The Anserma cooperative is over 50 years old with more than 2,000 member farms, mostly family-run smallholdings. 

After a fermentation period of 14 hours, the coffee cherries are washed off. The drying time varies from 5 days to 10 days, depending on the weather. Smaller farms only have a patio for drying. If the weather allows it, the coffee dries fully under the sun or else the process can be finished off in silo driers.

Colombia Anserma Coop

We believe that the best cup of coffee starts with the coffee plant. This mysterious variety is our bread and butter just like it is for another 125 million families around the coffee belt.

We are dedicated to roast only ethically sourced and transparently traded coffees. We are aiming for the highest traceability that is accessible for each origin we select.

By working as closely as we can with producers and exporters, we believe that it is possible to collaborate and offer the best deal to the farmer, the producer and the customer.

We think that the future of coffee is dependent on the efficient adaptation of sustainable agricultural techniques and projects that can create positive social impact in the producing countries. 

farmhand coffee

Owner Ivan has used his experience as a qualified engineer to help increase the farm’s water efficiency and to ensure that workers pick only the ripest cherry with the highest sugar content. He has implemented several social programs for the people in the region, like supporting community schools. Their goal is to be as social and environmentally responsible as possible through education and promotion of the proper use of water and other resources.

Guatemala Palo Blanco Organic

Cecilia, owner of Faith Estates is a founding member of a group of more than 30 small estate owners in Kirinyaga who meet monthly for trainings, business planning, and to share coffee growing and processing knowledge. After selective handpicking, Cecilia pulps cherry on a small drum pulper. Then, she dry ferments her coffee for 24 hours. After fermentation, she washes parchment in clean water and lays it to dry on raised beds.

Kenya Faith AB

About this coffee:

Very few women who farm coffee in Peru have the opportunity to sell micro-lots under their own name.  Farmer Dolores Concepcion has managed to overcome these traditional barriers, and through careful management of her 4.5ha farm has produced this fine example of Peruvian coffee. Dolores uses no pesticides or herbicides on her farm, and her production is certified organic.

The farm is located in the green hills of Lonya Grande, Amazonas, Peru – a region whose reputation for specialty coffee is steadily growing. A member of JUMARP, she’s a part of the Mujeres Program that has been working to improve the livelihoods, autonomy and recognition of female coffee producers. Arvalo receives technical and financial support from the cooperative and has participated in various agricultural and coffee quality improvement workshops through the programme.

During the harvest season, Dolores selectively harvests the cherry by hand, often with the help of her family. She takes care to harvest only ripe, red cherry, revisiting each tree several times throughout the harvest season. After harvesting, she pulps the cherry using a low-water pulper before dry fermenting the beans for 20-30 hours. She then places the parchment in solar dryers (greenhouses) on raised beds where it will dry for about 15 days. During this time, the parchment is raked regularly to ensure even drying. After the parchment has reached 12% moisture level, it rests for five days on the farm and then another 10 days in the cooperative warehouse before being sold, milled and exported.

Dolores Concepcions coffee landed to our roastery early this year and it took us a few weeks to get our heads around this fine example of what dry fermentation can mean in Peru these days. This coffee is remarkably complex and interesting, a guaranteed treat for the coffee lover.

What can I expect in the cup?

Flavours of cacao nibs and passion fruit, citric acidity and juicy mouthfeel finished with notes of sweet rum and raisins.

Peru Dolores Concepcion Organic

Hacienda Sonora is located at the foot of the Poas Volcano. The farm has its own micro-mill which exclusively processes coffees using natural or honey methods.  

A Pelton Wheel water turbine covers 100% of the energy consumption on the farm.  Hacienda Sonora provides free accomodation for its workers and families at the farm`s houses, covering the cost of water, waste management and a portion of their electricity.

Costa Rica Hacienda Sonora

This first grade coffee lot from the Uraga washing station in Guji was entirely handpicked by local farmers. Most farm work is carried out manually by the immadiate familiy members. The selection of grown varieties were developed by the Jimma Agricultural Research Centre in the 70s. 

Coffee plants are traditionally intercropped with other food crops in the region and usually organic by default.

farmhand coffee

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farmhand coffee

🇮🇪 Ireland

Coffee Roasts

Colombia Anserma Coop

Costa Rica Hacienda Sonora

Ethiopia Uraga

Guatemala Palo Blanco Organic

Kenya Faith AB

Peru Dolores Concepcion Organic

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