Our Coffee Beans

Great coffee is the product of skilled coffee farmers, expert roasters and professional baristas. At Fineprint, we embrace all levels of the supply chain and our focus is transparency, community and social responsibility. We thrive on sourcing, roasting and brewing truly delicious coffee. 

1- Peel Street Espresso Blend

Peel Street Espresso Blend is Fineprint’s house blend, named to give homage to Peel Street, our first location. This is the coffee we use in house to make all our espresso and espresso based drinks, Long Black, latte, flat white etc. Roasted for espresso, notes of dark fruits, blueberries, plumbs, slight acidity, milk chocolate.

Peru Finca Encanada (Washed)

Origin: Peru Altitude: 1450 msnm, Variety: Typical - Caturra - Pache

Ethiopia Guji Hambelawamena

Origin: Ethiopia Zone: Guji Municipality: Dame Dabaye Town Altitude: 1800 masl Varieties: Heirloom Process: Natural

Kenya Nyala Kiambu AB Washed

Origin: Kenya Altitude: 1650 masl Crop year: 2019 Varietal: SL 28, SL 34, Ruiru 11

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2 - Peru, Finca La Encanada (Washed)

  • Finca La Encañada
  • From: Dionicio Aguilar Mestanza
  • Altitude: 1450 msnm
  • Variety: Typical - Caturra - Pache
  • Zone: Belen - Yorongos - Rioja - San Martín - Peru
  • Process: Anaerobic - Washing
  • Drying: 21 Days, in drying trays under solar tents and Rashell mesh
  • Humidity: 11.5%
  • Water Activity: 0.58
  • Defects: 15
  • Parchment Rest: 2 months in Grainpro bags
  • Points in cup: 85.00
  • Notes: Sweet, citrus, chocolate, molasses, nuts, velvety

Scottie Callaghan first met Dionicio in Peru, he was invited to his farm after making the finals of the 2010 World Barista Championship along with five other finalists.

He spent one week on his farm learning their farming practices and culture. Since his first visit Scottie has returned to see Dionicio twice more in his home town of Moyobumba and his farm, observing the efforts he is going to improve the quality of his coffee. As a result Dionicio, his wife Diane, his sons, his sister, mother and I have become quite close. And we are committed to buying his coffee every year with the hope that he continues to invest in quality improvements.

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3 - Indonesia, Asman Arianto (Natural)

Asman Arianto founded Ribang Gayo Musara Cooperative to offer competitive prices that can help his 350+ member farmers reinvest in their farms and their families.

COFFEE GRADE: SUM.GR1.NAT

FARM/COOP/STATION: Asman Arianto/Ribang Gayo Musara Cooperative

VARIETAL: Abyssinia, Ateng, Gayo 1, Gayo 2, Timtim

PROCESSING: Natural

ALTITUDE: 1,500 to 1,700 meters above sea level

OWNER: Asman Arianto & 350+ farmers delivering to Ribang Gayo Musara Cooperative

SUBREGION/TOWN: Pegasing Sub-district, Pantan Musara Village, Aceh Tengah

REGION: Aceh Province, North Sumatra

FARM SIZE: Aceh Province, North Sumatra

AREA UNDER COFFEE: 0.5 to 2.5 hectares on average

BAG SIZE: 60kg GrainPro

HARVEST MONTHS: Sumatra: April-June (main crop) & Nov-Jan; year-round (fly crop)| Java: April - August | Bali: April - July | Flores: May - September | Sulawesi: May - October | Papua: May - October

Asman Arianto is originally from Palembang, South Sumatra but has been living and working in Aceh Tengah since 1998. Most of the farmers in Aceh Tengah are migrants. Many of them were evacuated from Sinabung Berastagi in North Sumatra after the long-dormant volcano became continuously active again in 2013.

Asman sold various items during the time he lived in Palembang, but he was interested in coffee production. So, when he arrived in Aceh, Asman entered the coffee industry and began collecting and processing wet-hulled coffee. He soon switched to collecting cherry and processing as Fully washed, Honey or Natural.

He decided he wanted to build a cooperative to unite coffee farmers. In 2018, Asman formed the Ribang Gayo Musara Cooperative. His goal is to offer competitive prices that can help farmers reinvest in their farms and their families. The cooperative currently has over 350 members who deliver cherry to their processing facility in Pantan Musara. The benefits for cooperative members are threefold. First, they get higher prices for their cherry when they sell to the cooperative. Second, as cooperative members, they receive end-of-season ‘second payment’ premiums that share a portion of profits earned for higher-quality lots. In 2019, that premium was 500 Rupiah per kilogram. Finally, the cooperative provides training and outreach for farmers in everything from cultivation to processing.

