It has been five years already since the Farmer Accelerator Project took off in Ethiopia. Right before the Covid-19 pandemic lockdowns, in 2020, we partnered together with the United Nations International Trade Centre (ITC), Enveritas, and Coqua to bring the project to life with the mission of tackling the most evident sustainability challenges faced by smallholder farmers. 

The project took off in Southern Ethiopia and was designed to support farmers and their families through specific training. The training covers modules ranging from modern best agricultural practices such as agroforestry practices, composting, intercropping, and coffee-tree rejuvenation to basic financial literacy. The farmer trainers identify the most suitable family member capable of managing cash flow, taking notes on production numbers, expenditure, and income – ideally from multiple income streams.

A customized app is used by the farmer trainer to note this information digitally, making it available for track recording and comparison to other peer groups.

At the end of 2024, we received the statistics collected from the app from the baseline year 2021/22 to the midline year 2022/23, all collected by the farmer trainers via digital surveys to the farmers. The data is compared and contrasted with data gathered by Enveritas. The learnings are impressive. 

Overall, the results are positive and motivating! In the Southern regions of Sidama and SNNPR, growth is robust. There is significant improvement in production, sales, income, and prices, driven by enhanced agricultural practices, increased production, and sales volumes.

Coffee sales doubled in these regions, reflecting better market access and higher demand. 

In the South-West (Oromia), there was a small decline in production due to stumping practices. Production is expected to increase in the next few years. The substantial growth in sales and income underscores a positive shift driven by increased sales volumes and higher prices. 

Find an overview of regional performance in the chart below:

Regional summaries

The data was collected by farmer trainers, who overall visited 5,231 households in Sidama, SNNP, and Oromia during the stated period.

Interestingly, we can also see the best practice adoption rate, with “Shade Control” and “Erosion Control” being the highest. 

FMA - Best Practice Adoption Rate

Recently, we spoke with Moata Raya, Farming Accelerator Project Manager. He tells us his perspective, thoughts, and motivations from the project.

Moata, Farming Accelerator Project Manager in Ethiopia

What is your role in the Farming Accelerator Project?

I work as a Project Manager, designing the project, developing and updating training materials and advising on the training methodology and its implementation. I am also involved in stakeholder management and follow the update and progress of the project.

What are the major achievements of the Farming Accelerator Project so far?

This is the second year since we began the project, which is more about delivering training, learning, and providing practical knowledge. It’s a learning process, so it needs time to see results. But by now, we have trained more than 5,000 farmers and their families. We are teaching farming as a family business, encouraging all family members to attend the training, which is uncommon. This is an achievement. Government officials are happy with the type of training, as it motivates the entire family, bringing ideas to the youngest ones, letting them learn and engage in what their parents are doing. Besides this, we have seen great results with stumping. Within two to three years, productivity has increased. Farmers have better yields than before, which motivates them too.

How often do you provide training?

We have 14 modules and deliver training every month on each module, but we combine them. In the structure, we have a farmer trainer at the ground level. Each trainer supports up to 300 farmers, who are divided into 10 groups of around 25-30 members each. In this sense, each trainer provides one module every month to these groups. Afterward, trainers visit farmers to check on the adoption rate of the training, recording all the information digitally. We work long-term with farmers until we see tangible changes in terms of production, quality, and income.

Training in South West Ethiopia Peoples' Region, Feb. 2023

Besides farming as a family business and stumping, what other training is making a difference?

These are the two trainings where we have seen the most significant achievement. But there are others such as weeding and composting. We have achieved good results with compost and its preparation, as well as pest management. Overall, we have achieved great results through training on weeding, composting, and farming as a family business.

What would you say are the major challenges for coffee farmers in Ethiopia?

A major challenge, related to our project and farmers, is that we are not getting better quality farm tools to implement the training. We receive this feedback often. So, the availability of farm tools in the market is an issue. Our project philosophy is not to give out free materials, as that makes them dependent on us. Without us, some might not continue the work. Simply giving money or resources is not effective training, but giving skills and knowledge and motivating them to work hard is more valuable. Farmers highly appreciate the help of List + Beisler when it comes to providing agricultural tools for the farmers. 

Moreover, smallholders used to only have 1 hectare of land all planted with coffee, so their lives depended 100% on the coffee income from that land. Their production was very low, and the income they received from coffee was insufficient to sustain them year after year. Many faced food shortages after 7-8 months post-harvest. That is why we teach them about intercropping. We teach them to grow vegetables in their gardens, such as avocados or legumes like beans and peas, both for their own consumption and to sell the surplus. This way, they have an income and food until the stumped coffee trees are ready to produce again. Another training is about learning to save, so they don’t spend all their money and have better financial control.

Another issue is that the project areas are very scattered; the farmers are not close to each other. This makes it difficult for us to reach them all in one month. This is more of a logistical issue, but we have resolved some of it recently with the support of the ITC.

Training on stumping and composting.

How can others get involved and support the project?

Good question. Visibility on these issues is important. By showing the good work that is being done, we can raise funds and then be able to maintain this project, transforming it into something bigger. We need to keep promoting the project through social media and connections.

The future of the project is promising. We are still working on the design aspects of the project and implementing a lot of good agricultural practices. If we can reach more farmers in other areas and expand stumping practices, the impact for Ethiopian farmers will be more significant. Actually, at this time, EUDR is very challenging for Ethiopian farmers and exporters. But this project can help a lot if we keep working on it.

What inspires you most about the project?

When you travel to visit the project sites and you see the farmers implementing the training, that is the most rewarding. You see the changes happening right before your eyes.

Philip with project manager Beshir (left) and farmer trainer Kefyalew (right). Feb. 2025

 Philip, Managing Partner and Chief Sustainability Officer at L+B, was in Ethiopia at the end of February and came back with great impressions from the project. Keep tuned, we will be sharing the latest performance data soon!

 

General Coffee News

Last week, Europe's political heavyweights gathered in London — with a faint breeze of pre-Brexit nostalgia in the air — to meet with UK Prime Minister Keir Starmer. The agenda? A line-up of today's unavoidable realities: geopolitical tension, defense cooperation, economic strategy, and the ongoing migration debate.

And while toasts were likely made — hopefully over coffee rather than tea — financial markets were already showing signs of unease. The global economic picture remains tense, and many analysts expect the European Central Bank and the Swiss National Bank to cut interest rates once, maybe twice, before year's end. Across the Atlantic, expectations run even higher: markets are betting on two, possibly three, rate cuts from the Federal Reserve before New Year's Eve.

One of the reasons fueling that expectation? Moody's dropped the hammer over the weekend, downgrading the U.S. credit rating from a pristine AAA to a still-stellar-but-not-quite Aa1. That makes Moody's the last of the "Big Three" to flinch — S&P and Fitch had already made their moves in 2011 and 2023, respectively.

The rationale? A runaway budget deficit paired with a mounting interest burden. Last year alone, the U.S. government paid over $1.1 trillion in interest on its debt — more than the entire Pentagon budget. And if tax revenues can't cover those payments, there's only one way out: borrow more, just to keep paying interest on the money already borrowed. It's a high-wire act that works... until it doesn't.

Adding to the unease is the American economic outlook, which isn't exactly glowing. The U.S. Consumer Expectations Index just hit its lowest level since 1980. Concern is growing — and not without cause.

But anyone assuming this bearish macro backdrop translates directly to the world of coffee would be mistaken. Yes, there's been a noticeable cool-down in trading activity in recent weeks. But prices? Still sky-high, despite a modest pullback.

Coffee drinkers are a fiercely loyal bunch. Even at record prices, few are willing to part with their daily cup — whether for energy or pure indulgence.

Arabica prices in New York dropped nearly 6% last week, closing at 365.65 c/lb (KCN25). Robusta fared worse, hitting a five-week low of 4,809 USD/MT before staging a slight recovery. The July-25 contract (Spot) closed Friday at 4,865 USD/MT.

Below, we've compiled the key weekly figures for the coffee market — concise, current, essential.

Origin News: East Africa

Ethiopia

Ethiopia is currently in its "belg" season, which lasts from February to May and brings rainfall along with warm temperatures. Ample rain continues to fall across Sidamo, Yirgacheffe, and Guji, with similar conditions reported in western regions such as Limu and Bebeka.

The country is currently in between seasons. Meanwhile, coffees have been reaching Addis at a steady pace. Needless to say, we're already looking forward to receiving the first shipments of this season in the coming weeks. The following 2025/2026 season is expected to begin around November.

There are no significant updates on the logistics front.

Kenya

Similar to Ethiopia, Kenya also experiences rainfall. Rain is forecasted to continue throughout the week in the regions around Mt. Kenya.

The final auction for the main crop took place in the first week of May. Meanwhile, the fly crop has just begun. During this phase of the year the auction comes to a halt, reassuming its sessions on July 8th. We look forward to the fresh offers of the fly crop.

A shortage of containers is causing some logistical delays, but operations at the Port of Mombasa are otherwise running more or less smoothly.

Tanzania

In Tanzania, rainfall continues to support field conditions and crop development. In the southern regions of Mbeya and Mbinga, drier and sunnier days are forecasted this week, while slightly more rain is expected in the northern regions of Kilimanjaro, Arusha, and Ngorongoro.

In the south, the harvest season has begun, with more wet mills opening and receiving the first cherry deliveries. In the north, adequate rainfall has supported healthy berry development. While most cherries are still green, the first signs of ripening are already visible. In the lower areas around Moshi, harvesting is underway, while higher-altitude farms remain in the maturation phase.

Operations at the Port of Dar es Salaam remain slow, with ongoing disruptions in scheduling and cargo movement.

Rwanda

Rwanda and the Democratic Republic of Congo (DRC) have agreed to refrain from providing state military support to each other's non-state armed groups within and across their borders in a declaration of principles signed in Washington and facilitated by the U.S. Secretary of State. The agreement opens the door to a possible peace deal between the two countries, which have long traded accusations of backing each other's rebels.

Weather conditions are similar to those in neighboring countries, with rainfall forecasted throughout the rest of the week.

The harvest is progressing well. As it reaches its peak and cherry deliveries increase, washing stations are operating at full capacity.

Uganda

Ugandan coffee regions such as Ngoma and Huye and areas in the Northern Region are also expecting rainfall.

Meanwhile, the Arabica main crop is nearing completion. The last pickings are underway in the western regions of West Nile and the Rwenzori Mountains. Production volumes are expected to be higher than last year, estimated at around 950,000 bags.

As for Robusta, there is some concern about the upcoming harvest, as the first months of the year were too dry, impacting flowering and cherry development.

East Africa - Production Estimates

General Coffee News

Over the weekend, senior representatives from the U.S. and Chinese governments met in Switzerland. Their goal was to negotiate a new trade agreement that could help restore a degree of normality in bilateral relations. To recap: under President Trump, the U.S. imposed tariffs of 145% on Chinese products, to which China responded with similar tariffs on American goods. Additionally, China introduced export restrictions on seven rare earth elements. As the world's most important supplier of these critical raw materials, China plays a pivotal role, and with export license approvals potentially taking time, global supply chains could face significant disruptions. The U.S. is already feeling the impact, prompting both sides to work toward resolving the tariff dispute. U.S. officials stated their intention to strike a "fair deal." Hearing the term "fair" in this context, however, felt somewhat strange... apparently the meeting was successful, and both parties could agree on a solution late on Sunday night.

While the Bank of England (BoE) recently cut its benchmark interest rate, Jerome Powell, Chair of the U.S. Federal Reserve, held firm and left the federal funds rate unchanged, maintaining the target range between 4.25% and 4.5%. Powell based his decision on price increases driven by Trump's tariff policy, which could fuel inflation again over time. For now, the Fed prefers to monitor economic developments. Labor market and consumer indicators continue (for now) to point to a healthy U.S. economy. However, recession fears dampen consumption, and it is likely only a matter of time before this is reflected in corporate earnings. Initial signs are already emerging, with major consumer brands like McDonald's, Starbucks, and Chipotle reporting disappointing results last week.

"Sell in May and go away" — this old stock market saying seems especially suitable at the moment. Judging by the low activity on the coffee exchanges in New York and London, one might think the entire coffee trading community had taken a group trip to Disneyland — which apparently offers more excitement these days.

Arabica prices fluctuated within a narrow 14 c/lb range, between 394 c/lb (weekly high) and 380 c/lb (weekly low). A lack of fresh insights, with reluctant record-high prices and aggressive tariff tactics, continues to stifle consumption and trade. The Arabica July spot contract (KCN25) closed the week virtually unchanged at 387.75 c/lb (-0.6%).

Robusta prices followed a similar pattern. Again, the market was short on new, clarifying developments. The week ended with a modest change of -0.8% at 5,226 USD/MT.

Key weekly coffee data is provided in the updated table below:

Origin News: Central America

Thousands of Panamanians took to the streets in the largest protest against a recent agreement allowing U.S. troops access to key air and naval facilities, signed during last month's visit by the U.S. Secretary of Defense. U.S. President Donald Trump had already stirred controversy by suggesting the U.S. should consider retaking control of the Panama Canal.

Meanwhile, Nicaragua has withdrawn from UNESCO after the organization acknowledged the forced exile of the local newspaper La Prensa. The paper's staff fled amid an ongoing crackdown by President Daniel Ortega's government, though La Prensa has stated it will continue its work.

Temperatures have been warm across the region. Excessive heat has been reported in Honduras and Nicaragua, with some areas seeing temperatures above 35°C. However, the first rains of May—marking the start of the rainy season—have arrived and remain in the forecast for much of the region.

The optimal arrival of rain triggered flowering in farms. With it, the delayed and challenging 2024/2025 coffee harvest in Central America is coming to an end. The region is practically sold out, and almost no coffee is left. When this happens, the focus usually shifts to Peru, which is just beginning its harvesting season.

On the logistics side, challenges remain as the almost chronic shortage of containers and vessels can apparently not be solved. Problems are particularly affecting the ports in Nicaragua and Honduras.

Production Estimates for Central America

Coffee News: Between Market Highs and Monetary Tensions

U.S. President Donald Trump marked his first 100 days in office last Wednesday, and developments have been fast-paced. Hardly a day passes without fresh headlines coming out of the White House. One area attracting particular attention is the relationship between President Trump and Federal Reserve Chair Jerome Powell.

Trump has repeatedly expressed support for lower interest rates, while Powell emphasizes the Federal Reserve's institutional independence. The central bank is not subject to presidential directives—a principle that continues to guide its actions. Nevertheless, the ongoing debate about future U.S. monetary policy is drawing international interest. Should concerns arise about political interference in central banking, trust in the stability of the U.S. economy could be affected. Investors are watching the situation closely.

Signals of economic caution are already emerging from the consumer sector. Companies like McDonald's, Starbucks, and Chipotle have reported lower revenues in the first quarter of 2025. Consumer surveys point to growing concern about the broader economy. At the same time, financial institutions are raising their risk forecasts for a global recession.

The coffee futures market, however, remains largely unmoved by these concerns. In New York, the Arabica contract hit a new high of 418.90 c/lb on Tuesday before easing slightly as the week progressed. Profit-taking pushed the price down to 385.40 c/lb by week's end—a weekly loss of 3.6%.

Also noteworthy is the current arbitrage—the price difference between Arabica and Robusta—which now ranges between 145 and 165 c/lb. This level hasn't been seen since 2010 and clearly indicates that demand for Arabica is outpacing supply, while Robusta appears to be sufficiently available.

Robusta prices in London followed a similar path. After reaching a weekly high on Tuesday, the July contract (RMN25) closed at 5,291 USD/MT, down 2.3% for the week.

Despite these modest pullbacks, prices remain near historical highs. Daily fluctuations of 20 c/lb—once considered exceptional—are now seen as routine, though they are anything but ordinary. Volatility remains high, and the market stays alert.

As always, the most important market data can be found in the table below.

