Education
Small coffee producers conform the 60% of the coffee producers worldwide, They are struggling to compete and get a better livelihood.
INTRODUCTION
Many small coffee farmers lack access to technical expertise in topics regarding the management of the plantations, harvests or even how to get fair prices for their production. The current situation is making them more vulnerable to climate change, diseases and decay of natural resources, unfair business and uncertainty of markets.
Through our insight, we reinforce what they know about coffee cultivation in practical ways according to the farmer’s circumstances and aim to improve their productivity and business expertise.
Our Goals
– Instruct smallholders about several topics regarding the coffee chain of production to allow them to become more competent and productive.
– Introduction and training on sustainable agricultural practices.
– Bring support and integration for smallholders within the Inside job coffee network.
– Monitoring work and progress of smallholders to build up their own economic sustainability and independence.
Pre-Production / Cultivation
Plantation maintenance guidance programme.
– Sustainable pest and disease prevention: How to deal with “La Roya” and “La Broca”
– Bespoke weeding and pruning planning
– Training to handle tools to measure environmental parameters in the field. (We are working to get resources to provide our producers with a Producers Kit, soon. )
HARVESTING AND POST PRODUCTION
Guidance during harvesting
– Coffee picking: Criteria with the best practices to pick coffee cherries efficiently.
– Sustainable guidance during coffee processing, pulp removal, drying and storage of the beans.
– How to avoid risking the quality of the beans during the dry or wet process of the cherries.
HARVESTING AND POST PRODUCTION
Post harvesting guidance.
– How to handle healing and recovery of the plantation after the harvest.
– Which plants shall be pruned or eliminated.
– How to maintain the processing and storage facilities.
– Best practices to store processed coffee.
– Sustainable coffee waste management.
Roasting and quality control
Understanding the importance of quality and grading.
– Sensorial / Defects: factors that influence the quality of the beans in the cup
– Roasting coffee: how coffee is roasted and understanding its key factors
– Quality: how farmers can get better prices for their coffee and which factors could decrease their price.
– Defects: What are they and how to prevent them?
– Cupping: how coffee is tasted to understand its quality
Sustainability
Plantation renewal programme
– Which varieties are more suitable for the farmer.
– How to germinate the seeds.
– How to prepare the substrate.
– Transplantation and maintenance of the coffee
plants
