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Farms involved with Atlas Sustainability

  Burundi Runyinya Washing Station – Akawa Project

By building community-run water treatment facilities in western Burundi, these washing stations allow the water used for processing coffee to be recycled and fed back into natural rivers and reservoirs, creating safe drinking water for livestock and crop irrigation. It’s a long-term project with 11 washing stations throughout the country so far and working directly with local communities to help farmers escape poverty and increase coffee quality.

With a focus on preserving the future of the coffee industry the Akawa Project also addresses issues of soil erosion, plant disease, aging plants, upskilling workers and economic stability for farmers.

El Salvador Sierra Nevada – Aida Batlle Farm

This incredible woman is committed to sustainable practices throughout every step of the farming process. Experimenting with non-traditional varietals to increase productivity, precision picking to reduce wastage, making cascara from the typically unused coffee pulp and paying her workers nearly double the average wage are just some of the ways Aida is making a difference in the coffee world. She is also well-known for winning El Salvador’s Cup of Excellence Award selling coffee at record-breaking prices, proving quality beans and sustainable practices don’t have to be mutually exclusive.

India Eliza Estate – Rainforest grown

In the state of Karnataka, India, this coffee is grown in amongst native trees under the Rainforest Alliance Sustainable Agriculture Standard. Farmers are trained in methods to boost yields and safeguard the health of the land for future generations. These practices are designed to protect biodiversity, recycle waste, keep soil healthy and maintain an ecosystem in which migratory birds can flourish. Studies have shown that farms using these sustainable methods have seen increases in yields and cost savings through more efficient farm management.

PNG Ainora – Organically grown / Indigenous

The Eastern Highlands in Papua New Guinea are home to a relatively new coffee growing region in the world scene. This high altitude area is incredibly remote and has struggled with exporting produce from virtually inaccessible areas. Mostly unchanged by the modern world, 98% of agriculture here is subsistence rather than permanent crops and most of the population still live in local tribes, resulting in hundreds of smallholder plots cooperatively managing small village coffee blocks.

Although small farms usually can’t afford organic certification, their traditional farming methods follow organic principles and longevity of arable land is of high importance to the country’s indigenous people.

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