“Supporting women is to support all nations” Nova Coffee in Rwanda, founded and managed by the wonderful Agnes Mukamushinja, began as a family business in 2015. Since that time, they have grown in size, maturity and understanding for how to best empower the lives of all in the community. The business uses coffee agriculture to […]
In 2015, Saša Šestić and Claudia Lovo teamed up to purchase land in Dipilto, Nueva Segovia, Nicaragua. This land was previously used to grow commercial grade coffee trees, and both Saša and Claudia believed that they could convert it to producing high quality, specialty grade coffee. This farm was called El Árbol, after the giant […]
Biochar is naturally and organically made and can help improve soil qualities as well as clean up our Earth’s atmosphere. Our friend David Ngibuini at Maguta Estate, Kenya, is making his own biochar to improve coffee trees and yields, and we asked how he manages to do that.
It takes a lot of organic matter to create your own fertiliser to nourish coffee trees and balance soil qualities. Our friends Don Fabio, Marysabel and Moises have found a fertilising solution that works for their trees and keeps their farms sustainable, while utilising the matter they have available to them at their two farms in Honduras.
Our friend Don Fabio Cabellero has responded to his community’s needs for a school that was close to home and close to the parent’s workplace. So he built one! And we were honoured to contribute to this project.
As fun as it might be to measure moisture content of green beans by chewing through dried cherry pods and parchment, we thought a more technology-based tool might be helpful for the team at the ZB Washing Station, Ethiopia.
As part of our commitment to supporting friends and partners at origin, we helped build drying beds and invested towards CM processing infrastructure at La Piragua.
We know the Thageini Washing Station can produce coffees of exceptional quality. We wanted to provide the team there with the opportunity to increase their drying capacity to include exceptional natural coffees to their catalogue.
Project Origin committed time and funds towards setting up equipment and experimenting with carbonic maceration techniques in order to explore the Kenyan profiles under a new light.
Multiple drying beds are required to process a full harvest of coffee, and since we loved Cristian’s naturally processed coffee so much, we needed to make room for him to produce these offerings.
We acknowledge the Traditional Owners of the land on which we work, the Ngunnawal people. We pay our respects to elders past, present and emerging.
