{"title":"Our current coffee selection","description":"\u003cp\u003eBrowse our curated selection of single-origin speciality coffees, thoughtfully sourced and carefully roasted to showcase the distinctive flavours of each bean.\u003c\/p\u003e","products":[{"product_id":"colombia-guillermo-munoz","title":"Guillermo Muñoz","description":"\u003cp\u003eCafe Agrario is an association of producers from Ortega in Tolima. Most of the 35 associates are coffee growers. Cafe Agrario has seen some difficulties as it is situated in a region troubled by the civil war but also suffered from poor leadership when coffees were sold on credit to coffee buyers who never paid for coffee delivered.\u003c\/p\u003e\n\u003cp\u003eIn more recent years, they have been focusing on specialty coffee to add value to their product and also roast and sell their coffee locally.\u003c\/p\u003e\n\u003cp\u003eSiruma, our specialty export partners in Colombia, have invested in this community and their agronomist, Pilar has been delivering workshops to the group on coffee processing and organising the structure of the Association. This was highlighted as a real need for them when baseline data was taken. Cafe Agrario started by having to deliver their coffee to a local trader as they didn't have the capacity or organisation to deliver to Siruma. With Siruma's help they are able to directly sell to them and are also achieving higher quality premiums with all the agronomy support.\u003c\/p\u003e\n\u003cp\u003eGuillermo Munoz, a coffee grower from Ortega, Tolima, is 55 years old and owns the El Bolsillo farm located in the Alto Guayabos vereda. The farm spans 1 hectares, with 0.95 hectares dedicated to coffee cultivation at an altitude of 1,860 meters. He cultivates Castillo coffee that is around 5000 trees with 4-5 years of age.\u003c\/p\u003e\n\u003cp\u003eHe actually originates from Caldas and arrived in Tolima when he was 22 years old to work as a picker on farms. He eventually found his way to working for Aristubulo Rayo (another Agrario member) where he worked for 10 years saving money and learning how to farm so he could then buy his own small farm and 1ha of land from Don Aristubulo.\u003c\/p\u003e\n\u003cp\u003eThe coffee process is fully washed, with cherries meticulously sorted to ensure only perfectly ripe ones are used. Guillermo is only picking fully ripe cherries are harvested. The picking cycle occurs every 20 days. Once collected the cherry is washed and cleaned and then left to ferment for 12 hours usually overnight in bags. The coffee is then pulped and dry fermented in a tank for 36 hours.\u003c\/p\u003e\n\u003cp\u003eThe drying process involves using a parabolic solar dryer, where an ideal 3cm layer of coffee is maintained to ensure even and slow drying for around 12 days. \u003c\/p\u003e","brand":"Handful Coffee","offers":[{"title":"250g","offer_id":57363711525195,"sku":null,"price":12.5,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":57363711557963,"sku":null,"price":45.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0957\/7195\/1435\/files\/colombia-guillermo-munoz-washed-single-origin-speciality-coffee-beans-250g.webp?v=1791812296"},{"product_id":"peru-cajamarca","title":"Cajamarca","description":"\u003cp\u003eThis blend comes from producers in the high-altitude areas around Jaén, the main city in the Cajamarca region of northern Peru. The region’s rich volcanic soils, tropical rainfall, and ideal climate create significant potential for high-quality Arabica coffee. However, this potential is often undermined during picking, processing, and drying, especially among unassociated producers who lack the infrastructure and knowledge to maintain quality. These smallholder producers harvest coffee during the middle of the season and process it on their farms using hand-pulping machines, fermentation tanks, and patios or raised beds for drying. Once processed, the parchment coffee is delivered to Falcon’s warehouse in Jaén, where it undergoes grading, moisture testing, roasting, and cupping. In 2018, Falcon Peru SARL was established as an export company, along with a small warehouse and QC lab in Jaén. To help producers improve drying practices, Falcon installed facilities near the warehouse to ensure optimum moisture levels and preserve cup quality. Farmers delivering their parchment coffee receive immediate quality analysis, a cup score, and an offer price. Controlling the supply chain from farmer to customer ensures these coffees meet the standards for Falcon’s Blueprint Project label, providing economic transparency for every contributing household. Additionally, Peru was the first origin selected for Falcon’s Carbon Project, which began in Autumn 2022 to conduct in-depth research into carbon emissions at the farm level.\u003c\/p\u003e","brand":"Handful Coffee","offers":[{"title":"250g","offer_id":57589553430859,"sku":null,"price":11.