Meet Our Farmers
-
Meet Our Farmers – Juana Perez, Honduras
Meet Our Farmers series provides a glimpse into the history, legacy and dedication of the farming families whom we partner with. When you purchase San Francisco Bay Coffee, you are joining our efforts to improve the lives of our farmers and those in their communities around the world. Juana Perez and the Women Coffee Farmers of Ojaca, Honduras Juana Perez (1955-2021), owner and coffee farmer in Ojaca, La Iguala, Lempira, Honduras. Deep in the mountains of western Honduras, directly south of Belize and east of Guatemala, you’ll find the community of Ojaca. It’s a part of the Lempira province, in the town of La Iguala. Geographically, the area is known for its pine forests, hilly terrain, and the confluence of two rivers. It’s also a great growing region for coffee (as well as corn, beans, bananas, and pineapples). And it’s here, back in 1955, that Juana Perez was born. Coffee country Ojaca, La Iguala, Lempira, Honduras, parcel Los Linderos. Juana’s parents, Siríaco and Ambrosia Perez, taught Juana and her six siblings how to cross stitch and sew, how to milk cows, and most importantly – how to farm. Back then, coffee farms weren’t laid out row-upon-row as they are today. In Juana’s childhood, her parents would take her and her siblings to a nearby town, Olominas, about 15 miles south, to collect small coffee-tree saplings (chapola). They would bring the chapola back to Ojaca and plant them in the nooks and crannies on their own parcels of land. It wasn’t until years and years later that agronomists would arrive from Colombia to teach farmers more specified coffee farming techniques, and to bring seeds of coffee varietals that would thrive in that region.When Juana was 15, she married Joaquin Rodriguez and they had six children together. As Juana’s family grew, she encouraged her husband to donate land for both the community’s school and church. She said that it would be her family that would someday benefit from these investments. Juana Perez with her family. Left to right: Santos Rodriguez (daughter), Genesis Edith (granddaughter), Lessly Rodriguez (granddaughter), Sergio Rodriguez Jr. (grandson), Kenia Karolina (granddaughter), Kimberly Johana (great-granddaughter), Gerson Perez (grandson), Juana Perez, and Valiente the horse. In 1985, Juana’s father, Siríaco, gave her a small plot of land. Over the years, she invested the money she earned from raising and selling chickens and pigs, as well as buying and selling coffee, into expanding the farm. In total, Juana grew her plantation to a little over 25 acres (the size of 19 football fields or 4,000 parking spaces). She then divided her farm into 12 separate parcels, each with an affectionate nickname: La Falda, “The Hillside,” was the first parcel that Juana purchased on her own, and it cost the equivalent of $500 USD at the time. El Lindero, “The Border,” was named because it separates the majority of the farm from the Puca mountain and forest reserve. El Calletano, is located in the town of San Miguel, Lempira and named for a river that runs through the property. La Pilona, “The Washbasin,” was named for an old stone water basin located on the property. El Tanque, “The Tank,” was the plot where Juana gifted space for the community’s water supply tank to be built. El Tontolo, “The Tontolo,” was named for a tropical tree that Juana preserved on the property. El Tacho, Avel, and Delfino, were named to remember each of the previous parcel’s owners. Las Vegas, “The Plains,” was named to recognize the flattest part of the farm. La Loma, “The Hill,” was the inheritance that her father gave her before his death. La Casa, “The House,” was the plot where she built her home. Juana’s only son, Sergio Rodriguez, with his children (L to R): Jairo Rodriguez, Lessly Rodriguez, and Sergio Rodriguez Jr. Kenia Karolina Rodriguez, Juana’s granddaughter, ready to plant coffee trees. Dora Marilu Rodriguez, Juana’s daughter, on horseback in the mountains surrounding Ojaca, La Iguala, Lempira. As her children grew, Juana gifted each of them a parcel of the greater farm system she built, so that they could cultivate coffee as well. She supported two of her daughters, Rosalina and Elida, in their studies of nursing and education, and she supported four of her grandchildren, helping them to earn their degrees in teaching, science, law, and business.Juana’s dream, however, was always that her family would return to the coffee plantations in Ojaca and help her to carry on and improve what she had created there. In 2019, one of Juana’s grandchildren, Sergio Rodriguez, an agronomy technician, encouraged her to start a women’s cooperative in the community in order to process and commercialize specialty coffees. With Juana’s help, 20+ women from Ojaca organized themselves into a farming cooperative. Together they learned how to better care for their coffee plantations and process higher