting indigenous Colombians from political violence, protecting their rights, and providing them with the means to collectively work to increase their incomes. Marketing their primary cash crop "coffee" to the fair trade market has been a core activity, as has been income diversification into other crops. The continual improvement of coffee quality is an ongoing activity.
CENCOIC has established a rotating fund for agricultural and animal husbandry projects.
The co-operative has been able to support local experimental farms and indigenous schools.
Crop & Income Diversification
CENCOIC members cultivate, in addition to coffee, potatoes, dairy products, and cane sugar. The co-operative has created community stores where co-operative members sell their produce.
CENCOIC works to protect the rights of indigenous farmers. It has conducted successful campaigns on land reform and other pertinent indigenous issues.
CENCOIC also takes pride from having undertaken the marketing of its own coffee, noting that by understanding all the aspects of coffee production and exporting they can represent their own coffee through their own structure and thus be more self-determining. Members also receive better prices for their coffee by selling to their own co-operative.
- 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.”
- 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.
- 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.
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.
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 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.