The Aerobie Aeropress and the ever-popular French Press are two heavy-hitters in manual brewing and often get compared to one another (unfairly, if you ask me). While they have a lot of similarities (easy to use, minimal cleanup, both are full-immersion brewing methods, etc.), comparing the two is really an “apples-to-oranges” conversation. But since this question gets asked time-and-time again… let’s have that conversation.

First let’s look at the Aeropress:

Made from BPA-free plastic, this brewer is my personal choice whenever I’m traveling - especially if I’m going camping. It’s small, compact, and most importantly, it doesn’t break easily. The price-point is inexpensive, and it requires very little water or coffee to make a good cup. You can buy filters in packs of 300 for a few dollars, or even upgrade to metal filters to kick up the sustainability an extra notch.

The Aeropress gives you a clean, concentrated cup of coffee in under two minutes from start-to-cleanup. You just can’t beat that for speed, and the flavor is wonderful. The Aeropress also lets you control ALL of your brewing variables: water temperature, grind size, contact time, agitation, and pressure. When you “plunge” the Aeropress you can vary your pressure and speed to impact the flavor of your cup of coffee. The paper filters remove most of the oils and all of the sediments from the brew - giving it a super clean, light body. Overall, I love this method when I’m in a hurry, not quite awake, or only have a tiny bit of a delicious coffee left.

Now for the French Press:

This is one of the older manual brew methods that still has a presence today. It’s been around for about 80 years and was developed in Italy. Most people recognize this, and most people have had a cup of coffee brewed this way. I call this the “set it and forget it” manual brew method. At the end of the day you add coarse ground coffee, hot water, and then wait for four minutes before plunging to enjoy your coffee.

French presses come in a ton of sizes and materials, so it’s easy to find one you love. They also have built-in mesh filters, which means no waking up in the morning only to realize you don’t have a crucial part of your brew method. However, those built-in metal screens let through some of the finer grind parts and all of those coffee oils, so be prepared for your coffee to have a little extra texture to it. Some people rave about the mouthfeel, while others like a cleaner cup.

So….. how do you choose? That all really depends on the situation. Below I laid out some scenarios and the right brew method for that particular time.

SUPER Short on time? Aeropress
Making coffee for more than 1? French Press
Hate sediment in your cup? Aeropress
Want to taste the oils in your coffee? French Press
Hate even the most minimal of cleanup? Aeropress
Short on space? Aeropress
Little patience for getting involved in your brew? French Press

Want to Brew One at Home?

Instructions for Brewing Aeropress

Instructions for Brewing French Press

Equipment Needed:

Calculator
Timer
Gram scale
Serving Vessel (optional)
Filter
French Press
Freshly Ground Coffee (coarse)
Brew Ratio: 1 gram Coffee:15 grams water
Water Temperature: 195-205 degrees Fahrenheit
Brew Time: 4 minutes

How to Brew:

1) Add 20 grams of coarsely ground coffee to the bottom of the French Press.

2) Using a scale, slowly add 300 grams of water, making sure to evenly wet all the coffee. Start your timer as you begin pouring the water.

3) Once your water is added, place the lid on the French Press, and depress the plunger just far enough to hold the coffee under the surface of the water.

4) At four minutes, press the plunger all the way down, separating the coffee grounds from the water and stopping the extraction process.

If desired, pour the coffee from the French Press to another pre-heated serving vessel for serving.

Equipment Needed:

Aeropress Coffee Maker
Aeropress filters or metal disc filter
Freshly ground coffee (between drip and French Press grind)
Brewing vessel/server
Hot water
Spoon or Paddle for stirring
Thermometer
Scale (optional)
Brew Ratio: 1 gram Coffee; 15-18 grams water
Water Temperature: 195-205 degrees Fahrenheit
Brew Time: 1-3 minutes

Setup:

1) Insert the paper filter into the cap of the Aeropress brewer. Prewet using warm water to rinse any paper flavor.

2) Assemble the plunger and body of the brewer, setting them upside down so the opening of the brewing chamber faces up. Your plunger should be somewhere around the 4 marker.

3) Heat your water to the proper brewing temperature

4) Grind coffee to your desired grind size. Slightly coarser than drip grind is recommended.

5) Add your desired weight of coffee to the brewing chamber, making sure to keep the threads at the top clean. If they have coffee on them it will not form a strong seal and will create a mess while brewing.

