Barista Exchange2024-03-28T14:28:51ZHassan Afsharihttps://www.baristaexchange.com/profile/HassanAfsharihttps://storage.ning.com/topology/rest/1.0/file/get/61900751?profile=RESIZE_48X48&width=48&height=48&crop=1%3A1https://www.baristaexchange.com/group/farmersproducers/forum/topic/listForContributor?user=0v4fyawgzj4b6&feed=yes&xn_auth=noAntigua Guatemala Green Coffee Availabletag:www.baristaexchange.com,2010-11-08:1688216:Topic:9606902010-11-08T17:23:18.493ZHassan Afsharihttps://www.baristaexchange.com/profile/HassanAfshari
Anyone interested in purchasing green coffee from Antigua Guatemala?<div>Its a Genuine Antigua with certificates of origin, Finca La Joya, </div>
<div>I currently have 148 bags of 100 pounds of green bean in New York City. All of it is vacuum packed in green, in 10 kg bags.…</div>
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Anyone interested in purchasing green coffee from Antigua Guatemala?<div>Its a Genuine Antigua with certificates of origin, Finca La Joya, </div>
<div>I currently have 148 bags of 100 pounds of green bean in New York City. All of it is vacuum packed in green, in 10 kg bags.</div>
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<tbody><tr><td align="left" valign="bottom">La Joya<span class="subtitulos2_smit" style="font-weight: bold; font-size: 13px; color: rgb(127, 127, 111); font-family: 'Times New Roman', Times, serif; font-style: italic;"> <br/>San Miguel Dueñas, SACATEPEQUEZ</span></td>
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<tr><td width="30%" align="left" valign="bottom"><p align="justify">La Joya is small and steep farm located on the slopes of Acatenango Volcano, facing the City of Antigua.</p>
<p align="justify">It was made 15 years ago and is mostly planted with Bourbon, Pache and Caturra. Starting at a high altitude, between 5,500 ft and reaching 6,200 ft above sea level, the coffee it produces is characterized by a rich balance of acidity and aroma with a chocolate after taste. <br/><br/>It is also surrounded by a lush virgin forest that attracts many birds and other animals. The shade is Gravilea, mixed with native trees that provide an excellent protection from the sun and wind.<br/><br/>It produces between 250 and 400 bags of 69 Kg of premium Antigua coffee. The soil if very loose, sandy course, dark and rich. The combination of sunlight, rainfall and soil makes this coffee very unique and special.</p>
<p align="justify"><br/><br/><a href="http://www.cupofexcellence.org/CountryPrograms/Guatemala/2008Program/WinningFarms/tabid/437/ItemID/1016/Default.aspx" target="_blank" class="textobloqueLinksExt" style="font-family: Arial, Helvetica, sans-serif; font-size: 11px; color: rgb(21, 121, 113); font-style: italic; font-weight: bold; text-decoration: none;">View on Cup of Excellence® website</a></p>
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<tbody><tr><td><p class="titulospeq1" style="color: rgb(242, 101, 39); font-weight: bold; font-size: 12pt; font-style: italic; font-family: 'Times New Roman', Times, serif;">Farm profile</p>
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<tr><td align="left" valign="top" bgcolor="#F2E9CC"><p><span class="subtitulos2_smit" style="font-weight: bold; font-size: 13px; color: rgb(127, 127, 111); font-family: 'Times New Roman', Times, serif; font-style: italic;">Geographic characteristics</span><br/><br/>Location: San Miguel Dueñas, SACATEPEQUEZ <br/>Area: 25 ha <br/>Altitude range: 5250 - 6400 feet<br/>Type of soil and predominant element: Sand <br/>Shade trees: Gravilea and native trees</p>
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<td align="left" valign="top" bgcolor="#F2E9CC"><p><span class="subtitulos2_smit" style="font-weight: bold; font-size: 13px; color: rgb(127, 127, 111); font-family: 'Times New Roman', Times, serif; font-style: italic;">Climatic characteristics</span><br/><br/>Average temperature: 22°C<br/>Annual rainfall: 950mm<br/>Relative humidity: 40%</p>
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<td align="left" valign="top" bgcolor="#F2E9CC"><p><span class="subtitulos2_smit" style="font-weight: bold; font-size: 13px; color: rgb(127, 127, 111); font-family: 'Times New Roman', Times, serif; font-style: italic;">Coffee production characteristics</span><br/><br/>Harvest season: January to April<br/>Drying process: Sun<br/>Mill: <br/>Annual production: 500 (69-Kg bags)</p>
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<tbody><tr><td><span class="titulospeq1" style="color: rgb(242, 101, 39); font-weight: bold; font-size: 12pt; font-style: italic; font-family: 'Times New Roman', Times, serif;">Coffee lot to auction </span><br/>Rank: <strong>23</strong></td>
