The Fix

Only perfectly ripe cherries are carefully hand picked and meticulously sorted. The selected cherries are immediately spread out in a thin layer on patios to dry in the sun while being rotated regularly and often. After 10 days of drying, the cherries are transferred into bags to rest for 2-3 days out of the sun before being spread out on raised beds to finish the drying process.

The Duc Trong Mill offers education opportunities and resources for the small farms in the central highlands of the Lam Dong Province. Their Sustainable Management Team provides training in plant propagation, natural fertilization, natural pest management, and forest conservation.

The largest washing station in the area, Qunqana hosts numerous educational classes and has become an international coffee visitors destination. In Ethiopia, coffee cherries are hand picked by the individual farmers and delivered to the washing station. For this honey process, the pulp (skin) and fruit are removed, leaving a thick layer of mucilage around the cherry.

For this natural aerobic coffee, only perfectly ripe cherries are carefully hand picked and meticulously sorted. The selected cherries are moved to the greenhouse patio for dehydration. For the first week the cherries stay in a thick layer to ferment aerobically. Then they are spread in a thin layer to dry to 11-12% moisture.

Coffee harvesting is done by hand and involves the whole family. Farmers typically have their own small depulpers and containers for fermentation. Cherry is depulped the same day it is picked and fermented for 36-48 hours before being manually washed. It is laid out and dried on plastic tarps while being constantly rotated, then transported to the Bella Vista mill.

This coffee was grown by a group of 10 organic farmers, know as Lebudu Kraik. Their small farms are located in and around the Ducurai village, not far from Timor island’s highest peak. Most coffee trees around the village are a natural hybrid of robousta and typica called the Timor Hybrid. It is a vine-like, long-lived, tall tree with a sprawling canopy.

Finca Bruhwer, run by Karla Garcia and her partner, is part of the growing trend in Ecuador for small, family run coffee farms with a focus on high quality coffee and complex flavors. The farm is planted with 100% typica varietal seeds. The producers also buy cherries from a number of neighboring farms that grow only typica.

This one-of-a-kind microlot comes from a unique varietal with a Javanese typica lineage. Chosen for its sweetly complex cup, the seeds were distributed to local farmers by the Rodriguez family. After harvest, all cherries are brought to Agricafe’s central wet mill, carefully sorted, andkept as unique micro-lots. Each lot is rinsed and dried with a combination of covered raised beds and mechanical dryers.

This coffee was collected from 626 farmers centered around the village of Durato of Bombe Kebele in the Bensa Woreda district of the Sidama zone. After being carefully picked, the cherries were brought to the Kontama dry mill and meticulously sorted. For this natural process the coffee was sun dried as whole cherry for 10-15 days on raised beds, allowing the natural sugars to penetrate the bean.

Kawa Yacu (Our Coffee) comes to us from the Women Coffee Extension (WCE) and the Mbiz Washing Station in the Karongi District of Western Rwanda. Founded in 2017 by Aline Christine and Odette Uwamariya, the WCE is a women's cooperative with over 700 members.