A Journey of Flavor at “Taste the Origin” Talkshow with Crop To Cup

At the Bombe drying station in Bensa, Ethiopia, Basha Bekele is writing a new chapter in his family’s coffee legacy. Where his father once managed a cooperative supplying to the Sidama Union, now stands a specialty coffee production center with a forward-thinking vision.

Managing 12 hectares of semi-forest coffee land, primarily growing the local 74158 variety (known by locals as “Walega”), Basha has expanded beyond his own farm to operate collection points in Bombe, Shantawane, and Kokose. These strategic locations connect with farmers growing coffee at elevations up to 2,300 meters above sea level, creating a diverse and quality-focused supply network.

What sets Basha apart is his commitment to fair practices, particularly notable in today’s high-price market: he maintains a two-payment system for his 126 farming partners, offering a second payment after the coffee is sold. This commitment to farmer welfare is matched by his dedication to quality, implementing cherry flotation sorting and slow drying on raised beds (some under shade) to ensure optimal development of each bean.

The Bombe region represents more than just coffee production – it’s a cultural and spiritual hub for the community, symbolized by the church that Basha and his father built on-site. This debut lot with Crop to Cup marks not just a new business partnership, but a shared vision for sustainable and responsible coffee production. Through this collaboration, Crop to Cup reinforces its commitment to partnering with producers who share their vision of a sustainable and responsible coffee industry.

At 1,200 meters above sea level in Brazil’s Cerrado plateau, Bioma Café represents more than just a farm – it’s a living laboratory for Brazilian coffee innovation. Founded by Marcelo Nogueira Assis, an ambitious agricultural technician, and Flavio Marcio Silva, a seasoned entrepreneur, Bioma exemplifies the perfect marriage of science and artistry in specialty coffee production.

2023 marked a breakthrough year with the introduction of pyramid drying experiments incorporating Selvatech natural yeasts at their central Olhos D’agua facility. Spanning 229 hectares divided into six distinct zones, each area serves as a living terroir experiment, where Arara and Paraiso varieties are cultivated using their signature Aerobic Fermented Natural process.

Bioma Café demonstrates how innovation and science can complement tradition in specialty coffee production. Their beans from Olhos D’agua represent not just scientific achievement but also a testament to passion and patience, where each experiment serves a single purpose: elevating Brazilian coffee’s position in the global specialty market. Since partnering with Crop to Cup in 2018, Bioma Café has found a like-minded ally in their pursuit of innovation and quality in every lot.

Known as ‘Kuri Mountain Coffee‘, Habtamu Fekadu Aga’s operation transforms family heritage into community development. Established in 2015 by Aaga Dinsa, grandson of a local coffee farmer in Kuri kebele, the project has grown from its initial 105 hectares to encompass a network of 144 smallholder farmers across 837 hectares spanning the Wolega, Guji, and Jimma regions.

With both Fair for Life and Organic certifications, each pound of exported coffee not only carries the distinctive flavors of Kurume, Dega, and Wolisho varieties but also contributes $0.12 to community development. This fund supports vital projects in food security, clothing, education, road infrastructure, and medical equipment, creating lasting positive impact within the local community.

Habtamu Fikadu symbolizes the transformation of Ethiopia’s coffee sector following the 2017 reforms, transitioning from ECX-based trading to direct exports. This isn’t merely a story about coffee quality; it’s about creating a sustainable business model where profit and social responsibility work in tandem. The 2023 partnership with Crop to Cup has opened new opportunities for Habtamu Fikadu’s message of transparency and social impact to reach broader international markets. Through this collaboration, they demonstrate how quality coffee production can serve as a vehicle for meaningful community development.

Born into a coffee-growing family in Keramo, Mate Matiwos represents a journey from local trader to visionary coffee producer. His transition from commodity trading to coffee farming in Keramo and Danche marked a pivotal shift in his commitment to specialty coffee production.

At 2,350 meters above sea level, his 74158 variety coffee undergoes a distinctive honey processing method, yielding a signature flavor profile featuring notes of ripe mango, canned peaches, lime, and peony. Beyond coffee production, this is a story of family and community responsibility. While his eldest son pursues university education, his second son contributes to the farm operations, and his youngest has become a teacher. Mate himself remains active as a preacher and church leader in his community.

The 2024 partnership with Crop to Cup marks a new chapter in Mate Matiwos’s story. This collaboration represents more than a business relationship; it’s a meeting of shared values: from quality commitment to community responsibility. Through these special lots, Mate Matiwos and Crop to Cup demonstrate how traditional family values can harmonize with contemporary coffee production.

Doña Artemira’s story exemplifies resilience and female leadership in the coffee industry. Following the passing of her husband, Francisco Huamán Mondragón, she shouldered not only the responsibility of raising four children but also managing the family farm. Coming from one of Salinas’ pioneering coffee families, she stewarded the farm until her son Ebert assumed leadership in 2015.