Cultivation
Almost all farms on Sumatra are small. On average, farms are between 0.5 to 2.5 hectares. Coffee is usually the primary cash crop for farmers, but most also intercrop their trees alongside vegetables, maize and fruit. This intercropped produce will make up a substantial part of the family’s diet for the year.

In addition to growing coffee as a cash crop, many smallholder farmers also work as hired laborers at the nearby tea plantations. Tea is also a huge crop in the area. The bigger tea plantations are often near coffee farms. When the harvest is finished, coffee farmers will go there and pick leaves under contracted labor.

Harvest & Post-Harvest
Ribang Gayo Musara is profiting and expanding. Members doubled production yields in just 5 seasons (2016 to 2020). A newly completed cooperative wet-mill will be available for use in the 2020 harvest. While Indonesia is known for its unique ‘Wet Hulled’ Process (Giling Basah), Asman and his team are expanding Indonesia’s coffee possibilities by diversifying the cooperative's processing methods.

Cherry is handpicked on member farms. Upon delivery to the cooperative wet mill, the cherry undergoes a rigorous selection process. Cherry is then laid to dry on raised beds in greenhouses.

More about Ribang Gayo Musara

Want to learn more? Have a look at our recent interview with Asman.

Sucafina in Indonesia
Sucafina has established offices and quality labs in Indonesia that are staffed by an experienced team who manage our activities across this vast and diverse island nation. We partner with farmers, cooperatives, collectors, mills, and exporters from many producing islands including Sulawesi, Flores, Bali, Java and Sumatra. We work to identify the best producers across Indonesia and support their ability to improve quality, increase capacity and access the market.

We regularly travel to visit partner producers. Visits are essential to maintaining and strengthening the relationships that are integral to our communal success. Visits help us gather accurate, up-to-date information on harvest and post-harvest timing and practices. We also use this time with producers to help identify challenges they are facing and determine where we can help them work towards sustainable, affordable solutions. Our local team oversees logistics to ensure that coffee moves safely and efficiently from farm to mill to port, and on to you. With comprehensive quality control at multiple stages of the supply chain, we ensure the integrity of each shipment and work continuously on quality improvement.

Indonesia has an impressive diversity of coffees to offer and the industry continues to evolve and change. Whether you’re looking for consistent deliveries of the classic wet-hulled profile from North Sumatra or Aceh, the clean washed coffees from Flores or Sulawesi, or experimental micro-lots from the new generation of producers emerging around the archipelago, the team at Sucafina Indonesia is ready to help.

Coffee in Indonesia
Indonesia has a long coffee producing history, but recently their coffees have been overlooked by the specialty market. Thanks to our innovative and ever-expanding supply chain, we are proud to bring you high-quality coffees from many of Indonesia’s unique regions, accompanied by in-depth traceability information.

Indonesia is perhaps best known for its unique wet hulling process (giling basah). Though its exact origins are unclear, wet hulling most likely originated in Aceh during the late 1970s. Wet hulling’s popularity can be attributed to producers’ need for prompt payments. It was also adopted specifically by many producers who lacked the drying infrastructure that was needed to shelter drying parchment from the high humidity and inconsistent rainfall typical in Sumatra. At higher elevations with constant humidity and unpredictable rainfall, drying can prove to be slow, risky and difficult.

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4 - Huila Pitalito Sugar Cane Decaf

The Huila region is one of the most well-known coffee growing areas of Colombia. In the southernmost part of Huila, Pitalito’s high altitude of 1,400 to 1,900 meters above sea level is made even more farmable by the amiable geography. These conditions combine with small, family coffee farms to make a coffee with full body, excellent structure and tastes of chocolate and stone fruit.

COFFEE GRADE: Huila Sugarcane Decaf Supremo

FARM/COOP/STATION: Various

VARIETAL: Castillo, Caturra, Various

PROCESSING:: Fully washed

ALTITUDE: 1,400 to 1,900 meters above sea level

SUBREGION/TOWN: Pitalito

REGION: Huila

FARM SIZE: 3-4.5 hectares on average

BAG SIZE: 70kg

HARVEST MONTHS: Year-round, depending on the region

Pitalito lies in the southernmost part of Huila. Producers are focused almost exclusively on producing specialty coffee. While the majority of trees are either Castillo or Caturra, farmers in Pitalito also cultivate more ‘exotic’ varieties than any other region in Colombia.

