Daily Bread Farm Information

Honduras: The Mujeres de Hichozal blend is a mix of lots from a number of female producers who are part of the Aruco group.

The blend was made to highlight the role of women in the coffee supply chain. The goal of this was to give a very cost effective, but high quality coffee at scale, which allows us to buy more coffee from these producers.

The blend is made from a mix of coffee from 6 female producers. The coffee cherries are delivered to the Aruco wet mill, where it is macerated overnight and pulped and dry fermented for slightly longer than usual. This slightly extended fermentation gives the coffee great sweetness and a fruity, red berry character.      

Colombia: The Municipality of Inza in Cauca is an area of land that sits high on a Colombian plateau called the 'Macizo Colombiano'. This area is perfect for growing specialty coffee as altitudes reach over 2000 MASL.

The municipality has around 30,000 inhabitants many of which are coffee growers working land less than 1ha in size. The traditional varieties in this area are Tabi, Castillo, Colombia and Caturra.

This coffee comes from the Calderas indigenous reserve area where during the harvest they pick ripe cherries throughout the harvest with their families on the small plots of land. Once picked the coffee is then pulped and left to ferment overnight for 12 - 18 hours. The coffee is then floated and then taken to either parabolic tents or dried on roof patios. The coffee dries for 8 - 14 days (weather dependent).

Ethiopia: Mustefa Abakeno is a smallholder with 18 hectares of land near Agaro in the Jimma Zone of Western Ethiopia. His farm is located at 2,040 masl and is planted with coffee varieties from the Jimma research centre.

Mustefa has a small disc pulper that he uses to wash-process half of his coffee; the other half is dried as a natural. Due to a lack of water in the area and limited space to ferment the coffee, Mustefa ferments the pulped coffee for a short period (8 hours) before he moves it to his drying beds (for 13-16 days), and the result is something like a light honey. The naturals take 24-27 days to dry on the African (raised) beds.

Mustefa only registered as an exporter in 2018 in order to sell his coffee directly to buyers, which he was able to do after changes to the regulations that year. The small wet mill he set up (called Beshasha) is used to process his own and outgrowers’ coffee, which he keeps separate and dries on raised beds near his house. Mustefa’s outgrowers are all neighbours and each have between 4 and 10 hectares of land.

All information is sourced from Falcon Speciality