quality varietals. These women farmers began selling their coffee to the San Francisco Bay Coffee Company in 2022. Members of cooperative of women, Mujeres Ojaca, La Iguala, Lempira, Honduras. Sadly, Juana passed away in May of 2021 and couldn’t enjoy her cooperative’s accomplishment, but she made sure that upon her death, her remaining parcels were gifted to her grandchildren so that they could continue her family’s tradition of coffee farming. Today, her six children and 12 grandchildren continue to live in Ojaca and grow coffee.Granddaughter Lessly loves her parcel of farm that her grandmother gifted to her. She remembers Juana fondly each day as she goes to take care of the coffee trees. She says that she learned how to farm from her father, Roberto Rodriguez Perez, Juana’s only son. He taught her to pick, de-pulp, and dry the coffee beans, as well as to plant and care for the trees.Lessly named her farm “The Fortaleza” or “The Strength” to honor the greatest advice that her grandmother ever gave her – the strength of a woman is in her willingness to work. She dreams to someday visit the U.S. and the San Francisco Bay Coffee Company to see the final destination of her coffee beans. Lessly Rodriguez, granddaughter of Juana Perez, teacher and coffee farmer, Ojaca, La Iguala, Lempira, Honduras. “The people from the community always admired how lovely my grandmother’s plantation was. It was so very healthy and full of coffee beans,” Lessly says. “Juana’s secret was the love that she gave to the plants. She always talked to the coffee trees and touched them affectionately, as if they were children. She wanted the farm to look its best and visited it every day to do different maintenance activities.” Suyapa is grateful to have been born into a coffee-producing community. The sale of her beans has allowed her to provide for her family and generate opportunities for work for members of the community. She maintains four year-round employees and up to 20 pickers during harvest. She says that currently roya (coffee leaf rust) and broca (a coffee boring beetle) are the two biggest challenges she must manage to maintain the health and productivity of her farm. She uses organic pesticides and fertilizers to produce a better-quality coffee and to protect the health of her workers and the surrounding environment. She feels proud when her hard work is reflected in an excellent tasting cup of coffee. Juana’s daughter, Ana, remembers her mother fondly. “She loved to plant coffee tree nurseries, to make organic fertilizers, and to sow her plantations little by little.” The plot Ana cares for now was given to her by her mother and is planted with IHCAFE-90, Nance, and Parainema (another Sarchimor varietal which fares well in this middle-altitude climate). During the harvest, Ana hires 50 pickers to help collect the ripe cherries. She and her siblings rotate the pickers through their farms until everyone has finished their harvest. Now it is nearly springtime and this year’s cherry picking is almost through. In fact, patches of Ana’s farm have begun flowering again, and the start of the next harvest is just nine months off.And as you read these words, coffee from Juana’s children’s farms, her grandchildren’s farms, and farms of the women’s cooperative which she started in Ojaca, is on its way to San Francisco Bay Coffee Company and a store near you. Juana would be so proud. ****In Loving Memory of Juana Perez Perez: May 6, 1955 – May 19, 2021****Coffee Farmer, Mother, Daughter and Friend Ojaca, La Iguala, Lempira, Honduras
Read article
-
Meet Rwanda Coffee Farmer Methoussel Sibomana in the Huye District
Methoussel Sibomana at his coffee farm in the Southern Province of Rwanda, Huye District MEET OUR FARMERS Our Meet Our Farmers series provides a glimpse into the history, legacy and dedication of the farming families whom we partner with. When you purchase San Francisco Bay Coffee, you are joining our efforts to improve the lives of our farmers and those in their communities around the world. Methoussel Sibomana, Rwanda Rwanda is home to a great number of coffee growers, where the country’s lush and undulating hillsides are well suited to coffee production. San Francisco Bay Coffee works with 2,000 small plot coffee farmers in the Southern Province of Rwanda, and we are pleased to feature Methoussel Sibomana this month who is one of our top producers from the Huye District.Methoussel was raised in a coffee farming family, where he and his siblings were taught coffee farming practices at a young age. Methoussel took a particularly strong interest in the coffee growing business, recognizing the importance it had for his family in terms of providing the income they needed for living expenses. “When the coffee was sold, my parents got the money to buy food, drink, school fees and clothes for the kids,” he shares.When Methoussel turned 18, his parents gave him a small parcel of land so that he