Buno Coffee Trading is a relatively small exporter who manage 7 washing stations located in the area of Guji in Ethiopia’s southern region. Very high terroir at well over 2000 masl and an abundance of relatively young, healthy trees whose maturation is gradual, means ideal conditions for producing outstanding cup qualities. Producers in the area grow their coffee around the lush forests on the hills and village outskirts under the shade of indigenous trees like Cordia Africana, Acacia and Albizzia.

Buno was established in 2018 and is managed by Mr.Abiyot who oversees the selection of partner farmers, the processing of cherry and the drying practices. Buno is focused on working with farmers with between 8-15 hectares of land which makes quality improvements easier to manage and ensures that produced volumes of cherry can be separated into single producer micro-lots. To ensure that farmers wait to pick only fully ripened cherries, Buno pays farmers a premium of one birr for every kilo delivered after the harvest. Additionally, Buno provides a credit line to farmers during the off-season for harvest related expenses. The loan is then deducted from their payment upon cherry selection, interest free.

The cherry selection we have witnessed at Buno’s sites are by far the best we have seen in Ethiopia. One of Buno’s sites, Dikitu, has 120 raised beds which is are exclusively for processing natural coffees.

9 farmers contributed to this lot who, on average, have farms 6 hectares in size. The farmgate price paid to them for their coffee was 65-70 Ethiopian Birr per kg of cherry.

Coffee in this area grows under a canopy of native shade trees such as acacia and wanza. The local soil is volcanic fertile red soil and deep sandy loam.

This lot has been processed as a traditional natural, then the cherry are received and floated to remove immature, overripe and floaters, once this process is complete the coffee is simply laid on raised beds to dry for up to 35 days days depending on weather conditions, at first the coffee is spread as thin as a single cherry to promote even drying and avoid any mould formation, the cherries are than gradually stacked up on thicker layers as those are getting drier.

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.

Finca Los Angeles is a beautiful 23 manzana planted with only Pacamara farm situated in the Ahuachapán mountain range in the west of El Salvador. This farm is part of the Los Naranjos group headed by Sigfredo Corado a retired professor of Agronomy from the National School of Agriculture. The farm is part of the Renacer Program (Reborn in Spanish) which is a technical coffee field school and educational program for producers in the area to learn about better farm management practices. This program is funded by Raices (Roots) and supported by Catholic Relief Services in El Salvador.

The Technical field school which is led by Sigfredo with 6 field technicians to help small to medium producers in the are by focusing on best farm practises that are restorative for the land and soil as well as beneficial for the yield and quality of the coffee. The field school is based at the sister farm named Finca Noruega where there is a class held twice a month for the students. Throughout the year there are 3 modules and these look to focus on the 4 R's the program have developed for soil health.

Right Source.

Right Dose.

Right Place.

Right Moment.

This year they have 60 students and at Finca Noruega where the technical school is based the students work the test plots where they can implement the knowledge gained in class before applying it to their own farms. Finca Noruega is 43 Manzanas planted with a range of varieties from bourbon to gesha.

Los Angeles

This farm is planted only with pacamara and has been under Sigfredo for 10 years. Since he took on the farm they have used no herbicides to help replenish the soil and nutrients to give a good base for growing coffee once again. The farm is broken into 23 Manzanas with approximately 3000 trees in each section. The farm is beautifully divided with shade trees and wind barriers to protect the trees. The farm is managed on a day to day basis by some of the graduates from the technical school as well.

The coffee is selectively harvested and from here it then is taken to the wet mill and drying beds at Beneficio San Rafael located between the two hills of El Pilon and Cerro Aguila at 1450 masl.

Here the Pacamara is washed and floated, after that the cherry gets laid out on drying beds for between 22 - 25 days where it is moved every hour until ready.

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