News from Origin: South America

Brazil 

Like other countries below the Equator, Brazil is soon entering its winter season, which typically runs from June to September. Currently, weather conditions in Minas Gerais have been somewhat dry and cloudy. In São Paulo and Alta Mogiana, forecasts indicate warmer conditions. On the Robusta side, Bahia is experiencing morning showers, while Espírito Santo is expected to see warmer and drier weather.

Following the dry spell in March, weather patterns in Brazil are under close watch—particularly now, as the 2025/2026 harvest season begins.

The Conilon (Canephora, aka Robusta) harvest started in early April, with promising volume expectations from Espírito Santo and Bahia, where most farms are irrigated.

Arabica harvest operations are just getting underway. While production estimates have varied throughout the year, the general outlook points to a decrease compared to last season. According to Rabobank, total production is projected at 62.8 million bags, a 6.4% drop from the previous cycle. Arabica output is expected to fall by 13.6% to 38.1 million bags, while Robusta is forecasted to reach a record 24.7 million bags—an increase of 7.3% over last year. The lower Arabica output is attributed to dry weather in key Arabica-growing regions, which significantly reduced the flowering of coffee trees. This is only one of the many crop forecasts surfacing in the upcoming weeks.

While some farmers are currently incentivized to sell due to the recent rebound in NY coffee futures, which allows them to fetch higher prices, others are extremely well-financed and enjoy the ride to new highs. The actual prices are extremely attractive for high-productivity farming, and Brazilian coffee farmers are among the world's most productive.

There are no major updates from the port of Santos.

Colombia

At the SCA Expo in Houston, the Specialty Coffee Association (SCA) and the Coffee Quality Institute (CQI) announced a partnership to revise the Q Grader program, which will now incorporate the Coffee Value Assessment (CVA), introduced in 2023. The following day, the SCA announced a partnership with the Federación Nacional de Cafeteros (FNC) to implement the CVA methodology within the FNC's processes, including training technical teams, collecting data at origin, and expanding adoption across Colombia's coffee sector. The CVA's inclusion in the Q program has faced significant criticism, and it remains to be seen whether its implementation will actually benefit the quality control processes in origin.

Colombia's main coffee-growing regions continue to experience wet climatic conditions as the La Niña pattern persists. The torrential rains have delayed the start of the fly crop (Mitaca) and hindered flowering, which could impact production. Rainfall in March and April has been above average, increasing the risk of fungal diseases such as Roya (coffee leaf rust). With the delay, harvest activities are set to begin any moment now.

Due to the harvest delay, coffee availability is still limited, keeping the local market tight. As the harvest progresses, coffee flow is expected to increase.

No updates have been reported from Buenaventura (Pacific) and Cartagena (Caribbean) ports.

Peru

Peruvian novelist and politician Mario Vargas Llosa passed away on April 13th in Lima at the age of 89 due to deteriorating health. Widely regarded as one of the most important Latin American novelists and essayists, he was a leading literary figure of his generation and received the Nobel Prize in Literature in 2010.

Weather conditions in the northern regions of Piura, Cajamarca, and Amazonas and warm and sunny, with a few occasional showers forecasted this week. Moving south to Junín, Cusco, and Puno, wetter conditions are expected.

Meanwhile, the 2025 harvest is progressing well. Activities at lower elevations began in April, with the peak expected between late May and early June. Production volumes are anticipated to improve—an encouraging development after last year's small harvest.

There are no significant updates from the Port of Callao.

Production Estimates for South America

 

 

Coffee Market News

How times have changed... In the past, economic institutes and their renowned macroeconomists played a key role in guiding and shaping events in the global economy with their analyses and future forecasts. They were based on fundamental findings and historically validated data. Complex calculation models complemented the research work.

The reliability of future forecasts was based on the correct assessment of reality. Lengthy reports adorned the offices of the world's economic leaders - but even then, it was probably only the executive summary that was read...

Today, these institutions seem to have been moved into the fax age regarding their working methods and principles. Tweets and short messages on various social media platforms bear a much greater impact. A few quick and short sentences, peppered with smiley, rocket, and biceps emojis, are apparently enough to explain complex relationships. The stock markets then react drastically and move toward sky-high or bear-low. Presidents and top politicians become influencers. Their reach is sometimes greater than that of media groups. Journalists are flocking to social media platforms to soak up brand-new posts and produce new stories from them - supported by AI, of course. Our communication culture is narrowing and becoming more primitive. Reach is king. Speed beats content. AI-driven and logarithmically optimized. Shouting replaces quality. The human brain is being replaced by chatbots. Who can we still trust today? Can we just blindly follow the latest wildly flashing tweets and posts? Or is it not more important than ever to take a closer look and think more consciously?

Fundamental data and statistics retain their importance - but more in a medium to long-term context. In the short term, however, markets are driven by expectations - it is better to keep an eye on both.

The amount of coffee available is still low. In the coming weeks, speculation about the Brazilian harvest will also increase. However, one should pay more attention to the actual behavior of market participants than to forecasts. How are the spreads developing, and how are farmers, cooperatives, and exporters dealing with the current situation?

Commodities are mainly traded in US dollars. A weak dollar makes green coffee cheaper for buyers in other currencies, which can increase demand and, thus, prices. In the last four weeks, the US dollar has fallen sharply against the euro (-4.74%), the Swiss franc (-8.61%) and the Japanese yen (-4.25%). It remained largely unchanged against the Brazilian real and the British pound.

At the risk of sounding like an old broken record, volatility has become the new constant. Any attempt to make a forecast for the coming months is, by definition, wrong. And the Arabica coffee market was just as unpredictable in the last (short) trading week. Since Tuesday, prices in New York have only known one direction: upwards. A new 10-week high of 410.50 c/lb was reached on Friday. Volatility remained extreme: the week ended with a trading range of almost 50 c/lb and a slight drop just below the 400 mark to 399.85 c/lb.

The Robusta exchange in London behaved somewhat more moderately. The week was less spectacular, with prices moving slightly sideways and finally closing up 2.6% at USD 5.415/MT.

The table below shows the most important coffee data; we update it weekly.

Origin News: Asia Pacific

Indonesia

The market was slow at the beginning of the month as Indonesia celebrated Eid al-Fitr, one of the largest festivals in Islam, marking the end of Ramadan. Activity was further impacted by uncertainty over the U.S. tariffs, with Indonesia facing a 32% rate. Currently, these higher tariffs have been suspended for 90 days; the 10% flat tariffs apply, though.

Weather conditions remain rainy. Rain is forecasted throughout the week in Bali, while conditions are mixed in Lampung, Java, and Flores.

Following the Eid holidays, harvest activities have resumed. In Java, Arabica harvesting is picking up pace, while in Bali and Sulawesi, it is taking off. The Robusta harvest is also starting, with volumes expected to increase in the coming weeks.

No significant updates from the Port of Lampung.

India

The harvest season in India is officially over. Farmers are holding on to their stocks, and while mills remain open, they are receiving smaller volumes. Total production is estimated at around 6.25 million bags, of which 1.8 million bags are Arabica.

Weather conditions in the coffee-producing regions have been favorable. Light showers and thunderstorms in the southern coffee areas, combined with irrigation, are supporting a healthy new crop development.

There are no significant updates from the ports of Cochin and Mangalore.

Papua New Guinea

Most of PNG's coffee production areas are currently experiencing a mix of sunshine and light showers. In Chimbu and the Eastern Highlands, daily rainfall is forecasted throughout the week.

While the fly crop season has ended, the main harvest is now getting underway and is expected to continue until around August. We are already looking forward to the coffees this new season will bring!

Operations at the Port of Lae are running as usual.

Vietnam

Vietnam is among the countries most affected by the new U.S. tariffs. A tariff rate of 46% would hit particularly hard, as the U.S. is a major export market, accounting for around 30% of Vietnam's exports. This would result in a noticeable price increase for Vietnamese coffee in the U.S. market. However, the tariffs have initially been set at 10%, with the higher rate suspended for 90 days.

Rainfall in the Central Highlands and southern Vietnam was mainly limited over the holiday weekend at the beginning of the month. A mix of sunshine and occasional showers is forecasted for this week, while heavier rains are expected in northern Vietnam.

Vietnam is currently between seasons. Robusta flowering has just finished, supported by farmers' regular irrigation and favorable weather conditions.
It is estimated that farmers have already sold most of their stock, with only about 10–20% remaining in their hands.

There are no updates from the Port of Ho Chi Minh.

Production Estimates in Asia Pacific

 

 

Introducing our Coffee Maps

Discover where your coffee journey begins with our curated collection of coffee origin maps. Developed in collaboration between our Marketing and Trade teams, these maps highlight key coffee-growing regions across a wide range of producing countries—from the highlands of Ethiopia and the volcanic soils of Costa Rica, to the vast plantations of Brazil and Vietnam.

Whether you're a coffee professional or simply curious about where your cup comes from, these maps make it easy to visualize many growing regions around the globe. Dive in, explore, and download them for free!

Central America & Mexico

Coffee Map Costa Rica	Coffee Map Honduras	Coffee Map Guatemala

Coffee Map El Salvador	Coffee Map Nicaragua	Coffee Map Mexico

 

South America 

Coffee Map Brazil	Coffee Map Cololmbia

Coffee Map Ecuador	Coffee Map Peru

East Africa

Coffee Map Ethiopia	Coffee Map Kenya	Coffee Map Tanzania

Coffee Map Rwanda	Coffee Map Uganda

 

Asia Pacific 

Coffee Map India	Coffee Map Indonesia

 

Coffee Map Papua New Guinea	Coffee Map Vietnam

Every great roast has a story—one of passion, practice, discipline, experimentation, and countless cuppings. These elements are put to the test each year at the Coffee Roasting Championships, and this year in Germany, it was nothing short of thrilling.

In February, the SCA Germany hosted the national championship at PROBAT's impressive headquarters in Emmerich, in North Rhine-Westphalia. As green coffee sponsors, we were proud to contribute to the competition too by providing the featured coffee: a washed Castillo from Hacienda La Rochela in Trujillo, Valle del Cauca, Colombia.

Over the course of three intensive days, participants were challenged to grade green coffee and develop roast profiles that bring out the best in the beans. The competitors are then scored on many criteria, from their green grading ability, to pre-roasting preparation and sensory analysis.

This year, Philip Weller—co-founder of Café Marcel and Günter Coffee Roasters in Freiburg—rose to the top. Now a two-time German Roasting Champion (2024 & 2025), he's preparing to represent Germany at the World Coffee Roasting Championship at the Specialty Coffee Expo in Houston, USA. We caught up with him to hear more about his journey, the lessons learned from competition, and how he's preparing to represent Germany on the world stage in Houston.

During the coffee roasting championships.

1. Can you tell us a bit about yourself?

I am Philip Weller, co-founder of Günter Coffee Roasters and Café Marcel in Freiburg. My wife Aurore Ceretta and I opened the café in 2014 with the goal of bringing "modern" coffee to Freiburg. Freiburg is my hometown—I was born and raised there. At some point, I moved to Berlin, where I met Aurore and discovered specialty coffee. In 2013, we moved back to beautiful Freiburg.

2. How did you get into coffee? When did you start roasting?

While we were living in Berlin, Aurore worked in a café and started getting really into coffee—and eventually it got me hooked too. Back then, latte art and lighter roasts were big topics for us. With the dream of running our own café, we returned to Freiburg. There, we found a local roastery that created a blend to our taste. A year later, we opened Café Marcel and started serving that blend. It didn't take long before we realized we needed a second grinder for single origin coffees. We sourced and served those from roasteries all over Europe. That was a great time—it really helped us define our taste and our concept of great coffee. In 2018, it was time for the next step: Aurore, my brother Mats, and I founded Günter Coffee Roasters.

3. Can you tell us a bit more about your roastery, Günter Coffee Roasters?

From the very beginning, one thing was clear: sensory analysis had to be our focus. We were total beginners when it came to roasting, but we made sure to cup every single batch. This approach helped us steadily improve our roasts, since we could clearly track how changes in roasting parameters affected flavor. Seven years later, we're definitely more experienced, but our team continues to learn and grow. Weekly tastings are now a fixed part of our routine and help us keep improving.

We started with a 15-kg Giesen roaster, which already signaled that we planned to roast more than just a ton a year. From day one, we offered blends alongside our single origins. Our personal flavor preferences always played a big role—our blends were on the lighter side and had a distinctly fruity profile. Those days, we expanded our range to include darker roasts and Canephora-based options. Tastes vary, and to run a successful business, you can't just focus on your own preferences. Still, we stay true to our philosophy of highlighting coffee's fruity origins. Right now, we're working on a "Champions Edition" to introduce some very special coffees into our lineup.

Philip and his wife Aurore Ceretta, Runner Up - World Cup Tasters Championship 2024

4. What motivated you to take part in coffee competitions?

Aurore first entered a Cup Tasters competition in France back in 2017 and placed fourth right away. She was clearly our team's competition person. That's why it took me a long time to sign up for a competition myself. Preparing for these events takes a ton of time, and anyone with kids and two businesses knows how little of that you have. But eventually I took the leap and signed up for the German Roasting Championship in 2022—and it was absolutely the right decision. Not just because I've now won twice, but because I learned so much and became a better roaster because of it.

5. You're now German Roasting Champion 2024 & 2025—what was your path to get there like?

What's great about the Roasting Championship is that it takes a mix of experience, solid preparation, and a little luck. I gained experience not only from daily roasting, but also from competing in 2022 and 2023. I really went all-in for 2023—put a lot of time and effort into prep, but there was a major setback: I was disqualified due to a mistake. Still, my score would have been good enough for a top placement. That's when I knew it was possible to win with my roasting approach. In 2024, everything came together—I had a solid plan and was able to execute it well. Of course, a little bit of luck helped too, and I ended up taking first place.

This year's competition was tough—the other competitors were really strong, many of them experienced participants. And the coffee L+B sponsored for the roast was challenging: a solid washed Castillo from Colombia with a classic nutty-chocolate profile and a delicate citrus acidity. Not much room to experiment. One or two competitors even managed to bring out some berry notes, which was impressive. But it was clear: scores would be very close—and they were: only six points separated first from fifth place.

6. How did you prepare for the championship? How did you develop your roast plan?

I'm definitely a data guy. I try to learn from past roast data and draw the right conclusions. Many of the German competitors have already roasted on the two sponsor machines—Probat P5 gas and electric. I practiced on those machines too, which gave me an edge.

At the World Championships, the sponsor machine is the Stronghold S9X, and last year's competitors had a clear advantage if they were already familiar with it. I'm now looking for roasteries nearby that use the S9X to prepare as best I can for Houston. Another key element is practicing cupping using the official scoresheet and working closely with a coach. That helps develop a shared "cupping language" that aligns with the scoring system. Luckily, Aurore is my coach, which gives us lots of opportunities to practice together. Lastly, green grading is also crucial—you need to practice that a lot.

7. Did you have a special playlist that helped you prepare?

In November 2024, I had the chance to travel to Ethiopia and learn about coffee farming firsthand. One of our partners there introduced us to music from Ethiopian artists—and that playlist has been on repeat ever since.

Philip during his trip to Ethiopia.

8. What was the biggest challenge during the competition, and what did you enjoy most?

Staying focused over the long duration of the competition is a major challenge. The championship involves multiple tasks: green grading, sample roasting, dummy roasting, cupping, filling out the roast plan, and finally the production roast. It stretches over three days and takes a lot of energy. But what's great about this extended format is that there's also time to connect with the other participants and coaches and just have fun.

9. How does it feel to have won first place twice and to represent Germany in Houston?

It's absolutely wild! I don't think it will fully hit me until I actually arrive at the Coffee Expo in Houston. The last World Championship in Copenhagen was an amazing experience. I'm incredibly grateful and excited to participate again and to meet the other champions.

