Barista Camp 2015 | Rina Paguaga - Stories from Origin

Stories from Origin: Nicaraguan Coffee Producers Overcoming Challenges
Presented by Rina Paguaga
At BGE Barista Camp 2015
©Barista Guild of Europe | Rina Paguaga

Transcript

1. Stories from Origin Nicaraguan Coffee Producers Overcoming Challenges Rina Paguaga @CaféVidita
2. Coffee in NICARAGUA Coffee is THE main export crop in Nicaragua –  Provides 53% of agricultural jobs (~300,000) –  45,000+ families –  Coffee Arabica (133,000 hectares) –  Yearly production approx. 2 million bags (100 lb.) –  Harvest: October – April –  98% Shade Grown –  Traditional way to process coffee washed & sun dried in patios –  Varietals: Caturra, Bourbon, Catuai, Maragogype, Maracatu, Javanica, Pacamara, Catimor, new ones. Nueva  Segovia   Three main coffee regions •  Nueva Segovia = 15% production, high quality, small - medium farms •  Jinotega & Matagalpa = 80% production, larger farms •  Other regions: Esteli, San Juan del Rio Coco
3. Coffee is a Family Affair
4. Rene Paguaga “Don Rene”
6. Economic Risk 3-5 years for tree’s full production Year-round maintenance & plant nutrition (controlling diseases: rust). 1 coffee tree à approx. 1 lb. roasted coffee a year High price volatility in coffee 5-10% of retail value comes back to the producer Money arrives months after harvest No access to credit
7. Focus  on  Controlling  Quality  Every  Step  of  the   Way  From  our  Farms  to  the  Roaster    
8. Fincas: Los Congos & Las Brumas •  Loca%on:  San  Fernando,  Nueva  Segovia,  Nicaragua     •  Eleva%on:  1,350  -­‐  1,600  meters  (4,429  –  5,250  feet)     •  Area:    50  manzanas  (35  hectares)  coffee   Most  of  the  mountain  has  been  leH  undisturbed  in  its  natural  state   covered  in  a  lush  pine  forest  where  its  namesake  monkeys  and   other  naMve  animals  are  able  to  roam  free.  These  mountains  reach   upwards  of  1,800  meters  (6,000  feet).     •  Varietals:  Pacamara,  Caturra  and  Villa  Sarchi   •  Shade:    Light  shade  from  fruit  trees  and  pine  trees   •  Water:  2,000  ml  rainfall  a  year,  two  creeks   •  Harvest:  January  –  April   •  Processed:  Washed,  Honey  and  Natural     •  Drying:  Sun  dried  on  raised  beds  and  paMos   •  Team:    5  -­‐  10  year-­‐round  and  30  –  100  during  harvest   •  Awards:  PresidenMal  Award  for  90+  points  (2010)          Consistently  in  top  3%  of  Cup  of  Excellence:        2nd  place  in  2011  and  5th  &  6th  place  in  2014          Coffee  Review:  94  points  &  Top  30  Coffee  2014  
9. Education & Training
11. Meticulous Quality Control
12. Finca Los Congos | Wet Mill Process 1)  DEPULPING   Removes  the  skin  ‘pulpa’   from  the  seeds.     2)  FERMENTATION   The  seeds  will  ferment   overnight  &  the  enzymes   break  down  the  mucilage.     3)  WASHING     The  seeds  are  washed  in  the   water  mulMple  Mmes  unMl  all   the  mucilage  is  gone.       4)  DENSITY  SORTING   The  heavier  seeds  will  fall  to   the  bogom,  any  floaters  or   skins  will  float  to  the  top  and   be  washed  away.    
13. Different Processes •  HONEY: cherries are de-pulped (no water) then dried on patios & beds •  NATURAL: cherries are dried whole on raised beds •  High risk involved •  Coffee has to be very ripe, deep red •  Hand sorted before and during drying to remove over or under ripe fruit
14. Beneficio Santa Lucila | Dry Mill •  Coffee  dries  on  paMos  or  raised  beds  for   7-­‐21  days  depending  on  weather  &   process   •  Stored  for  at  least  1  month  (rest  period)   •  Milling  to  remove  the  parchment,  machine   and  manual  sorMng  to  remove  defects,  sort   by  density.  Higher  density  =  beger  quality!    
15. Beneficio Santa Lucila | Quality Control •  Cupping  lab  with  sample  roaster,  Q  Grader  and  SCAA  protocol   •  Every  lot  is  cupped  mulMple  Mmes  from  arrival  to  export   •  Lot  separaMon  and  traceability  by  farm,  plot,  varietal,  date   picked,  process  
16. Café Vidita | Diversification Diversification: Alternatives
17. Seed-­‐to-­‐cup   VALUE  Chain   ConAnuum  
18. Direct Sustainable Relationships Share passion for coffee Value quality Recognize work involved and pay accordingly Long-term partners
19. Next Generation…
20. Key Takeaways •  One  size  does  NOT  fit  all   •  There’s  a  story  behind  every  coffee   •  Be  open  to  learning  &  sharing  knowledge   •  EVERYONE  can  make  an  impact  through  the   value  chain   •  EVERYONE’s  work  needs  to  be  recognized  and   rewarded  
21. MUCHAS GRACIAS! @CafeVidita www.cafevidita.com FB: Los Congos Coffee