Feb. 19, 2018
Second year in-a-row, micro-roaster Espresso Elevado of Plymouth, Michigan offers single-origin Rwanda Ejo Heza beans, roasted to perfection! In last year's post, click here, business owner and trainer Teresa Pilarz shared roasting notes for the Ejo Heza.
This year the package sports a new label showing not only two officers of the Rwandan Ejo Heza sub-cooperative, Olive and Therese UWIMANA, but also Ruth Ann Church, the owner of the importing business, Artisan Coffee Imports.
Tuesday, February 20, 2018
Sunday, February 4, 2018
Riding in jeeps with skilled drivers is honestly not too bad. Ruth Ann was so grateful to not be doing the driving as would normally be the case in Rwanda. The hours were just long, but so worth it! METAD estate is a shang-ri-la of a coffee estate, with relatively new (4 year old) healthy coffee shrubs, growing under a cathedral-like canopy of old growth forest. The farm is at 2,200m. The operation also buys 2,500,000 Kg of cherry annually from neighboring farmers in a what they call an "outgrowers" program. They have three washing stations. We visited the one at Hambela, which is a Penagos UCBE 5000 with two depulpers and a demucilager, capable of processing 5 MT cherry/hour.
We arrived at just the right moment to watch workers loading bags of washed parchment into trucks to be taken to the ECX in Addis. We also were impressed by the 250 drying tables, most of which were laden with dark, red delicious looking cherry, and workers were carefully turning them in the sun. Apparently METAD had the machinery to mill natural coffee on premisis, but we didn't see it.
The estate has 400,000 of its own trees on 200 hectares. As we walked through the forest, each "block" was neatly labeled with details like the variety and the planting date. They have produced a "small" crop and Dilnesa Ayalneh, the operations manager, is looking forward to the first main crop in 2018. The tree nursery is equally impressive, stretching as far as the eye can see with 300,000 seedlings. The varieties grown there are 7140, 74148, 74110, 74112, and 75227. We learned that the first two digits indicate the year the variety was introduced. So obviously the 70's were a "boom time" for Ethiopian coffee breeders.
Our 3.5 hour stay (yes - 24 hours of driving for a 3.5 hour visit) included a lovely simple lunch in one of the charming traditional huts the estate has built to house and host visitors. They were even kind enough to turn on the generator so that cell phones and cameras could be re-charged. And, of course, the meal ended with traditional Ethiopian coffee served in the small, bowl-like cups.
The Oromo people, the managers and the workers, seem kind and quiet in demeanor. We learned that Dilnesa has a substantial background in coffee, having worked in Jimma before being hired by the founders of METAD. He seemed almost oblivious to many things that were impressive innovations and "smart" coffee processing to Ruth Ann's eyes. He has obviously adopted a strong continuous improvement attitude, constantly striving for quality.
Innovations and Best Practices
· Takarik – is one of 5 QC managers at reception. ‘Quality Control’ is their title (as opposed to other CWSs that call them ‘reception staff’) and that in and of itself is significant. On ‘busy days’, all 5 will be present to control quality on in-coming cherry.
· Farmers must deliver before 6pm. The processing starts at 6 and sometimes continues through midnight. They are strict about not accepting further deliveries after 6pm.
Community Farmer program – also called “out-grower” program:
· Cherry last year purchased from farmers: 2,500,000 kg cherry
· Farmers are required to sort on raised tables before weighing cherry. Farmers must take home the bad cherry sorted out. METAD does not buy it.
· Cherry is paid in CASH at the weigh station
· Not clear if collection sites are used or whether all farmers deliver directly to the washing stations.
Pricing in 3 parts
- Farmers are paid a high price to deliver quality, 18-20 Birr / kg cherry, when 11 bir is the national floor price.
- If the farmer also delivers high volume, 1000 kg +, they receive 50 cent (.5 Bir) more per KG.
- Management of METAD decides, after green coffee is sold, an amount to be paid as second payment to farmers. “Out-grower” farmers received 2 bir second payment last year in July – August time frame.