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<tr><td align="left" valign="top" bgcolor="#F2E9CC"><p>Coffee lot: 15 (69-Kg bags) <br/>Varieties: Caturra, pache and bourbon <br/></p>
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<tr><td>Cup characteristics <br/>Sample: <strong>369</strong></td>
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<tbody><tr><td colspan="8" align="left" bgcolor="#F2E9CC"><strong>Cupping description</strong>: <br/><br/>citrus acidity 15 crisp bright acidity 16, smooth mouthfeel 6 orange 3, chocolate 5 floral 7 smooth 8 red apple 7 cherry 6<br/><br/></td>
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<tr><td align="center" valign="top" bgcolor="#F2E9CC">Flavor</td>
<td align="center" valign="top" bgcolor="#F2E9CC">Sweetness</td>
<td align="center" valign="top" bgcolor="#F2E9CC">Acidity</td>
<td align="center" valign="top" bgcolor="#F2E9CC">Clean Cup</td>
<td align="center" valign="top" bgcolor="#F2E9CC">Finish</td>
<td align="center" valign="top" bgcolor="#F2E9CC">Balance</td>
<td align="center" valign="top" bgcolor="#F2E9CC">Mouth-Feel</td>
<td align="center" valign="top" bgcolor="#F2E9CC">Overall</td>
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<td align="center" valign="top" bgcolor="#F2E9CC"><strong>6.15</strong></td>
<td align="center" valign="top" bgcolor="#F2E9CC"><strong>6.225</strong></td>
<td align="center" valign="top" bgcolor="#F2E9CC"><strong>5.85</strong></td>
<td align="center" valign="top" bgcolor="#F2E9CC"><strong>5.825</strong></td>
<td align="center" valign="top" bgcolor="#F2E9CC"><strong>5.9</strong></td>
<td align="center" valign="top" bgcolor="#F2E9CC"><strong>6.225</strong></td>
<td align="center" valign="top" bgcolor="#F2E9CC"><strong>5.95</strong></td>
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<tr><td colspan="8" align="right" bgcolor="#F2E9CC"><strong>Score: 84.1</strong></td>
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</div> Vietnamese Robustatag:www.baristaexchange.com,2010-08-20:1688216:Topic:9059842010-08-20T09:13:25.270ZHassan Afsharihttps://www.baristaexchange.com/profile/HassanAfshari
Hi all!<br/><br/>I was reading about Vietnamese coffee in Roast this past issue, and it got me wanting to play around with some Vietnamese robusta for an espresso. Alas I do not know where to find any, can anyone help me out?<br/><br/>On the subject, if anyone has any NON Indian robusta they feel are worth while, we love to make test espresso batches with them and see if they are worth carrying. I am about to run out of a very lovely Panamanian robusta.<br/><br/>Thank you in advance!<br/>
Hi all!<br/><br/>I was reading about Vietnamese coffee in Roast this past issue, and it got me wanting to play around with some Vietnamese robusta for an espresso. Alas I do not know where to find any, can anyone help me out?<br/><br/>On the subject, if anyone has any NON Indian robusta they feel are worth while, we love to make test espresso batches with them and see if they are worth carrying. I am about to run out of a very lovely Panamanian robusta.<br/><br/>Thank you in advance!<br/> Looking for beans.tag:www.baristaexchange.com,2010-04-02:1688216:Topic:8170552010-04-02T13:56:16.959ZHassan Afsharihttps://www.baristaexchange.com/profile/HassanAfshari
Hi, I am looking for coffee beans from all around the world, if you have any forward me the details of it. <br/>
Hi, I am looking for coffee beans from all around the world, if you have any forward me the details of it. <br/> what does a coffee picker desiretag:www.baristaexchange.com,2010-01-23:1688216:Topic:7564752010-01-23T04:00:33.747ZHassan Afsharihttps://www.baristaexchange.com/profile/HassanAfshari
<p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="FONT-FAMILY: 'Verdana','sans-serif'">As a small farmer in Puerto Rico <span style="mso-spacerun: yes"> </span>what can I provide a picker to retain the best? (long term employment, money, lodging, compensation on production, flextime, meals) Any suggestions on how to retain the best would be appreciated. Outside the box thinking and ideas are encouraged.</span></p>
<p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="FONT-FAMILY: 'Verdana','sans-serif'">As a small farmer in Puerto Rico <span style="mso-spacerun: yes"> </span>what can I provide a picker to retain the best? (long term employment, money, lodging, compensation on production, flextime, meals) Any suggestions on how to retain the best would be appreciated. Outside the box thinking and ideas are encouraged.</span></p> Expectations for Crop 2009 / 2010tag:www.baristaexchange.com,2009-11-09:1688216:Topic:6832582009-11-09T20:52:00.569ZHassan Afsharihttps://www.baristaexchange.com/profile/HassanAfshari
