kofei coffee guatemala
DESCRIPTION
www.kofeicoffee.com.gtTRANSCRIPT
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We live and work in Guatemala
We became the go between for both the grower and the buyer, this has taken us on the path of
specialty coffee hunting and export logistics.
Integrity, Quality and Traceability
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Thank you for coming to our presentation
Paul and I want to talk
about the growers who are in search of excellence and show you where we go searching. We also are talking about our company.
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Logistics according to Kofei f ind the buyer
find the grower find the coffee
visit and supervise the grower cup the coffee offer to buyer
prepare coffee for export shipping to buyer
prepare/send export documents collect payment from buyer
pay the grower
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So, how do we discover the grower that is in search of excellence?
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The blooming coffee tree
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Morning dew, very early in the morning
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How do we find the outstanding grower, the talented grower?
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We will show you,
Please join us on a tour of coffee hunting
through the highlands of Guatemala
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We start our work at sunrise
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coffee hunting country We are so high in the mountains it
almost looks like the ocean, but it is the clouds
only small growers in this area of Huehuetenango
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Atitlán, Sololá
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As we approach, we are warned of danger: the mountain has collapsed!!
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The landslide is 2 kms wide and 2 kms deep For the people of San Cristobal Verapaz the going gets tough
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They produce their coffee beyond the landslide -now there is no road-
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We went visiting the Department of San Marcos facing Volcano Tacana which borders with Mexico at about 4,000 meters.
The coffee sellers arrive to the coffee market in Toquian Grande where the ¨coyotes¨ go to buy for the big export houses.
The coffee arrives around 6am on Tuesdays, market day. By 8 all the coffee has been sold.
We went there on a visit, to check out the method of trading.
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These growers take their coffee to market, leaving their homes around one am…
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Coffee market begins around 6:30 am
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We are at 2,000 mts above sea level. This is a bourbon crop
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We meet the growers, throughout the year we follow up, teach them to understand and strive
for excellence. We take potential buyers to visit the grower, it is important for them to know who is buying their
coffee, because it gives them enthusiasm and hope. coffee hunting,
for the Specialty Coffee industry
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Where do we go looking? All over in the highlands
Meeting the growers Then, getting to know their
work and gain their trust Then, verification and
supervision of their work Then, more verification,
always verification. Check and double check!
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Attention to detail assures us the intention of the specialty grower
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How do we choose the growers? We go exploring many different areas
Looking for signs of the quest for excellence Here is an example of a good sign
Look at the firewood…
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The very narrow roads…
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We continue our visits
The purpose is to determine the growers´ willingness to become international sellers
Then we want to know their method of production, since in order to achieve excellence they must be prepared to understand certain things about Specialty Coffee production
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Training the growers is part of coffee logistics One year old Bourbon seedlings
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Root samples are taken to be analyzed
if we have doubts. This is part of the logistics to ensure quality
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Sometimes when we visit growers they
have prepared a party.
Once upon a time we had to find all the growers.
As time went by, some started to find us by word of mouth.
They like our method of working and the fact that working towards excellence is more profitable.
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These are some of the highest mountains in Guatemala Coffee can grow at 1,800 mts and still be healthy
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Coffee Hunting takes us deep into the country by many
roads which are passable only during the dry season from November to June
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After we get to know the grower and understand their intention and ability, we
continue with technical visits in order to follow up and make sure they have understood what changes need to be made in order to achieve
very high consistent quality
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We teach the grower when the coffee is completely ripe
For this purpose we use the brixmeter
Whem picking Specialty
Coffee we must remember coffee is a fruit: it has to be ripe when it is picked. We need the maximum amount of sucrose to obtain maximum sweetness
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Coffee tree
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For instance, we teach that this coffee is not ready to be picked
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We use a garlic press to squeeze the juice of 5 beans which serve as the
alleatory sample, the juice lands on the brix meter to read the sugar content
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Teaching the brixmeter technique
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This shows us the sugar content of the ripe cherry ready to pick
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With the arrow we show which is right
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Now, they pick only the perfect bean
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Not all beans mature at once
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Two perfect pickers
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Coffee pickers
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This is perfection!!!