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":57589553463627,"sku":null,"price":39.6,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0957\/7195\/1435\/files\/peru-cajamarca-washed-single-origin-speciality-coffee-beans-250g.webp?v=1791812464"},{"product_id":"ethiopia-beshasha","title":"Beshasha","description":"\u003cp\u003eMustefa Abakeno, a dedicated smallholder farmer in the Jimma Zone of Western Ethiopia, manages an extensive 18-hectare farm located at an impressive elevation of 2,040 meters above sea level. His farm is a testament to the rich coffee heritage of Ethiopia, featuring a diverse array of coffee varieties sourced from the esteemed Jimma research center.\u003c\/p\u003e\n\u003cp\u003eAt the beginning of his endeavour Mustefa purchased a three discs Coffee Pulper, this was used to enable him to process half of his harvest as Fully Washed coffees.\u003c\/p\u003e\n\u003cp\u003eWashed\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eCherry delivered \u0026amp; flotation to remove immatures\u003c\/li\u003e\n\u003cli\u003ePulping of coffee cherry\u003c\/li\u003e\n\u003cli\u003eFermentation in tanks for 8 -12 hours\u003c\/li\u003e\n\u003cli\u003eWashing and cleaning in channels separating floaters of parchment\u003c\/li\u003e\n\u003cli\u003eSkin drying under shade - cleaning coffee of initial defects which is easiest when the coffee is still wet. (50% moisture)\u003c\/li\u003e\n\u003cli\u003eTaken to beds where it is dried for 7 - 10 days being covered with shade netting from 11 - 2 each day.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eNatural\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eCherry delivered \u0026amp; flotation to remove immatures\u003c\/li\u003e\n\u003cli\u003eSkin drying under shade for 1 day\u003c\/li\u003e\n\u003cli\u003eTaken to raised beds where it dries for 20 - 30 days weather dependent.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eIn 2018, Mustefa embarked on his journey as an exporter, benefiting from regulatory changes that allowed him to engage directly with discerning buyers. To facilitate this endeavor, he established the \"Beshasha\" wet mill, a versatile facility processing both his coffee and that of local outgrowers. These outgrowers, Mustefa's neighbors, collectively oversee land parcels ranging from 4 to 10 hectares.\u003c\/p\u003e\n\u003cp\u003eMustefa's partnership with the Falcon team in Addis Ababa exemplifies the potential for enhancing coffee quality through direct relationships. This collaboration spans various facets of coffee production, encompassing cherry selection, drying, and farm management. It also streamlines the supply chain, ensuring that a significant portion of the proceeds directly benefits the producers.\u003c\/p\u003e\n\u003cp\u003eIn 2021, the addition of agronomist Harun to the Falcon team marked a pivotal moment. Harun's primary focus during the most recent harvest season has been the training and support of Mustefa and local farmers who supply cherries to the washing station. His efforts have led to numerous improvements at the washing station, including the installation of shade netting to protect drying beds during the hottest hours of the day. Cherry selection at the delivery point, tagging day lots for separation, and vigilant monitoring of moisture levels during drying ensure uniform drying before lot assembly. Harun has also been leading the trial of stumping with Mustefa on his farm and then with 6 farmers close to Mustefa's farm.\u003c\/p\u003e\n\u003cp\u003eMustefa maintains a small field lab, equipped with a high-spec Sinar moisture reader acquired in 2020. This device ensures that all parchment dried in the stations reaches a consistent moisture level before storage in the warehouse. Harun takes charge of assessing and grading dried day lots, categorizing them based on quality and cupping profile. In parallel, he imparts training in good agricultural practices (GAP) to local farmers, with the aim of elevating the quality and productivity of their coffee gardens.\u003c\/p\u003e\n\u003cp\u003eNotably, Mustefa's commitment to excellence extends to infrastructure development. He has constructed a modern warehouse in Agaro, impeccably equipped for milling Natural processed coffees. This investment underscores his dedication to refining and enhancing coffee cherry processing to meet the highest standards.\u003c\/p\u003e\n\u003cp\u003eIn a significant move during the 2022 off-season, Mustefa acquired four additional purchasing sites: Echamo, Jarso, Badeyi, and Saadi. These sites serve as crucial collection points, where cherries are meticulously selected and purchased from neighbouring farmers. The cherries procured at these sites are subsequently transported to the two main processing stations, Beshasha and Kabira, where Mustefa's exacting standards and coffee processing expertise are consistently applied.\u003c\/p\u003e\n\u003cp\u003eThis strategic expansion not only fortifies Mustefa's capacity to source exceptional coffee cherries but also reinforces his role as a catalyst for community development within coffee-growing regions.\u003c\/p\u003e","brand":"Handful Coffee","offers":[{"title":"250g","offer_id":57740282495307,"sku":null,"price":11.