The high altitude of 1,400 to 1,900 meters above sea level is made even more farmable by the amiable geography. Thanks to gentle, rolling hills, Pitalito is much easier to farm than the steep cliffs that are common in many other regions in Colombia. Most farms sit on a large plateau that looks over the Valley of Laboyos.

Harvest & Post-Harvest
Farmers here are mainly smallholders. In fact, 80% of coffee farms are smaller than 3 hectares. On smaller farms, nearly all labor is done by the family. Very few farms hire farmhands. As a result, quality can be carefully controlled and families can focus more energy on intensive farming practices that result in high quality coffee. Families take great pride in their coffee production.

Sugarcane Decaf Process
Sugarcane decaffeination utilizes a naturally occurring compound, ethyl acetate (EA) to decaffeinate coffee. The EA used in this process is derived from molasses (a byproduct of sugar production). Since EA is naturally-occurring, the process is labeled as “naturally decaffeinated.”

The EA process is relatively simple. The coffee beans are moistened with water and EA is circulated throughout. The EA binds with the caffeine in the bean and extracts the caffeine while leaving most of the other flavored compounds. After the desired caffeine level is reached, the EA residue on the beans is removed by steaming them.

About Huila
The Huila region is one of the most well-known coffee growing areas of Colombia. The Department of Huila has a population of 1.125 million and is located in the southwest of the country. The capital of the department is Neiva, a city of about 380,000. Along with Cauca and Nariño, Huila is one the three departments where the Colombian Massif is located. A massif is a group of mountain ranges, and the Colombian Massif, which is known locally as Nudo de Almaguer, provides up to 70% of safe drinking and agricultural water for the Colombian population.

The Magdalena River, the Colombia’s largest river, runs through the region, providing plenty of water for coffee farming and generating (directly and indirectly) up to 86% of Colombia GDP. The mountain range also features the fertile volcanic soil so typical to the Andean Mountains.

Supremo Grade
Screen sizes remain fairly uniform across countries but grade names are often unique to the country of origin. In the Colombian grading system, Supremo is the largest size bean. The process of separating beans by size is a crucial stage of the dry milling process. A screen grading machine has a series of screens stacked on top of each other. Green coffee is fed into the machine, and as the screens are shaken, beans that are smaller than holes on a specific screen will fall through to a lower screen until they reach a screen with holes too small for them to fit.

Supremo is typically screen sizes 18 to 20. In a Supremo blend, beans are between 7 and 8 millimeters in size.

Coffee in Colombia
Colombia has been producing and exporting coffee renowned for their full body, bright acidity and rich aftertaste, since the early 19th century.

Colombia boasts a wide range of climates and geographic conditions that, in turn, produce their own unique flavors in coffee. This also means that harvest times can vary quite a bit. In fact, between all its different regions, Colombia produces fresh crop nearly all year round. The increasing focus on the specialty industry is changing the way traders and farmers do business. It is becoming more common for farmers to isolate the highest quality beans in their lots to market separately. These higher quality lots are often sold under specific brands or stories.

Besides its wide variety of cup profiles, Colombia has quickly expanded its certification options over the past 10 years. The most common certifications available are Fairtrade, Rainforest Alliance, UTZ and Organic.

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5 - Kenya, Assumption Sisters Thika Ab

This 8-hectare farm in Thika is managed by the Assumption Sisters of Nairobi. They have been instituting improvements on soil and tree health, which have led to increases their yields and quality.

COFFEE GRADE: Thika AB

FARM/COOP/STATION: Assumption Sisters of Nairobi

VARIETAL: Ruiru 11, SL28

PROCESSING: Fully washed

ALTITUDE: 1,400 to 1,900 meters above sea level

SUBREGION/TOWN: Thika

OWNER: Assumption Sisters of Nairobi

REGION: Thika, Central Kenya

FARM SIZE: 8 hectares

HARVEST MONTHS: Central Kenya: May – July (early crop) | October – December (late crop)

Nuns traditionally operate businesses to generate funds to sustain themselves. In Kenya, many convents were set up on coffee farms and today, some, including the Assumption Sisters of Nairobi, continue to cultivate coffee on their land. The sisters manage the farm and do much of the work themselves. They hire labor during the harvest and technical projects that require expertise. During especially successful years, the sisters use surplus funds to carryout charity projects in their community.