Brewing:

1) Once your water reaches the appropriate temperature, slowly add your desired amount of water.

2) Your steep time should be between 1-3 minutes, depending on the size of your grind. The smaller the grind, the shorter the steep time.

3) Halfway through your steep time, stir to make sure all grinds are in contact with the water.

4) Once you have stirred, ft the cap onto the brewing chamber, making sure it is tightened all the way.

5) At the end of your steep time, flip the entire device over and seat it quickly onto the rim of your mug or brewing vessel.

6) Slowly push down on the plunger, forcing the water through the coffee grounds and filter, into the cup.

7) You can dilute the brewed coffee with hot water to your desired strength, or enjoy as is for a slightly concentrated coffee drink.

8) To clean, remove the cap and depress the plunger fully to eject the coffee puck and filter from the Aeropress.

Enjoy!

Nearly all our coffees come from indigenous communities around the world. The contributions of indigenous peoples to specialty coffee are exceptional, and we would have little to offer our customers without the hard work of people like the Ixil in the Guatemalan Highlands or the Gayo in the mountains of Banda Aceh, Sumatra, Indonesia.

It seems that these people- who continue to work to protect their languages and cultures - are often forgotten by the rest of the world- their ancient histories lost in the modern melting pot of international business.

We encourage you to take today and every day to learn more about the rich and vibrant indigenous communities of the world. Many of these people spend their entire lives on the front lines of environmental stewardship and social justice- tending to organic plots of land or standing in solidarity with their marginalized friends, colleagues and neighbors.

We’d like to recognize the indigenous cooperative groups we work with year-in and year-out for their efforts to make the world a better place:

The Ixil farmers of Chajul, Quiche, Guatemala, who own ASOCIACION CHAJULENSE

The Maya-Mam farmers of San Marcos, Guatemala, who own APECAFORM

The Gayo farmers of Sumatra, Indonesia, who own PERMATA GAYO

The Nasa people of Cauca, Colombia, who own FONDO PAEZ

The Arhuaco farmers of Sierra Nevada de Santa Marta, Colombia, who own ASOANEI

The Quechua and Aymara people of Bolivia who own AIPEP

The Mayans of Chiapas, Mexico, who own MAYA VINIC

The Sidama people of Ethiopia who own the Sidama Coffee Farmers Cooperative Union

The Lenca people of Honduras who own COMSA

The Ashanika people of Peru who own the CAC PANGOA 

We have an enormous amount of gratitude and respect for these people who know and consistently remind us: "we're all in this together."  

This year, company founder Bill Harris returned to the ride as a cyclist and "the coffee guy."  Bill shares his impressions of BRAG 2017, which started in from Athens on June 3 and ended in Brunswick on June 10.

Why was it important for you to do BRAG this year?
Cafe Campesino coffee has fueled BRAG riders for over 15 years - I have participated in many of those rides and wanted to dust-off the bike after a two-year hiatus, see old friends and help David and Justin Minich of Fair Shot Coffee serve some of our hearty BRAG Brew coffee.

Why does Cafe Campesino participate in some form or fashion every year?
We first partnered with BRAG in 1999, I believe, and we love the friendships and customers that this relationship has created.

How did this year's BRAG compare to years’ past?
This year’s ride was a great combination of older season BRAG riders - many of whom ride often and rarely miss a BRAG - and new first-time younger riders from all over the country. The BRAG staff is doing of great job of promoting the ride to new groups and creating a lot of fun evening events.

What were a couple of your most memorable moments from this year?
Starting off the last day riding with the Metro Atlanta Cycling Club's One Love Team and chatting with member "Youtube" about the history of the cycling club. This club has ridden in BRAG since its inception in 1980, and team members come in from all over the country to participate. The MACC started the Dream Team, which Cafe Campesino has sponsored for many years.

When you travel, an event often happens that reminds you “we live in a small world.” What are some of your “small world” stories from this ride?

Small-world Story One
As I was walking towards the gym to stake out a sleeping spot, a man ran up to me and said, “I remember you! You’re ‘the coffee guy’ from Americus that gave us a tour of the roastery on the 2007 BRAG. That was the best rest stop of the ride!" (I think the music provided by Patrick Owen and Matt Williams or the beer donated by friends may have contributed to his opinion of our rest stop that year).