could begin growing coffee himself. He started with just 100 coffee plants. Since then, he has successfully increased his number of coffee trees to 3,500 and has been farming coffee professionally and providing for his own family since 1990. Coffee from Methoussel's plantation, harvested and waiting to be dried. Methoussel’s coffee plantation is spread across four different sites, all which are located near the spectacular Nyungwe National Park at 5,800 feet above sea level. The vast, mountainous region and surrounding forests attract substantial rainfall during the coffee growing season and boast both a favorable climate and preferred soil types that include sand and silt. Methoussel grows primarily Arabica varieties for San Francisco Bay Coffee, with a focus on bourbon species including BM139 and Jackson.He currently employs five permanent workers at his farm, and an additional 12 workers who live nearby are brought on during the harvest season. Methoussel’s family members help supervise the workers in the areas of mulching, weeding, pruning, harvesting and transporting the harvested coffee cherries to the San Francisco Bay Coffee wet mill facility.Methoussel credits San Francisco Bay Coffee with providing him, as well as neighboring farmers, with training about proper pruning and mulching techniques, fertilizer application, coffee planting, erosion control and soil management. “The company’s agronomy team visits farmers frequently to check if there are specific needs in relation to pests or disease and then provides the appropriate insecticides and fertilizers along with practical application advice.” ~ Methoussel Sibomana Methoussel is now receiving weather alerts via text message that help tremendously with key farming practices. He may also benefit in the future from a satellite app that is being developed in collaboration with Weathersafe Company and farmers like Methoussel to monitor farm health from overhead.Methoussel notes that San Francisco Bay Coffee’s commitment to provide the best fixed coffee cherry price along with a bonus payment has helped area farmers tremendously. In addition to this financial support, the availability of a coffee washing station built by San Francisco Bay Coffee in nearby Kigoma has further increased the interest and motivation among many local farmers to grow coffee.Methoussel’s short-term plans include a continued focus on improving the quality and quantity of his farm’s coffee production. He is also excited to soon purchase a motorcycle to assist with the transport of his coffee cherry yield, as well as to be able to build a new home for his family. His greatest wish, however, is to be able to visit other coffee farms, both inside Rwanda and beyond, to see what is new and learn about the best techniques for growing exceptional coffee for years to come.
Read article
-
Meet Our Farmers Tani Gayo Sumatra
Our Meet Our Farmers series provides a glimpse into the history, legacy and dedication of the farming families whom we partner with. When you purchase San Francisco Bay Coffee, you are joining our efforts to improve the lives of our farmers and those in their communities around the world. U_Tani Gayo Cooperative Sumatra From left to right: Rafiy (chairman of the Tani Gayo CoOp), Sri Hartati, Annida, Awwana and Danny Piatscheck (San Francisco Bay Coffee). Throughout the hillsides of the Gayo Highlands surrounding the town of Takengon on the northern tip of the island of Sumatra, Indonesia, you will find hundreds of coffee farms. This area is known for its small-scale coffee growers who produce shade-grown coffee beneath a canopy of indigenous avocado, durian and bamboo trees. It’s here that we meet Sri Hartati, Annida, and Awwana and Zulpan – members of the Usaha Tani Gayo Cooperative. Like so many others in this region, Sri Hartati, Annida, and Awwana and Zulpan inherited their farms from their parents. They added to their acreage by purchasing other land as well. The gardens on these properties were mostly established by their parents and cultivated to their current output during the early 1990s.The soil in Aceh is volcanic and extremely fertile - perfect for coffee plants. It’s continually being processed with coffee husks, grass, and livestock manure. Coffee grown here is sourced at 4,200 to 5,200 feet above sea level. Takengon’s growing area is renowned for its micro-climate and provides its farmers with an extended harvesting season. The shade-grown coffee here is some of the most popular coffee on the planet. The beans have a low acidity with tones of earthiness, chocolate, a touch of butterscotch and other spices. Sri Hartati, land height 1550 masl Farmers here cannot afford some of the technological advances that the coffee industry utilizes in other growing areas of the world. Everything here is done by hand, learned through years of tradition and experience. The beans are wet-hulled (the local farms call this “Giling