10. Are there major differences between the German and World Championships?

The tasks are a bit different. In Germany, we roast a single origin; at the World Championship, there's also a blend of three coffees to roast, but no green grading. Plus, there are over 25 competitors at World Championships (versus 14 in Germany), which changes the dynamic and makes it harder to get all the info. German nationals are usually without an audience—whereas the World Championships take place at the big Specialty Coffee Expo in Houston.

11. How are you preparing for the World Championship in Houston?

I'm trying to roast as much as possible on a Stronghold S9X, which is tough since there aren't many in Germany. But thanks to your support, I recently had my first training session in Hamburg. I brought one of your green coffees to Cüneyt from Antagonist Coffee and was able to practice on their S9X again. That's super important—the machine is quite different from our Giesen W15. I'm also doing a lot of cupping with Aurore using the competition scoresheet, and mentally preparing myself for the whole situation at the Expo. It really helps me to mentally run through all the steps so I don't forget anything and can stay focused on site.

12. Is there anyone you're especially grateful to during this time?

So many people! It's nearly impossible to do a competition like this without support. Of course, I'm grateful to Aurore for prepping with me, and to our team at the roastery and café, who give us the space to train and do an amazing job. I'm also super happy with our German SCA chapter—they're always there to help and support in any way they can. I've also picked up a few sponsors who are supporting me financially, which really helps with the high travel and prep costs. And thanks to List + Beisler for contributing €500 toward travel expenses—huge thanks for that!

13. What advice would you give to someone thinking about entering a coffee competition?

I think every participant learns a ton through coffee competitions. You dive deep into one topic, and in the end you come out a better roaster, brewer, or taster. So there's hardly a reason not to take part. Yes, it takes some courage, but you won't regret it—even if you don't place high right away. And once you've signed up, first thing: read the rules! Then watch YouTube videos of past championships. ;-)

Philip, Nicole, Katharina, and Moritz last year during a visit to the L+B Cupping Studio in Hamburg

Big thanks to Philip for taking the time to chat with us. We are wishing him the very best in Houston!

Photos: Philip Weller
Interview by: Gisselle Guerra

Since our inception, we have seen coffee as more than just a product or a commodity— but as a connection between people, places, and shared values. Sustainability has always been more than a checkbox, we have a commitment with it that is deeply embedded in how we work and source our coffees. This is why, through over 120 years as importers, we haven't been only on the look out for exceptional coffees—we're connecting and building strong, long-term relationships with partners who share our values and vision of bringing outstanding coffees to roasters worldwide.

One of the most fascinating yet complex aspects of international trade is the interdependence of people across different regions and cultures. At List + Beisler, we have been cultivating these connections since 1901—an achievement that is far from accidental. From the beginning, we have understood our role in the coffee supply chain: as a vital link between producing and consuming countries.

While it may seem obvious that an importer acts as a connector, what is often overlooked is how we all serve as crosslinkers in this global network. As the world becomes increasingly interconnected, we see this dynamic unfolding more clearly. Alexander von Humboldt, the German polymath and pioneer of environmentalism, was among the first to highlight this reality. He revolutionized how we perceive nature, introducing the concept of the "web of life"—an intricate system where all living things are interdependent, forming a vast chain of causes and effects. No substance or action exists in isolation.

Inspired by Humboldt's perspective, we have examined our business model and sustainability initiatives through this lens. There is so much beauty in how everything interconnects - from the first cup brewed in our quality lab in Hamburg every day to how coffee cherries ripen on a coffee tree. This realization has driven us to develop our holistic sustainability program: Join the Movement.


Join the Movement is an open invitation to all stakeholders to take meaningful, progressive action that fosters long-term sustainability, strengthens supply chain resilience, and drives positive environmental and social impact across the coffee industry. Our approach focuses on five key areas of action:

1. Farming Accelerator Project 

This project philosophy consists of L+B's holistic approach to improving coffee farmers' livelihoods while at the same time reducing Greenhouse Gas emissions. In this area of action, the impact is paramount. Our Farmer Trainers visit coffee farmers and make sure state of the art farming knowledge is passed to the families. The trainings are inclusive and open to all family members.

2. Certifications & Compliance

We continuously support and encourage the work with Certifications (Voluntary Certification Schemes: VCS) such as Fairtrade, Organic, and Rainforest Alliance.

3. Coffee Knowledge

We are convinced that knowledge is power. A better understanding of the coffee world and its mechanics and interactions of production, commercialization, logistics, roasting, marketing, etc., will surely make the coffee value chain more resilient. We help to create and disseminate this knowledge and industry insights. This is what we genuinely call Coffee Knowledge.

4. Social Responsability

The fourth component of our program is Social Responsibility. We have therefore installed a Quick Relief Social Fund. This enables us to immediately react and reach out to our partners in case of natural disasters (such as hurricanes) or other circumstances (e.g. Covid-19) and bring efficient help directly there where it is most needed.

5. L+B Work Culture

We are aware that our operations produce Greenhouse Gas emissions. Hence, we reduce our L+B Inhouse & Logistic GHG emissions wherever possible and impactful with a mix of different mitigation and reduction tools.

Additionally we welcome an open and inclusive working culture. We are a young and very international workforce with more than ten different nationalities in the team, covering multiple languages and cultures from north to south and east to west.

Through this foundation, we aim to improve farmers' livelihoods, reduce CO2 emissions, and create and distribute knowledge across all levels of the supply chain. We invite you to learn more about our efforts in our latest Sustainability Manifesto.

Download the Sustainability Manifesto 2023/24 here.

Coffee Market News

In a period marked by economic and political volatility, the coffee industry navigates supply-side challenges and demand-side concerns.

Consumer confidence is weakening with inflationary pressures and geopolitical disruptions rattling markets around the globe. The broader economic anxiety is slowly seeping into spending patterns across Europe and the US.

Coffee futures remain range-bound as market participants scrutinize every millimeter of rainfall in Brazil. The upcoming crop and the pace of rebuilding global stocks hinge on these weather patterns.

The industry's laser focus on Brazilian weather underscores the fragility of supply, yet the upward pressure on prices now confronts a simultaneous dip in consumer enthusiasm. As elevated prices collide with weakening consumer confidence, the green coffee market might be witnessing a shift where demand dynamics could increasingly be driven by end-user sentiment rather than speculative trading.

Farmers, cooperatives, exporters, traders, and roasters remain alert, recognizing that consumer behavior's influence could soon outweigh the market's speculative fervor.

This might explain the shifting dynamic observed in the Arabica and Robusta markets during the past week. Markets continued to shift sideways within a 30 c/lb bandwidth, trying to push higher until mid-week and failing. Prices closed the week on the lower end, losing roughly 3% in both markets. The New York spot month May-25 (KCK25) closed at 379,95 c/lb; in London (RMK25), we saw a slight retracement to 5,337 USD/MT.

Look at the table below - it contains the most relevant coffee data we updated weekly.

Origin News: Asia Pacific

Indonesia

Indonesia recently passed a law allowing military personnel to hold positions in various government branches. Supported by President Prabowo Subianto, a former military general under Suharto's regime, the legislation has raised concerns among civil society groups, warning that it could push Indonesia back toward dictatorship.

Weather conditions remain wet across Sumatra, Java, and Bali. Continued rainfall is expected, while Flores is set to be drier.

The Arabica fly crop is currently underway in Sumatra, and Robusta harvest activities are about to begin. The harvest is expected in June in Bali, Java, and Sulawesi.

Supply remains limited, with most shippers fully booked for April, keeping domestic prices high.

No significant updates have been reported from the Port of Bandar Lampung.

India

India is currently in its summer or pre-monsoon season, with conditions remaining warm and mostly dry across Kerala, Karnataka, and Tamil Nadu.

Coffee-wise, it is slowing down as the Robusta harvest has nearly concluded. Farmers are in no rush to sell, as they are well-capitalized and anticipating higher prices.

There are no significant updates from the ports of Cochin and Mangalore.

Papua New Guinea

Weather conditions in Papua New Guinea have remained unchanged for the past month, and rains continue to fall in the Western and Eastern Highlands.

Meanwhile, farmers are preparing for the upcoming harvest, which is some 3-5 weeks away. The ample rainfall has supported bean development, raising expectations for a strong 2025 crop.

Since availability is currently minimal, local prices remain high.

Vietnam

Vietnam continues to experience dry and cloudy days. Concern is growing among farmers, as the persistent dryness could stress coffee plants.

The Robusta harvest is complete, and more than half of the crop is estimated to have already been sold. Meanwhile, many farms are dressed in white, with Arabica and Robusta farms currently in their flowering phase for the 25/26 crop. The flowering seems healthy, providing a positive outlook for the upcoming harvest season, and it is expected to begin in October.

Prices remain stable, with farmers continuing to sell steadily.

No significant updates from the Port of Ho Chi Minh.

Production Estimates in Asia Pacific

 

 

Last year, the Hamburg Coffee Festival was held at the stunning Museum der Arbeit in Hamburg-Barmbek. Organized by the German SCA Chapter, the festival hosted Germany's 2025 Cuptasting Championship—an event that was as thrilling as it was inspiring.

During the competition, participants faced 8 sets of coffee, each consisting of 3 cups: 2 identical and 1 different. The challenge was to identify the odd cup in each set, advancing competitors to the next round and ultimately the finals. We were delighted to serve as green coffee sponsors for the championship, supporting an event that unites the coffee community and fosters innovation and excellence in our industry.

Out of approximately 24 competitors, one emerged as champion: Lucy Quach, Barista at Roca Junior Artisan Coffee in Munich and the owner of Simply Mi.

Lucy found her way to coffee in her home country: Vietnam, which later on brought her to Germany. We recently had the pleasure of speaking with her to learn more about her story with coffee and the steps that led her to claim the title of Germany's 2025 Cuptasting Champion.

Celebrations at the Cuptasting Championship last year.

1) Where do you work and since when are you living in Germany?
I currently work as a barista at Roca Junior Artisan Coffee in Munich. This January, I also opened a Vietnamese street food restaurant in Munich called Simply Mi.

It's been a few years since I've lived in Germany, and around 6 years in Europe.

2) How did you get into coffee?
I graduated as a Telecommunication Engineer and worked in an office for three years. However, I constantly felt it wasn't for me. I lacked motivation to continue working in an office, so I decided I needed a change and eventually started working behind a coffee bar. At that time, my boss was involved in a coffee processing project, so I decided to join in and visit some coffee farms.

For about five months, I lived in Lam Dong and visited farms across Da Chay, Da Sar, Da Lat, and Langbiang. On the farms, we learned about processing by doing. Every morning, we woke up at 6 a.m. and went to the coffee farms in the Lang Biang mountains with the farmers to pick coffee cherries. I wanted to have a specific quantity, so in addition to what I harvested, I also purchased cherries from other farms. I washed and floated the cherries, de-pulped them, and carried out the fermentation process. Afterward, I dried the coffee and monitored all the related parameters.

After five months of harvesting and processing, I ended up with 75 kg of dried coffee in three processing methods: fully washed, honey, and natural. That year, I used the coffee I had processed to compete in the Vietnam National Barista Championship and achieved fourth place.

I also took courses in coffee shop management and latte art. Before I even realized it, I had fallen in love with coffee.

Lucy in a coffee farm in Vietnam.

3) How or why did you decide to participate in the Cup Tasting Championship?
I moved to Europe in 2019, shortly before Covid hit. Due to the confinement, I was unable to work and felt like I was falling behind in my coffee career. Later, I moved to Germany, where the coffee scene was entirely new to me. To reconnect with coffee and better understand the coffee industry in Germany, I decided to participate in a competition.

Then... I won!

4) How did you prepare for the championship?
I was extremely lucky. My manager had connections with many coffee professionals in Munich, including the owners of Pacande Roastery. Pacande hosted a weekly cup tasting training called "Münchener Spoons" every Sunday. For about two months leading up to the competition, we cupped together every Sunday.

5) Did you have a favorite playlist that helped you prepare?
There were a few songs that got me through it:

• "5 Minutes Alone" by Pantera
• "Almost Lucy" by Al Stewart
• "Highway to Hell" by AC/DC

6) How did you feel on the day of the competition?
On that day, everyone around me looked so cool and professional. I watched all the participants compete before my turn, and they were incredible—scoring 7/8 and 8/8. The level was amazing, and the competition was intense.

Whenever I started to feel worried, I'd step outside to the Osterbekkanal to see the water flowing for a few minutes, this calmed myself down. Alongside the excitement and nerves, I was hungry pretty much the entire day, but I was only drinking water to keep my palate clean.

7) What are the most memorable moments for you on the day of the championships?
The final round was unforgettable. When Katharina and Stefanie (the moderators) lifted each cup and announced whether the selections were correct, my heart raced. Then she announced that my last cup was correct—I was stunned. I couldn't believe it. I was so happy.

8) How do you feel now that you have won first place and are representing Germany in Geneva?
Honestly, after my victory, I felt a bit overwhelmed and focused on finding balance again. It's an honor to represent Germany this time—not just myself—and while it can be a little stressful, I'm mostly enjoying the journey.

9) How are you preparing for Geneva?
I am training with Bojan from Echo Roastery in Austria and practicing almost every day at home.

10) Is there anyone you are particularly grateful to during this competition period?
I am grateful to many people around me. A special thanks goes to Denes Rajmond, my coach & Anna from Pacande Roastery, where all of my training was organized before the competition. I would also like to thank Aurore Ceretta from Günter Coffee Roasters in Freiburg, who is supporting me for the World Cup Tasters Championship in Geneva as my coach.

11) What advice would you give to someone who is thinking about participating in the coffee competitions?
Don't overthink it—just go for it and register for a competition. Train hard, keep practicing, but always prioritize your health. Make sure to sleep well!

When you're competing, focus completely. Don't worry about the people around you while you're on stage—it's just you and the coffee.

Lucy together with Nicole during a visit to the L+B Cupping Studio.

–

A big thank you to Lucy for taking the time for the interview – we wish her all the best for her performance at World of Coffee Geneva.

Photos: Lucy Quach
Interview: Gisselle Guerra

When assessing the physical quality of green coffee, there are many factors to take into consideration. Bean density, moisture content, color and smell, bean size, uniformity, and the presence of defects, to name some. In the spirit of Halloween, we will focus on the beans that might scare you: green coffee defects!

Green coffee defects refer to beans that may have been negatively impacted at various stages—during harvesting, processing, storaging, or transporting. These defects can affect green coffee appearance or may lead to off-flavors, however, let's not demonize them.

Coffee is a natural product, and even with the best agricultural practices— such as soil management, plant nutrition, and pest control — coffee cannot be produced at a 0% defect rate. Additionally, the "ticking time bomb" of quality starts right after the cherries have been harvested. Further defects can occur during the post-harvest processes. For example, when washing the coffee, beans can unintentionally over-ferment.

It is crucial for wet- and dry-mills to detect all those defects and sort them out at various points during the processing and milling phases, allowing us to have certain qualities, e.g. Grade 1 and Screen +15 coffees. Despite cleaning and sorting, coffees are not 100% defect-free.

In green trading businesses, dealing with green coffee defects is part of our daily routine. In our lab, Berni and Luis go through every sample, counting and classifying defects. This is part of our quality control protocols, and helps us determine whether we can accept or reject certain coffees. This is a crucial step, as a single defectuous bean can spoil a cup or even a whole badge of coffee, and impact the roasting behaviour of coffee.

The classification and grading of defects varies from country to country. However, generally speaking, beans can be classified based on the quantity and type of defects found in a 300g sample.

The Specialty Coffee Association (SCA) has categorised them into primary and secondary defects. Let's take a look at what they are, where they come from, and how they impact the cup.

Adapted from: The Washed Arabica Green Coffee Defect Guide

Full black/Partial black

Black beans are identified by their dark, opaque color, often due to fermentation pigments from microorganisms. They become apparent after the parchment has been removed, and are typically smaller and less dense. They can be sorted out either manually, mechanically through sieving machines and densimetric sorters, or with a color sorting machine.