Harvest & Post-Harvest
After selective handpicking, cherry is pulped and dry fermented to 16 to 18 hours. Then, parchment is washed in clean water and transferred to raised beds where it dries for 10 to 21 days.

AB Grade
Kenyan coffees are classified by size. AB beans are those that are between screen size 15 and18 meaning that beans are between 6 and 7 millimeters in size.

Sucafina in Kenya
Kahawa Bora recognizes the importance of cultivating supportive relationships with coffee farmers and roasters, alike. The mill provides crucial services for the farmers and cooperatives with whom they work.

They provide key agricultural extension work, helping farmers improve the health of their crops, increase productivity and ensure the best possible quality. They also support innovation in the small estate sector.

Kahawa Bora also, more generally, lends their own expertise in quality processing to their clients, providing feedback and contributing to their knowledge of processing methods and evolving market demand.

Most small estate owners do not typically produce enough coffee to fill 50 bags with parchment beans, the smallest quantity mills will generally process. Before Kahawa Bora was established, mills and marketing agents would have to blend smaller lots from multiple estates before bringing it to the mill. This meant that coffee from small estates was often anonymized, which could also limit payment for recognition or quality.

Before operating their own mill, our sister company solved this problem by blending lots from approximately 4-8 producers living in the same area —such as with our Slopes of 8coffees. This method also allowed producers to maintain the identity behind their coffee and gave them collective control over price expectations. Kahawa Bora’s microlot program is one more option that producers can choose along this vein.

With the purchase of the Kahawa Bora mill, it is now even easier to keep traceability intact all the way from the individual farmer who grew the lot through to the roaster. Thanks to the mill, small estate owners can receive larger payouts for to their high-quality production and link their name to their coffees for consumers to see.

For farmers, having their name and life story connected to their coffee, which is then purchased and seen by the end user, can bring many benefits. It means that they can nurture long-term relationships with roasters and increase the value of their product. For roasters, connecting  farmers’ stories to the coffees they grew can create a stronger customer interest for specific coffees, added value and demand, and help finance successful long-term relationships with farmers.

Coffee in Kenya
Though coffee growing had a relatively late start in Kenya, the industry has gained and maintained a impressive reputation. Since the start of production, Kenyan coffee has been recognized for its high-quality, meticulous preparation and exquisite flavors. Our in-country sister company, Kenyac of/Sucafina Kenya, works with farmers across the country to ensure these exceptional coffees gain the accolades they deserve.

Today, more than 600,000 smallholders farming fewer than 5 acres compose 99% of the coffee farming population of Kenya. Their farms cover more than 75% of total coffee growing land and produce nearly 70% of the country’s coffee. These farmers are organized into hundreds of Farmer Cooperative Societies (FCS), all of which operate at least one factory. The remainder of annual production is grown and processed by small, medium and large land estates. Most of the larger estates have their own washing stations. Most Kenyan coffees are fully washed and dried on raised beds. The country still upholds its reputation for high quality and attention to detail at its many washing stations. The best factories employ stringent sorting practices at cherry intake, and many of them have had the same management staff in place for years.

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6 - Colombia Juan Restrepo Caldas (Natural)

Elmer and Juan Felipe are redefining coffee production in Caldas with their hybrid focus on innovatively-processed specialty coffee and good quality commercial production.

COFFEE GRADE: Caldas Natural

FARM/COOP/STATION: Finca Jardin & Finca Chambacu

VARIETAL: Castillo, Caturra

PROCESSING: Natural

ALTITUDE: 1,410 to 1,490 meters above sea level

OWNER Elmer & Juan Felipe Restrepo

SUBREGION/TOWN: China, China

REGION: Caldas

HARVEST MONTHS: Year-round, depending on the region

Elmer and Juan Felipe are redefining coffee production in Caldas with their hybrid focus on innovatively-processed specialty coffee and good quality commercial production. Elmer & Juan Felipe Restrepo, the father and son team behind Finca Jardin & Finca Chambacu are re-envisioning coffee production in Chinchina. The rolling hills of Chinchina, Caldas, the third biggest coffee producer in Colombia after Pitalito in Huila and Planadas in Tolima, are home to bigger estates that mainly focus on high volume commercial quality production. Elmer and Juan Felipe are redefining their coffee production with a hybrid approach.
While they continue to devote a portion of farm to commercial production, they have been increasingly developing their specialty offerings and experimenting with new and varied processing styles. Juan Felipe has taken the helm of the specialty aspect of the operation. He has been a passionate experimenter, developing countless processing protocols to enable him to bring out the best in the coffees from their 4 specialty plots – El Placer, Jardin 1, Jardin 2 and Chambacu.


