If you would like more than 8 samples, please contact a trader directly.
Between our 2022 import and the 2023 harvest in Brazil, the market shifted. A year ago, in August 2022, the C-market price peaked just below 240; by the end of harvest a year later in August 2023, the index price had collapsed to just over 150—nearly a 40% decline. Higher prices allow farmers to commit a smaller portion of their farm to the commodity contracts that they need to cover monthly overhead and operating expenses; commensurately, lower prices require a larger portion of one’s harvest to secure this financing, leaving less to sell as specialty.
With this context as backdrop, a group of coffee producers in Cerrado organized under the banner of Aequitas to upend consumer expectations about the quality of coffee from Brazil and put forward a new narrative on the innovation coming from the world’s largest exporter of Arabica. In order to change minds in the market, however, this group is starting closer to home with educational campaigns aimed at showing family and neighbors the value of what they produce. Using all of the knowledge, infrastructure and enthusiasm at their disposal, these producers are banded together through their curiosity and common mission to make their community a preeminent partner for North American high specialty roasters. To do this, they must first win over family and neighbors to produce mind-changing lots. And they must contend with the commercial realities and expectations of coffee from Brazil—both in terms of price and quality. This tension between Brazil’s legacy and Aequitas members’ aspirations for the future of specialty coffee from Brazil sits at the center of Crop to Cup’s sourcing plan for 2023. To bridge the duality of needs for both producers and roasters, we have been working closely with Yuki Minami and her team at Aequitas to set new standards, share new knowledge, and bring entirely new categories of coffees to export.
Crop to Cup is actively building volume and booking for our 2023 import from Brazil; if you’d like to make a lot reservation or learn more, contact your trader.
Coffee came to Brazil nearly three hundred years before anyone at Crop to Cup was even born.
By 1727, coffee was growing in Brazil, but commercial production didn’t begin in earnest in Brazil until after the country’s independence in 1822. After that, Brazil built virtually its entire economy on coffee, clearing massive tracts of land and rainforest for coffee plantations. Coffee exports grew, and by 1850 Brazil was the largest coffee exporter in the world—which it remains today.
Like in Indonesia and Haiti, the coffee agro-economy of Brazil was made possible only through the enslavement of indigenous people and Africans brought to Brazil by Portuguese colonizers. By the time Brazil outlawed slavery in 1888, more than four million human beings had been captured and transported to Brazil from Africa.
To meet the labor demands of the large coffee estates across the coffee growing regions of Brazil—Minas Gerais, São Paulo and Paraná—the government encouraged immigration – specifically from East Asia.
In Japan, coffee was initially seen as a luxury import. After the trade reforms in kaizei-yakusho went into effect in 1866, tariffs on coffee reduced dramatically, but still: a decade later, the price for 1kg of coffee was equivalent to that of 75kg of rice. In 1908—twenty years after the abolition of slavery in Brazil—a ship named Kasatu Maru arrived in Brazil, carrying aboard 165 families from Japan, who, like many families from Italy and Spain, immigrated to work in the coffee fields.
The venture, organized by Ryo Mizuno in exchange for 7,125 bags of 70kg of coffee from the government of São Paulo, led to a change in Japanese law after intervention by statesman Shigenobu Okuma, who declared that “The coffee produced by Japanese emigrants in Brazil should be treated as a quasi domestic product. Because coffee obtained through the efforts of Mizuno increase consumption of sugar, this business will bring happiness to Japan in the future.”
In the first seven years of this emigration project, nearly 15,000 Japanese people arrived in Brazil to work in the coffee fields. World War I led to an acceleration and by 1940, there were 164,000 Japanese in Brazil—75% in São Paolo, the most concentrated area of coffee production in the country.