Hi everyone!<br />
<br />
As a producer, I have always been curious about expectations of harvest elsewhere. we all know that the availability of superior beans leads to higher prices to producers and headaches for the Baristas!<br />
<br />
Yet, in an informal way, we can hope to share information about how our crops will develop that can be helpful for everyone.<br />
<br />
So I suggest that whoever wants to share about how production in his/her area comes do so. No actual figures are needed just a general idea.<br />
<br />
So here I go!…
Hi everyone!<br />
<br />
As a producer, I have always been curious about expectations of harvest elsewhere. we all know that the availability of superior beans leads to higher prices to producers and headaches for the Baristas!<br />
<br />
Yet, in an informal way, we can hope to share information about how our crops will develop that can be helpful for everyone.<br />
<br />
So I suggest that whoever wants to share about how production in his/her area comes do so. No actual figures are needed just a general idea.<br />
<br />
So here I go! In Antigua the crop looks bad. We did not had good rains in April - May flowering season and then it has been a dry year in the area. I believe that the farms most affected are those at the north of the valley where harvesting will be 60 - 70% of normal. At the south end situation may be better with 80% of normal production to be expected.<br />
<br />
Just a few farms are not affected and those are the ones with irrigation in the plantations.<br />
<br />
How´s that for a start? Colombia coffee producer take on importer roltag:www.baristaexchange.com,2009-06-18:1688216:Topic:5279002009-06-18T23:00:10.094ZHassan Afsharihttps://www.baristaexchange.com/profile/HassanAfshari
The title may not impress you because many coffee importer countries are used to bringing in coffee from abroad. In Colombia, this trend started nearly five years ago. Weather conditions, changes in coffee farms (stumping or replanting) and low prices have diminished the country’s capacity to produce coffee.<br />
<br />
Colombia has imported 450,000 bags of green coffee to supply the local roaster industry in 2005 alone. Moreover, around 10% of the national production is for local consumption and is…
The title may not impress you because many coffee importer countries are used to bringing in coffee from abroad. In Colombia, this trend started nearly five years ago. Weather conditions, changes in coffee farms (stumping or replanting) and low prices have diminished the country’s capacity to produce coffee.<br />
<br />
Colombia has imported 450,000 bags of green coffee to supply the local roaster industry in 2005 alone. Moreover, around 10% of the national production is for local consumption and is mostly low-grade quality coffee. This has been a steady trend.<br />
<br />
The coffee that comes from abroad is mainly from neighboring countries such as Peru, Ecuador and Brazil. Last year, the total value of imported coffee reached a value of $20 million (USD).<br />
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The National Federation of Coffee Growers (NFC), the organization that monitors this trend, believes that this number will decrease starting in 2010.<br />
<br />
Finally, one of the main programs of the NFC is to increase the national production from 11.5 – 12 millions bags to 17.6 millions bags by 2014. This project is mainly focused on renovation projects that aim to increase the yield of the current coffee farms by planting new coffee trees.<br />
<br />
Andres C<br />
Source: eltiempo.com and NFC press release. Coffee cooperativetag:www.baristaexchange.com,2009-03-26:1688216:Topic:3903832009-03-26T19:29:46.011ZHassan Afsharihttps://www.baristaexchange.com/profile/HassanAfshari
I wanted to share a bit about how important it is for small growers to have an association with coffee cooperatives in coffee producing countries, especially when many producers are small and vulnerable. While we were in Huehuetenango Guatemala, we visited Co-op Baluarte to learn more about cooperatives and how essential they are for small growers to exist.<br />
<br />
The benefits to the growers involved with this type of organization are the variety of services offered. These services include…
I wanted to share a bit about how important it is for small growers to have an association with coffee cooperatives in coffee producing countries, especially when many producers are small and vulnerable. While we were in Huehuetenango Guatemala, we visited Co-op Baluarte to learn more about cooperatives and how essential they are for small growers to exist.<br />
<br />