→ A tip to correctly spot them: with a small knife cut the black bean open. If it is not black on the inside, it cannot be classified as a full black bean. Instead, the bean could have discoloration problems.

Black Beans.

Their effect on the cup? They can lead to earthy or musty notes and sometimes moldy, sour, or phenolic flavors.

Full sour/Partial sour

Sour beans are recognized by their yellowish to brownish and reddish color and can often have a vinegary smell. They result from fermentation caused by microbial contamination, often due to harvesting overripe or fallen cherries. Sometimes they can be produced during an unwanted prolonged fermentation in the production process of washed parchment.

These defects can be managed at the farm level and also with proper maintenance and process monitoring at the washing station. In terms of cup quality, sour beans may introduce flavors that are sour, fermented, or acetic.

Dried cherry

In washed coffees, a dried cherry may result from poor depulping and failure to remove the cherry skin or selection of floaters. In natural coffees, they result from improper hulling and sorting. This affects the appearance of green coffee beans and may result in fermented, moldy, and phenolic flavors.

Fungus damage

These are commonly caused by different fungi and can affect the bean at any point of harvesting, processing, and storage if the temperature and humidity levels are optimal for fungus growth. The effect on the cup is fermented, musty, dusty, moldy, and phenolic flavors.

Foreign matter

Can be in the form of sticks, stones, metallic objects, insects, plastic, or any other non-coffee items. They are the result of poor sorting and inspection and can damage roasting equipment and cause health issues. They may also cause off-flavours in the cup. Despite all efforts, however, it is not possible to have 100% foreign matter free coffee.

Severe/Slight insect damage

Often caused by the coffee berry borer, these beans are marked by tiny dark perforations left by the insect. They can produce earthy, sour, or moldy flavors, particularly in beans with numerous perforations. Depending on the amount of perforations, a bean can be considered to have severe (primary defect) or slight insect damage (secondary defect). For classification within secondary defects, a bean is considered to have slight insect damage when it shows at least one perforation.

Floater

Floaters result from improper storage or drying. These beans appear distinctly white, pale, and faded and are also less dense. As their name suggests, they float in water (because of their low density) and can be removed using density sorters.

Their presence in a cup can lead to fermented, herb-like, hay-like, musty, moldy flavors.

Immature/Unripe

These defects occur at the farm level and refer to beans that haven't fully developed, often due to factors such as improper picking of green or unripe cherries or uneven ripening. When roasted, these beans are referred to as "quakers."

They can be identified by their pale, yellowish color and the presence of silverskin still attached to the bean. In the cup, they typically contribute fresh, hay-like, or unripe herbal flavors and are often a source of astringency.

Withered beans

Withered beans are primarily caused by insufficient water during the bean development stage. These beans are usually smaller, malformed, and have a wrinkled appearance, resembling raisins.
In sufficient quantities, they may introduce herbal or hay-like flavors.

Shells

These are malformed beans with a seashell shape, consisting of either the inner and/or outer part of a bean. This natural phenomenon is caused by genetics, and the beans can be removed using a density sorter. Sometimes, very large beans can be squeezed during pulping and break. Once the parchment is dried and further processed in the dry mill the bean splits and shells emerge.

Their presence may lead to uneven roasting, resulting in smoky or ashy flavors.

Broken/Chipped/Cut

This can occur during the pulping process or at the dry mill when equipment is not correctly adjusted and end up damaging and cutting the beans. They can lead to musty, earthy, dusty, sour, or fermented flavors.

Hull/Husk

These are fragments of dried pulp, typically of dark red color. They may appear due to insufficient cleaning of natural coffees or the improper calibration of the depulping machine. In sufficient amounts,they can introduce musty, dirty, earthy, and phenolic flavors.

Classification of defects during a course at our L+B Cupping Studio.

How do you green grade?

Green coffees are graded and classified before being exported. In order to validate that the grade and quality fully match the contract, they are also inspected by the buyer prior to shipment.

For us, green grading begins by measuring the humidity of the green coffee, followed by an olfactory and visual inspection.

It's important to note that some defects carry more weight than others. For instance, black beans can lead to moldy, dirty, and even phenolic flavors. As indicated in the table above, a single black bean counts as one defect, while for an insect-damaged bean, you need at least five or ten beans—depending on the severity of the damage—to constitute one green coffee defect. According to SCA standards, for a sample to be classified as specialty:

• 0 Category 1 defects are allowed
• A Maximum of 5 Category 2 defects are allowed

Even though the appearance of green coffee might give you a hint of its quality, decisions are made during the sensory evaluation of the coffees. In this crucial step, cuppers analyse how the coffees perform in the cup and evaluate their profiles and specifications.

If you would like to learn more about green coffee defects, how to recognize them and grade them, get in touch. We frequently offer green grading courses at our L+B Cupping Studio, where we dive deep into the "dark side of coffee". While it might not be the nicest sensory experience, it is an undeniably essential aspect in evaluating coffee quality.

For more information on our courses, reach out via events@list-beisler.de

 

 

 

 

EUDR: Key Takeaways from the Webinar
10.10.2024

1. Latest news: EUDR's application date is still uncertain

The EUDR law was scheduled to take effect on December 31, 2024. However, in response to pressure from key stakeholders and governments worldwide, the European Commission has proposed a 12-month postponement of the application deadline to the European Parliament and the Member States. There is no specific date for the postponement vote scheduled so far. While a delay is widely anticipated, formal procedures in the European Parliament are still pending clarification

2.  Where we stand

Without clarity from the EU Parliament, we have decided to proceed with our preparations, regardless of whether the EUDR application date is confirmed for the end of this year or postponed by 12 months. Since the regulation's approval in 2023, our team at List + Beisler has been working hard to ensure full EUDR compliance, developing a comprehensive compliance mechanism.

The infographic below highlights the key components delivering a successful Due Diligence Statement (DDS):

 

3. Who does what

To ensure everyone understands and plays their part, the parliament released new guidelines and FAQs, in which they essentially define who does what:

Non-EU market (Coffee Origin Countries):

• Forest or farm: refers to the farm or producer of coffee
• Transformers and manufacturers: this could be a wet mill or cooperative

EU Market:

• Operator: this is the importer of green coffee (commodity) making it available in the EU market. For instance, List + Beisler, placing the green coffee in the EU and making it available to roasters. An Operator (exporter) will be responsible for exporting coffee outside the EU.
• Trader: refers to roasters, supermarkets, and other actors in the supply chain that place the final product (e.g. roasted coffee) in the market.

4. What will you receive from List + Beisler?

List + Beisler customers will receive the following data:

• Due Diligence Statement: includes deforestation check, risk assessment, and possible risk mitigation actions
• Legality Statement: Ensuring compliance with all the national laws from the producing countries
• Geolocation files: used for the deforestation analysis and risk assessment.

5. What are the trader's obligations (aka roasters, supermarkets, etc)?

Traders will have to reassess and verify the data provided by List + Beisler and hold on to the obligation of keeping all the data and documents for at least 5 years.

6. What if you are a small or medium business (SME)?

SMEs rely on a less extensive list of obligations. For example, these companies do not need to report DDSs nor provide Risk assessments.

We know EUDR is a complicated matter; if you still have questions, get in touch with us via compliance@list-beisler.de

If you are ready to read, you can also check the links below, which provide an overview of the EUDR:

---

 

• https://green-business.ec.europa.eu/deforestation-regulation-implementation/factsheet-smes_en
• https://green-business.ec.europa.eu/publications/proposal-regulation-amending-deforestation-regulation-regards-date-application_en
• https://green-business.ec.europa.eu/publications/guidance-eu-deforestation-regulation_en
• https://circabc.europa.eu/ui/group/34861680-e799-4d7c-bbad-da83c45da458/library/e126f816-844b-41a9-89ef-cb2a33b6aa56/details?download=true
• https://circabc.europa.eu/ui/group/34861680-e799-4d7c-bbad-da83c45da458/library/f3241d53-c8dd-4ae1-8251-539c32b87077/details
• https://green-business.ec.europa.eu/publications/communication-commission-strategic-framework-international-cooperation-engagement-deforestation_en
• https://green-business.ec.europa.eu/eudr-myth-buster_en

It was only a few months ago that Germany's 2025 Brewers Cup took place during the Frankfurt Coffee Festival. This year, as green coffee sponsors for the coffee championships, we are thrilled to be able to support these events. They bring the coffee community together and drive innovation and excellence in our industry.

This year was truly exciting, with so much talent and passion on stage. In the end only one champion can emerge, and this year, that honor went to June Simon. As co-founder of Juel Coffee, June brings over a decade of experience in the specialty coffee industry, working in specialty coffee shops, competitions, and other coffee events. With her victory at the championships in Frankfurt, she has secured her ticket to Indonesia, where she will be representing Germany at the 2025 World Brewers Cup at World of Coffee Jakarta.

We recently had the pleasure of speaking with June to learn more about her story with coffee and the steps that led her to becoming Germany's 2025 Brewers Cup Champion.

1) How did you get into coffee?
I got into coffee more by coincidence or out of necessity. After finishing high school, I moved to Berlin and was looking for a job. I already had a great love for gastronomy back then, so I found a job at a small café in my neighborhood. That's where I worked with coffee preparation for the first time and quickly realized that there's an endless amount to learn about this topic. That's what makes my job so exciting, even after more than a decade!

2) What was your journey to becoming Germany's Brewers Cup Champion?
Since 2018, I've been regularly participating in coffee championships. I gained my first experiences on stage in the Latte Art category, but I always wanted to compete in the Brewers Cup as well. On one hand, because I prefer drinking filter coffee. But most importantly, because I see the Brewers Cup as a relatively "fair" format. Through the compulsory service, the winner isn't necessarily determined by who has the best coffee or the most financial resources – this adds an element of fairness, even though there's still room for improvement.

In 2023, I participated in the Brewers Cup in Nuremberg for the first time. Unfortunately, I didn't make it past the compulsory round back then. Even in the 2024 Brewers Cup, the compulsory service cost me a spot in the finals again. It was frustrating but also a fantastic motivator to work even harder on my weaknesses and abilities. At the end of 2024, everything finally came together for the 2025 Brewers Cup. The countless hours of preparation paid off, and I was able to secure my ticket to the World Championship 2025 in Jakarta.

3) How did you prepare for the championship? How long did it take?
It's difficult to define a specific timeframe. Since the 2023 Brewers Cup, I've been constantly doing things related to the competition. That adds up to 20 months of gathering ideas, tasting coffees, writing scripts, experimenting, and so much more. Luckily, I wasn't alone. For the last two Brewers Cups, I had the wonderful Janine de Laar as my coach. She truly helped me bring structure to my preparations, discuss concepts with me, refine ideas, test them, further develop or discard them. A successful championship is rarely a one-(wo)man show – it only works with an amazing team!

4) Did you have a favorite playlist that helped you during your preparation?
During the preparations, 80s hits were playing on repeat – they always create a positive and relaxed vibe. After all, it's important that despite all the ambition, the process is also fun.

5) How did you feel on the day of the competition?
Excited, but also full of anticipation to finally present everything we had worked on for so long.

6) What were the most unforgettable moments on the championship day?
The drive to our accommodation after day two, when we knew I had made it to the finals (because that was the goal for the whole championship). We turned up "Wannabe" by the Spice Girls, the sun was slowly setting, and we sang along at the top of our lungs.

7) How do you feel now that you've won first place and will represent Germany in Jakarta?
Honestly, I don't feel much different. Neither my life nor who I am as a person has fundamentally changed because of it.

What made me happiest and also a bit overwhelmed, were all the congratulations and personal messages I received after the championship. I'm incredibly grateful for that. It motivates me even more to give my best in Jakarta.

8) How are you preparing for Jakarta?
I already have a rough concept for Jakarta. Now, it's all about diligently practicing the compulsory service, finding the right coffee, and experimenting a lot. Of course, there's also plenty of paperwork to take care of. Overall, the preparations will be similar to the German Championships, just with even better coffees (and I'm really looking forward to that!).

9) Is there anyone you're especially grateful to during this competition journey?
Definitely Janine. She's an absolutely wonderful coach because she lets you be yourself rather than imposing her own style on everything. She advises, gives feedback, and helps you stay calm.

Then, of course, my sister Ella and my husband Bene, who not only support me emotionally. Ella illustrated the beautiful explainer cards for me, and Bene takes excellent care of all the logistics.

10) What advice would you give to someone considering participating in coffee competitions?
Just go for it – and do so without putting too much pressure on yourself. It doesn't have to be perfect, but you will definitely learn a lot about yourself and coffee. The feedback from the debriefings is invaluable! Choose a coffee that fascinates you or that you have a personal connection to, rather than one you think will give you the best chances of winning. Standing behind what you present on stage is the most important thing.

Familiarize yourself in detail with the rules to avoid unnecessary mistakes. If you know someone who has participated in a championship before, ask them for tips and tricks.
And most importantly – have lots of fun getting to know coffee even better!

–

A big thank you to June for taking the time for the interview – we wish her all the best for her performance next year!

Photos: Franziska Thalhofer and Ella Simon
Interview: Gisselle Guerra

September 2024, Hamburg

In the latter half of May this year, we officially inaugurated a very special project. After a lot of work and planning, along with some challenges on the way, we successfully opened the L+B Cupping Studio.

The studio is located in the same building as our headquarters in the beautiful Speicherstadt, a UNESCO World Heritage Site in Hamburg characterized by its neo-gothic brick architecture. Every detail, from the lights, to the equipment selection and decoration was carefully planned and designed to create an ideal and professional space to share and exchange knowledge.

This new space responds to the growing demand for easier access to training and education. As such, the courses offered cater to different experience levels in coffee, welcoming everyone, from newcomers to advanced professionals in the coffee industry. Moreover, multiple cuppings and events are free of charge and held in both English or German.

All sessions are led by Katharina Gerasch, Head of Training & Education at List + Beisler. Katharina has over 19 years of experience in the coffee industry. She is also Germany's first Q-Grader (achieved in 2009) and 2x German Cup Tasting Champion. "With our beautiful studio, we finally have the unique opportunity to meet the broad demand and need from our customers for service and training that goes far beyond traditional green coffee advice. In addition to various courses, this also includes support in the development and optimization of blends, creating the entire product portfolio for startups, feedback and support for roasting curves as well as sourcing suitable qualities for specific projects."

Some of the courses offered at the Studio include:

Sensory Analysis

In Introductory Sensory Analysis courses, participants learn the basic concepts of the sensory evaluation of coffee in a structured and practical manner. In advanced sessions, participants train their perception, taste, and smell abilities and learn how to accurately measure and describe coffee.

Green Coffee Defects

The course covers a deep physical as well as sensory analysis of the most common defects in coffee. Participants learn what they are, where they come from, how they are classified and graded, and of course – how they taste like.

The Art of Blending

This course provides a fundamental understanding of how to create coffee blends using a structured approach. Participants learn the basic characteristics and applications of various green coffees, how to make effective substitutions, and explore additional factors beyond sensory attributes that contribute to successful blend development.

Product Evaluation & Development

The evaluation of roasted coffee and other coffee-based products is offered at the L+B Cupping Studio. Moreover, consultancy on product development is also offered, from crafting a special coffee lineup for cafés and roasteries to sourcing the right coffee for certain drinks (e.g. cold brew or RTD) or products that contain coffee as an ingredient.

A highlight of our L+B Cupping Studio is a stunning piece of art created by local graffiti artist Lennart Lamoller. The graffiti captures the complexity and vibrant explosion of flavors and aromas in coffee, elements we explore through roasting, cupping, and brewing, as well as through our close connection to origin as a coffee trading company. "My inspiration for that piece was mostly the coffee flavor wheel and the variety of distinct flavors that can be found within the coffee bean," Lennart says. "I wanted to show the excitement one can feel when thinking about the variety of different coffee flavors and make it visible by showing the full spectrum of a rainbow," Lennart says.