Outside Minas Gerais, in São Gotardo, a family immigrated from Japan in the 1920s to work on coffee farms. Four generations and nearly a century later, in 2017, Yuki Minami—whose great-grandparents immigrated to Cerrado to work in the coffee fields—founded Aequitas Coffee with the hopes of connecting coffee from her family and community in São Gottard to specialty roasters. Aequitas—our exclusive partner and raison d’etre in Brazil—is built on the desire for fairness and transparency in coffee through meaningful relationships. In Yuki’s words: “Aequitas is the Roman goddess of equity. But she was also a goddess that meant justice, transparency and fairness. And this is what I wanted to do, I wanted to promote a fair trade for producers.”
Though Brazil is seen by much of the world as a behemoth of commodity production, Aequitas represents a new generation of coffee producers whose focus is on quality and the opportunities opened up when one begins producing for specialty. Yuki and her contemporaries are the first generation of coffee farmers from this region to attend university then return to the farm and are assembling an array of expertise from genetics to processing to operations, cupping, roasting and everything in-between.
Harvest in Cerrado began on time in mid-May, shortly after Yuki and a contingent of Aequitas producers returned from the U.S. for SCA Expo and a tour of the U.S. specialty industry branded as the “Aequitas Coffee Experience.” The winter in Cerrado, which coincides with harvest and the final stages of cherry maturation, was dry as usual, with hotter-than-usual temperatures and occasional light rain—uncommon during harvest but not expected to impact quality. The volume of production is greater than last year, affording a larger commensurate share of coffee of the highest quality even in spite of weather-related impacts.
In June, Aequitas producers throughout Cerrado met for harvest planning ahead of their 2023 export. Overall, Aequitas members expect around 30% of volume to be exported as specialty quality (83/84+) with a few members reducing their production to focus exclusively on 85+ quality coffee. For volume lots closer to the lower end of specialty (84 points), prices will track with the c-market, but for top lots and microlots—where initial evaluations indicate a plethora of 86-87 point cups—prices will remain stable compared to last year owing to the labor, time and selection that is required to produce these exceptional coffees.
The strength of the Brazilian Real, which impacts costs and represents another risk at time of export due to currency exchange, remains stable or slightly stronger than the same period of 2022; inflation jumped in Brazil in July 2023 ahead of export, but remained far below last year’s levels.
Crop to Cup has worked exclusively with Aequitas as our export and sourcing partner in Brazil since 2017. Throughout harvest, our quality lab in Brooklyn calibrated with Aequitas’ lab, expediting the process of separation and selection of lots for booking or entry into regional competitions. With the lab, Aequitas is able to provide rapid feedback and technical recommendations for producers such as the evaluation of quality for: new cultivars; processing experiments; and microlot separations. With its lab in town fully operational for the 2023 harvest, Aequitas expanded their support of producers in their network.
At the start of harvest, Yuki solicited interest from producers throughout Cerrado (Campos Altos, Carmo do Paranaíba, São Gotardo, Ibiá, Rio Paranaíba and Patrocínio) for participation in a new program that in June began with harvest planning and then, in July, visited fourteen producers during harvest to check in on their post-harvest infrastructure, evaluate post-harvest processing practices, techniques, challenges, and experiments. Of the producers Aequitas visited, eleven had contracted post-harvest consulting services, twelve were using or had used unconventional processing (processes other than natural or pulped natural) in an effort to incrementally improve cup complexity, and all already produced some coffee for specialty markets but needed access to a calibrated cupping lab to accelerate feedback and knowledge transfer.
Aequitas organized an event, Aequitas Sharing Knowledge, to create space for knowledge exchange between buyers and producers and orient around market expectations and shifting demands. In attendance were different actors from the value chain: producers, cooperatives, a university professor, and bank institutions that finance Aequitas.
To further differentiate coffee coming through the Aequitas network from commodity specialty coffee, Aequitas developed and implemented a code of conduct and ethics for its partners, providing transparency for buyers and suppliers about Aequitas and its network. The code of conduct requires that all of its suppliers abide by Brazilian laws and includes a focus on environmental and conservation issues and serves as a checklist for postharvest practices, environmental and social issues.