Sun- Drying Tables:
· 250 drying tables, each is 25m x 1.8m and holds 800 kg wet cherry.
· Innovative wood stands at the end of each drying table to hold the yellow plastic sheets (when not in use).
· Strings are attached about every 1 meter on the tables which are pulled taut across to hold the plastic sheet above the cherry.
· Bamboo instead of metal mesh (what is maintenance cost, $ and labor?) Tables with metal screens receive the freshly wet, depulped beans.
· Numbered tables, blocks have signs
More photos from METAD, Hambela Estate:
More photos from METAD, Hambela Estate:
|Dilnesar with our traveling team (l to r: Ruth, Alex, Aaron, Alice).|
|Kickapoo Kirete coffee - comes back home! (Dilnesar and Alex)|
|Nursery under shade with 300,000 seedlings.|
|Drying natural coffee.|
|Dried cherry, bagged and waiting in the warehouse for de-pulping.|
|METAD has two products - natural (left) and fully-washed (right).|
|Truck loaded - going to ECX in Addis.|
|Loading the truck for Addis with bags of fully-washed parchment.|
|Make a new friend. (Etsehiywot and Alice.)|
|Eat local food.|
|Delicious hot chai served road-side.|
|Our 2 vehicles and the buses were often the only ones on these roads.|
|Kids being kids.|
Wednesday, January 31, 2018
|Judging Taste of Harvest competition coffees|
In three short days, Jan. 29 - 31, 2018, the USAID Trade Hub/Africa Fine Coffee Association (AFCA) buyer trip to Kenya packed in amazing trade-linkage opportunities in coffee. We started with cupping through 18 Kenyan coffees at the Nairobi Coffee Directorate, the coffees were the finalists in the Taste of Harvest competition held annually by AFCA in seven countries (Kenya, Ethiopia, Tanzania, Uganda, Rwanda, DRC and Zambia). The finalists from Kenya will go on to compete in the international Taste of Harvest competition in Kampala, Uganda, 14 - 16 February.
One of the highlights of the half-day we spent at the Directorate was the visit we had from Benson Apuoyo, Interim Manger, Market Research & Product Development and David Kandagar, a senior officer of the Technical and Advisory Services of the Kenyan government's Agriculture and Food Authority. It was exciting to hear Mr. Apuoyo describe the success Kenya had as the portrait country of the Special Coffee Association Expo show in Seattle in 2017. I appreciated so much when Mr. Kandagar described their goal to double Kenya's Arabica production in the near term.
Our team of four American cuppers from Michigan (this blog author, Ruth Ann Church), Wisconsin (Alex Stoffregen), Texas (Aaron Brown), and California (Alice Hineline), were like the back-up team to the professional Kenyan team of 5 cuppers led by Regina Mwangi. I had arrived one day late, which meant my colleagues had already cupped 32 coffees the day before, and we were down to the 18 best. The rounds of 5 cups per coffee narrowed from these 18 to 12, and we gave each coffee a score on the SCAA 100 point scale. Then we cupped 2 cups of a unique natural, sun-dried coffee from producer, Simon Kaniaru Gakinya of Mount Kenya Specialty Tea & Coffee. We enjoyed meeting him and learning about the innovations he is pursuing at his farm. All together, we cupped 160 cups of Kenyan coffee ((18+12+2)*5 cups ea. =160 cups)!
Other linkages that were made by our team came from the individual backgrounds and networks of the team members themselves. Aaron from Texas linked us up with Nairobi friends at a restaurant one evening. This enabled a small coffee producer Ruth Ann knew from the Meru district to join the group, creating an exchange of insights on coffee production on the Kenya side, and logistics and sales realities on the US side. At the Nairobi Coffee Exchange Alex introduced us to a long-time trading veteran who has served her company well in Nairobi.
I will never forget these experiences. I plan to use them to re-ignite excitement about Kenyan coffee among my roaster customers. I expect to be following up with my new network of contacts in Nairobi soon. So rich, So Kenyan!