Variety: Bourbon, S-795, SL-28
We have learned that by manipulating temperature, time, ph, water quality, isolation, inoculation and in-house reproduction of bacteria & yeasts, we can change the quality and taste of the coffee’s final outcome. Sustainability is part of our core values and can be seen in this Pura Cepa project. It focuses on “full circle sustainability” which includes; Farmer Sustainability, Environmental Sustainability, Community Sustainability and finally Commercial Sustainability. Our mission is to “de-commoditize” coffee and convert it into a product like wine where it is not linked to a market but to a relationship between buyer and producer. Innovation doesn’t stop there, we have also created an innovative drying mechanism that has proven to reduce drying time by more than 300% and with no trace of mold or fungus generation, it also preserves the molecular structure of coffee intact and keeps the all-important embryo alive. Working in a positive microbiological environment is key to our success, we are fermenting in stainless steel tanks and managing the coffee in a germ-free space to avoid effects of other external bacteria, molds and fungus.
In many communities in Uganda we are digging water wells to benefit the community around the washing station, this ensures we don’t only improve the life of coffee farmers but as well the community as a whole. The environment is a large part of sustainability. Most notably we change the water in the community by lowering the ph of the water, keeping pollution to zero, and installing solar panels to create co2 carbon neutral or carbon positive effects. All of these processes have been verified in Colombia and other nations and have already provided beneficial outcomes to the communities in these locations.