HomeBrewCoffee.com™ - Farms & Ethics

FARMS & ETHICS

All of our Specialty grade coffee is Ethically sourced and Fair-Trade, with a focus on relationships and respect for the farms and farmers.  All lots are carefully evaluated based on cup quality, bean processing and sustainability practices.

Sustainability:

We believe sustainability is fundamental to our success. We are constantly monitoring everything we do to ensure efficiency and long-term sustainability. All processes are designed to have as minimal an impact as possible. Every retail bag of coffee we sell, is fully recyclable or compostable, and all of our packing and shipping materials are curbside recyclable.

 

We have relationships with the "BEST" coffee producing farms from around the world!

  • Brazil
  • Columbia
  • Peru
  • Mexico
  • Guatemala
  • Honduras
  • Nicaragua
  • Costa Rica
  • Uganda
  • Tanzania
  • Kenya
  • Ethiopia
  • India
  • Bali
  • Papua New Guinea

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    BRAZIL

    CUPPING NOTES: Medium Acidity, Smooth Body, Mandarin Orange, Chocolate, Clean Finish
    GRADE: SSFC 17/18
    REGION: Sul de Minas
    ALTITUDE: 950-1,100 M
    PROCESSING: Natural
    VARIETALS: Mundo Novo, Catuai, Icatu, and Bourbon

    DETAILS:     This coffee is from small producers in the rolling hills of Sul De Mines. The mild climate, gentle rainfall, and micro climate brings out the best in the trees. The farms are small to medium in size, 10-150 hectares being farmed for generations.

     

    COLOMBIA

    CUPPING NOTES: Medium Acidity, Rounded Body. Dark Chocolate, Mango, Peach, Nice Complexity
    GRADE: Excelso, EP
    REGION: Tolima
    ALTITUDE: 1,500-2,100 M
    PROCESS: Washed and Sun Dried
    VARIETALS: Caturra, Castillo, and Tipica
    CERTIFICATION: Organic

    DETAILS:     A small group of farmers formed Cafe del Macizo in 2003 in the countryside municipality of Planadas, in the state of Tolima. With 59 lifetime growers, the group shares decades of knowledge and resources with each other to product high quality coffee. Located in the foothills of Cordillera Central, the beautiful mountains shape the lush landscape.

     

    PERU

    CUPPING NOTES: Medium Acidity, Smooth Body, Lemon, Herbal, Chocolate
    GRADE: Grade 1, SHG, EP
    REGION: Amazonas
    ALTITUDE: 1,600-1,800 M
    PROCESS: Washed
    VARIETALS: Typica, Castillo, Bourbon, and Catimor
    CERTIFICATION: Fair Trade, Organic

    DETAILS:     Located in northern Peru in the Amazonian Andes, this coop began with just 35 small farmers in 2003. The Asociacion de Productores Cafetaleros Juan Marco El Palto (JUMARP) is also known as simply "El Palto." There are 40 women of the current 189 coop members, with approximately 550 hectares of organic and Fair-Trade Certified coffee in production. Like their male counterparts, female members are represented on the El Palto Coop Board of Directors, whose mission it is to increase production and profitability in specialty coffee to increase each member family’s income.

     

    MEXICO

    CUPPING NOTES: Medium Acidity, Creamy Body, Lemon, Brown Sugar, Dark Chocolate, Well Balanced
    GRADE: SHG, EP
    REGION: Chiapas
    ALTITUDE: 1,400M -1,900 M
    PROCESS: Washed
    VARIETALS: Typica, Catimor, and Bourbon
    CERTIFICATION: Organic

    DETAILS:     FESICH was founded in 2016 represented by over 1,500 producers located in the Jaltenango region of the Chiapas state in the Southern most part of Mexico, bordering Guatemala. The cup profile is unique and complex due to the diversity of the landscape and elevations. Coffee is grown on hillsides intermixed with other native plants and fruit bearing trees.

     

    GUATEMALA

    CUPPING NOTES: Medium Acidity, Medium Body, Lemon/Lime, Nougat, Brown Sugar
    GRADE: SHB, EP
    REGION: Huehuetenango
    ALTITUDE: 1,500-1,900 M
    PROCESS: Fully Washed and Sun Dried
    VARIETALS: Catuai, Pache, and Caturra
    CERTIFICATION: Fair Trade, Organic

    DETAILS:     This coffee comes from the Apicus COOP in the northern Huehuetenango region. The COOP has 200 members who have been working together for over 10 years to produce fantastic organic coffees. The high altitude, focus on cup quality and the use of reliable milling practices ensures a superior coffee year after year.