If you have questions regarding training or would like private consultancy, don't hesitate to reach out, we are here for you. You can also find an updated list of our courses, seminars, cuppings, and other events by visiting the Events page in our website.

We look forward to seeing you soon!

The history of C. arabica can be complex. In Part 1 of this blog series, we explored the scientific classification of the coffee plant and learned how different genetic groups emerged through geographical separation, allowing plants to adapt to diverse environments.

Within the Arabica species, distinct genetic groups have formed, such as the "Ethiopian Legacy," which includes varieties like Mibirizi and K-7, and the "Typica/Bourbon" group, which is the source of well-known varieties like Pacas, Maragogipe, Laurina, Caturra, Catuai, and Topazio.

Among the different genetic groups, we can also find the "Introgressed" group which represents plants that are hybrids, having genetic material of both Arabica and Robusta.

In Part 2, we discussed how this group rose in popularity during the coffee rust crisis, as farmers opted for plants with a Robusta background due to their greater resistance to the fungus. We also had an overview of the two main "Introgressed" subgroups: Catimor and Sarchimor, which include varieties such as Marsellesa, Obata, Parainema, Ihcafe-90, and Lempira. Other well-known varieties from the "Introgressed" group are Catucai, Icatu, Castillo, Colombia, and Tabi.

Needless to say, this disease has shaped the history of coffee growing.

Besides coffee leaf rust, another significant development influencing the landscape is the emergence of specialty coffee, which we explore in Part 3 of this blog series.

Specialty Coffee

Around the 1990s, a focus on sourcing and roasting high quality beans started gaining popularity in North America and Western Europe. Today it has already expanded into emerging markets like Eastern Europe, Asia, and Latin America. Consequently, this has increased the popularity of varieties associated with a good cup.

Take varieties from the "Core Ethiopia" group: Geisha, Java, Pink Bourbon, Wush Wush...we often see them on stage at coffee championships, competitions, or at high-end cafés specializing in serving high quality coffees. These varieties are native to Ethiopia but are now being cultivated in other environments, for instance, in farms across Colombia, Panama, and Honduras.

Other good examples of these varieties are Bourbon Aji, Bourbon Sidra, Chiroso, and numerous landraces.

What about the Future?

The expansion of Sarchimor and Catimor varieties as well as the increased popularity of Core Ethiopian varieties characterize the genetic landscape we have in coffee today. However, coffee remains a vulnerable crop and is increasingly impacted by climate change. In fact, research suggests that climate change could reduce the available coffee-growing land in half by the middle of this century.

Most recently, another study revealed that C. arabica traces its origins to a single super parent resulting from a speciation event between two other coffee species: C. canephora and C. eugenioides. As cool as it may sound, this actually translates to extremely low genetic diversity. In fact, the same study states that C. arabica is one of the least genetically diverse major crop species in the world. This reveals the high vulnerability of the species and its low capacity to adapt to changing environments and fight diseases.

Today, institutions like World Coffee Research, RD2 Vision or Cirad are making strides in understanding the genetics of C. arabica and C. canephora, and are actively working towards sustainable solutions for the future of coffee. A notable achievement in this effort is the development of F1 Hybrids. These varieties are made by crossing genetically distant parent plants to establish hybrid vigor. This higher genetic potential means they are more likely to be adaptable across a wide range of environments.

While F1 hybrids are still on trial, the ongoing research sheds a light on the importance they hold for the sustainability of coffee in the future, ensuring that our beloved beverage can be enjoyed by generations to come.

List + Beisler is member of World Coffee Research.


Enjoyed the read? Keep tuned—our blog navigating Robusta is coming up soon.

Learn more about the Arabica Coffee Cultivars Wheel® here.
Learn more about World Coffee Research F1 Hybrids here.

Having navigated the scientific classification of the coffee plant and gained an understanding of how different genetic groups form, let's now explore those identified within the C. arabica species.

Different Genetic Groups: C. arabica

Let's go back to those first seeds that reached Yemen.

These seeds formed the "Ethiopian Legacy" group which developed in the region of Mocca, in the south of Yemen. Seeds were also brought to the north of Yemen, creating a group called "New Yemen". A third group, named "Harrar," is believed to represent seeds that were sent to Yemen and then brought back to Ethiopia.

Arabica Coffee Cultivars Wheel® - RD2 Vision

According to Dr. Christophe Montagnon, the "Ethiopian Legacy" group gave rise to both the "Harrar" and "New Yemen" groups, as well as a very important one: "Typica/Bourbon." This group was developed in the south of Yemen near the Gulf of Aden, and along the "Ethiopian Legacy", it extended well from Yemen to the rest of the world in the 18th century.

In fact, a good portion of the coffee varieties grown around the world today trace their roots to the Typica/Bourbon group. Catuai, Caturra, Maragogype, Mundo Novo, Pacas, Villa Sarchi... to name a few. Typica and Bourbon, which also belong to this group, lend it their name and hold special importance in coffee genetics.

On the one hand, Typica originates from seeds that travelled to Yemen before being smuggled to India and then to Indonesia. A single plant from this group was then sent from Java to Amsterdam, which later on reached the French Caribbean, ultimately spreading throughout Latin America by the early 1700s.

Bourbon seeds, on the other hand, were brought from Yemen to the French island of Bourbon (now La Réunion). Around the 1850s, the seeds were introduced to southern Brazil, and from there spread out north, all the way to Central America. Because it is higher yielding and more resistant to coffee diseases, Bourbon quickly replaced Typica in Central and South America. In some remote islands, Typica could remain. A great example of that is the variety of "Blue Mountain" in Jamaica, which is essentially Typica.

For over 300 years, these two varieties ruled the Americas—that is, until the rise of a new group.

The Rust Epidemic

Around the 1950s, coffee leaf rust made its way to America, significantly threatening coffee production. Caused by the fungus Hemileia vastatrix, the disease causes infected leaves to drop, hindering the plant from converting light into energy, and thus yielding a crop. Unfortunately, for Arabica, its lack of resistant genes against the disease was quickly exposed and led to significant economic losses for many farmers due to reduced harvests or completely destroyed farms.

By this time, it was already known that natural hybrids between Robusta and Arabica existed and that thanks to its Robusta genetic material, they were less susceptible to the fungus. They were discovered in East Timor and thus named Timor Hybrids. This knowledge gave rise to the "Introgressed" group, which encompasses varieties that are intentionally crossed between Bourbon/Typica and Timor Hybrids. Christophe states that "varieties are said to be introgressed when a certain number of genes from a distant donor genetic background are included in a recipient genetic background."

The main subgroups of introgressed Arabica coffee plants are Catimors and Sarchimors. Catimor comes from combining Caturra (natural mutation of Bourbon discovered in Minas Gerais) + Timor Hybrids. Well known varieties from this group are Ihcafe 90, Lempira, and CR95.

Sarchimors were created by combining Villa Sarchí (another natural mutation of Bourbon discovered in Costa Rica) + Timor Hybrids. Well known varieties from this group are Arara, Parainema, Obata, and Marsellesa.

These Arabica varieties contain Robusta genetic material that allow them to be more resistant to coffee leaf rust. Given their Robusta lineage, they are often associated with lower cup quality. However, their introduction in the late 20th century has been crucial for farmers in regions struggling with the rust epidemic and other diseases.

Another significant development shaping coffee genetics is the emergence of specialty coffee.

Keep tuned, we will explore more about this in Part 3 of these series.

When it comes to coffee varieties, the list can become quite big. From Typica and Bourbon to SL34, Catuai, Maragogype, and Parainema, many different varieties are being produced around the world. Most of them are part of the Arabica species, which makes up around 50% of the world's production. Many varieties are the result of natural mutations (e.g. Maragogype), and others have been created through human intervention, either by bringing seeds to new habitats or intentionally crossing plants of different genetic backgrounds.

The genetic characteristics of different varieties, in conjunction with environmental conditions, processing, and post-harvest practices, play a pivotal role in shaping both the agronomic performance and cup quality of coffee plants. It is these factors that guide producers in their selection of specific varieties. Take the Pacamara and Obata varieties. On the one hand, Pacamara, a cross between Pacas and Maragogype that originated in El Salvador, is known for its exceptional cup quality, but lacks resistance against coffee leaf rust. On the other hand, the Obata variety, a Sarchimor derived from the Timor hybrid, has lower quality potential but is rust resistant and high yielding.

These are different properties from varieties of the same species, which can be traced back specifically to Ethiopia and South Sudan. This raises the question: how do plants from the same species evolve into different groups and develop different characteristics? To better understand how that came to be, and how varieties might keep evolving in the future, we need to embark on a complex adventure and navigate through space and time.

But before digging into the history and geography of Coffea arabica varieties, it's important to break down some basic botanic concepts. Let's get started.

Taxonomy of the Coffee Plant

If we are going to explore the background of coffee varieties, we need to begin with the coffee plant itself and its taxonomic classification.

Taxonomy, the discipline that classifies plants, animals, and microorganisms, was first applied to coffee by the Swedish scientist Carl Linneaus. Considered as the "father of taxonomy," Linneaus was the first to propose a system to define the genus and species of organisms and to create a system to name them (known as binomial nomenclature).

Throughout his career, he named hundreds of living organisms, and in his work "Systema Naturae," (1735) he introduced the genus Coffea, thereby initiating the classification of the coffee plant.

Scientific Classification of the Coffee Plant

Domain	Eukaryota	Refers to organisms whose cells have a membrane-bound nucleus (Same as Homo Sapiens, and many other animals, plants, and fungi).
Kingdom	Plantae	Plants are the eukaryotes that form the kingdom Plantae, which includes around 350,000 identified species.
Phylum	Magnoliophyta	Characterised by flowers with protected seeds. E.g. Lilies, Tulips.
Class	Magnoliopsida	Includes flowering plants whose seeds are made up of two embryonic leaves called cotyledons that nourish the plant during its first stages of growth.
Order	Gentianales	Includes over 5,000 species whose flowers are radially symmetrical with one or more layers.
Family	Rubiaceae	Also known as "Madder" family, these are flowering, woody plants such as shrubs. Typically have opposite leaves.
Genus	Coffea	Contains over 120 species, a few which are commercially relevant. Preferred habitat is tropical forests. E.g. Coffea arabica.

Adapted from Bullipedia: Coffee Sapiens, 2018.

The Coffea genus comprises around 130 species, all indigenous to tropical Africa, and some islands in the Indian Ocean, such as Madagascar. The most known species due to their commercial relevance are Coffea arabica and Coffea canephora (aka Robusta or Conilon). Other known species include Coffea eugenioides, Coffea liberica, and Coffea stenophylla.

As you know from this blog's title and introduction - we are focusing on C. arabica. Let's dive in.

C. arabica: The Where and How

Arabica can be traced back to Ethiopia and South Sudan, where the major genetic diversity of the species is found.

In these lands, Arabica coffee plants thrived in their natural, wild state. When humans discovered it, a major event started which would transform coffee genetics: the domestication of the coffee plant. To delve deeper into this fascinating process, we spoke to Dr. Christophe Montagnon, a coffee geneticist and researcher, renowned for his extensive contributions to the field through numerous publications.

Dr. Christophe Montagnon

Christophe elucidates that the first distinction in the Arabica landscape is having native and domesticated plants. Evidence shows that the first coffee seeds to have left their natural habitat in Ethiopia went to Yemen through trade routes around the 15th century, where they were cultivated as crops. This geographical separation caused the plants to evolve within their distinct environments, leading to the formation of different genetic groups over time. "This occurs as a result of natural evolution," Christophe explains. "It's the same reason we see different species of animals and plants in isolated places like Madagascar and Australia."

This is well depicted in the Arabica Coffee Cultivars Wheel®, a comprehensive tool published by Christophe through his company RD2 Vision. The wheel illustrates eight distinct genetic groups and the varieties originating from them.

 

This is Part 1 of our blog series exploring C. Arabica. Keep tuned for Part 2 to dig deeper into the different genetic groups of the species!

When we think about Colombia, coffee often comes to mind. Since the 1950s, the Federación Nacional de Cafeteros has actively promoted the country as a leading coffee producer. However, Colombian coffees have not only won our hearts over a successful marketing campaign, but they shine through their quality and diversity. Coffee in Colombia is cultivated in over 20 regions, where picturesque landscapes of steep mountains, lush greenery, and the melodies of birds create a serene ambiance on coffee farms. Nevertheless, many areas in Colombia have not always enjoyed this tranquil scenery.

For much of the last century, Colombia has been mired by armed conflict. What started as a confrontation between liberal and conservative parties escalated into a war involving the government, paramilitary forces, guerrilla groups, and crime syndicates. This prolonged conflict has had profoundly negative consequences for Colombians. The numbers say it all: over 260,000 lost lives, thousands are missing, and many are falling victim to violence and insecurity.

After numerous attempts, a peace process started in 2012 between the Colombian government and the FARC, one of the most prominent guerrilla groups. The process culminated in a final agreement signed in November 2016. Nonetheless, after decades of unrest, achieving peace and fostering development in the affected areas is easier said than done.

This is where companies like Urbania step in. Founded in 2015, Urbania opened multiple coffee shops across Medellin. Since their inception, they have focused on leveraging coffee production for positive societal impact, mainly working in vulnerable communities and with victims of the armed conflict. They do so through their PAZ project, from which we started buying coffees last year.

Grasping the complexities of post-conflict Colombia and the efforts aimed at fostering positive transformation in affected regions, including coffee-producing regions, takes a lot of work. To gain deeper insights into this and the role of initiatives like the PAZ project, we had a Q&A session with Julian Gamboa, Impact Manager and Co-Founder of Urbania.

Q&A

Julian — to begin with, please tell us about yourself. How did you get involved in the world of coffee?

I come from Bogotá but have been living in Medellin for the past 8 years. My journey in coffee began with the establishment of Urbania back in 2015. Previously, I was involved in organizing cultural events. However, after initial discussions with my business partner about the concept of opening coffee shops that emphasized more than just quality, I transitioned into coffee.

Tell us more about Urbania. How was it founded?

We aimed to adopt a model that exclusively collaborated with small coffee producers. Our goal was for them to generate higher profits through the production of specialty coffee. This vision led to the birth of Urbania. Subsequently, we realized that exporting was crucial to amplify our model's impact. This increased volume would enable us to magnify our impact, collaborate with more producers and associations, and encompass more extensive conservation corridors.

Is this focus — working with small coffee producers — what makes Urbania different from other suppliers?

No, that was just how Urbania was born. Our focus has since evolved to concentrate on working with victims of the armed conflict in Colombia. Our current model is centered on a "triple impact" logic, through which we aim to engage with producers and positively impact three key areas: environmental, social, and economic sustainability.

You see, we are not coffee hunters looking to find the best coffees in Colombia. Instead, we prioritize ensuring that the producers we collaborate with can develop and thrive as farmers. By enhancing quality, we aim to help them expand their businesses, particularly in regions severely affected by conflict or areas of significant environmental importance.

The armed conflict in Colombia is incredibly complex, with various armed groups, political ideologies, and socio-economic factors at play. Could you tell us more about it for those who may not be familiar with it? How has the conflict impacted the lives of Colombians, including those involved in coffee production?

Of course, I will try to be brief.

The conflict began in the middle of the last century with the formation of the guerrillas in Colombia after the Cuban revolution. One of the most prominent groups was the FARC, which was essentially fighting the government.

You see, during that period, Colombia operated under a democratic system dominated only by two parties, excluding alternative ideologies from participating in elections. This exclusion contributed to the emergence of guerrilla movements seeking to challenge the established political order.

Later on, around the 1980s, with the rise of the drug trade, guerrillas resorted to drug trafficking to finance their operations. This led to the formation of paramilitary groups, further complicating the conflict. The involvement of multiple actors — guerrillas, the Colombian army, and drug dealers — created a scenario akin to a civil war. Rural areas, where guerrillas often established themselves, were affected the most. This had significant repercussions for the coffee industry, as guerrilla movements traversed coffee-producing zones, leading to disruptions in production. Many farmers and entire families had to abandon their land because the guerrillas were taking ownership of them or due to high levels of insecurity and violence.