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":57740282528075,"sku":null,"price":39.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0957\/7195\/1435\/files\/ethiopia-beshasha-washed-single-origin-speciality-coffee-beans-250g.webp?v=1791812457"},{"product_id":"rwanda-rugali","title":"Rugali","description":"\u003cp\u003eBuilt in April 2016, Rugali coffee washing station sees an annual production of approximately 54,000kg of milled green coffee each year. The drying conditions at Rugali are ideal for ensuring optimal post-pulp drying, where coffee is laid on the drying beds between 12 pm and 3 pm, to ensure maximum exposure to the sun during the warmest time of the day.\u003c\/p\u003e\n\u003cp\u003eRugali has become an impactful example of a successful washing station for the specialty coffee market. It is a station that has in just a few years produced coffees that have been used in competitions worldwide and put the Nyamasheke District on the map for high-quality processed Rwandan coffees.\u003c\/p\u003e\n\u003cp\u003eThe station is located close to its smaller sister station Kilimbi. These two stations were the first stations in Rwanda to legally export natural and honey processed coffees. While production of natural and honey processed coffee is still monitored strictly by NAEB, the elevation of Rugali naturally lends itself to producing coffee in these styles.\u003c\/p\u003e\n\u003cp\u003eFor the washed process, all cherry is hand-sorted before a pre-pulp float, underripe or damaged cherry is removed, along with any foreign objects. Cherry is then floated in pre-pulping tanks removing any floaters and later pulped. Next, coffee is fermented in dedicated concrete fermentation tanks for an average of 12 hours. During this time, the fermented parchment is agitated several times through the day by way of ceremonial foot-stomping.\u003c\/p\u003e\n\u003cp\u003eAfter fermentation, coffee is released into a large serpentine grading channel. This process also separates parchment into different density grades. During the washing process, parchment is continuously agitated to encourage lower density parchment to float and to clean any residual mucilage off the parchment. Once the parchment is separated into grades, it is given a final post-wash rinse. At this point, coffee is taken to a pre-drying area where the parchment is hand-sorted removing any insect-damaged, discoloured or chipped coffee. The parchment is laid out to dry and turned on a regular basis throughout the day for 30 days.\u003c\/p\u003e","brand":"Handful Coffee","offers":[{"title":"250g","offer_id":57740291834187,"sku":null,"price":11.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":57740291866955,"sku":null,"price":39.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0957\/7195\/1435\/files\/rwanda-rugali-washed-single-origin-speciality-coffee-beans-250g.webp?v=1791812451"},{"product_id":"guatemala-qawale","title":"Qawale","description":"\u003cp\u003eQAWALE is a social and agricultural project under Vides58, involving small and medium coffee producers from La Libertad, Huehuetenango, Guatemala. The project, led by Carlos Gómez and Silvano Hidalgo, operates at altitudes ranging from 1,550 to 1,850 meters above sea level, with GPS coordinates 15.56146, -91.96566 and 15.58202, -91.94721. QAWALE began with a core group of 1,000 coffee producers from Guatemala, and its membership continues to grow each year. The project provides these producers with technical and financial support, including price risk management and diversification programs. Agronomists from Vides58 offer ongoing assistance to the QAWALE producers.\u003c\/p\u003e\n\u003cp\u003eThe project employs seven permanent agronomists who provide support to the coffee producers. One of the main challenges faced by these small and medium producers is their susceptibility to price fluctuations and the rising cost of inputs. To counter these challenges, the coffee producers are investing in machinery to improve production and are also diversifying their crops.\u003c\/p\u003e\n\u003cp\u003eThe QAWALE program is central to the social and environmental initiatives of the participating coffee producers. It supports sustainable practices and fosters community development.\u003c\/p\u003e\n\u003cp\u003eOn average, each coffee producer manages around 3 hectares of land, producing a total of 3,000 kilograms of green coffee. The coffee varieties cultivated include Caturra, Sarchimor, Bourbon, and Catuaí. The picking season typically occurs between December and April, depending on the altitude of the farm. Year-round borer control is maintained using traps, and rust control begins after the third picking of the cherries. The farms follow the ANACAFE program for pruning, which runs from February to October. Fertilization is conducted three times between March and October, using a formula based on soil test results. The mix of fertilizers used is 60% chemical and 40% natural ingredients, with an average organic material content of 3%. Weed control is managed from March to November to ensure access to farm plots for other activities such as picking and fertilizing. New coffee plants are typically introduced between April and June, timed with the onset of the rainy season.