In September,Yuki’s team received their first round of samples from members. Yuki’s reflection on Aequitas’ first cupping of the year / quality preview: In Yuki’s words, “Although those lots are quite fresh, we could taste a variety of flavor profiles: classic Cerrado and on top of it berries, stone fruits, tropical fruits, floral, and spices from natural, pulped natural and fermentation processing. We had the presence of some lots that are on the edge—some will love it, others wouldn’t choose those coffees at all. The lot that stood out the most was a Paraiso microlot from Coopadap Experimental farm that cupped an average of 87.25.”
These notes came out of Aequitas’ new cupping lab, led by a competent cupper and long-time ally named Maxwell. This is the center of outreach and education on With the investments Aequitas members have made in post-harvest processing, with and a focus on production of specialty microlots but also on helping members to convert larger tracts of their farm to specialty production , initial quality expectations for our 2023 import are high particularly for microlot separations. The goal, then, is not just to raise the ceiling but also to bring up the floor of how many coffees a farm can manage to produce at 85+ levels.
We are working with Aequitas to build a pipeline for more standard qualities from Brazil through these same supply chains so as to provide an ethically-aligned alternative to commodity specialty imports for more price-sensitive or volume-based needs.
Below are additional updates from the Aequitas lab.
Marcelo Assis (Bioma Cafe)
A perennial partner for Aequitas and Crop to Cup since 2018, Marcelo Assis Nogueira has shifted the focus of his entire production on microlots after having made significant investments in infrastructure through last year’s harvest. “It was a record for us here ,” Marcelo reported, “not in volume, but in quality.” For 2023, nearly 88% of his entire production is scoring 85+; this is higher than the expected average of 30% scoring 84+ from most Aequitas members, which is itself an exception within the region. Marcelo hopes that by next year he will have an optical sorter at his dry mill to be able to manage all levels of processing, separation and preparation himself and ensure full traceability through his farm.
While they didn’t invest in infrastructure for this year, like many Aequitas members, the Minami family invested in training for the 2023 harvest, bringing a postharvest processing consultant to their farm to develop alternative protocols for coffee processing. They prepared two larger lots for specialty, each grown and processed with a particular profile in mind. One sample is labeled as tropical fruits and the other one as berries. There are two microlot offers coming as well – an experimental aerobic fermentation lot that aimed at tropical and stone fruits in the cup, as well as the return of the pineapple fermentation which has been scaled up using an improved process.
Sao Luiz is known for producing the best pulped naturals in the region. They are expanding on this focus, but also taking a deeper look at post-harvest processing. “This year we are very excited because we have done some microlots for the first time with fermentation,” Ana Branco told us. “We have a lot of coffee to offer.” While this year Fausto do Espirito Santo Velloso and family will sell most of their coffee through the local cooperative, the 7-year Aequitas members plan to install a washing station and de-pulper for next year and will be able to offer more pulped naturals. For 2023, Sao Luiz provided post-harvest processing services to neighbors. These samples are inbound to Crop to Cup’s offices, but the Aequitas lab reported that initial samples are “the trustworthy, consistent, clean cup and sweet coffees that we are used to receiving from Ana and her team.”
Edu Leandro (Cafe Melo)
Edu also received a post-harvest process consultant at his farm and is interested in exploring the use of native and wild microorganisms to drive fermentation. One of the new processes the team explored this year involved modifying a cylindrical sieve setup to separate a coffee by size and maturation level without using water to specify process based on the starting material. For Edu and Cafe Melo, 2023 is a learning year; 100% of their production experienced some sort of designed fermentation protocol. They executed dozens of processing styles, focusing on natural processes of overripe fruits (la pasa), which are normally processed for commodity outlets but hold high quality potential if processed using specialty production techniques. “We are so excited,” Edu reported, “it was a great crop for us.”