Small-world Story Two
While waiting patiently at the over-crowded bar in Jesup for a refreshment, I noticed that on either side of me were riders wearing our "all-you-can-drink" coffee bracelets. I spoke to them, and Margaret, to my right, asked me if I knew Geoffrey Hennies, our long-time volunteer coffee server. Within minutes we were using What's App to chat with Geoffrey who now lives in Guatemala. Margaret and Geoffrey have been friends since they met in the coffee booth in Americus in 1999.

Small-world Story Three
I desperately needed to find someone to shuttle my car from Jesup to Brunswick so I could ride my bike on the last leg of the journey. I asked a group of BRAG volunteers if any of them could do it - one of them, Sam, said “I can't but follow me, and I will take you to someone who might be able to help.” As we walked through the campground, Sam asked where I lived, and I told him Americus and that I work with Cafe Campesino. Sam started laughing and I learned that he volunteered for a while with Koinonia in Americus and visited our coffee shop a number of times!

Koinonia is an intentional Christian community based in Americus that helped inspire the creation of Habitat for Humanity and ultimately Cafe Campesino.  BRAG is a week-long bike ride held across Georgia towns every summer, and the some 1,000 riders who participate spend-the-night in gymnasiums of local schools along the ride. Our coffee, BRAG Brew, is available for sale online, as well as in metro-Atlanta Kroger stores in the Georgia Food Products section.

He traveled with company founder Bill Harris and kept a pretty tight schedule during his coffee tour.

Day One: Land in Guatemala City & visit a Dry Mill in Malacatan; overnight in Antigua
Day Two: Visit Antigua’s famous coffee museum: Finca La Azotea; overnight in Xela
Day Three: Meet with coffee farmers in Toquian Grande; overnight in Pueblo Nuevo
Day Four: Shadow Marco, the technico for Manos Campesinas; overnight in Xela
Day Five: Visit  Café Armonia, a roaster and coffee shop in Xela; overnight in a homestay in Xela
Day Six: Start Spanish classes at  Celas Maya in Xela; overnight in a homestay in Xela

It was a whirlwind coffee tour that left an impression on Ethan, who has been with Café Campesino since 2014. He started as a barista and after one year was promoted to roaster. Ethan knows the ins-and-outs of green coffee ordering, coffee roasting and packing, as well as coffee brewing and extraction. He is very well versed in the United States-side of the coffee industry. But sitting down with producer partners was new. Some of Ethan’s impressions from the trip are captured below in a Q&A-style interview.

What was your most memorable moment from the trip?
Definitely the meeting in Toquian Grande. Farmers were notified by word-of-mouth and cell phone that we were coming, and they slowly trickled into the meeting over the course of half an hour. It is a community of about 500 families, and there were probably 20 people at the meeting. Even though  Coop Coffees and Cafe Campesino have visited other communities that are a part of APECAFORM, Bill and I were first coffee buyers this particular community had ever met. Up until that point, the farmers didn’t really have a clear idea of what happened to their coffee after it went down the mountain. As transparent as we are, there’s still a long way to go in terms of connecting the community of growers to the community of buyers.

There was also this idea that should someone come to visit them it would be to say that the quality wasn’t good enough or that the price they were to be paid was going to be lowered. For these farmers, getting bad news about their quality means less income for that year and thus fewer resources. After speaking very carefully with both the farmers and APECAFORM’s technico, Marco, they slowly realized that we were visiting as friends and business partners, not as judges or the bearers of bad news.

How did it change your perspective on the coffee industry?
I realized that all of the work comes before roasting - that while we may feel like we have long days in the roastery or long days behind the bar, it doesn’t amount to much when compared to the constant stress and work farmers go through to make sure their plants are healthy and well cared for.  It also opened my eyes to the effects of climate change. Climate change is inconvenient to us, but for farmers it’s a gradual deprivation of livelihood.

Tell us what it was like to follow around Marco, a technico, with Manos Campesinas?
As a technico, Marco is responsible for helping farmers understand how to improve their current systems to meet organic standards or improve their yields. Some of things he pointed out included:

- Moving a small branch that leans up against a tree, so insects wouldn’t crawl up it
- Keeping the base around the tree clean, so there’s no insect breeding ground
- Explaining how the color of the tree leaves might show a lack of nutrition in the soil
- Helping farmers understand their potential return on investment- how much it would cost per “cuerda” to improve their soil
- Explaining that the devastating fungus, la roya, spreads more easily when plants are closer together

We also visited an APECAFORM test plot where a young farmer named Hugo was undergoing an experiment in which he cultivated six varieties of coffee to see which plants offered the best yield and quality under similar conditions. Ultimately, he hopes to inform his fellow members which two varieties would perform best in their area.