The benefits to the growers involved with this type of organization are the variety of services offered. These services include micro-credit loans, project assistance, technical support for quality, and trading support among others. The key part of any coffee cooperative is that it must be sustainable. The only way to achieve this goal is by trading the coffee of its constituencies. The money coming out from this trade should cover administrative costs and a variety of programs, while also offering a fair price to the grower.<br />
<br />
While there are many benefits to working with a cooperative, there are also problems that arise. For instance, growers could be tempted to sell their coffee to a ‘middle man’, who in turn doesn’t have product to fulfill the end users contracts. Without coffee to trade, the co-op could easily run out of the means and negotiation power leaving them no choice other than to cut services and projects.<br />
<br />
In the Huehuetenango region, a new approach for a coffee co-op was built. This was enabled by the Italian Government through the Director General for Development Cooperation and with the participation of Slow Food Foundation. <a href="http://www.slowfoodfoundation.com"></a><br />
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In 2007, the Slow Food Foundation initiated a program called Presidium in Guatemala. It created a production protocol outlining coffee production above 1500 meters. There have been 150 producers involved in this project. The heart of this program relies on establishing a production protocol that guarantees taste and environmental and social quality of the final product, as well as empowering the coffee growers with skills and knowledge that would ultimately improve their living standards. The organization that held this program in Huehuetenango is called Comercializadora Baluarte. <a href="http://www.huehuecoffee.org"></a><br />
<br />
When we visited one of the farmers involved with this co-op, we recognized the challenges of bringing these goals to a point of sustainability. For instance, most of the grower’s have small farms around 0.5 to 1.5 acres each, scattered around beautiful, but almost inaccessible hillsides. To reach the farms it takes around a half day driving on narrow, steep and sometimes impassable roads.<br />
The challenge is big and almost unachievable if we think that millions of growers are still left behind without any assistance or help from local or international organizations. Nevertheless, we should praise the cooperatives that are making a difference in areas that haven’t received assistance yet.<br />
<br />
I hope you like it... There is a lot of information regarding this topic but this is one life experience that I'd like to share..<br />
<br />
Adios<br />
<br />
<br />
Andres Coffee prices nowadays at the farm leveltag:www.baristaexchange.com,2009-03-16:1688216:Topic:3748022009-03-16T17:23:15.182ZHassan Afsharihttps://www.baristaexchange.com/profile/HassanAfshari
Hola, I just wrote this article on our Blog site. I would like to share it with you and hear your thoughts.<br />
<br />
Mar 15th, 2009<br />
by Andres.<br />
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<br />
Not long ago, I wrote an article about the prices of the 2008-2009 coffee crop. I mentioned the pricing was not falling too low because of the possible shortage of coffee. I still believe that the low supply forecast of coffee and steady consumption has kept coffee prices not as low as they were in the late 90’s and early 2000’s.<br />
<br />
I hope this statement…
Hola, I just wrote this article on our Blog site. I would like to share it with you and hear your thoughts.<br />
<br />
Mar 15th, 2009<br />
by Andres.<br />
<br />
<br />
Not long ago, I wrote an article about the prices of the 2008-2009 coffee crop. I mentioned the pricing was not falling too low because of the possible shortage of coffee. I still believe that the low supply forecast of coffee and steady consumption has kept coffee prices not as low as they were in the late 90’s and early 2000’s.<br />
<br />
I hope this statement continues to be true throughout this year, as many growers are already suffering today. Because of the lower prices, the cost of production for many growers can no longer be met. For instance, when I visited Mr. Cifuentes on his farm Marilandia, located in San Pedro Necta province in the northwest part of Guatemala, the closing C Market price was $1.08 per pound that day. If he received at least this price he could possibly make it. In addition, the crop yield of his farm was down by 40%, putting more pressure on his final cost of production for the year.<br />
<br />