Coopadap Experimental farm
One of the standouts of our 2022 import from Brazil was an experimental lot from the Coopadap experimental farm. Ahead of 2023, the group—led by Diego Bernades for 15 years—built a laboratory to develop the expertise needed to recommend the best cultivars and technical knowledge to members of the cooperative. To bolster their knowledge and recommendations, the lab collaborates with different research institutions across the country, keeping Cerrado part of the exploration and development of knowledge related to coffee productivity, resistance and quality. This year, the farm had a small production in order to focus on the production of specialty microlots. The Coopadap farm employed a post-harvest processing consultant to experiment with mapping cultivars with targeted processing and drying practices to achieve predictable quality.
A new member of Aequitas for 2023, Eduardo’s family owns one of the biggest coffee nurseries in Brazil and is locally famous for developing cutting edge cultivars. Their sophistication with cultivars extends to processing; they perform quality mapping across processing styles, and have won regional awards for cup quality. Like other Aequitas members, Eduardo and his family have started receiving post-harvest consulting this year for their own farm. Talking about this year, Eduardo told us, “I’m proud, to be honest, because we got some coffees that are hard to find. It was a great year.”
Ernesto and his son Cassio joined Aequitas in 2022 with a negligible percentage of their production scoring above 84 points. But they were eager to make use of the education Aequitas had to offer, and invested in moving their family business into specialty. According to Yuki, this has paid off in the cup: “While in 2022, 40% of their samples were 84+ this year this percentage reached 55%. Also, postharvest defects have decreased as well. Maxwell mentioned that it became a balanced and trustworthy coffee.”
Conditions in Brazil set the pace for pricing the world over, but nowhere more than in Brazil itself. Variables such as currency exchange rates and weather forecasts impact both the C-market—against which coffee around the world is traded—as well as our partners in Brazil who experience frosts and devaluations directly. Even within specialty, producers contract a portion of their crop in large futures contracts against the C-market, hedging with an aim of guaranteeing income and economic security for the year. Then, with some certainty that they can cover their costs, they set aside a smaller portion of higher scoring lots to sell through specialty channels.
The market volatility of the last year coupled with lower production this year, though, mean that many producers are left with little coffee to sell as specialty: in order to fulfill their existing futures contracts, they delivered more of their total harvest than expected. Those contracts may have been established when the Brazilian real was high, the C-market was low, and forecasts were strong; the reality left producers exposed. With such volatility, and such low volumes to work with, producers are understandably inclined to “wait and see”, rather than contracting too far in advance of export.
As a result, we entered the harvest aggressively, knowing we’d have to compete for the qualities and volumes that we’d hoped to put together with our partners at Aequitas. Ultimately, this meant that Yuki and the team at Aequitas had to grow their network to build volume for export; thanks to investments she made such as opening an Aequitas cupping lab locally to provide faster feedback to producers and evaluate quality and strengthening communication and relationship with the producers in the Aequitas network, we were able to allay concerns that we initially held about quality potential ahead of the harvest. Here, again, Yuki Minami’s strength as a collaborator helped to navigate the Aequitas family of farmers through this time of market disruption.
Because of inflationary pressures and costs increasing in Brazil for Aequitas and Aequitas members, pricing will be higher this year. We expect our import volumes will be lower this year.
If there are specific projects or lots you’re interested in, we recommend booking early.
On the Water
|Aug – Sep||Sep – Oct||Nov – Dec||Dec – Jan|
|Type samples, lot reservations||Offer + PSS samples, initial bookings||Contract approval + export||Arrival samples + spot offers|
As with all things in 2022, prices are up over last year. A multitude of factors contributed, but the theme is ‘inflation’ and ‘volatility’.
In total, inflationary costs will account for about 20-25 cents of increases and market differences account for 15-20 cents per pound of increases before we encounter increases stemming from the global logistics crisis and container shortage—meaning that at the end of the day, we expect that final prices will be, on average, 50-60 cents higher than last year for microlots and top lots.