Basah”), which involves removing the outer layers of the coffee cherries to reveal the beans. They then soak in tubs and are spread out to dry in the sun. Afterwards, they go through a hulling machine and then back into the sun to dry more. Once their moisture percentage is below 12%, the beans are sent off to the roasters. This process makes the coffee from this region unique in the world market. Farms in this area range in size from 1.5 to 5 acres. Each farmer needs 2 to 3 workers per acre for land management and then 3 to 5 workers during harvest. These extra workers live nearby the farming families and either make their way to harvesting locations by foot, or for a modest sum are collected by the local transport system. Currently, Sri Hartati, Annida, and Awwana and Zulpan are finishing revitalizing older plants, coffee branch care, and land/weed management. They’re about to move into Sumatra’s extensive harvesting season, and though they will see high and low flushes, the season will continue through May and June of next year. Annida, land elevation 1570 masl The coffee these farmers grow for San Francisco Bay Coffee are Hibrido de Timor (more affectionately known as “TimTim” – a blend of arabica and canephora varietals), Gayo Satu and Gayo Dua (known as Gayo 1 and Gayo 2, known for their earthy and potent flavors), Catimore (a hardy, high-yielding and disease-resistant plant with a sweet aftertaste), and Ateng Super (which stands for “Aceh Tengah” for the region around the lake in Takengon) – a dwarf varietal of the region.Sri Hartati, Annida, Awwana and Zulpan are very appreciative of their relationship with San Francisco Bay Coffee. Gayo culture considers business bonds incredibly important. This business relationship gives these growers the confidence they need to progressively improve and replant their existing farms. They know they will be able to consistently sell at harvest time. And while the social programming with San Francisco Bay Coffee is on hold for the time being due to many uncertainties in the region, the surety San Francisco Bay Coffee can provide in the marketplace goes a long way in helping these small-farm growers supply the best possible product. Still, there are many challenges these growers face regularly. Climate change is affecting growing seasons. Wet weather periods affect flowering, and therefore coffee yield further down the line. Inconsistent local prices can have a detrimental impact on a grower’s final income. Pricing can fluctuate greatly when competitive buyers come into the region with lower cash-in-hand offers. Even the current shipping crisis affects this region, as companies hold off on sending shipments which were prepared long ago.Looking ahead, the Cooperative plans to help its growers with plant upkeep, new cropping patterns, and stem rejuvenation. Sri Hartati, Annida, and Awwana and Zulpan are proud of the richness of this land they maintain, the growth of their small farms, and their relationship with the Cooperative and San Francisco Bay Coffee for good pricing. They remain grateful for good pricing and continued help with productivity, quality, good buyers, and attention to the local community of small-farm growers. Awwana, Altitude 1570 masl
Read article
-
Meet Our Farmer: Eduardo Altamirano
San José Farm, owned and operated by Eduardo Altamirano and his family, is situated in the Santa Isabel community within the Municipality of Jinotega in northern Nicaragua. Positioned in the renowned coffee capital of Nicaragua, the farm was established upon a universal passion for coffee, family, and community, values that continue to flourish to this day. Getting to Know Eduardo Altamirano Eduardo grew up in a large family of brothers. He pursued agronomy studies in school but had to halt his academic education due to family financial constraints. Following his father's passing in 1992, Eduardo's eldest brother took on the responsibility of caring for the family and the family farm. He worked tirelessly to provide for each sibling, including Eduardo, ensuring they had a solid foundation and shared in their father Manuel's legacy. The History of San José Farm San José Farm sprang from a dream initially harbored by Eduardo's father, which remained unfulfilled. In 1997, Eduardo Altamirano and his wife, Iveth Rizo, purchased San José Farm. In the beginning, managing such an endeavor was a considerable challenge, given Eduardo's limited knowledge in the coffee growing field. Eduardo and his wife were young newlyweds, and their small farm consisted solely of a rustic wooden house without electricity, running water, or profitability. Notwithstanding the difficulties, Eduardo and Iveth persevered, drawing on their dreams, love, patience, faith, and youthful enthusiasm. Their inaugural coffee harvest in 1997-98 amounted to a modest 30 bags of coffee. The subsequent harvest increased to 40 bags. Amidst raising a family, they labored