ABOUT THIS COFFEE

Cooperative Agricole de Chanyi (COACHA) was founded in 2000 by 22 farmers. Today, more than 327 producers, 114 of whom are women, contribute cherry to COACHA’s central washing station.

Contributing farmers cultivate coffee on small farms that are about 0.5 to 1 hectare on average. The high altitudes of 1,400+ meters above sea level create the warm days and cool nights that help nurture sweet, dense cherry.

COACHA focuses on supporting women and young people in their cooperative. They help all members access a larger market for their coffees and attain fair prices for their hard work.

CULTIVATION

HARVEST & POST-HARVEST

Farmers selectively handpick ripe, red cherry and deliver it to COACHA’s washing station. At intake, cherry is inspected to ensure only dense, ripe cherry is selected. Once accepted, cherry is pulped on the station’s drum pulper and fermented in water for 12 to 24 hours. Following fermentation, parchment is washed in clean water and then laid on raised beds to dry. Parchment is raked frequently to ensure even drying. It takes approximately 14 to 21 days for parchment to dry. Dried parchment is stored on-site for 1 to 2 months in a dedicated warehouse before being transported to the dry mill to be prepared for export.