Our access in Brazil, and reason for working here, is found in our relationship with Aequitas, led by Yuki Minami and founded on the notion of creating equity through coffee. We’ve bought from Aequitas since their first export in 2018.
Last year, we bought a battery of microlots that showcased a diverse range of processes and flavor profiles coming from Aequitas members that came from a “recipe book” of postharvest processes we put together with Yuki. Aequitas once again used the recipe this year, targeting processes based on the results of last year, helping to achieve consistency in quality across those unconventional lots.
These efforts in separation and diversification of processing were aided by the new cupping lab and office that Yuki opened in town. Aequitas’ cupping lab used to be on a farm—moving it into town makes it more accessible for other producers and increases the amount of cupping and speed of feedback on coffees submitted.
Yuki also expanded the Aequitas network in search of more affordable 84+ commercial-plus style lots through COOPEDAP, the local cooperative that also warehouses and mills coffee for Aequitas members. This creates an opportunity for more price-sensitive and/or larger scale roasters to buy Aequitas coffee.
Marcelo Assis and Biome Café doubled down on lessons learned from their processing experiments from last year.
Often overlooked due to its reputation as a commodity producer of Arabica coffee, Brazil’s landmass and diversity of microclimates, regions and cultures results in a remarkable diversity of cup profiles—if you know where to look.
We’ve partnered with Maria Soraia Guimarares since 2019, two years after her family received their first premium for specialty coffee. Unlike most producers in her region, Soraia’s farm is harvested by hand—a small example of the attention to detail and care Soraia takes in producing coffee, which has garnered recognition through awards from Cup of Excellence, the Minas Gerais State Coffee Quality Awards, Cerrado Mineiro Region Coffee Awards and Florada Contest.
For our 2023 import, Soraia focused purely on microlots—her favorite being Arara Anaerobic, which presents in the cup with notes of blue raspberry, cherry taffy, cotton candy, honey, lemon verbena, melon, and thyme.
Yuki Minami and the Minami Family Farms are our raison d’être in Brazil, and we’ve imported coffee from them since our first year operating in Brazil in 2017. For 2023, they’ve produced a mixture of single batch (~100 bags) and smaller (~10 bag) lots.
Included in these are iterations of the most successful of last year’s more experimental-style lots, like the Minami Anaerobic Fermentation with Pineapple, which has notes of dried peach, black cherry, hibiscus, red licorice and is on the wilder, more adventurous side of the specialty spectrum compared to classics like Fazenda Olhos D’Agua Natural, a quieter, more nuanced coffee with notes of candied orange, dark chocolate, honey, nut, persimmon, and raisin.
Marcelo Assis, a partner producer of Crop to Cup since 2018, dedicates Bioma Café, the farm he operates in partnership with Flavio Marcio Silva, to specialty production. They approached selecting the site for the farm from a technical lens, evaluating the quality potential of each parcel.
Over the years, Marcelo has proven to be an innovative and collaborative partner, and for 2023, the fruitful collaboration between Marcelo and Rosalina Zamai resulted in a unique natural processed lot with notes of pomegranate, dark plum, marigold, rose, brown sugar, and apple cider. His Paraiso MG2 Anaerobic Fermentation lot is tropical and complex with character of guava, anise, magnolia, strawberry, vermouth and floral schnapps.
We have completed our booking for this harvest. Review our Forward Offers to see upcoming availability. Available lots are limited—reach out to your trader to forward book for December/January arrivals.
– The Crop to Cup Sourcing Team
Uganda is where Crop to Cup got it’s start 15 years ago. We started with washed coffees from Mt. Elgon in the East, moved to floated naturals in the western Rwenzoris, and in the past two years started supporting supply-chains on the northern border with Congo and Sudan. Year by year we come back to push the needle on quality, and have seen scores improve from 82 to 86 in all three areas. But that has been our ceiling.