relentlessly, made sacrifices, and found joy in working together on the farm. Gradually, the young family acquired more land by purchasing a few small adjoining lots, ultimately expanding their farm to 86 acres with about 92% dedicated to coffee cultivation. Impressively, the 2022-2023 harvest yielded an astonishing 1,500 bags of coffee, marking a fiftyfold increase from their first year. Over the course of 25 years owning and managing the farm, the Altamirano family has undergone transformation – their children received quality educations, and they've all grown older and more experienced. However, their enduring strengths, passion, and enthusiasm remain as strong as the day they first set foot on the farm in 1997. Coffee Varieties Grown on the Farm San José Farm primarily cultivates Red Catuai and Parainema (Sarchimor), with a smaller presence of Catimor, all grown and produced for San Francisco Bay Coffee Company. Red Catuai, developed in Brazil in 1972, is a semi-dwarf coffee variety yielding abundant fruit. Its mild to medium-bodied profile boasts notes of honey, chocolate, warm spices, and almond. Parainema (Sarchimor), a resilient hybrid created to combat coffee leaf rust, is distinguished by its unique savory and herbal flavor. Catimor, a 1959 crossbreed, features nutty and herbal characteristics with a distinctive berry essence. Coffee Farming Techniques & Methods Eduardo places significant value on being at the foot of his plants daily, enabling him to make informed decisions by observing the soil and surrounding conditions regularly. This practice aids in determining the optimal timing for various production cycle stages. The farm integrates sustainable practices to adapt to technological advancements and climate change. These encompass balanced fertilization, tissue management, shade regulation, and soil and water conservation. The farm's primary strategy centers on consistent plantation rejuvenation. Through careful pruning, new productive growth is encouraged, resulting in resilient plants that ultimately yield exquisite coffee varieties. San José Farm also collaborates closely with neighboring producers, sharing experiences and resources. Current Challenges in Coffee Farming Present challenges for the farm encompass high production costs, agro-input expenses, labor, logistics, inflation, financial costs, shifts in the global market, and the impacts of climate change. San José Farm addresses these challenges through nurturing relationships, maintaining open communication, and adapting to contemporary realities that didn't exist two decades ago. Eduardo's family and team strive for efficiency, risk mitigation, and adaptive adjustment, ensuring their continued status as thriving coffee producers. They incorporate various elements of conventional management, including altering planting designs, introducing resilient coffee varieties that don't compromise quality, implementing sustainable soil management, employing high-quality fertilizers, integrating forest trees, reducing water usage, and adopting more precise crop management and controls. However, Eduardo maintains that the most important part of success lies in harmonious relationships between all stakeholders involved in coffee production, from seed to cup. The Future Ahead for San José Farm The future of San José Farm shines brightly, propelled by the dedication of the Altamirano family, the support of their community, and an enduring passion for coffee cultivation. The farm is actively investing in technological advancements, environmental conservation, and strategic partnerships to enhance its infrastructure. Their commitment remains unwavering as they continue to labor with love. The family's aspiration of achieving financial independence through prudent resource management drives their endeavors, alongside their ongoing efforts to adapt to the challenges posed by climate change. For many years, Eduardo's descendants have carried forth a fervor for coffee. With multiple family members steeped in coffee farming from an early age, assuming various roles and mastering all facets of the business, a rich tapestry of experience and wisdom makes up the family tree. A deep-seated pride in the legacies established by Eduardo's father and eldest brother is shared, fostering a profound unity throughout the family. Eduardo takes immense pride in his own family, applauding his wife's unwavering presence and involvement in decision-making since day one, and acknowledging his children's seamless transition into maintaining and expanding the coffee farm, a passion they've embraced since childhood. Through COOPSAEC R.L., the organization facilitating San José Farm's partnership with San Francisco Bay Coffee, Eduardo and his family feel proud to be part of the world's largest coffee family. To savor the exquisite coffee from San José Farm and other esteemed farms, explore San Francisco Bay Coffee today.
Read article
