Colombia Anei

Voyage

1. Producer Organisation

   La Asociación de Productores Agroecológicos Indígenas y Campesinos de la Sierra Nevada de Santa Marta y la Serranía del Perijá (ASOANEI), according to their website, was founded in 1995 with the objective of organizing the economies of indigenous communities farmers through their own work, using a participatory structure, while also promoting and supporting the culture of indigenous communities in the regions of Sierra Nevada de Santa Marta and la Serranía del Perijá. ASOANEI provides aid and support to its producers by implementing programs and projects dedicated to sustainability, promoting and strengthening the social, economic, and cultural rights of associated persons, and contributing to the world with healthy products and care for nature and the people in it. Their goal is to "seek through coffee to share a message to the world, about the importance of caring for and respecting the origin of life, which is nature, the cultural strengthening of indigenous peoples and the empowerment of communities, men, women and young people, who have found in coffee, a energizing factor that contributes to coffee-growing families having a better quality of life today and for their future generations." ASOANEI also impacts the lives of those they work with through promoting the education of children, ensuring food security, empowering women, and using their Fairtrade premium to benefit their improvement projects, including through prioritizing the needs of producers in deliberations of their general assembly.

2. Harvesting

   Harvesting of coffee berries, where careful picking and selection of ripe, quality cherries is crucial to ensure optimal flavor and product quality.

3. Processing

   Coffee bean processing is a crucial step in product development where harvested coffee cherries undergo a series of procedures to extract the raw coffee beans. These procedures typically include sorting, depulping, fermentation, drying, and storing. The chosen method of processing can greatly affect the flavor of the coffee. During this stage, utmost care is required to prevent damage or deterioration of the beans. After processing, the beans are packed and transported to roasting facilities.

4. Drying

   Harvested coffee beans undergo a drying process to reduce their moisture content. This can be carried out using different methods including sun drying, mechanical drying, or a combination of both. This step is crucial to prevent mold and deterioration, and it influences the final taste and quality of the coffee.

5. Grading

   The grading of dry green coffee beans is a crucial step in the product development process where the quality of the beans is determined. Here, the beans are assessed based on size, color, density, and possible defects. Only the best grade beans proceed to the next steps, ensuring the final coffee product offers a superior taste and aroma.

6. Roasting

   Coffee bean roasting is the process where green coffee beans are transformed into roasted coffee products. It's a crucial step in product development as the beans undergo a heating procedure to achieve desired flavors and aromas. The temperature, timing, and roasting method can significantly impact the taste profile of the final product, making this step a blend of science and art. The beans are typically roasted until they reach a specific internal temperature, usually between 370°F and 540°F. They may be lightly, medium, or dark roasted, each providing a different taste intensity.

7. Brewing

   Selecting quality coffee beans, grinding them to the correct consistency, and using a brewing method to extract flavor. The result is a freshly made coffee. Factors like water temperature, brew time, and coffee-to-water ratio are carefully monitored to ensure the perfect cup. Cafes all over brew wonderful delicious coffee for their customers.

Impacts

• B Corp Certified
• Fairtrade Certification
• Fairtrade Premium
• Fairtrade Premium - HOAC