Our visit in 2020 showed us that sometimes situations can change quickly. In this case we have witnessed a fluorescence of quality-minded independents, young organizations who have set out to break the ceiling on what was previously possible.
HARVEST OVERVIEW. Record-breaking rains from September to delayed the harvest by a full month, left cherries un-ripened on the trees, caused massive mudslides and forced all coffee to move down-mountain for drying. But these rains ended with new year, and ended up giving an incredible advantage to anyone sourcing from the highest altitudes – like us.
Larger companies closed their operations by December 15th with full warehouses; they are counting on milling to make the difference between commodity and specialty. But as the sun came out in January so did smaller buyers, and what they (we) found is an open playground full of the best coffee we have yet to see in Uganda.
Collections are still coming in, and will continue through mid-February. In Elgon, competition for cherry has pushed up prices- and standards – for cherry selection, meaning that what is coming in is being handled better than ever before. In the west, interest in specialty naturals has pushed prices up from blender levels (-60c below market) to minimum offers of 160c over market for anything of quality. In the north, investments by multi-nationals, with funds from the international development community (namely ABI Trust) have forged a new specialty profile – best described as ‘orange creamsicle’.
WHITE NILE is new to specialty coffee. In an area known as the Alur Kingdom, inhabited by the Luo people, coffee and people flow freely across state lines. This is the North-Eastern corner of Uganda, a place where SL varietals took root nearly 100 years ago, and which have never been replaced. Initially, coffee from here was sold as a general Uganda FAQ – mostly for blenders and instant coffees. Coffee is collected as ‘sub-prime’, ‘ordinary’ and ‘super-ordinary’, roughly divided into thirds. Two years ago we zoomed in on districts we knew to have higher quality, asked for a fourth ‘super-premium’ category, and started seeing results. This year we helped to open a quality training center – a roaster, green grading and cupping lab – so that the language of quality could get pushed even closer to the farm.
RWENZORI is a mountain range further south, but also on the Uganda/Congo border. This is where we find Bukonzo Organics, one of the few surviving cooperatives, and one of the few in the region to work on washed coffees. This is also the home for Drugars – Dried Ugandan Naturals – which only recently have been treated as specialty. Investments by nonprofits (Lutheran World Relief & ABI Trust) have revolutionized the way that coffee is viewed, processed, and sold in this area. For those looking at big-bodied naturals that are more fruit-lingering than fruit forward, this is the place to look.
ELGON is the traditional home to Ugandan specialty Arabica. Separated by tribe and region into Bugisu (who occupy most of the mountain) and Sebei (who live in Kapchorwa, Sipi Falls area), one can find profiles that range from effervescent lime to deep chocolates to tropical fruits – and many combinations therein. This is also where Crop to Cup got it’s start back in 2005 by registering farmer groups, revitalizing washing stations, and separating for the region’s first specialty exports in decades. Since then the world has caught on, and Uganda’s reputation has improved dramatically as a significant source for specialty. Competition for volumes have undermined traditional cooperative structures, leaving a mountain full of individuals. But in the past two years we’ve seen local independents rise up, with their neighbors, to seek specialty markets of their own. These groups operate outside of mainstream exporters, and without the benefit of their resources. But trust, leadership, hustle, and the passionate investment of a few select individuals has brought new options to market for those who care to take a bet on the underdog.
OUR APPROACH. This is where we come in.
Our 2020 import plan looks to support these emerging groups, which we’ve come to see as the ‘heart, soul and head’ of Ugandan coffee, and the future of specialty on Mt. Elgon.
Mountain View Coffee has brought in western cuppers, Colombian production managers, central drying and pulping stations, and even weather stations to monitor every aspect of their coffee. Their operation is purely organic, and built from the primary societies of the now defunct Gumutindo Coopreative.
Zukuku Bora has brought their community development work into coffee, using their network and skills in mobilization to promote the most immaculate of cherry collection. Their operation is an offshoot of a nonprofit, Jenga CDO, and run entirely by young Ugandans.
