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Makossa – Cameroon
Farmer: Smallholder Bamenda
Region: Boyo Hills West Cameroon
Process: Washed
Altitude: 1600 m.a.s.l.
Description: Taste Like salted caramel, chocolate and red berry. This value chain model has been established by Matti Foncha, his tireless efforts to collect farmer co-operatives in the of West of Cameroon has led to these collectives producing some outstanding coffee. The value chain focuses on growing high quality coffee in amongst existing crops as an investment for the farmers future.
Jongo – Brazil
Farmer: Renata, Carlos and Ana Luiza Pellicer
Region: Monte Santo de Minas, Sul de Minas, Minas Gerais, Brazil
Process: Natural
Altitude: 1100 m.a.s.l.
Description: Taste Like milk chocolate praline, caramel and tangerine.
Mio Fazenda is a family owner farm in Monte Santo de Minas, Brazil and in 2014, Mio decided to step up its core practices. The farm itself is 1589 hectares. Approximately 1/3 of this is used for milling and processing (as well as a eucalyptus plantation and some pasture areas) The farm became technology driven ever dedicated to improving the farmworkers quality of life and increasing coffee quality.
56 Tribes – Uganda
Farmer: Smallholder Farmer in Kasese
Region: Rwenzori Mountains Western Uganda
Process: Washed
Altitude: 1300 – 1900 m.a.s.l.
Description: Taste Like milk chocolate, orange, brown sugar with hints of apple and pear. The local farmers are smallholders growing coffee as their main cash crop, usually to raise funds to pay school fees for their children. The farmers throughout this area bring their freshly picked red-ripe cherries to the washing station for processing. The cherries are then pulped, washed and laid out to dry, turned regularly until the moisture content is correct. The coffee is stored, and then hulled before the long journey by truck down to Mombasa on the Kenyan coast, and by ship to the UK.
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