Under Ebert’s guidance since 2017, the farm has focused on high-quality specialty coffee production through progressive techniques. Across 15 hectares, they cultivate Gesha, Bourbon, and Caturra varieties under native Cedro and Romerillo trees, creating a unique agroforestry ecosystem. Each family member manages their own plot while sharing a central processing facility, following a rigorous protocol: selective harvesting, flotation sorting, pulping, 30-36 hour fermentation in tile-lined tanks, washing, and 10-21 day raised-bed drying in solar dryers.

Their dedication was recognized when Artemira placed 18th in the 2023 Cup of Excellence competition. Through partnership with Crop to Cup, Artemira’s coffee represents not just technical expertise and passion, but a symbol of women’s empowerment in the coffee industry, where family tradition merges seamlessly with innovation to create sustainable value.

In Rwanda’s lush Northern Province, twelve farmers led by Rafael Karasi have crafted an inspiring story of teamwork and innovation. Based in Giti, Tanda Cell of Gicumbi district, these farmers demonstrate that success stems from quality and shared vision rather than scale.

Tending to 1,678 coffee trees at altitudes between 1,800-2,000 meters, the group combines traditional knowledge with modern farming practices through Good Agricultural Practices (GAP) and Integrated Pest Management (IPM) training. Each Red Bourbon tree represents their commitment to excellence.

At Nova Coffee Washing Station, under the careful supervision of Quality Manager Eric Yankurije and Station Manager Therese Uwingabire, 5,033 kg of cherry undergoes Anaerobic Natural processing within eight hours of harvest. This meticulous process preserves and enhances each bean’s characteristics, contributing to their first-place finish in the Best of Rwanda competition.

The partnership between Nova Coffee Washing Station and these farmers transcends typical buyer-seller relationships. Through Crop to Cup, their story of twelve farmers and their vision for sustainable, high-quality agriculture has reached global audiences, inspiring the coffee community worldwide with the power of unity and innovation.

From the hillsides of Totutla, Puebla, four women are writing an inspiring narrative about solidarity and innovation. Briseida Cabrera Cruz, Gabriel Hernandez, Gemma Tepancalco, and Emma Magali Posadas Manzano have united not just for harvest support, but to build a new vision for gender equality in their coffee community.

At elevations between 1,200-1,450 meters, they cultivate traditional varieties like Typica, Bourbon, and Caturra using meticulous washed processing methods. Their coffee exhibits distinctive notes of lilac, marzipan, mulled wine, lavender, cherries, and ganache, reflecting their refined approach to cultivation and processing.

2024 marks their entry into export markets through the GCP program. Their next ambitious step is establishing a cooperative named ‘Cozoltepetl’ (Nahuatl for Crevices Mountain), honoring their region’s ancient rain deity shrine. Through Crop to Cup, their 11 special bags represent more than just coffee; they symbolize women’s empowerment in Mexican coffee, where indigenous cultural traditions blend perfectly with modern development aspirations.

In the rolling hills of Vista Alegre – Colasay in Cajamarca, Peru, Leyser Mondragon is crafting a story of dedication and innovation in organic coffee farming. His 1.25-hectare farm El Cangerejo sits at 1958-1965 masl, where he pioneers sustainable farming methods on sandy soils, carefully cultivating a blend of Bourbon (60%) and Catuai (40%) varieties with integrated farming techniques alongside crops like plantain and yuca.

Leyser’s meticulous processing approach showcases his professional expertise in the washed method, utilizing tiled concrete tanks for pulping and fermentation, followed by careful patio drying. This precision results in a distinctive flavor profile featuring notes of Key Lime, White Grape, Cranberry, Chrysanthemum, and Brown Sugar – a unique reflection of the region’s terroir.

2024 marks a pivotal year as Leyser begins his partnership with Crop to Cup Coffee Importers, a green coffee importing company based in Brooklyn, New York. This collaboration not only opens doors to the global specialty coffee market but also affirms his commitment to quality and sustainable development. Through this relationship, the story of El Cangerejo farm and Leyser’s tireless efforts in producing specialty coffee will be spread more widely in the world coffee community.

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Crossing oceans to arrive at Cupping & Talkshow Taste the Origin by XLIII Coffee – 178A Pasteur, Ben Nghe Ward, District 1, Ho Chi Minh City on December 15th, 2024, Crop to Cup’s coffees bring with them the distinctive aromatics of their diverse origins. But they carry something even more valuable: profound stories of farmers committed to organic cultivation, courageous women breaking gender barriers, and pioneering producers innovating processing methods.

In our increasingly connected world, each cup of coffee serves as a bridge, and every bean carries the mission of blending global awareness with local values. Join XLIII Coffee as we explore and honor this remarkable journey from seed to cup, where quality meets purpose, and tradition embraces innovation.