Cultivation
Elmer and Juan Felipe employ 12 year-round workers who carry out selective handpicking during the harvest and help with farm upkeep in the off-season. This team is paid a premium for their selective picking expertise and their full-time employment helps them maintain stable income throughout the year.


Harvest & Post-Harvest
After selective handpicking and visual sorting, Juan Felipe lightly ferments cherry for 8 to 48 hours. Then, cherry is laid in thin layers in solar driers for approximately 5 days. Drying cherry is raked frequently to ensure even drying. Then, drying is finished in a vertical mechanical dryer where the temperature is carefully monitored to ensure it stays before 45 degrees Celsius.


About Caldas Region
Parts of Caldas are located in Eje Cafetero, the Colombian Coffee Growing Axis. Eje Cafetero was the first major coffee producing region in Colombia. For many years, the region held the distinction of being the most well-known and highly-sought-after Colombian coffee region. Tropical rainforest conditions, volcanic soil and a wealth of rivers and streams in Eje Cafetero make the area ideal for coffee growing, and Manizales is located at the heart of the Caldas department in Eje Cafetero.
Today, producers in Caldas are increasingly focused on high-quality coffee production. These producers have become common and well-known enough to earn an affectionate colloquial name in the region. They’re called juiciosos (literally: sensible/wise), which in this case means hard working and attentive to detail. In addition to finding ways to perfect existing processing methods, juiciosos are experimenting with new processing methods and planting new varieties of coffee.


Coffee in Colombia
Colombia has been producing and exporting coffee renowned for their full body, bright acidity and rich aftertaste, since the early 19th century. Colombia boasts a wide range of climates and geographic conditions that, in turn, produce their own unique flavors in coffee. This also means that harvest times can vary quite a bit. In fact, between all its different regions, Colombia produces fresh crop nearly all year round. The increasing focus on the specialty industry is changing the way traders and farmers do business. It is becoming more common for farmers to isolate the highest quality beans in their lots to market separately. These higher quality lots are often sold under specific brands or stories. Besides its wide variety of cup profiles, Colombia has quickly expanded its certification options over the past 10 years. The most common certifications available are Fairtrade, Rainforest Alliance, UTZ and Organic.

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7 - Burundi Gisha Gatare Natural

This lot is named Gatare after the hill on which smallholders farmed the cherry for this lot. It boasts a full body that bursts with tropical fruits like mango, lychee and papaya. 

COFFEE GRADE: Gisha Washing Station

FARM/COOP/STATION: Gisha Washing Station

VARIETAL: Red Bourbon

PROCESSING: Natural

ALTITUDE: 1,600+ meters above sea level

OWNER Various smallholder farmers working with Bugestal Coffee

SUBREGION/TOWN: Tangara

REGION: Ngozi

FARM SIZE: 200 to 250 hectares on average

BAG SIZE: 60kg GrainPro

HARVEST MONTHS: March - July

The area of Gisha, from which the station takes its name, was named by King Bigayimpunzi and is considered the headquarters of Tangara commune’s jurisdiction. King Bigayimpunzi, who founded the Democratic and Rural Party in 1961, once lived in a beautiful palace on a nearby hill. Since then, the palace has been used as the home of highly ranked dignitaries who oversaw administration in the region. The house has also played host to the commissaries who ruled over the communes of Kiremba, Tangara and Gashikanwa. Located in Tangara commune, Gisha station sits near the Nyamuswaga river that is infamous for its depth and breadth. According to legend, the paramilitary personnel who drowned while undergoing training in the river were killed by wildlife in the river. Despite the vicious reputation, the abundance of a local fish called Claria in the river is a major draw for fishermen throughout the region. This lot is named Gatare after the hill on which smallholders farmed the cherry for this lot. This hill is located in Gashikanwa commune in Ngozi province.