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Medium size farms employ a lot of people
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Checking and double checking
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We check everybody’s work
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After receiving the coffee at the wet mill, the sugar content “brix” is checked again
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Clean Water
In Guatemala coffee is processed with water
It cleanses the product of debris
It is a method of selection It is also a method of
transporting the beans The secret is Clean Water
Clean water can be from
wells , mountain springs, or municipal water
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This is a small coffee mill, we check and teach hygiene in the process
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Very small wet mill, with excellent results
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Another wet mill
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During the crop work is at 24 hours until the work is done: 3 months
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An exemplary wet mill and drying patio
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And now: the process of drying coffee Every grower has his unique system
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In areas where it is very humid they use domed dryers
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Inside they use “pariguelas” or trays to ensure good ventilation during drying
Coffee drying takes about 10 days
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Full sun coffee drying patio
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Drying coffee at the edge of the world
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Wet mill at the top of the world
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Life does not stop,
coffee is a family affair
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And we continue our coffee hunting journey
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From our office we also coordinate the type of packing, and in general a very long list of subjects we need to do in order to export.
• Vacuum Packing • Traditional Jute
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Church of La Pastora in Olopa, on our way to Esquipulas
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A few moments of relaxation at the dry mill
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Exact weight at packing
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Logistics:
sometimes we suffer
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The very finest is vacuum packed
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We also vacuum pack
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Before loading the container we check for leaks
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Kofei team at the dry mill
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After loading
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Export logistics – at the dry mill. The truck is loaded and weighted
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Leaving the dry mill to the port
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Guatemala City
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Our office in Guatemala City
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Impeccable parchment coffee, ready for the dry mill
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Double checking the quality before offering samples to buyers
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Offer samples of Specialty Coffee ready to go
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Here go the samples Paul took this picture one day when looking at the sky…
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Coffee sailing to destination
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“How many types of coffee are there?” somebody asked me
After thinking about the varieties, I told him that there are as many types of coffee as
people producing them
That’s Specialty Coffee
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Guatemala is a complex country, there are 22 indigenous languages. Sometimes we need an interpreter to talk with the
producers
Each group has their own traditions
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Guatemala, some data: • Official language:
Spanish • 22 indigenous languages • Country Area:
108,890 km2 • Population: 14,000,000 • Currency: Quetzal • Rate of Exchange: US$1 = Q7.80
http://en.wikipedia.org/wiki/Guate
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Traditional Q’eqchi Ceremony at 4 am, praying for a good crop
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After picking they go home
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Voting day, it is also part of life for the growers
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Small growers, their homes, how they live
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Production of Specialty Coffee
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This is the gateway to Specialty Coffee production
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Seedling preparation hand labor intensive
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Germinated seed
It takes 45 days for a coffee seed to germinate
At this stage the coffee is transplanted to the nursery
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Butterfly stage of Robusta for grafting
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Grafting Arabiga with Robusta
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Natural shaded nursery
Artificially shaded nursery
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Greenhouse
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Transforming a traditional farm into a Specialty Coffee plantation
is hand labor intensive
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digging the holes
marking
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Tree ready to be planted
One year old plant with very strong root system
Benefit of planting in tublets
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New plantation
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One year later
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Full grown trees
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Selective prunning
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One year after pruning and
shade control
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Weed Cotrol
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Pesticide free bug control
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Flower buds
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Coffe
e tre
e in
full
prod
uctio
n
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Ripening stages of cherry not all beans mature at the same time
meaning that several rounds of picking are needed to get the right cherries
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first time checking for sugar content in the field
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Not ready
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Two weeks later we check again for sugar content
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Perfect, we can start harvest
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Fully ripe Un ripe
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Harvest
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Quality control at the wet mill
Records are kept every day
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Separation of dry and underdeveloped cherry by means of water
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Reception of cherry in a dry syphon
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Perfect Cut
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Association of small producers, perfect cut at their community wet mill
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There are different size wet mills
Every farm has a wet mill The size varies depending on its
production
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Dry screen separator
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Fermentation tank
• After the skin of the cherry has been removed the parchment is fermented for at least 24 hours for easy removal of sugars.
• Then washed
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Water Channel
• Some wet mills use a cascade before the channel to loosen any sugar left in the crevice of the bean
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Water Channel
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Specialty Coffee is sun dried
Methods depend on weather conditions of each farm
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Sun Dried on patio
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Sun intensity
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Guatemalan African beds
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Dome Method
• No matter what
drying system is used the green coffee when dry must have between 11 and 12 per cent humidity
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Storage of parchment at a farm
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Dry mill
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Thank you
www.kofeicoffee.com.gt
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Robusta
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BOURBÓN
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This is yellow bourbon
coffee
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CATUAI
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CATURRA
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This is another variety Yellow caturra