|
|
|
| Slow Food Foundation for Biodiversity |
| |
|
04/04/2008 |
|
A network of small producers of quality coffee
|
 |
The program “Regional Network for the Support of Small Coffee Producers” of the Central American and Caribbean Region has a number of objectives. It aims to create a network of all those involved in the “coffee chain” in Central American and Caribbean countries, facilitating the exchange and sharing of experience. It plans to improve the standard of living for small coffee producers in rural mountain communities, reducing their socioeconomic and cultural vulnerability. It also intends to make coffee growing a sustainable activity. Financed by the Italian Government through the Director General for Development Cooperation at the Italian Foreign Ministry and through the Overseas Agricultural Institute of Florence, the project is developing many activities with the involvement of the Slow Food Foundation for Biodiversity, in partnership with the Tuscan NGO UCODEP.
After selecting a community group of small coffee producers in some of the best coffee growing areas of Central America and the Caribbean, the first seminar to present the project was held in December 2007. It saw the participation of the International Coffee Organization (ICO), the Guatemalan National Coffee Association (ANACAFE), the Costa Rican Coffee Institute (ICAFE), the Honduran Coffee Institute (IHCAFE) and the Nicaraguan Ministry of Development, Industry and Commerce (MIFIC).
The seminar addressed the issues of quality production, the coffee market and local development, but in particular it provided a first opportunity for various producer communities in the Cafè y Caffè network to meet each other.
A guide for the production of quality coffee
The project has now reached its central phase. In March a technical visit was organized to the producer communities in Nicaragua, Honduras, Costa Rica and El Salvador who are part of the project. Cristiana Peano (Slow Food Foundation) and Chiara Sgreva (IAO) saw how many cooperatives are pursuing eco-sustainable production which is reducing the consumption of water to a minimum and optimizing production waste.
In the meantime the Slow Food Foundation has been preparing a guide to the production of quality coffee. During the technical visit it was possible to obtain details of the specific features of each production area and describe their different characteristics in the guide.
The guide will be presented and discussed together with the producers during a second project seminar, planned for Huehuetenango from April 8 to 12. The four-day meeting will discuss promoting top quality product and the specific features of each area, methods of eco-sustainable production and virtuous examples of cooperation within the network.
Shortening the chain
An important part of the project involves creating new commercial outlets for the coffee produced by the communities involved. Eight high-quality roasters (five from Italy, two from the US and one from Denmark) have been invited to Guatemala to visit the Presidium for Huehuetenango Highlands Coffee. The group will attend the closing session of the seminar in April, thus having the opportunity to meet all the producers in the project and tasting the various types of coffee. A more detailed visit to the Huehuetenango Coffee Presidium is planned. Here the roasters will see the whole production process, and in particular will be able to meet the marketing side of Baluarte (the Presidium’s commercial company) and buy Huehuetenango coffee directly from the producers.
In another effort to shorten the coffee chain, Manrique Lopez Castillo, coordinator of the Guatemalan Presidium, will travel to the US in May to meet some Californian roasters who are particularly careful about coffee origins and quality. He will attend the annual fair of the Specialty Coffee Association of America, the main US event for quality coffee.
|
|
|
|
|
|
