Established in 1967, the "Cooperativa de Caficultores de Anserma" emerged from a shared desire of coffee growers to pool their collective strength and knowledge. This unity was not merely symbolic, but practical, aiming to garner greater value for each associate's coffee crop.

One significant advantage the Coop provides is its Wet-Milling Plant, a haven for smaller growers who lack the infrastructure for their own coffee processing. These growers can deliver their cherries to the Coop and receive fair compensation. This arrangement is made possible by the Coop's natural processing plant, which elevates the quality of the coffee and in turn allows for better payments to the growers.

Boasting an association of 2,083 members, the Coop's crops thrive in altitudes ranging from 1,790 to 2,200 meters. The varieties produced include Castillo, Colombia, and Caturra, with a primary focus on the natural process, although a small amount is fully washed.

The Coop purchases cherries from its associate growers, each cherry undergoing a classification process to determine its use in either natural or fully washed processing, based on its quality. Post-selection, the cherries undergo a cleaning phase, eliminating any unwanted solid particles and washing the cherries.

The cleaned cherries then pass through an optical selection machine. This separates the ripe cherries from the greener ones, the latter being directed towards the washed process coffee, with the best ones assigned to the natural process. The selected cherries are moved to baskets, marking the start of an aerobic process lasting 24-36 hours.

These baskets find their place in a temperature-controlled room. This is an aerobic process in an open basket, allowing the free circulation of oxygen and CO2, which is produced during fermentation. The coffee is then relocated to a mechanical drying system, maintaining a temperature between 35 and 40 degrees Celsius until reaching a moisture level of 10-11%.

Post drying, the coffee is packed in GrainPro bags to stabilise it for 15 days, with each processed batch kept separate to ensure careful management of this phase. The journey ends with the coffee moving to the dry milling plant, ready for the next stage in its story.

Nestled in the elevated southern foothills of Mount Kenya, the Kii factory enjoys the advantage of being situated on fertile red volcanic soil, an ideal environment for cultivating exceptional Kenyan coffee. The local farmers, tending to their half-acre plots and typically managing around 250 coffee trees, have long been delivering their carefully harvested cherries to the Kii factory. This factory is one of three managed by the esteemed Rungeto Farmers' Cooperative Society (FCS), an umbrella cooperative society.

Despite its smaller size compared to other FCS, Rungeto has established a reputation for its unwavering commitment to quality processing and meticulous attention to detail. This dedication has earned them recognition for producing remarkable coffees and operating some of the cleanest and best organised factories in Kenya.

At the Kii factory, only the ripest cherries are accepted, and an additional round of hand sorting and floating is conducted to eliminate less dense and damaged beans. Following this careful selection process, the coffee undergoes de-pulping, fermentation, and thorough washing. To solidify the distinctive Kenyan flavour profiles, the washed coffee is then soaked in fresh water for extended periods.

The drying phase takes place over a meticulous two-week period on raised beds specifically designed to optimise air circulation and temperature control, ensuring an optimal drying process. These beds are thoughtfully constructed to create the ideal environment for drying the coffee beans.

Before export, the green beans are meticulously milled, undergoing sorting based on screen size and further grading according to their size and shape. This final stage of preparation ensures that the exported coffee meets the desired standards and maintains consistent quality.

Through these meticulous processes, the Kii factory and the Rungeto Farmers' Cooperative Society exemplify their commitment to producing exceptional Kenyan coffee. The attention to detail and focus on quality contribute to the renowned flavour profiles associated with Kenyan coffees, making them highly sought after in the specialty coffee market.