\u003c\/p\u003e\n\u003cp\u003eCoffee processing at QAWALE is carefully managed to ensure quality. The coffee is manually picked based on maturity and Brix levels. After a 24-hour pre-fermentation period in the picking bags, the coffee is weighed, sorted, de-pulped, and fermented for 15 to 24 hours, depending on the climate. The drying process lasts 15 to 18 days, with regular movement of the coffee to ensure even drying. Once processed, the coffee is stored in nylon bags at the farm’s warehouse. Samples are collected and tested in a quality lab before the coffee is moved to the dry mill approximately two weeks later, where it is meticulously tracked for traceability.\u003c\/p\u003e\n\u003cp\u003eWater management practices among the QAWALE producers focus on sustainability and efficiency. Irrigation is only used in the nursery, with minimal water consumption per plant. For coffee processing, water is reused after treatment through filters and natural barriers, in compliance with national water treatment standards.\u003c\/p\u003e\n\u003cp\u003ePest and disease management is proactive, with regular monitoring to prevent outbreaks. Producers use a flower index to predict plant susceptibility based on weather conditions. Coffee traceability is rigorously maintained, with every step from cultivation to export recorded in a software system that logs specific hours and dates. This system also aligns with Rainforest Alliance standards for group certification.\u003c\/p\u003e\n\u003cp\u003eIn addition to coffee, QAWALE producers also cultivate vegetables, trees, mushrooms, and herbs. Climate change has had a significant impact on coffee production, particularly in terms of temperature and rainfall distribution. To adapt, producers have developed a flowering index that guides farm activities based on current climate conditions.\u003c\/p\u003e\n\u003cp\u003eFinancially, the main challenge for QAWALE producers is to maintain production costs below the historical average price of the C market. While producers are currently able to reinvest in their farms, their financial stability remains closely tied to fluctuations in the C market price.\u003c\/p\u003e","brand":"Handful Coffee","offers":[{"title":"250g","offer_id":58103330570571,"sku":null,"price":11.5,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":58103330603339,"sku":null,"price":41.4,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0957\/7195\/1435\/files\/guatemala-qawale-washed-single-origin-speciality-coffee-beans-250g.webp?v=1791812444"},{"product_id":"kenya-kiamabara-ab","title":"Kiamabara AB","description":"\u003cp\u003eEstablished in 1995, Kiamabara is one of the wet mills operated by Mugaga Farmers’ Cooperative Society (FCS), alongside its sister station, Gatina. It is located in Nyeri County, near the Kingu River and close to Mt. Kenya National Park. The factory serves a network of smallholder farmers who grow coffee at high elevations in the fertile volcanic soils typical of the region.\u003c\/p\u003e\n\u003cp\u003eThe farms supplying Kiamabara are generally small, often around a quarter of a hectare, and are commonly intercropped with food and cash crops such as bananas, maize, macadamia, and beans. This diversified approach helps support both household livelihoods and soil health.\u003c\/p\u003e\n\u003cp\u003eCoffee cherries delivered to Kiamabara are hand-picked and processed on the same day. On arrival, cherries are carefully hand-sorted to remove under-ripe or damaged fruit, then pulped using a disc pulper to remove the skin and fruit.\u003c\/p\u003e\n\u003cp\u003eThe coffee is typically dry fermented overnight to break down the remaining mucilage, then washed in clean water. During washing, the parchment is graded by density in channels, helping separate higher-density coffee from lighter lots.\u003c\/p\u003e\n\u003cp\u003eAfter washing, the coffee is soaked for a further period before being transferred to drying beds to drain and then moved onto raised tables for sun-drying. Drying usually takes between one and two weeks, depending on weather conditions and volumes. During this time, the parchment is turned regularly and carefully monitored. Once the coffee reaches the desired moisture level, it is rested in parchment before milling and export.\u003c\/p\u003e","brand":"Handful Coffee","offers":[{"title":"250g","offer_id":58121861562699,"sku":null,"price":12.5,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":58121861595467,"sku":null,"price":45.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0957\/7195\/1435\/files\/kenya-kiamabara-ab-washed-single-origin-speciality-coffee-beans-250g.webp?v=1791812433"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0957\/7195\/1435\/collections\/freshly-roasted-speciality-coffee-beans-bag-being-weighed.webp?v=1775582882","url":"https:\/\/handfulcoffee.com\/collections\/coffee.oembed","provider":"Handful Coffee","version":"1.0","type":"link"}