What was it like at the Dry Mill?
Visiting the Dry Mill in Malacatan was an interesting experience - it’s where the processing from peragamino to oro (green coffee) takes place. We were greeted at the entrance by armed guards and the plant manager, who guided us between walls of coffee bags to the factory proper. Only about seven people worked in the facility where tens of thousands of pounds of coffee passed through a string of intricate machinery which dehusked the pergamino and sorted the oro by density, color and size. And each of these processes was done twice on each batch to ensure that no coffee was wasted and that they didn’t miss any bad beans.

Has the trip changed you in any way?
It’s certainly made me realize how much easier life is for some of us here in the United States. The air quality in the cities of Guatemala is horrible due to insufficient environmental regulations, and many of the families in the mountains use wood burning stoves with little ventilation, meaning that the mothers and daughters develop breathing disorders at a young age. On top of this, the water supply is unsafe and electricity is inconsistent at best. All these problems and more instill in me the desire to offer more to our trading partners, both in Guatemala and in other parts of the world. Everything that they do makes everything that we do possible, and that is our debt to repay. It’s not charity - it’s justice.

APECAFORM stands for Asociación De Pequeños Caficultores Orgánicos Maya-Mames (Association of Small Organic , Maya-Mame Coffee Farmers). It is a group that was founded in 1992 with the help of the Guatemalan Catholic diocese in an effort to stimulate local, small-scale coffee production. The co-op has about 400 members in 17 communities near San Marcos, which is located near the Mexican border state of Chiapas. APECAFORM works with Xela-based Manos Campesinas to export its coffee. Manos Campesinas sells APECAFORM’s coffee internationally, as well as in Guatemala at its coffee shop and roastery, Café Armonia. Located in Xela, Cafe Armonia is operated by the children of coffee farmers and sells exclusively coffee from Guatemala’s “pequeno productores” (small producers).

Coffee training is such a vital part of a coffee shop’s success that many shop-owners send their staff to get trained. Our own Hannah Mercer is teaching coffee classes this week at Barista Camp- an annual training session for new baristas. It is organized by the Barista Guild of America and the Specialty Coffee Association.

Before she left, Hannah listed her top 5 reasons coffee shop owners should train their baristas.  They are:

1. Coffee is Complicated. (And it’s easy to mess it up) Giving new baristas free-time to practice making drinks, ask questions and really dig into what's happening on an espresso machine is key to avoiding easy mistakes. Espressos can taste bitter or burnt if improperly brewed. Milk can scald quickly. Trained baristas know what to do to avoid these flavors, so your drinks will taste great.

2. Education imparts Passion. When your staff takes pride in the drinks they make, your customers take notice. Coffee education helps baristas understand and improve their craft so that they can consistently make high-quality, delicious drinks. Their passion for preparing excellent coffee will come across to customers, and those customers will come back. Soon, you will become known as the coffee shop where every person on staff makes a killer latte.

3. It Gives you Peace of Mind. If you know everyone has been trained well, you'll have more confidence in your staff flying solo. Employees will be versatile in preparing drinks, which means they’ll be much more likely to offer great customer service behind the bar.

4. It Builds Confidence. With proper training, anyone can be a good barista, and people like doing things they are good at! If your barista doesn't have the know-how to make a quality beverage, they won't have confidence behind the bar.

5. Trained Baristas are Efficient Baristas. They make drinks faster, waste less coffee/milk, and produce better quality drinks. This is a must-have for high-volume coffee shops. Where's the downside?

Baristas are ambassadors of your business, and coffee as a drink in general. When customers love the drinks, they in-turn love the space even more.

Cauca, Colombia- Hannah Mercer, our sales, customer service and training representative, is pictured here (center) with school children in La Nueva Colonia, a community located deep in the coffee-producing highlands of the Cordillera Central mountains of Colombia- home to Fondo Paez.

Hannah is traveling this week with a delegation of coffee professionals from Cafe Campesino and Sweetwater Organic Coffee to visit members of Fondo Paez, a farmer-owned cooperative that has been supplying us with coffee since 2004.