Cultivation
Despite the ubiquity of coffee growing in Burundi, each smallholder producers a relatively small harvest. The average smallholder has approximately 250 trees, normally in their backyards. Each tree yields an average of 1.5 kilos of cherry so the average producer sells about 200-300 kilos of cherry annually. Because of the increasingly small size of coffee plantings, aging rootstock is a very big issue in Burundi. Many farmers have trees that are over 50 years old, but with small plots to farm, it is difficult to justify taking trees entirely out of production for the 3-4 years it will take new plantings to begin to yield. In order to encourage farmers to renovate their plantings, Bugestal purchases seeds from the Institut des Sciences Agronomiques du Burundi (ISABU), establishes nurseries and sells the seedlings to farmers at or below cost.


Harvest & Post-Harvest
The average cherry buying price for Bugestal in 2019 was significantly above average. Washing stations make the first payment to farmers between 15-30 June. The second payment comes later in the summer. If the coffee wins a competition or sells for extremely high specialty prices, Bugestal gives another payment approximately a year after the harvest season.

During the harvest season, all coffee is selectively hand-picked. Most families only have 200 to 250 trees, and harvesting is done almost entirely by the family. Bugestal knows that even small distances can be time consuming and expensive to travel for smallholder farmers, and they know that receiving cherry immediately after harvest is crucial to quality. Therefore, smallholders can bring their cherries either directly to a washing station or to one of the 10-15 collection sites situated throughout growing areas. Farmers are paid the same for their quality cherry regardless of where they bring their cherries. In this way, farmers are not disadvantaged due to their location, and Bugestal bears the cost of transport to washing stations.

Quality assurance begins as soon as farmers deliver their cherry. All cherry is floated in small buckets as a first step to check its quality. Bugestal still purchases floaters (damaged, underripes, etc) but immediately separates the two qualities and only markets floaters as B-quality cherry. After floating, the higher quality cherry is sorted again by hand to remove any damaged, underripe and overripe cherries.

After sorting, the beans are then transported directly to the drying tables where they will dry slowly for 3-4 weeks. Cherry is laid out in a single layer. Pickers go over the drying beans for damaged or defective beans that may have been missed in previous quality checks. The station is very strict about allowing only the highest quality cherry to complete the drying process. The beans are covered with tarps during periods of rain, the hottest part of the day and at night. On the table, the beans are dried to 11.5%.

Once dry, the coffee is then bagged and taken to the warehouse. Bugestal’s team of expert cuppers assess every lot (which are separated by station, day and quality) at the lab. The traceability of the station, day and coffee quality is maintained throughout the entire process.

Before shipment, coffee is sent to Budeca, Burundi’s largest dry mill. The coffee is milled and then hand sorted by a team of hand-pickers who look closely at every single bean to ensure zero defects. It takes a team of two hand-pickers a full day to look over a single bag. UV lighting is also used on the beans and any beans that glows—usually an indication of a defect—is removed.

The mill produces an average of 300 containers, of 320 bags each, per year. Budeca is located in Burundi’s new capital city, Gitega, with a population of around 30,000 people. Since there are approximately 3,000 people working at the mill, mostly as hand pickers, this means that Budeca employs nearly 10% of the total population in Gitega for at least half the year (during the milling season). The same is true in the provinces of Ngozi and Kayanza, where Greenco and Bugestal are the first employers in the region during the coffee harvest season. This has an incalculable impact on a country like Burundi, with unemployment rates above 50%, especially in rural areas and among young people.


About Bugestal
Bugestal’s headquarters are located in Ngozi Province in the Northern part of Burundi, approximately 150km from Bujumbura, the largest city and previously the capital of Burundi. Bugestal operates nine washing stations in Ngozi and Muyinga provinces and works with more than 15,000 farmers. Coffee washing stations are all certified by UTZ, 4C and C.A.F.E. Practices. Bugestal is part of the Sucafina Group, a family owned coffee company promoting farm-to-roaster trade. Bugestal creates social impact at origin using farm-direct supply chains and works in collaboration with the Kahawatu Foundation to help farmers improve their livelihoods through the increase of coffee production.


Coffee in Burundi
Burundi has long been overlooked in comparison to its neighboring East African specialty coffee producing powerhouses. However, Burundi season, for us, is one of the highlights of the annual coffee calendar. The country’s coffee is produced almost entirely by smallholder farmers, and much of this small-scale production is of exceptional quality. With its super sweet, clean and often floral coffees, Burundi, every year, is increasingly is putting itself on the specialty coffee map. Coffee is of paramount importance to families and the country at large. Considering this, improving and expanding coffee infrastructure is not just a way to improve incomes, it is a way to revolutionize the earning potential of an entire nation.