Altitude: 1300-1900 masl

Process: Washed

Location: Kirinyaga

Varietal: SL28 & SL34

ASOPROSAN is a cooperative of 135 smallholder farmers based in San Andrés, Lempira, Honduras, dedicated to producing high-quality coffee in the highlands of the region. The farms, spanning from 1 to 40 hectares, are nestled at altitudes between 1,100 and 1,600 meters. Together, the farmers cultivate coffee varieties such as Parainema, Catuai, IHCAFE 90, and Lempira, using sustainable farming techniques that emphasise organic practices and biodiversity. The farms yield between 30 to 35 quintals per hectare and employ a mix of permanent and seasonal workers during the harvest season. Organic farming practices are integral to the cooperative's approach, including the use of organic fertilisers made from coffee pulp, chicken manure, and organic nutrient solutions. Fertilisation is carried out three times a year to maintain soil health and productivity. Shade-grown coffee under a canopy of trees promotes biodiversity and enhances bean quality. Coffee processing is typically done at each farmer's own facility, with individual de-pulpers and drying beds. The process involves careful fermentation and drying steps, reflecting the farmers' focus on quality. This includes fermentation periods of 15 to 20 hours, followed by extended drying phases to bring out the coffee’s unique flavours. Similar meticulous processing practices are seen across the cooperative, such as the 24-hour cherry resting period and 18-hour fermentation, followed by drying for 12-14 days. Honey processing, or "melado," is also employed by some members, requiring no water usage and enhancing the distinct characteristics of the coffee. Founded in 2017, ASOPROSAN provides its members with technical and financial support, fostering sustainable farming practices and improving coffee quality. The cooperative is committed to helping its farmers adapt to the challenges posed by climate change, with initiatives such as live barriers and increased crop monitoring to ensure resilience. Beyond coffee, many farmers diversify their crops with avocados, citrus fruits, bananas, and lemongrass, supporting both ecological balance and local economies. Together, ASOPROSAN and its farmers are building a resilient, community-focused approach to coffee cultivation, ensuring high-quality production while safeguarding the environment and promoting sustainable growth in the region.

Altitude: 1300 - 1600

Process: Honey

Location: San Andres

Varietal: Parainema

Nyeri County is renowned for its significant contribution to Kenya's coffee production, standing out among other coffee-producing regions. This picturesque area lies nestled between the majestic Mt Kenya and the Aberdare ranges, located just to the east of the Great Rift Valley.

The climatic conditions and natural features of Nyeri create an ideal environment for coffee cultivation. The region boasts rich, red volcanic soils, a bountiful supply of rainfall, and gentle yet warm temperatures, all of which are essential elements for producing high-quality coffee.

When harvest time approaches, the coffee producers in Nyeri County embrace an organic approach, handpicking only the ripe cherries. Kenya experiences two distinct coffee crops each year. The early, or fly crop, is harvested between June and August, while the main or late crop is collected from October to March, predominantly from farms situated at higher altitudes.

Once the cherry-picking process is complete, they bag the freshly harvested cherries and transport them to the Gichathaini Factory's wet mill. Here the cherries undergo de-pulping to remove their outer fruit layer. The remaining parchment is then transferred to tanks filled with water sourced from the nearby Ragati River. This river water, vital for the fermentation process, aids in breaking down the exterior mucilage of the cherries. At the mill, a strong commitment to conservation is evident, particularly concerning water usage. The mill collaborates with smallholder coffee producers who contribute their yield from small plots of 1ha or less.

Following the fermentation process, the coffee is spread out on raised beds to dry under the sun. Once the drying phase is complete, the coffee is hulled by the environmentally conscious Highlands Coffee Company. Subsequently, it is carefully bagged, preparing it for export. The coffee is either directly sold or made available for purchase at the Nairobi Coffee Auction.

The family has been operating their coffee farm business for as long as they can remember. Due to financial difficulties, they decided to start their own micro-mill <Alto el Vapor> and roasted coffee brand <Vamay Coffee> in 2020-21; Mayra Solis (mother); Eduardo Porras Solis (first son); Maria Delfina Porras Solis (second daughter); Dalila Pora

How did they get started?

They started their micro-mill as a family project during the 2020-21 harvest season. Previously, they had been selling through a cooperative, but they decided to make this change because they felt that selling only cherries wouldn't allow them to build a better life economically. Moreover, around this time, Delfina (the second daughter) graduated from university and began working as a youth trainer for Bean Voyage, and at the same time, the youngest daughter Dalila and mother Mayra also joined Bean Voyage's training program. In the educational program, they learned about sustainable methods for growing better coffee, among other things, and they are nurturing their dreams by directly applying the knowledge gained from the program to their farm and mill.

