-transparency-
this coffee was sourced by Caravela
COSTING AND TRANSPARENCY
How the chart works
The main purpose of this chart is to roughly illustrate the different costs involved in our coffee purchasing operations, with a focus on transparency—specifically what the producer receives and what we retain from the operation.
glossary
Farmgate: Is the price the farmer gets paid per KG or LBS of green beans.
FOB (Free on board): It represents the cost of coffee at the port of origin, ready to be shipped. It includes the cost of the green coffee beans, processing, packaging, domestic transportation to the port, and exporter's fees, but not the cost of shipping and insurance to the destination country.
We convert all the data to euro and kg for better understanding.
Jinotega, el diablo.
The farmers of El Diablo community live exclusively from coffee production as their primary source of income. They stand out for being innovative while adapting to change. Most of them are medium-sized farmers with more than 20 hectares of land, growing other crops for consumption besides coffeeThe main varieties grown here are Catuai and Caturra, but exotic varieties like Pacamara and hybrid varieties like Catimor have also increased to diversify varieties at the farms. More than 10 years ago, the focus was on large-scale commercial coffee production, so over time, efficient agricultural production systems have been developed that are well-adapted to the agro-ecological conditions. Today, with the shift to specialty coffee production and processing techniques, they produce some of the best coffee from Nicaragua while being environmentally conscious.
Maragogype
processing
Fermentation time for this coffee was extended from 12-hour to 20 to 36 hours, depending on weather conditions. All fermentation takes place in concrete piles.
The drying process takes place in La Concordia drying facility, which is equipped with three-level raised beds and a cupping lab in Jinotega, closer to the farms. Thus, farmer partners deliver wet parchment or coffee fruit during the day for drying in this facility, which takes between 12 and 25 days, depending on the process. Afterward, the dried parchment or sun-dried cherries are sent to drying mill La Estrella and HQ in Ocotal, Nueva Segovia, for milling and export.
[ El Diablo / Nicaragua / various producers]