Building washing stations and expanding agricultural extension work can be great ways to improve coffee quality. Washing stations are pivotal in improving cup profile standards and the global reputation of Burundian coffee.

Both state-owned and private actors drive Burundi’s coffee industry and play key roles as washing station management companies and exporters. State-owned companies are called Sogestals, short for “Sociétés de Gestions des Stations de Lavage” (Washing station management companies). Privately-owned companies can operate under a variety of different names.

Sucafina’s history in Burundi goes back to 2007 when Bucafe/Sucafina Burundi was established in Bujumbura. Through Bucafe, we work with several privately-owned washing station management companies and exporters. Our work bridges the entire supply chain, allowing us to be vertically integrated. Our supply chain is solid, reliable and transparent. Due to this, we are more efficient, able to supply better value and positioned to offer both producers and consumers of Burundian coffee a diversity of expertise.

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8 - Brazil - São Jose Anaerobic Red Honey

Producer Marcos Antonio de Freitas is passionate about innovative specialty production, like this Anaerobic Red Honey that’s dried in thicker layers designed to promote the perfect amount of additional fermentation during drying.

COFFEE GRADE: Sul de Minas Minas Anaerobic Red Honey

FARM/COOP/STATION: Fazenda São Jose

VARIETAL: Mundo Novo

PROCESSING: Anaerobic Honey

ALTITUDE: 950 meters above sea level

OWNER: Marcos Antonio de Freitas

SUBREGION/TOWN: Perdões

REGION: Sul de Minas

FARM SIZE: 320 hectares

BAG SIZE: 225 hectares

HARVEST MONTHS: Sul de Minas: April - September | Cerrado Mineiro: May - September | Mogiana: April - September | Matas de Minas: April -September

Owner Marcos Antonio de Freitas watched his family farm grow up alongside him. His family urchased their first hectare in Santa Vargem in 1963 and began planting coffee. Marcos and his family were involved in every aspect of farm management and cultivation. Marcos graduated from college with a degree in agronomics in 1984 and moved to Perdões, intending to grow the family business.
And their passion paid off. Today, Marcos cultivates 225 hectares of coffee and owns 320 hectares total.

Cultivation

Marcos is dedicated to sustainable growth. He uses organic fertilizer and powers much of the farm with solar panels. Marcos is always seeking new techniques to improve cup quality.

Harvest & Post-Harvest
After harvest, selected red cherry is fermented anaerobically and then pulped. Parchment and some remaining mucilage is laid on patios to dry. The thicker layers of drying parchment facilitates additional fermentation. Workers rake drying parchment frequently to ensure even drying.

Coffee in Brazil
Just under 40% of all coffee in the world is produced in Brazil - around 3.7 million metric tons annually. With so much coffee produced, it’s no wonder that the country produces a wide range of qualities. Brazil produces everything from natural Robusta, to the neutral and mild Santos screen 17/18, to the distinctive Rio Minas 17/18. In recent years, Brazilian producers have also begun investing more heavily in specialty coffee production. Through our in-country partners in Brazil, including our sister company, we are able to provide a wide range of Brazilian coffees to our clients: from macrolot to microlot.

Today, the most prolific coffee growing regions of Brazil are Espirito Santo, São Paulo, Minas Gerais, and Bahia. Most Brazilian coffee is grown on large farms that are built and equipped for maximizing production output through mechanical harvesting and processing. The relatively flat landscape across many of Brazil’s coffee regions combined with high minimum wages has led most farms to opt for this type of mechanical harvesting over selective hand-picking.

In the past, mechanization meant that strip-picking was the norm; however, today’s mechanical harvesters are increasingly sensitive, meaning that farms can harvest only fully ripe cherries at each pass, which is good news for specialty-oriented producers.

In many cases and on less level sections of farms, a mixed form of ‘manual mechanized’ harvesting may be used, where ripe coffee is picked using a derriçadeira – a sort of mechanized rake that uses vibration to harvest ripe cherry. A tarp is spanned between coffee trees to capture the cherry as it falls. With the aid of these newer, more selective technologies, there’s a growing number of farms who are increasingly concerned with – and able to deliver - cup quality.

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