As we travelled with Mr. Rolando Cruz, an experienced researcher from Anacafe, he helped me to understand how difficult times are for today’s growers. The network of local buyers called “Coyotes” (local buyers that usually buy coffee based on a price that works for them) impact the rate at which the grower’s are paid. In addition, most growers are disconnected from the outside world. For instance, the C market drives prices up and down, making the local prices even more vulnerable. Not to mention, the ‘middlemen’ and logistics costs between the producers and the roasters deduct a lot from the final value received by the growers.<br />
<br />
We found out that the final price per pound of parchment (green bean + husk), paid to Mr. Cifuentes was around $.96 to $.98 (US Currency). After converting this to the green bean alone, he received an average of just $.70 to $.72 cents per pound. As you can see, this is very low compared to the $1.08 per pound on the C Market and even below cost of production. So, the question remains, what steps can be taken to help Mr. Cifuentes’ farm become a more sustainable, profitable business? From my previous experiences, before the next harvest starts, I do believe Mr. Cifuentes, as well as millions of other growers should do the following:<br />
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v Assess the quality of the coffee at different stages of the farm, investing as much as possible in good fertilizers<br />
<br />
v Find a buyer in importing countries, building direct relationships with international buyers. A good way to build a direct relationship is through programs such as Cup of Excellence, SCAA Guild Origin Competition or any national competition.<br />
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v Closely follow the cash flow of the farm to assess the cost of producing one pound of coffee<br />
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The coffee future facesOur hope is to assist more farmers receive at least a fair price for their coffee. I know that the price of production varies from one producing country to another but at 1,45 Cents per pound of green bean paid at the farm level would definitely help to sustain their business. Costa Rica Micro Mill revolution - Barista Mag article Feb/Marchtag:www.baristaexchange.com,2009-02-19:1688216:Topic:3413292009-02-19T03:27:29.616ZHassan Afsharihttps://www.baristaexchange.com/profile/HassanAfshari
If there is anyone who read the article I wrote in Feb/Mar issue of Barista Mag about what is happening in Costa Rica with the micro-mills, would be interested in hearing comments or questions. Thanks.
If there is anyone who read the article I wrote in Feb/Mar issue of Barista Mag about what is happening in Costa Rica with the micro-mills, would be interested in hearing comments or questions. Thanks. New website for The Jamaican Coffee Industry Board!tag:www.baristaexchange.com,2009-01-23:1688216:Topic:3060712009-01-23T18:07:19.256ZHassan Afsharihttps://www.baristaexchange.com/profile/HassanAfshari
Aloha,<br />
<br />
I just got news from my buddy coffee grower in Jamaica that the website for <a href="http://www.ciboj.org">The Jamaican Coffee Industry Board (CIB)</a> is up. (still partially under construction). But it has a ton of information which was never published on the web before! This particular website is also the primary purchasing contact for coffee brokers and roasters. Very thorough PowerPoint presentations on the home page.<br />
<br />
Jamaican coffees have a very different history, underlying…
Aloha,<br />
<br />
I just got news from my buddy coffee grower in Jamaica that the website for <a href="http://www.ciboj.org">The Jamaican Coffee Industry Board (CIB)</a> is up. (still partially under construction). But it has a ton of information which was never published on the web before! This particular website is also the primary purchasing contact for coffee brokers and roasters. Very thorough PowerPoint presentations on the home page.<br />
<br />
Jamaican coffees have a very different history, underlying legal structure, only centralized processing, and not quite the farmer diversity the Kona coffee industry has. Yet we share many problems e.g. trademarking and enforceable protection of the name, distribution, markets, quality control, inspections, advertising, pesticide residue testing, fraud, coffee pests, erosion control.<br />
<br />
Most interesting from us trademark concerned Kona coffee farmers is their analysis that if Jamaican Blue Mountain would NOT be trademark protected, they would look at only USD 4 mil. instead of $30 mil. income! Now one can see why Ethiopia put up that trademarking fight over their regions with Starbucks.