After the peace agreement in 2016, many of the victims are still making a transition to "civil" life. Victims include not only those who were displaced but also underage youth who were recruited, people who lost loved ones, or who have no economic means of subsistence as a result of the conflict.

What is the PAZ project, and how does it support these communities affected by the conflict?

The PAZ project began in 2017 following the peace agreement between the government and FARC. In almost all PAZ projects, we come as private allies of larger peacebuilding projects, with support from organizations such as the UN and USAID, which support post-conflict initiatives in Colombia. They look for partners who know about coffee and can support coffee producers.

For instance, there are municipalities such as Briceño and Genova in Antioquia and Quindío that the government has identified as priorities for transitioning to "post-conflict". Our first project was with an association in Tolima. Like Tolima, in regions heavily impacted by the conflict, economic opportunities are scarce, often leading individuals to engage in illicit activities such as coca cultivation, illegal mining, drug trafficking, and wildlife trade for subsistence.

Our goal through PAZ is to facilitate a transition to legal and sustainable livelihoods through coffee. Rather than cultivating coca, for example, farmers can shift to growing coffee. We are looking for better and more economic opportunities for these individuals.

So, through the PAZ project, we basically have 2 objectives. First, it improves the profits of coffee-producing communities, especially those in conflicted or post-conflict areas. Second, promote better opportunities for environmentally sustainable farmers and mitigate negative impacts.

How is the PAZ project achieving these goals?

Initially, we give group training to farmers about best practices for cherry collection, post-harvest processing, and general agricultural management of their farms. Out of these groups, we identify leaders with a high-quality determination and the potential to produce specialty coffee lots. They become community leaders. We also visit their farms, cup their coffees, and give them feedback in any way we can to improve their coffees.

Regarding higher profits, PAZ pays a bonus on top of market prices for quality and sustainable agricultural practices.

Where is PAZ currently operating? Could you please tell us more about the farmers involved?

PAZ started operating in Tolima. The association began with 50 members and now has around 120. The majority of them are women, and over 90% are victims of the armed conflict.

Today, PAZ also has projects in Antioquia and has reached Quindío and Valle del Cauca. All projects across these communities have different components. For instance, we could have a PAZ Tolima or a PAZ Blend Antioquia from different regions, but they all have peacebuilding projects.

Altogether, we have worked with around 400 families, mostly in Tolima and Antioquia. They are all smallholder farmers with an average farm size of 2 hectares. They are cultivating traditional varieties such as Castillo and Colombia, but a few are producing microlots with Bourbon and Geisha.

What are the hopes for the future?

We look into 2024 with optimism. We believe in the value and growth potential of projects like PAZ from the bottom of our hearts. With challenges such as El Niño impacting quality and productivity, the issue of environmental impact is becoming more and more critical. While expanding to new areas, our focus remains on supporting and collaborating with producers committed to quality and sustainability. Local leadership is vital in this effort, and we see an excellent opportunity to empower women and young people as impactful leaders within these initiatives.

*Interview translated from Spanish

Officially, the coffee harvest in Honduras starts on October 1, coinciding with its National Coffee Day. With 6 different producing regions across the country, Honduras has a prolonged harvesting period, with the lower regions beginning harvest activities in October, extending until February. Farms at higher altitudes in departments like La Paz, Intibuca, and Comayagua typically commence harvest activities later, starting around March and continuing through June and July.

Four months in, farmers are either preparing for the upcoming harvest or are at its peak: recollecting, depulping, fermenting, washing, drying, sorting... While we hear that these activities are progressing well across all regions, the harvest is also expected to be slightly smaller than in the coffee year 2022/23. It is not unusual to receive this kind of news during the harvest. Nonetheless, our own estimations remain positive.

Forecasts from IHCAFE (Honduras' National Coffee Institute) indicate that overall, Honduras will produce less coffee in the period 2023/24, with an estimate of some 5 million bags, 5-7% less than in the previous year.

Aerial view of coffee farms in Olancho.
Photo Credit: Cocaol

 Insight from Agalta (Olancho, Yoro, Atlántido & Colón)

Less production seems to be a trend in most coffee regions. As conveyed by Asdrubal Sanchez, from the cooperative Cocaol in the region of Agalta, who tells us that in Olancho, their last harvest was substantially smaller than three seasons ago. This harvest, he expects a reduction of around 10%. "The department of El Paraiso, our neighbor, has usually been a big producer, but they are also experiencing a drop in production," he says. "We also hear that production could decrease in the west, but not as pronounced as here."

Asdrubal explains that this decrease in production is strongly linked to a lower labor force, as individuals flee the country in search of better opportunities in the US. He emphasizes that the absence of workers on the farm not only impacts the harvest but also hampers essential operations such as weed control and the application of organic fertilizer. He notes, "In my case, we usually start the harvest in December, but this year we had to start in January because we didn't have any pickers."

In addressing this challenge, Asdrubal explains that salaries have been adjusted, making them more attractive in order to retain workers. He has also found help with the use of a small mechanical picking machine, which, although requires an operator, reduces the overall workforce needed. "We can no longer depend solely on harvesting with people," he says.

Our Coffee Map depicting Honduras' 6 coffee regions.

Despite working with a limited team, Asdrubal is happy with how the harvest is progressing, with January and February being the most important months for cherry collection. He sees coffees coming in with good quality and a minimal percentage of defects. The weather conditions have also been favorable throughout January, with a few scattered rains keeping the soil moist.

Western Honduras has been sunny in the first month of 2024.
Photo Credit:Proexo

Insight from the West: Copan, Lempira & Ocotepeque

Moving to west Honduras, we spoke with Melany Madrid and René Madrid from Proexo in Corquín, and Carlos Guerra from San Rafael Agroindustrial in Copán Ruinas, both situated in the department of Copán, bordering Guatemala.

René reports that in the western region encompassing the departments of Copán, Lempira, and Ocotepeque, the harvest is 60% complete. However, he notes a delay of 2 to 3 weeks caused by low temperatures and persistent rain, preventing the first cherry collections, or harvesting the "requemas", as they are locally called. "In December, temperatures dropped to 9°C, conditions with which pickers cannot go to work in the fields," Melany states.

In terms of volume, René projects a 20% reduction across the entire western region. He tells us that one of the main reasons is climate change, which brings imbalances and unexpected circumstances in production. Carlos echoes the same challenge in Copan Ruinas, further west, as he explains that due to the changing weather and hotter weather patterns in his area, coffee cherries are ripening earlier than they used to.

Moreover, René says that another reason for lower production volumes is that many farmers are renovating their farms, opting to replace older plants with new varieties. Similar to Asdrubal's observations, René notes that a scarcity of labor in the western region poses a prominent problem. "Many times, producers lose their harvest due to the lack of pickers," he says. Carlos further elaborates that in Copán, it is increasingly common for families, previously engaged in coffee harvesting activities, to receive "remesas" (money sent from relatives abroad), resulting in them choosing not to work on the farms anymore.

Positive developments are also occurring during this coffee year in the West. Carlos tells us he sees a sustained high demand for high-quality Arabica, both in the international and local markets. "National coffee consumption has increased overall," he says. Rene and Melany highlight the impact of Proexo's Diversity and Inclusion programs, noting a significant rise in the involvement of women in the coffee supply chain compared to the previous year, with now 54 women producers collaborating with them.

Coffee farms during harvest season.
Photo Credit: Proexo

Preparations for EU Deforestation-Free Regulation

Currently, a big topic in the coffee industry is the new EU Deforestation-Free Regulation (EUDR), a new legislation aiming to prevent deforestation in global supply chains. The law will kick in on December 30, 2024 and applies to seven different commodities, including coffee. This means that coffee importers and roasters will need to prove that their traded coffees are free from deforestation.

This marks a transitional period for many players in the coffee supply chain, including producers and suppliers. René tells us they feel ready to comply with the law, citing ongoing efforts in digitizing their supply chain since 2019. "We also work with certifications such as Rainforest Alliance and Fairtrade, which require having data such as the farm geolocation, up to date, which is favorable to us," he adds.

Similarly, Asdrubal tells us he has been well informed about the regulation and believes Cocaol is on track. However, he expresses concern about the potential impact on smaller producers at origin, for whom compliance may pose greater challenges. "Between low prices and even harder market access, many producers become discouraged. Often, they end up leaving the country or switching their crop," he says. Furthermore, he adds that changing crops can end up even worsening the environment. "If they change their crop it is usually to corn, beans, or cattle, whereas coffee is one of the few crops that can be grown in harmony with the environment," Asdrubal says.

Wolfgang with Proexo's team during his last visit in November 2023.

At List + Beisler, our team is proactively monitoring and working to identify suitable solutions for our supply chain, guaranteeing that all our coffee adheres to the compliance requirements before January 2025. Our objective is to sustain the relationships cultivated over the years, providing support and collaboration with our suppliers during this transitional period.

We are expecting fresh new arrivals from Honduras in the next few months. If you would like to come by for a cupping, request samples, or simply learn more about our "Catracho" offerings, let us know! We are always happy to hear from you.

Click here to download a free PDF copy of Honduras' Coffee Map!

 

 

 

 

The Q grader program is quite famous across the coffee industry. The professional certification was established in 2004 by the Coffee Quality Institute (CQI) to ensure that coffee quality could be assessed globally using the same standards of tasting, evaluating, and scoring.

In this sense, Q graders worldwide, whether they are buyers, producers, or roasters, share a common language to assess coffee quality.

How to become a Q-Grader?

To become a Q grader, individuals must pass a very comprehensive exam. Commonly, these come in combination with preparatory courses evaluating green and roasted coffee, including olfactory and gustatory sensory skills. Moreover, participants must also study theory, undertake cupping exercises, and learn how to properly use the standardized Specialty Coffee Association (SCA) cupping form.

Achieving the Q grader certification is challenging. With high passing standards, many fail on their initial attempt. Once earned, individuals receive the Q grader certification, which can be renewed through an in-person calibration exam every three years.

Q graders in our Quality Control team

Precisely here is where our story starts: Piotr Kotarba, one of the five Q Graders on our List + Beisler team, needed to undergo his calibration exam to keep his license. He got his original Q grader certification in September 2020 in Warsaw, Poland, his home country. This was a true challenge in the middle of the COVID-19 pandemic with a specially adapted cupping protocol. But it looks like Piotr truly enjoys challenges. He returned to the office last week after successfully passing his Q Calibration exam. Interestingly, he did not return from Poland this time but from Brazil.

His choice to do it in Brazil came from his curiosity about undergoing the calibration exam in a different context, specifically, that of origin. With a different culture, language, and coffee scene, taking the calibration in Brazil provided a unique backdrop and a new experience. However, it also raised the question: is it the same experience as doing it in Europe, or did this bring unforeseen advantages or challenges?

Piotr getting certified in Warsaw, 2020

Now that he is back, Piotr says yes – it had some differences, and there were both challenges and advantages.

First, he explains that the group taking the exam in Poland was smaller, with only six participants, whereas the calibration sessions in Brazil included a larger group of twelve individuals. He also perceived that the environment in Patrocinio, in the estate of Minas Gerais, was much more relaxed than what he experienced at home. "In Poland, everyone was more concerned to know how the other evaluated, and in Brazil, everyone was more relaxed; they didn't worry as much," Piotr says."I felt a more relaxed atmosphere, and everyone was super friendly."

Piotr explains that this may not only stem from cultural differences but could be attributed to the higher level of experience among the cuppers during his calibration. In fact, some participants were undergoing the calibration exam for their fifth time. "So, the first difference is that I got together with people with much more experience, and as a second point is that there are cultural differences when doing it in another country," he notes. For Piotr, the cultural differences meant taking the exam in a different atmosphere and in a foreign language.

Challenges and Advantages

The primary purpose of the Q grading system is to ensure cuppers are calibrated and agree on general standards when assessing coffee quality. Calibrated cuppers have a common understanding of quality and can score the coffees on the table in a consistent manner. A scoring system is used to evaluate the coffees. Upon experienced Q-Graders, deviations from the group's mean are an exception - particularly when cuppers are highly specialized in one origin country but not so fluent in determining cup profiles from coffees of other countries and their specific qualities.

Piotr was genuinely concerned about this situation being in Brazil and undergoing his calibration there. Cuppers presumably had a broader cupping understanding of Brazilian coffees than he could ever have. Instead, he would be more familiar with coffees from different origins, like Colombia, Guatemala, Kenya, or Ethiopia, but this could also lead to a twisted situation where he would score the coffees differently. "It is more difficult because you cup with a group of people who are used to certain coffee profiles, and in Q grading, it's all about the cuppers evaluating coffees in the same way. So it was interesting to see if I was in line with them," Piotr says.

Once he finished scoring coffees from three different tables, Piotr tells us he left the cupping room full of uncertainty. Would he pass or not? Two days later, the Q instructor finally revealed the results, bringing some relief. Piotr was super-aligned with the rest of the group and successfully passed his calibration course. Congratulations!

Q calibration in Patrocinio, Brazil. November 2023

Recommendations from this experience

Piotr advises anyone doing the calibration course to train in advance, if possible, with other Q graders. "This way, you share comments and scores and really see where you are. If you do it by yourself, you won't know, but with someone else, you can compare results," he says.

As a second point, he underscores the importance of training using the SCA cupping format and learning how to use it correctly. This is simply crucial. Knowing how to use it appropriately can save precious time during the evaluations.

Finally, Piotr encourages anyone considering doing their Q grader exam or calibration outside their home country to try it. "Sometimes, the thought that I chose the hardest path to do it crossed my mind," he says. "But I passed three out of three tests. I truly recommend it! It was a cool adventure and got me out of my comfort zone. And I also had the opportunity to meet many coffee professionals and exchange good experiences."

„Q"urious? Contact Piotr and the other four Q-Graders at List + Beisler to find out more or schedule a date for a joint cupping session (events@list-beisler.de). 

 

 

 

 

04.12.2023

As the year draws to a close, the harvest season in Central America continues to unfold. In Costa Rica, harvesting activities kicked off around end of August in regions like the West Valley and Brunca. In higher areas such as Tarrazú and the Central Valley, red cherries are already visible on coffee trees, with some producers having completed the initial picking rounds known as "graneas". From his last visit three weeks ago, Wolfgang, Coffee Buyer at L+B, reports that the harvest is far more advanced in Costa Rica than in its neighboring countries.

Costa Rica's eight coffee regions.

The 23/24 harvest is anticipated to yield good quality; however, volumes are expected to be smaller than in the previous year, which could potentially drive prices higher. Farmers are focusing on producing high-quality coffees, experimenting with processing, and different varieties, as well as investing in their farms. José Pablo Juarez, Independent Consultor and Q Grader from Costa Rica tells us that harvest is progressing well across the country. "Coffee cherries are developing well across all regions, the coffee trees look strong and healthy, and the ripening of the coffee fruits seems uniform," Juarez says.

As in the rest of the world, Costa Rica is also challenged by the changing climate. Wolfgang tells us that certain areas of Tarrazú and southern Costa Rica experienced an accelerated ripening of coffee, likely attributed to elevated temperatures in previous months. As a consequence, some farms have seen earlier harvest periods. This warming trend was quite evident in Panama too, leading to a drought scenario at the Panama Canal.

In addition to the climate change-related weather carrousel, Juarez tells us that some areas have also faced excessive rain. Lower altitude regions have reported coffee cherries falling off trees due to the excessive rainfall, resulting in losses for producers in these areas.

Red ripe cherries in Tarrazú during the first week of November.