Story:

Alto El Vapor is the result of a Costa Rican family business in the rural area of Santa María de Dota, known internationally for its high-quality coffee. Alto El Vapor is a name that expresses the phenomenon of fog settling at high elevations. The name of the micro-mill was inspired by this natural phenomenon, as the overall altitude of the farm reaches up to 2,000 meters.

This project began in March 2020 during the COVID pandemic, led by Doña Mayra along with her son and two daughters, focusing on producing high-quality coffee and providing an unforgettable experience to all consumers. The project started when her children, who had graduated from university and returned home, decided to join their mother Mayra's dream. This is a family that always strives to add value to coffee through processing, learning cupping directly, roasting, and constantly considering ways to continuously improve quality. As a testament to this, Delfina competed in the Costa Rica Barista Championship in 2023. Delfina's husband, Eduardo (not pictured), is also the Costa Rica Cupping Champion.

Alto El Vapor is a small-scale project filled with the love and belief of families dedicated to social and environmental welfare. The coffee itself is grown on the Alto el Vapor farm, of which 90% is a natural conservation area. There is also a spring within the farm that supplies water to part of the Santa María de Dota community. The family farm preserves the habitat for surrounding flora and fauna. On the farm, coffee is located between 1,800 and 2,100 meters above sea level, resulting in Alto El Vapor being a high-altitude coffee. These factors, along with the traceability provided, ensure excellence, dedication, and love in every coffee bean the family harvests.

Given that the family resides in a rural area, they are committed to integrating sustainable development practices on the Alto el Vapor farm. While the main goal is to produce specialty coffee, they also grow citrus fruits, bananas, root vegetables, and green vegetables among the coffee plants. In this way, Alto El Vapor avoids monoculture and operates as a circular economy.

2020-21 was the first year Mayra and her three children processed and sold coffee under their own brand. Although Mayra, as a lifelong coffee farmer, had received awards for their excellent coffee from international buyers, including those from Japan, they never had the opportunity to enjoy the benefits of their coffee or actually taste it. They exported on their own for the first time with Bean Voyage.

Their family business is led by Eduardo, the innovative eldest son who studied the coffee industry and agriculture in university, and Delfina, the daughter who focuses on quality and detail.

This particular lot comes from the El Cabro plot on the La Bolsa farm. It is of the Bourbon variety and was pre-fermented in bags, resulting in a heavily fruited cup profile.

Finca La Bolsa was bought by Jorge Vides, a distinguished medical professional, in 1958. Prior to this, the land was not used for coffee production. Jorge won numerous awards for coffee production and for his services to the Huehuetenango region, and the main hospital in the coffee-growing community was named after him. In 2002, La Bolsa competed in the Cup of Excellence competition and placed second, scoring 94.98.

La Bolsa sits between two mountains, which provide a very stable, humid microclimate. Combined with the limestone-rich soils, this gives the coffee a unique profile, with a rich, syrupy body and plenty of malic and citric acidity. Coffee is fermented for between 18 and 24 hours, then cleaned of mucilage, graded in channels, and soaked overnight.

La Bolsa is RFA-certified and follows C.A.F.E Practices guidelines. Coffee Care funded the construction of a school and nursery on the farm, staffed with fully trained, full-time teachers.

All temporary and permanent staff have access to schooling for their children, and they are incentivised to leave their children at school or nursery through food donations. When a child attends school or nursery for five consecutive days, the family receives a weekly supply of rice, beans, and corn.

Before this food ration scheme, it was difficult to persuade parents to leave their children in the care of others, as schooling was not always valued and there was greater pressure to earn money to feed the family. As a result of the program, there are now no children working on the farm, and the school and nursery classes are full.

Accommodation is provided for both permanent and temporary workers, with separate facilities for men, women, and families, as well as bathrooms and kitchens. Sections of the farm are designated as conservation areas to promote biodiversity, reduce wind exposure, and prevent soil erosion. Inga trees are used as shade trees and to fix nitrogen in the soil, which is essential for plant and cherry growth. Renardo also operates an expansive composting program to make use of waste products, using red worms.