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Coffee Origins - Colombia La Marianela image one

Coffee Origins - Colombia La Marianela


29 October 2020

Run by Hernan Dorronsoro Borrero who has dedicated his life to growing coffee, La Marianela Estate is located between the volcanic mountains of Coconuncos and the Nevado del Huila. The land is covered with natural springs and creeks, creating ecological corridors that have allowed the growth and preservation of native trees and animals, generating environmentally friendly conditions among a sea of plantations.

Coffee Origins - Ethiopia Guji Dari Kojuwa image one

Coffee Origins - Ethiopia Guji Dari Kojuwa


11 August 2020

Ethiopia is notorious for its complex coffee export process, discouraging smallholder coffee farmers to export their product. With the aim of improving this process, Dararo Farmer’s Group was created to supply superior quality, traceable and unique micro lots directly from producers. Getu Bekele at G Broad works with private washing stations, private coffee exporters, coffee estates and out-growers to source high quality and traceable coffees in a very sustainable way and has been successful in assisting the smaller farms to complete the export process efficiently and in a cost effective manner.

Coffee Origins - Papua New Guinea Kindeng AX image one

Coffee Origins - Papua New Guinea Kindeng AX


11 August 2020

The Eastern Highlands in Papua New Guinea is 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.

Coffee Origins - Guatemala Sierra Madre image one

Coffee Origins - Guatemala Sierra Madre


29 July 2020

Due to its remoteness, most producers in Huehuetenango process their own coffee. Luckily, an abundance of streams and rivers in the region makes fully washed processing more accessible. Farmers selectively hand pick cherry and pulp it on their farms, usually with small hand-powered or electric drum pulpers. Cherry is dry fermented for 24 to 72 hours. The high altitude means cooler weather, which often extends fermentation time.

Coffee Origins - Rwanda Nziza image one

Coffee Origins - Rwanda Nziza


22 July 2020

On the border of Congo, at the edge of Kivu Lake, there is a collective of 200 women who pick and bring cherry to the washing station. They are single mothers, or women who have gone through divorce, separation or isolation, most of them also surviving the genocide in 1994. Their coffee has a very unique flavour for the region. The Rwandan exporter of the Nziza women’s coffee ‘Land of a Thousand Hills’ is doing great work in the region, establishing a health clinic, nursery, “Forgiveness School” and helping with initiatives for wool production and nutrition programs for local children. As a not-for-profit, all the money ‘Land of a Thousand Hills’ makes from the sale of this coffee goes back into the community.

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