At Beacon Coffee Roasters, we take pride in our specialty grade small batch coffee. This means partnering with farmers that feel the same way about their products and community as we do about ours. Learn more about each farm below.
Finca Colomba has been in the Adolfo family for 3 generations. In 1949, Adolfo McEntee inherited two properties from his family in the Cordillera de Llamatepec, on the slopes of the Santa Ana Volcano. At this time, Don Adolfo began planting Bourbon coffee trees at Finca Colomba and Finca San Francisco. Don Adolfo’s son, José Adolfo MCentee Batlle inherited the farms and continued the legacy before passing down to his son “Fofo”.
The farm permanently employs 80 people and up to 210 people from nearby towns during the picking season. Aware of the need in the surrounding communities, Finca Colombia supports schools in the area, hosts medical conferences to provide accessible healthcare and distributes toys to children during the Christmas season.
Hacienda La Minita
Hacienda La Minita was founded on the principle that coffee is much more than a commodity and should be enjoyed as luxuriously as an exquisite glass of wine or a gourmet meal.
What still gives them their advantage after all these years is their ownership and hands-on management of coffee farms and mills. They are on the ground every day, nurturing each coffee tree, supporting their employees, cupping all pre-shipments and arrival samples, and striving to get the best coffee possible into the hands of coffee roasters who are seeking the highest quality and standards that La Minita offers.
FAYSEL AND ESKINDER YONIS
Nensebo washing station is owned and operated by the Yonis family and coffees from Faysel Yonis and his brother Eskinder Yonis are always something to look forward to!
Nearly 850 smallholder family farmers surrounding the Werka village deliver freshly picked coffee to Testi’s Nensebo washing station in the Nensebo district, located in the West Arsi zone. Each farmer has an average of 2-5 hectares of certified organic coffee and typically will manage and pick their own coffee and immediately transport it to the Nensebo station.
We are blown away by the cup profile of this coffee! The perfect growing conditions, and attention to detail from the organic cultivation and picking to the processing, all come together to produce a beautifully unique cup. We note lots of berries (particularly strawberry) with a nice citrus acidity and soft, creamy body all wrapped up in a unique flavor of fresh yogurt.
ASOPCE, or the Association of Special Coffee Producers of Huehuetenango, is a small farmers association in Huehuetenango dedicated to providing support and representation to smallholder producing families of Huehuetenango. The 450 member families have small lots mostly ranging from less than a hectare to 5 hectares, spread along the remote mountain communities of Huehue. Each producer family is responsible for wet milling and patio drying their coffee, following strict guidelines for processing. Parchment is stored at the centralized ASOPCE bodega until it's ready for export, at which time separate lots are blended according to cup quality and profile. Individual farming families cultivate Caturra, Bourbon, Pache, Catuai, and San Ramon varieties on their farms, at altitudes ranging from 1400-2000 meters above sea level. Throughout each harvest season, ASOPCE supports member families with coffee education and technical assistance.
Cooperativa Cafetalera Siguatepeque Limitada (COHORSIL) supplies elegant and voluptuous coffee grown in the heights of the lush mountains located in the Comayagua and Montecillos mountain ranges, in which the coffee plantations in association with the various species of native plants that provide protective shade, make up a forest. ideal, in which plants and animals find their habitat.
Strictly Hard Bean (SHB) specifies the altitude at which the coffee was grown. A coffee must be grown at 1,200 meters above sea level or higher to be considered SHB. The higher altitude and lower temperatures mean that the coffee fruit matures more slowly, creating a denser bean. EP stands for European Preparation. EP beans are Screen 15+ with a low defect tolerance. Guatemala boasts a variety of growing regions and conditions that produce spectacular coffees. Today, the country is revered as a producer of some of the most flavorful and nuanced cups worldwide.
The blue-grey and foaming Pacific in the west, majestic Andes in the center and the infinite Amazon basin in the east – Peru can be admired for many reasons. Hilly surroundings are covered in lush jungle while rust colored streams of all sizes create steep valleys cutting through. On the eastern slopes of the Andes, the town Rodriguez de Mendoza is found. The community of the Asociación de Productores y Exportadores de Café Rodriguez de Mendoza APROEXPORT) stretches all the way to the southern border of the Alto Mayo Protection Forest. The 356 cooperative members run smallholder-sized farms between 2 and 10 ha. Ever since its foundation in 2013, the cooperative has strived to improve the livelihoods of its members. On a professional basis, experts are invited to consult on organic farm management practices. The cooperative deeply believes that only intact environmental conditions will continuously lead to higher yields and a constant high quality in cup. The area is known for its many forests and streams, a surrounding the farmers are aiming to maintain if not improve. By being Organic and Fairtrade certified, APROEXPORT hopes to reflect these efforts in higher prices also. Due to the Fairtrade certification, a share of the airtrade premium is invested in community activities and infrastructure. This not only supports the coffee farmers but helps to establish strong and independent structures on the rather remote countryside.
ASKOGO cooperative has taken on a new name this year. Now the cooperative is called Gayo Arabika Mahkota Indonesia (GARMINDO). But everything else about this coffee continues to be exactly what you have come to expect from the Bener Meriah regency of the Aceh province, a growing region acclaimed among coffee experts for its cup profiles and classic Indoniasian style of coffee cultivation and processing. The cooperative has more than 500 members with farms that average less than 3 acres in size. Producers belong to the Gayonese ethnic group and maintain a traditional village lifestyle. A large percentage of the producers are women who rely on coffee income to support their families. Each producer carefully sorts their harvested cherries before depulping and fermenting overnight with personal micro-mills. Then the coffee is washed and laid out on patios to shed the excess water from the parchment covered beans. Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content. This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export. This Indonesian processing method gives the bean its unique bluish hue and the hallmark Indonesian profile. With Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain. Garmindo takes on an important role of organizing local warehouses and transportation so farmers can overcome these challenges. Garmindo also collaborates with PT. Sumatera Arabika Gayo (SAG), which operates its own dry-mill in Aceh to swiftly bring the coffee to the international market, ensuring greater earnings for producers.