For pioneering roasters and importers whose interest in sustainability goes beyond sourcing certified coffees, the question may not be whether to reinvest at origin, but how? Is it best to go it alone, reinvesting in the farmers who grow your coffee and their communities? Or is it better to work collaboratively at origin with the […]
Back in November, my colleague Robyn Fieser reported here on a success story from our CAFE Livelihoods project in El Salvador – how we helped the Las Colinas cooperative comply with national environmental regulations and avoid a forced closure of its wet mill by financing the installation of a wastewater treatment system. Today, I share […]
This post was contributed by my colleague Robyn Fieser, the Regional Information Officer for CRS in Latin America and the Caribbean. – – – – – Running a 500-acre, organic coffee farm deep in western El Salvador’s mountains has posed plenty of challenges over the years for the 89 members of Las Colinas coffee cooperative. […]
The title of this post was not lifted from a greeting card. Rather, it was my travel itinerary on my recent visit to Honduras, which took me from the vibrant coffee town of Gracias (Thank you) through Esperanza (Hope) to Marcala in the department of La Paz (Peace). The visit was designed, as I have […]
Yesterday I reflected on the idea of “water for coffee.” Today: “coffee for water.” We all know that water is important for the quality of your coffee. But what does your coffee do to improve the quality of water in the coffeelands? As it turns out, a lot.
With SCAA right around the corner, I revive my annual lament about the exclusive focus at the show on the quality of the water that goes into your coffee. Last year, I celebrated the water that doesn’t go into your coffee. Smallholder cooperatives all across the coffeelands are adopting water-efficient post-harvest technologies to reduce their […]
The Las Colinas cooperative manages natural spring that provides water to thousands of its neighbors. Caring for it is a responsibility that Las Colinas takes seriously.
Last week I suggested that the best water may the water that does not go into processing your coffee. Today I am here to say that if you must use water in the milling process, make it rainwater!
Every year, the trade show at the SCAA annual conference includes at least a few vendors selling the latest and greatest technology to filter, purify, ionize or otherwise ensure the quality of the water you put in your coffee. But you rarely hear anything at SCAA about the countless millions of gallons of water that are used to mill your coffee at origin. As it turns out, the best water may be the water that doesn’t go into your coffee.
Santa Anita de la Union, a community of families of ex-combatants in Guatemala’s 36-year civil war, inaugurated a new ecological wet mill this week.