Ethiopian: 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 Center.
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), the result is something like light honey. The naturals take 24-27 days to dry on the raised beds.
Peruvian: Marcial Olivera Diaz is the owner of 4 hectares of land in the Nuevo Trujillo village in San Jose de Lourdes. Nuevo Trujillo is one of the larger villages in San Jose de Lourdes and produces some of the best coffees in the area, with a distinctive cup profile, citrusy and buttery.
Marcial grows caturra, bourbon and castillo varieties, with caturra making up the majority of the mix. Marcial hires pickers, all of whom live in Nuevo Trujillo, to selectively pick cherry at his farm. Once picked the coffee is washed and floated before being pulped and fermented for 24 hours. Marcial then dries the coffee under shade in a wooden drier built as an extention of his house.
We (Falcon Speciality) have been working in Northern Peru for several years, buying specialty coffee from cooperatives and associations with whom we have built lasting relationships. Whilst a lot of the arrival quality we have seen in previous seasons has been good, we have struggled to impact upon that quality or make improvements in the supply chain as we would like. More importantly, the premiums we had been paying for quality rarely makes it directly back to producers, something we have had very little control over in previous years.
All information is provided by Falcon Speciality