Labor shortage is another challenge heard of across all regions. Currently, pickers from Panama have been entering the country to help with the harvest activities. Some cooperatives and farms are working together and organizing their recollection days, so pickers can work on different farms during the week. This creates additional employment and income opportunities for pickers, and in turn guarantee the harvesting of more red ripe cherries, preventing potential losses from cherries falling to the ground.

Moreover, in October, ICAFE announced that coffee pickers, whether local or international, would now be covered by Occupational Risk Insurance, aiming to enhance their safety and provide a sense of security while on the job.

        

Visit to Finca Santa Elena in Tarrazú.

Like each year, we are looking forward to receiving new coffees from Costa Rica. Samples are expected to hit our lab in the last weeks of January 2024. Keep tuned for updates and – Pura Vida!

Would you like to download our Costa Rica Coffee Map? 

Click here for a free digital copy! 

 

 

One of the most fascinating yet challenging things about international trade is the interdependence between people of different places and cultures. At List + Beisler, we have successfully fostered these relationships since 1901 – this does not happen accidentally. From the very beginning, we realized our role in the supply network. We are a linchpin, a connector between coffee-producing and coffee-consuming countries and people.

For some, it might be obvious to see how an importer can act as a connector... But, what may not be as obvious is how we all become what biologists call crosslinkers. As our world shrinks through more interconnectedness, we see this phenomenon playing out more and more. Famously, the first person to shed light on this reality was Alexander von Humboldt, a German polymath, geographer, naturalist, explorer, and proponent of environmentalism, who revolutionized the Western conception of nature. He was heralded as a genius scientist and networker for cultural and ecological systems from different parts of the earth. Humboldt coined the concept that the natural world is interconnected, which he called the "web of life". This web of life is an intricate system in which all living things are interconnected and dependent on each other for survival, forming a large chain of causes and effects. No substance and no activity should be considered in isolation.

Here at List + Beisler, we agree with Humboldt's view on interconnectedness. We also see daily evidence that many of the "web of life" strands are now broken, and more are being broken daily. Even in the early 1800s, back in the days of Humboldt, he had discovered the devastating damage caused by colonial plantations on Lake Valencia in Venezuela. He was the first scientist to warn of the dramatic consequences of human-made climate change.

Today we are already living with the impacts of climate change and global warming. We find ourselves in a world where human-made climate change is at a global crisis level. Coffee-growing regions are no exception where it has become more than evident. Pests are spreading into areas they were never able to reach before. Rains pour in formerly dry regions. Biodiversity is collapsing. Dry air is pushing deeper into what used to be cloud forests. Soil is eroding, with mudslides wiping out entire coffee-spotted hillsides. Drought and flooding affect the same regions and alternate their negative impact on nature and humans. We hear frightening and paralyzing bad news every day.

Despite this situation, we at List + Beisler are still optimistic. After all, every obstacle comes with an opportunity. We know that we have the chance to rethink and redesign our actions and create a better coffee future: for coffee-farming families, farmer associations, exporters, roasters, and coffee lovers worldwide.

Over the past few years, we have done a lot of research, talked to experts, and had many internal discussions on potential solutions for environmental and humanitarian challenges. If we are serious about finding solutions to these global issues, we are sure that our efforts must be deeply science-based and not purely ideology-driven. Furthermore, several approaches can be co-actively correct and effective.

This is why we would like to share our Sustainability Manifesto 2022/23 with you. Learn about our mission, goals, and achievements to generate positive impact through our holistic Sustainability Program: JOIN THE MOVEMENT.

Download the Sustainability Manifesto 2022/23 here.

Without a doubt, climate change is significantly altering the landscape of coffee production. Rising temperatures, shifting rainfall patterns, and increased incidents of extreme weather events are disrupting traditional coffee-growing regions. Prolonged droughts, for instance, can lead to lower yields, while excessive rainfall and high humidity can result in pests and diseases such as coffee leaf rust. Moreover, rising temperatures can impact the geographical areas where coffee plants thrive, potentially forcing farmers to relocate their farms to cooler or higher areas, taking a toll on deforestation.

To adapt and bring coffee forward in light of these challenges, improving farming practices and coffee varieties plays a pivotal role. This is why we support the work of organizations such as World Coffee Research (WCR). Their work includes the improvement of coffee varieties, which does not only improve coffee plants' climate resilience and productivity, but also contributes to reducing farmers' risks while at the same time increasing yields.

Just last week, they released a new poster celebrating Arabica and Robusta coffee varieties. The poster depicts the relationship of over 100 coffee varieties from 22 countries, breaking down Arabica into four major groups: Bourbon Typica, Typica, Ethiopian Landrace, and Catimor. Robusta varieties, on the other hand, are classified according to countries: Congo, Congo x Guinea, Guinea, and Uganda.

This practical resource is available for everyone. To learn more or download a free copy, please visit WCR's website.

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If you are a roaster and would like to support the work of WCR, you can collaborate through the Check-Off Program, here's how it works:

• You can choose to donate 0,02 EUR/kg of green coffee sourced through List + Beisler. 
• In return, we will increase your impact by adding a matching donation of 0,01 EUR/kg to every coffee purchase. These contributions will be clearly outlined in each contract.
• Every four months, we will collect all the contributions and send them directly to WCR.

Want to learn more? Reach out to us via trade@list-beisler.de

Photo credits: World Coffee Research

In the world of agriculture, few crops are as sensitive to climate as coffee trees. Coffee plants require specific conditions to flourish, and even minor changes in temperature or precipitation can significantly impact yield and quality. One of the most influential climate phenomena affecting coffee production is El Niño, a recurring climate pattern characterized by the warming of the Pacific Ocean. But what exactly is El Niño and how does it affect coffee production?

In this article, we delve into the intricate relationship between El Niño and coffee production, examining its economic, environmental, and social implications.

What is El Niño?

El Niño is a climate phenomenon that occurs every two to seven years, disrupting regular weather patterns around the globe. Essentially, it is described as the warming of the equatorial Pacific Ocean, which in turn influences atmospheric (air) circulation. El Niño is one phase within the broader climate phenomenon known as the El Niño–Southern Oscillation (ENSO). ENSO also comprises La Niña, a phase characterized by cooler-than-normal sea surface temperatures in the eastern Pacific Ocean.

You may be wondering, where does the name 'El Niño,' meaning 'little boy' in Spanish, come from? As the saying goes, fishermen along Peru's coast first noticed unusually warm water in the Pacific Ocean back in the 1600s. This weather anomaly brought along lots of fish from the cold depths of the sea, giving the fishermen a fantastic catch for Christmas. They coined this "present" El Niño de Navidad, because El Niño typically manifests around Christmas in December.

The changes in the weather patterns caused by El Niño have far reaching effects, impacting weather systems, ocean conditions, and, consequently, agricultural production.

 

The Science Behind El Niño's Impact on Coffee

The majority of the world's coffee is grown in a region known as the Coffee Belt, which stretches across the globe between the Tropics of Cancer and Capricorn. This area is particularly susceptible to the effects of El Niño, as the phenomenon can bring about drastic changes in weather conditions, such as prolonged droughts or excessive rainfall.

The coffee plant is highly susceptible to changes in its environment. This is why El Niño's influence on weather patterns can lead to conditions that are unfavorable for coffee growth. For instance, increased temperatures can accelerate the coffee bean's maturation process, resulting in an early harvest and affecting coffee's growth and quality negatively.

On the other hand, excessive rainfall can lead to the proliferation of pests, such as the coffee berry borer, and diseases like coffee leaf rust (known as "la roya" in Spanish). These conditions can devastate entire regions. This is exactly what happened in late 2007 and 2008 in Colombia and Central America. One-third of Colombia's coffee production was destroyed by coffee leaf rust, while farms in Honduras and Nicaragua were also massively hit by the fungus.

Nonetheless, El Niño is extremely complex and the weather changes it triggers manifest differently across regions. Typically, El Niño brings decreasing rains to Colombia, Central America, Indonesia, Papua New Guinea, and Vietnam. On the other hand, Peru, Brazil, and some African countries are challenged by excessive rainfall.

 

Economic Consequences for Coffee Producers

The economic repercussions of El Niño on coffee production are profound. When weather patterns are disrupted, coffee farmers face a multitude of challenges that can lead to decreased yields and increased production costs. For example, drought conditions may require additional irrigation, which is costly and resource-intensive. This could particularly impact farmers in certain producing areas lacking irrigation systems, making them heavily reliant on natural precipitation.

Excessive rainfall, conversely, may result in soil erosion and the need for more frequent application of fungicides to combat diseases. These additional costs can be devastating for small-scale farmers who already operate on thin margins.

Despite the challenges, there are positive outcomes worth highlighting. In Colombia, for instance, the El Niño phenomenon has sometimes had a positive impact. In the case of increased sunshine hours, for example, coffee trees can produce more coffee cherries, ultimately resulting in higher yields.

Price Volatility

El Niño events do not only affect coffee in terms of production. The uncertainty surrounding it leads to significant price volatility in the coffee market. Farmers, middlemen, exporters, traders, and roasters are aware of the potential impact on coffee yields, and this can lead to speculative behavior.

Certainly, the participation of hedge funds in the international coffee markets adds another layer of speculation. As a result, coffee prices can swing dramatically, making it difficult for the coffee value chain actors to plan for the future. During these periods, it is indeed the smallholder coffee farmers who bear the highest toll.

Green coffee cherries.

Environmental Ramifications

Besides its effects on the economic landscape, El Niño also brings about significant environmental consequences. The altered weather patterns can exacerbate ecological issues such as deforestation and soil degradation. For instance, drought conditions can make forests more susceptible to wildfires, which not only destroy coffee plantations but also contribute to air pollution and loss of biodiversity.

Water scarcity is also a pressing issue in regions where El Niño leads to drought. As with every agricultural undertaking, coffee production also needs water, and insufficient water can cascade effects on local ecosystems. Rivers and streams may dry up, affecting not just agriculture but also local fauna and the surrounding communities.


Latest Weather Forecasts and Global Alerts

The latest weather forecast reports to come from the U.S. Government's National Weather Service's Climate Prediction Centre anticipate that a transition from ENSO neutral conditions could occur during the next few months, with a 95% chance that El Niño weather conditions are expected to come into play towards December this year. The Australian Government Bureau of Meteorology has issued an El Niño alert, forecasting an 80% chance that the El Niño weather phenomenon will develop by the end of the year. This weather phenomenon, should it come to the fore, is associated with above-average sea surface temperatures across the equatorial Pacific Ocean, which would threaten partial drought conditions for the Pacific rim coffee countries such as Colombia and Indonesia. It could, however, bring with it further potential for increased rainfall for the coffee-growing districts in Southeast Brazil.

The Indonesian weather agency BMKG has also reported that the prevailing El Niño weather phenomenon, which typically brings prolonged hot and dry weather to the area, may be affecting more than two-thirds of the country. This includes Java and parts of Sumatra, two key coffee-producing regions in the country.

Coffee farm in Brazil.

Case Studies: Countries Most Affected

Brazil
Brazil is the world's largest coffee producer, and its coffee belt is significantly impacted by El Niño. The phenomenon has been linked to severe droughts in some years and flooding in others, both of which have detrimental effects on coffee production. As the world's leading producer, the uncertainty surrounding its supply can potentially lead to significant repercussions on coffee prices.

Colombia
Colombia, another significant player in the coffee industry, also faces challenges due to El Niño. The country's mountainous terrain makes it particularly vulnerable to landslides during periods of excessive rainfall, which can wipe out coffee plantations entirely. And not to forget the earlier mentioned increase in coffee plant diseases such as coffee leaf rust.

Mitigation Strategies

Given the significant impact of El Niño on coffee production, it is crucial for stakeholders to develop mitigation strategies. These can range from adopting more resilient coffee varieties to implementing water-saving technologies.

One approach is the adoption of climate-smart agricultural practices, which aim to make farming more resilient to climate variability. This can encompass techniques such as cultivating shade-grown coffee, which is less susceptible to temperature fluctuations. Other practices include adjusting fertilization practices based on the availability of water and rainfall distribution as well as providing plants with the proper maintenance, like stumping and pruning.

National Governments can also play a role by providing subsidies for the adoption of more sustainable farming practices or offering insurance schemes to protect farmers against extreme weather events.

Coffee picking during harvest season.

El Niño is a powerful climate phenomenon with far-reaching implications for coffee production. Its effects are experienced on the economic, environmental, and social levels, making it a critical issue for anyone involved in the coffee supply chain. While it is impossible to prevent El Niño events, understanding their impact and implementing mitigation strategies can go a long way in safeguarding the future of coffee.

 

 

 

October 2021

While the Climate Change Conference COP26 is taking place in Glasgow and clearly shows the importance of keeping sustainability at the core of our actions, we are happy to tell you about our findings after coming back from an extensive field visit in our Farming Accelerator project in Southern Ethiopia.
This project has been running for more than a year now. It started just before the Covid-19 related lock-downs in March 2020. Despite all the restrictions related to the pandemic, we could adapt to the necessary hygienic precautions and begin with the much-needed work in that part of Ethiopia.
The principle of the project is simple and smart: we partnered with UN-ITC, Enveritas, and COQUA to tackle the most evident sustainability challenges faced by smallholder coffee farmers in Southern Ethiopia. We selected six specific coffee regions in Yirgacheffe and Sidama, known for their outstanding quality. Using artificial intelligence, satellite technology, and in-person interviews, Enveritas can provide us with accurate and transparent data on the farmers' situation. Based on this information, we developed a set of trainings together with UN-ITC and COQUA. These trainings cover two main areas, and we call them:
Sustainable Productivity Acceleration, covering among others:

• Good agricultural practices
• Product quality consistency

Farming as a Family Business, creating awareness on:

• Basic Financial Literacy (accounting and record-keeping)
• Income diversification and business development

All training is inclusive and targets all members of the family living and working on the farm. Youth and gender are equally involved.
Once the training modules are refined, it remains a challenge to deploy the training. We have recruited several farmer trainers, young enthusiastic agronomical professionals from the towns who are well-connected within the local communities. They get trained by a senior agronomist and experienced coach. The project counts with 60 demonstration plots where the farmers are invited to attend the training. The farmer trainers explain the methodologies, and then the farmers and their families can experiment by themselves under the supervision of the farmer trainer. Each farmer trainer trains a group of farmers. Thanks to this methodology, we can provide training for 1,800 farmers in the region.
We have already accomplished composting pits on all demo plots, and farmers are already adopting these new techniques on their land. They have also learned how to prune or stump a tree and understood the importance of having young and strong plants to accelerate productivity. Most of the smallholder farmers are not taking any notes on income and expenses, and therefore they are not able to accurately assess the results of their work. To better manage the farm, though, it is crucial to understand basic numbers coming from income and expenses. This is why we are also training this. And usually, women and the younger generation are very prone to understand the importance and impact of this exercise.
Now, once the project runs, it is essential for all participants – from farmer to roaster - to access these coffees. Systemic change is embedded through the continuous purchase of these project-related coffees.
This is what we define as "Sustainability as a Service" (SaaS) – with a bit of tweak from its original acronym ;-). In a nutshell: excellent coffee quality, sustainably produced and sourced from tree to cup.

Regions visited:
We started the journey flying from Addis Abeba to Awasa. From there on, we drove south towards Dila. Departing from Dila, we went to the coffee fields located around the small villages (called Kebeles) of Nurakorate, Kumato, Adame, Gotiti, and Chelchele. We visited 15 demonstration plots and farms surrounding these demo plots. We have spoken to over 100 farmers during our field visits and interviewed them and the farmer trainers to better understand their needs and check the efficiency of our training service provided.

 

Blog by: Philip von der Goltz, 14.10.2021

Being in charge of sustainability, marketing, and digitalization at List + Beisler, these were special weeks for me. More than 20 years ago, I started working in the beautiful world of coffee. I was only a couple of weeks into the new job when international coffee prices reached their historically lowest levels of 41.50 c/lb. This was in December 2001. Back then, it looked like the end of the coffee world to me. Luckily, I was proven wrong!
Extreme price volatility is one of many factors directly affecting everyone's lives and businesses in the coffee value chain. However, the most fragile member in our community is the coffee farmer, particularly the smallholder farmer. Coffee farmers depend on the international coffee prices and Mother Nature's mood, local currency volatility, and political developments. Many factors come together and are often far beyond their influence.