The primary school where Hannah is pictured is actually a member of Fondo Paez. Called IE Kwes X Piya Yat - Sede La Nueva Colonia (which means place for education of the Nasa - the name of the indigenous people of Fondo Paez), the school has an on-site coffee farm to teach children the value of organics and treating the environment with respect. The teacher, Lorena Osnas, handles the whole group of little ones on her own. We take our hats off to her for her pure dedication and stamina! And if anyone is interested in teaching English for a little while, let us know.

In Spanish the word “esperanza” means hope, so it is fitting that one of fair trade coffee’s most hopeful protagonists would be named Esperanza. Esperanza Dionisio Castillo leads Peru’s CAC Pangoa cooperative, a farmer-owned enterprise of some 700 campesinos headquartered east of the Andes mountains.

As Pangoa’s general manager, Esperanza is charged with (among other things) bringing members’ products to market, which keeps her traveling the world to find the right customers. We recently saw Esperanza in Americus in April of 2016 when she visited alongside some 40 other producer partners who were here to deepen trade relationships with Cooperative Coffees’ roaster-members and share best practices among themselves.

A special occasion for roasters, farmers and sustainable coffee professionals, this two- day gathering after the Specialty Coffee Association of America’s (SCAA) annual conference , which was held this year in Atlanta, transformed historic downtown Americus into a hub of international coffee activity. Ethiopians, Quebeckers, Laotians, Ugandans, Hondurans, Canadians, Indonesians, Mexicans, Peruvians, (too many nationalities to name) filled our coffee house, visited our roastery, walked our downtown and met for several hours to brainstorm the future of sustainable coffee. It was the perfect “SCAA after-party” (or “after-retreat”) for folks looking to reconnect on principles, deepen friendships and set win-win goals for meaningful trade relationships over the next several years.

Esperanza came to party with honey. Peruvian harvested, Pangoa- produced coffee-flower honey whose citrusy sweetness is cultivated in the shaded mountainsides of Peru’s Central Amazonian region. If Esperanza thought she might see you at SCAA or in Americus, she prepared by bringing you a sample of honey. Latin American honey has long been a popular import item for certain European countries, but much of the North American craft food market still prefers its own, locally harvested honey.

Esperanza tasting chocolate
during Cafe Campesino's
2014 visit to Peru.

But still, Esperanza was hopeful. She brought Bill and others samples believing that one day there would be enough interest in Pangoa honey that it would fill an export container in the same way coffee travels to the U.S. and Canada- by the thousands of pounds.

Esperanza was also here to talk cacao. Grown at lower altitudes than coffee, cacao is another important agricultural crop for Pangoa members, enabling the cooperative to diversify its income. One new cacao customer for Esperanza is Atlanta-based, bean-to-bar craft chocolatiers, Elaine Reed and Matt Weyandt of Xocolatl, who first met Esperanza through Bill’s introduction. Now we are all looking forward to tasting Xocolatl’s first Pangoa chocolate bars, which should be available sometime in the next year.

Some 3,000 miles from her farmer constituents Esperanza was tirelessly working to meet her farmers’ needs. Not only did she delve into conversations about how to improve coffee yields and mitigate climate change’s negative effects on production, but she was also ready to sell additional products at every instance- to leverage her coffee contacts for additional income for farmers. Esperanza, like so many other farmer representatives who traveled to the U.S. for the SCAA expo, was building connections to help her community. One producer partner summed up their efforts: “We do this to help those who have the least among us. They need us to keep them in mind.”

Learn more about CAC Pangoa on our producer partners page. Purchase Pangoa coffee here.

Esperanza (left) having breakfast in our Americus coffee house during a 2016 visit with some
40 other sustainable coffee professionals from around the world.

We are headed to a coffee farm named "Cual Bicicleta", or "Which Bicycle"? I knew this wasn't going to be a typical farm - actually nothing about Oscar Omar Alonzo Aguilar is typical! Oscar is a passionate soil advocate - his farm is an incredible living testament to the the organic farmer's mantra "Feed the soil.. let the soil feed the plant". Take a few minutes to read Monika's blog post chronicling her eye-opening visit to Oscar's farm. We loved any opportunity to connect coffee and bicycling.. but didn't expect to run across this connection in Honduras! We have Honduras COMSA coffee from Oscar's exporting cooperative on special through March 31! Enjoy the article and try some Honduras Full City roast coffee.