Mamboo Coffee has brought decades of experience and relationships to cherry-pick the very best farmers on the mountain, and to make them better. Their operation is centered on the passion and expertise of Dison Kareng, and held together by the decades of trust he’s built in his community.
Outisde of Elgon, we are continuing to work with Bukonzo Organics in Rwenzori – recent beneficiaries of a Luther World Relief sponsored impact investment. We are also expanding our support of the Kyagalanyi owned washing station in Erussi, who are trying to raise the bar on what’s possible from this region.
2020 VISIT SUMMARY. Halfway through our 2020 visit we realized that it could best be described as a heist movie, one where we’re getting the gang together. We met with friends new and old, from exporters, mills, financiers, cuppers and farmers. The job – building a bench to support independents as they try to grow their operations to export scale, and get great coffees to market. The result – two new coffee shops in farmer communities – which act as headquarters for these emerging organizations. Contracts leveraged for pre-crop financing and a five-fold growth of volumes. Experiments with processing (black honey, washed naturals, and fertilizers). And plans to expand even more for next year with new washing stations.
TIMING. Those who come first (in exports) may come last (in quality). We are targeting peak collections from the highest altitude zones in every area we work. This gives us tremendous advantages in selecting the very best coffees – even within a cooperative structure where separation can become political. And, this year, it gave us advantages in terms of weather and competition from larger buyers, who largely stopped buying before the new year.
>Mt. Elgon: February samples, April/May shipment, June/July arrivals (post-Covid correction; July – September arrivals)
>Rwenzori & White Nile: November/December samples, January/February shipments, March/April arrivals.
NEWS. Headlines in Uganda are dominated by the upcoming 2021 elections, where President Museveni is expected to take yet another term in office over upstart rapper-turned-politician Bobi Wine. Mudslides in Mt. Elgon wiped our over 1,400 homes this harvest season, displacing many, many of whom will never be able to move back. In coffee, cherry price have outpaced parchment prices; normally the ratio is 5 KG cherry = 1 KG parchment, and the price had been the same. Now cherries are priced more on a 4:1 ratio, encouraging farmers to deliver to wet-mills who have been better able to control processing – and drying times. Talent from all over the world (mainly Colombia) has come over to oversee the production o honey and natural-processed coffees. And Mountain View Coffee brought organics back to Mt. Elgon.
CURRENT CHALLENGES. Weather is the number one challenge faced by farmers this season. Prolonged rains pushed back the harvest, lead to cherries lingering on trees – many of which never turned red – and facilitated the spread of both Coffee Berry Disease and Leaf Rust. Drying was also a challenge as groups ran out of drying space and had to scramble to find secondary sites down-mountain. For independents the cost of capital remains a barrier; local interest rates hover around 28%, compared to the less than 2% rates obtained by multi-nationals. And in it all Ugandan specialty struggles to be taken seriously by the US market, meaning that those who do persevere have a hard time finding prices to reward their efforts.
OUTCOMES. Looking back, the 2020 season will be viewed as a fresh start for specialty in Uganda. New groups have risen to the challenge and, with the support of many, are getting their coffees to market for the first time. This makes it the perfect time to get involved for any roaster who is looking to get in on ground floor in what will be the future of specialty in Uganda.
For Crop to Cup, the 2020 season is all the more rewarding due to the depth of our relationships there. Not only is it satisfying to see the right people doing the right things, but we now know that the 86 point ceiling is artificial, and soon to be broken. In Mt. Elgon there’s no reason why quality can’t match that of Kenya, located just on the other side of the mountain, with the same language, trees and terroir. In the north, heirloom varietals combine with low production to give coffee the conditions it needs to succeed. Aligning incentives towards this end is what we enjoy doing most. In Rwenzori we’ve been happy to see Bukonzo Organics adopt a business mindset, expand their production and their capabilities to compete.
If you would like more than 8 samples, please contact a trader directly.