Coffee: a complex body of knowledge
A thorough understanding of the coffee world is a time-intense endeavor yet key to improving your own knowledge and your decision-making capabilities. In my own journey, I had the privilege of learning from some of the industry's bests. Still, there is plenty of room for further development. After all these years, I came to at least one firm belief: coffee is a livelong-learning process; the more you know, the more you realize there is more to learn and understand. The complexity of this global business creates an ever-evolving and changing reality on production, trade, consumption, and many other components of the magical elixir. Knowledge needs to be adjusted and updated constantly.

So, how to start and what to learn? The nature of complexity is that it is hard to summarize and simplify. Coffee grows all over the globe and is consumed in many ways. Suppose you want to understand not only your own perspective but genuinely thrive on the job. In that case, it is crucial to get ideas, thoughts, facts, and science-based insights combined from as many professionals as possible. Hence, choose your sources wisely.

Back in 1992, the first Coffee Guide was published by the United Nations' International Trade Centre (UN/ITC). It turned into the leading source of information on coffee matters for professionals. It was a commodity handbook, mainly written by Jan van Hilten and Morten Scholer. After the initial success, they continued and developed two additional coffee guides (published in 2002 and 2012) together with a team of industry experts. This – in my opinion – fantastic work provided the coffee industry with detailed knowledge, providing an invaluable asset for the coffee world.
Almost 10 years have passed since the last publication. It was not only time to update information but also to adjust to new realities.

Source: ITC "Building on the legacy: From commodity handbook to comprehensive working tool."

How it started and team-building
Eighteen months ago, Hernan Manson, head of UN/ITC's Alliances for Action unit, asked me to take over this immense task of updating ITC's Coffee Guide. As honoring this task is, it is also challenging. On day 1 of this project, Hernan and I had just started scoping the depth of this endeavor when we slowly realized the dimension of the work on our plate. The vast amount of topics to be covered made me recall a saying from a teacher during my school days: "You don't need to know everything; you just need to know where to find it!". And so we started brainstorming on the individuals with whom we wanted to work together. We built a fully dedicated and brilliant core team: Sarah Charles as my principal co-author, editor, and creative powerhouse. She is a well-known writer, having already worked on several coffee publications. Martina Bozzola, an outstanding academic, the most charming professor in economics and agriculture at the Queen's University of Belfast, and a senior research associate at Zurich University for Applied Science. Tommaso Ferretti, an expert on sustainable trade finance, finished his PhD at McGill University and became a father when creating this new guide edition. He surely had very short nights, but not only due to the newborn baby. Eleni Gerakari, getting all our thoughts and ideas into actionable work and getting some order into our creative mess. She is an invaluable asset to all of us! Last but not least: Neil Rosser – the data master. His knowledge goes back to more than 30 years of profound insights into the numbers that make the world of coffee go round.
Next to our core team, we engaged a highly professional and committed group of over 70 industry experts. The range is wide: from coffee farmers, cooperatives, exporters, importers, roasters, coffee shops, consultants to academia, international institutions, NGOs, and associations of all sorts. We are proud to have covered the whole coffee stakeholder community. This network of highly-passioned coffee lovers is one of the core assets of the new guide.

What is new?
Let me give you a quick glimpse of what is new:
• Sustainability is a core topic, with an attempt to guide the industry towards the new normal
• Latest statistics and trends: Production numbers are split into three groups that differentiate between standard, premium, and specialized coffees.
• There is a focus on user-friendliness. Eight independent modules with a corresponding toolbox adding practical advice and case studies.
• A new chapter on the latest innovations is now part of the guide. This mainly involves the digital side of the business.

After an intense 18 months, I am beyond happy to finally launch this new edition. I stand amazed and thankful to all of you who have supported us in getting this mammoth project done! With this Coffee Guide, we set the cornerstones for a new legacy and hope to have contributed to a better understanding of the coffee world for professionals all along the value chain. The challenges of the next few years will increase and become more severe. May the new Coffee Guide help us in finding proper and sustainable solutions.

Where to find it?
No other day could have been better for officially launching the 4th edition of The Coffee Guide than International Coffee Day (October 1, 2021).
You can download "The Coffee Guide, 4th Edition" for free here.

Looking forward to your comments and impressions!

Sustainability is inseparably linked to our company's DNA. List + Beisler has been promoting and supporting sustainability projects in coffee-growing regions for a very long time.

We mainly focus on coffee-related trainings for coffee farmers. Our primary topics of training include best practices for farm health, harvesting, processing, and caring for coffee quality during production. The main objective of the projects is to improve the farmers' quality and productivity through enhancements of their agronomy and production skills, or "software," such as better pruning techniques and composting methods.

The limitation we regularly face is the existing infrastructure, or the "hardware" – the coffee trees themselves. We typically find randomly mixed varieties that have been planted conveniently, but not strategically optimized for providing the farmer higher quality, more productivity, and efficiency.

This must change if we hope to improve an existing farm's chances of not only having a sustainable business model but especially in our pursuits for improvements. This caused us to begin looking for ways to transform the farm design with those farmers who wish to see these improvements made. After an extensive search, we were able to find an organization specifically addressing these needs utilizing a scientific, progressive, non-GMO approach and potential solutions.

We are very happy to announce our partnership with World Coffee Research (WCR).

We had the great opportunity to meet Vern Long, the new CEO of WCR in Berlin during the WOC. She attended our company's get-together, and with refreshing drinks in our hands, we explored collaborating.

This is what we learned about the WCR: they are a collaborative, not-for-profit research organization, formed by the global coffee industry in 2012. Using advances in agricultural science, it is possible to improve coffee yields, quality, climate resilience, and farmer livelihoods. WCR focuses exactly on this work: they use advanced and applied research in coffee genetics (no GMO!) and agronomy to create new coffee varieties and imagine new agronomic approaches. Adding these new varieties to the farm increases biodiversity at farm level.

Improved and focused diversity does a couple of things:

1) With more biodiversity, a farm is able to weather the storm of new pests as well as a changing climate.

2) With focused variety planting, a farm can plant the "correct" varieties for their specific geography and climatic conditions. This allows a coffee tree to be put into an environment that fits its needs. A happy tree is a healthy tree, and healthy trees produce more and better coffee.

The WCR has an excellent network of leading scientists and institutions in coffee-producing countries around the world. Together, they develop solutions that are quickly implementable and flow straight to innovative and quality-focused coffee farmers.

Not only are we partnering with WCR, but we are inviting you to partner as well!
How can you participate? How does it work?

• Roasters agree to donate USD 0,01— USD 0,10 per pound (EUR 0,02 – EUR 0,20 per kilo) of coffee purchased through List + Beisler.
• List + Beisler matches the donation of the roaster with USD 0,01 per pound (EUR 0,02 per kilo) of the coffee purchased through us.
• List + Beisler keeps track of coffee sales to roasters, adding however many cents per pound/kilo the roaster has indicated to the coffee purchased. The contribution is included as a cost of doing business on the roaster's invoice, similar to docking costs, brokerage fees, or warehousing costs.
• List + Beisler collects the funds and disperses them to WCR four times a year.
• Once set up with List + Beisler, there is no work for you.

You can find more info on worldcoffeeresearch.org or contact us at any time!

Edelweiss Estate, Ngorongoro Crater. Heading west from Moshi, our next destination led us to the Arusha Coffee Mill. This dry mill is owned by the Edelweiss Estate and mills the parchment of 4-5 neighboring farms next to their own. We got to cup the first Edelweiss lots from lower altitudes. Neel Vohora, the third generation owner of the farm, loves to experiment with different processing styles. This upcoming crop there will be refreshing samples of carbonic maceration, anaerobic fermentation and honey coffees to be checked out. First samples should reach us in the second half of September, with shipments reaching us in Jan/Feb.

The Edelweiss Estate consists of two neighboring farms: Edelweiss and Helgoland/Ascona. The funky German names are a heritage from German settlement in the early 20th century. Both farms are adjacent to the Ngorongoro Conservation Area with an abundance of wildlife such as elephants, buffalos, lions, the endangered black rhinos and zebras. This wildlife is both a blessing and a curse. On the one hand, this land remains a diversified part of its natural surroundings. On the other hand, the coffee trees have undergone a quite stringent rejuvenation program over the past ten years, production is said to reach a new peak this year. Yet, buffalos and elephants in particular cut back yields by destroying not only a few trees but sometimes also complete hillsides. Young buffalos that grow horns, are suffering from itching, so they rub their horns on coffee trees. Elephants dig huge holes with their tusks to lick minerals out of the soils. Both farms already dedicate 30% of their area to a natural buffer zone for wildlife protection. It remains tricky though to balance the needs of farmers and wildlife in such proximity. Nevertheless, Neel is positive to find a solution that works for both.

Until then, we keep our fingers crossed that buffalos and elephants are not too keen on the fine cherries Edelweiss has been producing and will leave more of that juicy and complex coffee for us. Stay tuned for some unique rhubarb in your cup!

Smallholder cooperatives, Kilimanjaro. Our second visit took us a bit east of the Kili to the producers of our regional coffees "Kulala Kifaru", "Lulu Kaskazini" and "Mamsera Amcos". While the first two coffees represent a mix from several cooperatives, Mamsera Amcos coffee stems from a single-cooperative.
Seven members of the UTZ-certified Mamsera Amcos welcomed us at their headquarters and warehouse. Their modern organization is led by a female manager and supported by a retired accountant of the Tanzanian Coffee Board. In total 2,000 members bring their parchment to the cooperative to be weighed and sold. A similar set-up was found at another cooperative called Mamba South Cooperative. We got to speak to several farmers and members of the cooperatives. All of them named similar challenges they are currently facing: costs for fertilizers, aging trees and especially the youth leaving to the cities.

To tackle these challenges, the cooperatives have come up with practical solutions: regular trainings teach the farmers how to produce their own fertilizers as done at the farm of Christian Arestides Massae (see picture). In cooperation with an NGO, they are also setting up a nursery to slowly replace some of the 100-year-old trees by fresh and more productive ones. In addition, the farmers exchange their experiences in pruning with "promoter farmers" within the cooperatives. Convincing the youth to follow in coffee growing remains the most challenging problem though. By employing young people, the cooperatives try to create a bridge between the generations. They also award the best 45 farmers as an incentive for good quality and prestige. Yet, according to them, the average age of a coffee farmer in the Kili area currently lies above 60. Next to climate change, we also consider this as one the critical points for future coffee production. The cooperatives have done a great job in this area and we hope to have a continuous coffee flow in the future, too!

By buying these coffees, you certainly contribute to supporting the smallholder farmers from these cooperatives, too. Coffees from this area tend to be slightly floral and come with an intense citric acidity. We expect the first samples from this area in November and are excited to see what this year's production will bring!

Tanzania, August 2019

Right on time for the first days of harvest, we went to the north of Tanzania to have a look at what to expect from the upcoming crop. This was also our first visit to the Edelweiss farm – plenty of things to be excited about!

Check out the route on this map.

Machare Estate, Kilimanjaro. Starting off in the Kilimanjaro region, we were welcomed with unusual sunshine for these times. Machare Estate allows you to have a cup of coffee with a direct view onto Kilimanjaro. The farm is surrounded by two rivers and nestled on the lush slopes of the Kilimanjaro Mountain. Bente, the owner of Machare, aims to cultivate 100 % organically certified coffee in a few years. She has quite some talent to teach herself things that go beyond her in-depth knowledge of coffee: an irrigation system that supplies the whole plantation with only one pump and a Tanzanian-tailored organic fertilizer are only two of the projects she successfully executed in the past years. Imagine a farm that has experimented with so many best practices from all over the world, that it is considered state-of-the-art coffee processing in East Africa. This results not only in a unique set-up involving much of the surrounding communities but also in a high-quality cup that constantly convinces with beautiful aromas and high complexity. Machare's coffees are full of tomato, bergamot and berries that play with smooth citric acidity. We have had these coffees for several years now and can only support her engagement that reflects these colorful aromas in one cup.

During our visit in August, parts of the Machare Estate had ripened much earlier than in previous years. Picking in lower altitudes had already begun. Not only on Machare, but also on the many surrounding smallholder farms, people had started to pick the first ripe cherries. Samples should come to our lab in November, first coffees should reach our warehouse in Germany by March.

Last year, we entered a joint project to strengthen Machare's surrounding communities. To us, a strong coffee community with established infrastructure enables synergies as well as stable supply from the region. The goal of the project was to imrpove coffee processing for Machare's neighboring Central Pulping Units (CPU's). These CPU's are owned and operated by the surrounding smallholder farmers to depulp, ferment, wash and dry the parchment of many in one facility. Together with Bente, we decided to supply the CPU's with shade nets and plastic canvas to support their drying processes on African drying beds. Originally, shade nets were used in olive processing, covering the olives and drying them in a more gentile way. Farmers at the Kilimanjaro already dry their parchment in the shade of many trees. Nevertheless, these nets still come in handy. Drying the parchment involves regular turning to ensure constant quality. Placing the parchment on nets rather than directly on wire has several advantages:

keyboard_arrow_rightThe wire is hard to replace or repair as the material is rising in price

keyboard_arrow_rightHandling becomes easier, no beans are missed out on or fall through the wire, parchment can be poured all at once

keyboard_arrow_rightAlready tucked in nets, parchment can be quickly wrapped in canvas in order to protect from rain and humidity at night

The CPU's range in size: the biggest one in the area gathers 74 farmers while others collect the cherries of 10 farmers only. A total of 158 shade nets and 100 plastic canvas were given to 13 CPU's neighboring Machare. Using the shade nets means another step to professionalization and towards a more consistent quality. Easing the work of coffee farmers supports keeping the farm job attractive for generations to follow. Ensuring a stable coffee infrastructure usually creates greater coffees for roasters and coffee lovers. Thank you Bente for your support!

In Feb 2019 we hosted Germany's very first Q-Arabica Course and Exam at our SCA-Training Campus in Berlin. Twelve participants from all over Europe practiced and got tested in 19 different disciplines in order to receive the most respected certification in coffee sensory: the Q-Grader.
Since there was such great demand we are already planning another Q-course in the second half of 2019. Please get in touch with us in case of interest.

Back in February 2018, we visited the Sidamo coffee producing region together with our Ethiopian Partners, Moplaco. During this trip, besides visiting producers, we were introduced to one of the projects that Moplaco has developed in this region in collaboration with the local community: The Sergera Elementary School.

This school was built over 8 years ago and its intention was to create an environment that would encourage children to attend classes. Year by year, attendance has improved and now about 2000 children attend the school. Since its early beginnings, the school has significantly improved but as the people at Moplaco put it, "it is an ongoing feat".

The school operates on two shifts, morning and afternoon, in which 1000 children attend at a time. Currently, it has 10 classrooms of which only 2 have concrete floor, the remaining have a sandy dirt floor covered by wood straps. This type of flooring, although cheap is the perfect environment for fleas to nest, which represents a problem to already overcrowded classrooms.

At List + Beisler, we believe in fostering sustainable communities within the coffee industry. On this occasion, we have decided to collaborate with Moplaco and the Community of Sergera to help renovate further classrooms, improve the floors and walls as well as provide them with furniture, with the aim of creating a safer and healthier environment for the children; a space where they can learn and work in better conditions.

The project will span from March 2018 until December 2018 and during this time, we are tasked with managing the overall project design. Moplaco will collaborate as manager of the overall project while the community of Sergera will be involved as workers.

We believe that bettering the overall existing infrastructure will give children the opportunity to learn in proper conditions.

Stay tuned for updates on the project.