We've been coffee farmers for two years. We've become involved in the Finca Santa Rita coffee farm in Nicaragua. It's been a completely new experience that has had a profound impact on our daily work. By participating in the coffee farm, we are now involved across the entire cultivation chain. This makes our training even more practical. Everything we teach there is based on insights from our work.
We've been running gastronomic projects for years, including Café Frühling , and we also have many years of professional experience as roasters. Through Santa Rita, we now also cover coffee farming.
In addition to our practical experience in agriculture, botany, tree nursery, planting density, harvesting, and processing, we gain background knowledge and insights. This includes yield calculations, knowledge of production costs, etc.
All of this also flows into our collaborations with other coffee producers and partners in other countries. The better we understand the dynamics and risks of coffee cultivation, the more we adapt our purchasing accordingly, approach negotiations differently, and calculate prices based on production costs. However, all of this is a learning process, which we describe in this video.
Coffees roasted by us from Santa Rita: https://shop.kaffeemacher.ch/collections/santa-rita
We've been coffee farmers for two years. We've become involved in the Finca Santa Rita coffee farm in Nicaragua. It's been a completely new experience that has had a profound impact on our daily work. By participating in the coffee farm, we are now involved across the entire cultivation chain. This makes our training even more practical. Everything we teach there is based on insights from our work.
We've been running gastronomic projects for years, including Café Frühling , and we also have many years of professional experience as roasters. Through Santa Rita, we now also cover coffee farming.
In addition to our practical experience in agriculture, botany, tree nursery, planting density, harvesting, and processing, we gain background knowledge and insights. This includes yield calculations, knowledge of production costs, etc.
All of this also flows into our collaborations with other coffee producers and partners in other countries. The better we understand the dynamics and risks of coffee cultivation, the more we adapt our purchasing accordingly, approach negotiations differently, and calculate prices based on production costs. However, all of this is a learning process, which we describe in this video.
Coffees roasted by us from Santa Rita: https://shop.kaffeemacher.ch/collections/santa-rita
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