Bob-o-Link Coffee Birdfriendly – Direct Trade

The Bob-o-Link Coffee is a result of a network of farmers initiated by Fazenda Ambiental Fortalezza (FAF), located in one of the best regions for coffee in Brazil, which have in common the vision of producing the best coffees, with sustainable agriculture methods, that reduce the “heavy footprints” of humans on earth, promoting harmony between men and our Nature.

The Bob-o-Link coffees are produced mostly in the Mountain Mogiana Region ( States of São Paulo and Minas Gerais), at altitudes that vary from 900m to 1,400 m high, with Arabica coffee varieties such as Bourbon, Mundo Novo and Catuai.

Most of our FAF coffee farmers are formed by small properties , run by single or extended families, located at the top of the mountains, the perfect environment for the best coffees. The beans are picked selectively and dried in terraces next to their homes, close to their eyes.

Coffee Hunting is exclusively importing and marketing a selected lot of Bob-o-Link for the gentle German espresso gourmets.

Sustainability Profile

0 = average performance, 10 = outstanding performance

Sidamo Grade 1 (Ethiopia)

Our Sidamo Grade orginates from the district of Kebada. It is a special preparation which only allows mature red cherries. After careful wet processing and drying the de-hulled coffee is foiled and vacuumized which guarantees maximum freshness of the green coffee compared to coffees packed in jute or plastic bags. Sidamo Grade 1 is the result of ‘Operation Red Cherry’, a project financed by the Dutch Government and the EU, and is realized by Trabocca (Amsterdam) in close cooperation with the farmers of the Kebada- and other districts.

Specialty coffee roasters in various countries who have been able to snatch a few 12,5 unit bags are enthusiastic about the unbelievably intense taste and aroma. So is our sensation.

Sustainability Profile

0 = average performance, 10 = outstanding performance

For all inquiries and orders please use our contact form.

Lalitpur Coffee (Nepal)

Insiders count Lalitpur-coffee among the premium provenances in Nepal. Lalitpur is an excellently processed Coffee with a distinct unique character. Its growing area, some 40 kilometers South of Kathmandu, ranges from 800 to 1600 m.a.s.l. and comprises 8 cooperatives dedicated to organic shade. The year 2008 harvest resulted in 25 tons of Arabica, mainly exported to the U.S and Japan. When cupping a medium profile roast we were thrilled by the medium body, an unexpected aroma of nuts and rose water, and short but intense tangy highlight in a great lingering aftertaste.

Sustainability Profile

0 = average performance, 10 = outstanding performance

For all inquiries and orders please use our contact form.

Tanna Coffee (Island of Tanna/Vanuatu)

Tanna Coffee is our Happy Hour summer coffee from the South Pacific. We made this particularily rare Arabica discovery on the island of Tanna with its active Volcano Yasur. Though grown at low altitudes, due to latitude compensation, this coffee is endowed with all characteristics of a premium Highland Arabica: Subtle acidity with a complex bouqet of tropical fruits and nuts – a true summer day dream. The Tanna small holder coffee cultivation is facilitated by Terry Adlington a local expert of Australian origin, who also proves to be a talented artisan master roaster: A good reason to exclusively export locally crafted Tanna Coffee.

Sustainability Profile

0 = average performance, 10 = outstanding performance

For all inquiries and orders please use our contact form.

Doi Chaang Coffee (Thailand)

Doi Chang is the only 100 % Arabica, Single Origin, organic certified shade-grown Thai coffee currently available in Europe. Doi Chaang Green Beans – from the former Golden Triangle is an easy to handle Allrounder suitable both for light and dark roasts but particularly suitable for Espresso-roast – this coffee simply invites for exploring a wide range of roasting styles and profiles.
The “Single Origin Medium Roast” scored 90 points and the „Single Estate Peaberry Medium“even scored an outstanding 93 points in the famous U.S. “Coffee Review”.

Sustainability Profile

0 = average performance, 10 = outstanding performance

For all inquiries and orders please use our contact form.

]]> http://www.coffee-hunting.com/en/ratings/coffee-overview/top-10.html/feed 0 http://www.coffee-hunting.com/en/ratings/criteria/rohkaffee.html http://www.coffee-hunting.com/en/ratings/criteria/rohkaffee.html#comments Thu, 30 Apr 2009 08:57:29 +0000 admin http://www.coffee-hunting.com/?p=85

The bar is raised high for a new coffee to meet the demands of Coffee Hunting. This applies to green coffee and roasted samples as well as to their sustainable production.

However the coffee presented through our initiative does not need to be third party certified, which would often not pay off due to high certification costs. We do not expect a perfect product or a model producer, but what we expect is to identify a distinct potential and commitment for quality and sustainable development – the way is the goal. Thus, we do not use specific evaluation standards.

Yet, at this place, we present a framework of criteria that should be developed step by step into an objective evaluation system. Your constructive criticism is requested: Please do not hesitate to submit your ideas and comments.