Written by Monika Firl, reprinted with permission from Coop Coffees Blog

I first met Oscar Omar Alonzo Aguilar and visited his coffee field, “Cual Bicicleta,” during my initial visit to Café Orgánico Marcala S.A. de C.V. (COMSA) in Honduras, together with my CoopCoffees colleagues “Equipo Feminino”  in early 2013 .

That harvest Oscar was already getting yields of more than 60qq per hectare of high quality, organic and fair trade certified coffee from his fields. But it wasn’t just that Oscar had managed to achieve such great yields that rocked me. It was that he was able to achieve this during the peak of the leaf-rust crisis, while being surrounded by utter and complete devastation in the plots of neighbouring conventional and natural farmers (photo above).

But for some reason, the leaf-rust fungus was side-stepping his fields in order to attack his neighbours’. And in the process, Oscar was proving false every assumption mainstream research was telling us about how the leaf-rust crisis MUST be managed. What I learned that day completely blew the chemical “conventional discourse” out of the water!

While hundreds of millions of dollars were being spent to promote more persistent fungicide spraying and buckling down for the “dirty-but-necessary” war against the leaf-rust fungus Hemileia vastatrix ravaging the coffee lands, Oscar had reverted to a simple, yet intensive, plan to strengthen natural systems.

Standing there in the middle of his fields, grabbing a fistful of soil teeming with life… I was dying to discover his secrets! What I got was something of a mix between inconvenient truths and a class in remedial micro-biology.

The Truths:

• We must work WITH nature and not against her;
• Lasting positive results take work and perseverance, and repeat;
• Expert theories must be tested against real-life experience;
• Most chemical inputs recommended to farmers to improve yields and profits, in the long-run actually do just the opposite.

The Microbiology:

• The soil is like the living and breathing skin of the Earth;
• The most important dynamics are conducted by an army of micro-organisms invisible to the naked eye;
• Every minuscule piece of this puzzle is interconnected to a myriad of other moving pieces.

What Oscar achieved is not miraculous. He is just an extremely energetic, curious and determined guy, who got the right information at the right time and a little support to get things started. And then he ran with them and did everything right!

Increasing the quantities of organic matter, strengthening the quality of his compost with  locally produced, beneficial bacteria and fungi – “Efficient Micro-organisms” or “EM”s, spraying compost teas to cover vulnerable leaf surfaces, and mulching with water-logged coconut husks to support soil life with stable humidity, are examples of his regular field maintenance. The results of his efforts speak for themselves.

For me, this has unraveled even the super-solid foundation I thought I had with organic theories. Over the course of some 25-plus years of promoting organic practices, I always understood plants to be in constant competition with each other for nutrients, and that we must be extremely vigilant about putting back into the soil what the current harvest is removing. That is, in part, true.

But my enormous blind spot was revealed once I could see the difference between “presence of nutrients” in the soil verses “plant available nutrients” in the soil, and then grasping the critical role of beneficial bacteria and fungi in liberating nutrients in the course of their own, short, life cycles.

I maintain my fascination, since learning some 20 years ago, of the exponentially better quality of compost/humus when worms have predigested your organic matter. But now, recognizing the similar role that beneficial bacteria play in the soil has literally multiplied my “fascination-factor” by a million-fold!

Seeing Oscar’s fields functioning as a natural, living-system, has moved me from perceiving the world from a perspective of “nutrient scarcity” to one of potential “nutrient abundance.”

“To dedicate yourself to organic production is an act of faith and perseverance in the hopes of achieving positive results for ourselves and our family” Oscar says. “Organic production is a way of taking responsibility for the construction of a better world for our children. It gives them the opportunity to grow up healthy, and gives them the opportunity to have a better education and recognize the need to take care of our environment, so these same natural resources may still be available to others in the future.”

You can order this coffee from our store with  this link.

Witnessing the work and dedication in the fields of Oscar Omar Alonzo Aguilar has reinforced my convictions and beliefs that organic, small-scale farmers are the true leaders in this race for ecological balance. At CoopCoffees, we have moved quickly to build a strong and mutually beneficial relationship with COMSA and have already relied heavily on their knowledge-base to share experiences with our producer partners across Latin America…. more details “coming soon” on those experiences!