Green Coffee

To qualify as a specialty coffee requires a high level of specific know how regarding soil and crop management, harvesting, post-harvest processing and storage. Initially rather average coffees will get also their chance if the potential for quality improvement is given by analysis and producers are committed to implement targets jointly agreed upon. However, it is important that every coffee develops its own distinct character.

What are the important criteria?

• Eco-friendly production (certified or in conversion)
• Selective manual harvest of mature (red) cherries
• Careful processing
• Uniform bean size
• Suitable transport and storage facilities
• Traceability back to the origin
• No mixing or adulteration with other coffees (single origin/terroir coffees)

Roasted coffee

All coffees we offer will be carefully roasted by an experienced roast master in a small batch artisan roaster. Each coffee will be roasted in a way that it fully develops a distinct pleasant flavour without aggressive acids. For each coffee some guidance for best brewing results will be provided by a professional barista.

What are the important criteria?

• Low temperature-long time roasting
• Maximum freshness
• High digestibility (low chlorgenic acidity)
• Distinct flavour profile
• Traceability back to the origin

What is your opinion? Do you have other/additional criteria that you would recommend? What do you look at when buying speciality coffee? Please leave your comments here!

Certification such as organic, fair trade or other and their verification cannot be more than snapshots of single aspects – but they cannot reflect perpetual interaction of various system elements. Our rating therefore does not read as an independent certification but as our evaluation and appreciation of sustainability of a producer initiative based on our own set of criteria. These criteria will be continuously refined and will include not only the actual status but the dynamics of development processes.

Economic Aspects
Social Aspects
Ecological Aspects

Economic Aspects

For our rating only those mechanisms are considered relevant which contribute to improved farmers’ livelihoods, increased independence and freedom of choice within their given political and social realities.

What are the important criteria?

• Economic and entrepreneurial independence.
• (Encouragement of) entrepreneurial spirit and initiative.
• Improving added value, e.g. by creating market access overseas, vertical integration (producer-owned processing units, local roasting), brand development or certification.
• Economic diversification and risk minimization, e.g. coffee in mixed agroforestry systems.
• Promotion of local financing facilities, e.g. saving-groups, small credit systems.
• Legal security of land-use rights.

Social Aspects

Our globalized world increasingly requires a certain compatibility of socio-economic systems. This development – among others – is being strained by the creation and implementation of international standards. Yet we have to consider that many social standards have been developed on ‚western’ based value systems. This sometimes required adaptation to the local context and realities of developing countries. One of our partners wrote:

„„…We must become familiarized with and accept the international rule to compete on a  global level. In fact, we are ready. They can come and check everything here to rule out the unfair trade. What we have established has gone far beyond what they are thinking about. However some issues are very hard for us to explain to them. For example if they come and see children aged 8-9 years or elders aged 70-80 years picking coffee cherries they may develop a misunderstanding that is hard for us to clarify. Because, in our perspective, this is the folkway of living together. When the mothers and fathers are in the coffee orchard, children and aged people would come and stay with and help them. While we view this as the happiness within a family, the foreigners may think of the children’s labour or that of aged people. Anyway we have to try to clarify this with them“

What are the important criteria?

• Preservation of cultural diversity and autonomy
• Self-determination and self-organization
• Identification, reflection and tackling of social and economic problem areas by the producers (Code of conduct, Fair Trade etc.)
• Fostering of self-initiative and own investment in social (infra-)structure (health, education, local community)

Ecology

Coffee production worldwide is mainly produced by smallholder farmers, predominantly in mixed cropping systems or home gardens on parcels less than 2 hectares. This kind of land use is essential for self-sustenance. Many development activities aim at improving yield within these structures, an objective which is sometimes achieved by introducing improved varieties, fertilizers and pesticides.

We doubt that improving yield is conducive to stabilizing highly speculative, volatile markets. Intensified land use also induces severe stress to the environment and humans.

Coffee cultivation in near nature forest- or agro-forest systems does not only contribute to the conservation of natural resources and biodiversity but helps farmers to minimize ecological and economic risks. For example, coffee grown under the canopy of diverse native trees can considerably contribute to mitigating green house effects. It protects again soil erosion and stabilizes the water regime. Moreover environmental protection in coffee production must also be promoted by introducing locally adapted technologies.

What are the important criteria?

• Preservation of smallholder land use structures
• Eco- friendly coffee cultivation in near natural forests, agro-forestry systems (e.g. home gardens, Analog Forestry) or under diverse, native tree stands.
• Coordinated, participatory resource management, such soil conservation, reforestation and watershed management.
• Promotion of innovative adapted technologies for households, communities and coffee processing, e.g. use of regenerative energies, energy saving technologies, water and waste water management.
• Promotion and involvement in regional nature and biodiversity conservation or climate change mitigation projects
• Environmental awareness raising and education.

How do we rate sustainability?

Based on our set of criteria, a local evaluation or producer interviews are carried out to assess the respective ecological, economic and social performances of the producer initiative.

The result is displayed in a sustainability profile on a scale of 0 (average performance) to 10 (outstanding).

Examplary sustainability profile

What are your most important criteria in terms of coffee and sustainability. Please post your ideas and comments here.