     

    HONDURAS

    CUPPING NOTES: Bright Acidity, Smooth Body, Grapefruit, Milk Chocolate, Smooth Finish
    GRADE: SHG, EP
    REGION: Copan
    ALTITUDE: 1,400-1,600 M
    PROCESS: Fully Washed and Sun Dried
    VARIETALS: Caturra, Red and Yellow Catuai, Bourbon, and Lempira
    CERTIFICATION: Fair Trade, Organic

    DETAILS:     In 2014, 25 small coffee producers in the Casitas District, in the town of Corquin, Copan, formed the COOP called CAFESCOR – Cafes Especiales Corquin, S. A. de C. V. Since that time, the COOP has grown to over 131 partners farming over 400 cultivated hectares. With a wet mill in the community of Las Casitas and a dry mill in the community of Jimilile, the COOP partners are committed to continue growing and gaining recognition for excellence in coffee production.

     

    NICARAGUA

    CUPPING NOTES: Medium Acidity, Medium Body, Hazelnut, Molasses, Graham Cracker, Clean Finish
    GRADE: EP
    REGION: Jinotega
    ALTITUDE: 1,000-1,400 M
    PROCESS: Fully Washed and Sun Dried
    VARIETALS: Caturra, Catuai, Bourbon, Catimor, and Marogogype
    CERTIFICATION: Fair Trade, Organic

    DETAILS:     The Cooperativa Multifunctional Family Coffee R.L. (COMULFAC) was founded by a group of family-owned farms in 2013, with help from a privately-owned export company named J&M Family. The family farms are approximately between 4 and 100 acres, with their own micro-mill. Great care is taken to process harvested cherries, along with depulping, fermenting, and drying the coffee. Being part of the COOP allows the small family farmers to pool their resources and improve the quality of life for their families and communities.

     

    COSTA RICA

    CUPPING NOTES: Bright Acidity, Medium Body, Brown Spice, Brown Sugar, Stone Fruit
    GRADE: SHB, EP
    REGION: Perez Zeledon Region in Southern Costa Rica
    ALTITUDE: 1,400 to 1,900 M
    PROCESS: Washed and Sun Dried
    VARIETAL: Catuai, and Caturra
    CERTIFICATION: Conventional

    DETAILS:     CoopeAgri is a community of farmers from small communities, villages, and even single-family farms. CoopeAgri focuses on the well-being of members, their families, and communities. Medical care, agronomy support and outreach, and a café showcase are available to COOP members. The farmers use organic fertilizer made by the COOP.

     

    UGANDA

    CUPPING NOTES: Mild Acidity, Light Body, Floral, Chocolate, Dark Fruits
    REGION: Sipi, Kapchorwa District, Uganda
    ALTITUDE: 1,500-2,500 M
    PROCESS: Fully Washed and Sun Dried
    VERIETALS: Bourbon: SL14, SL28, and Blue Mountain
    CERTIFICATION: Organic, Rain Forest Alliance

    DETAILS:     UGANDA ORGANIC RFA BUGISU is sourced from family-owned farms located in the Bugisu region on the slopes of Mount Elgon in the Kapchorwa district, Uganda. The Bugisu region is named after the Bugisu people who are indigenous to this area. The Sipi Falls coffee project, named after a trio of majestic waterfalls, was established in 1999 to strengthen quality coffee production in the region and create a sustainable income for farmers.

     

    TANZANIA

    CUPPING NOTES: Bright Acidity, Rounded Body, Fruity, Cranberry, Lemon/Lime
    GRADE: PB
    REGION: Mount Kilimanjaro
    ALTITUDE: 1,200M-2,000 M
    PROCESS: Fully Washed
    VARIETAL: Bourbon - KP, N39
    CERTIFICATION: Conventional

    DETAILS:     Grown on the Kilimanjaro plantation Estate, the uniquely fertile area in the region surrounding Mount Kilimanjaro is among the best in the world for the cultivation of Arabica. The entire plantation was planted with 1 million new coffee trees between 2000 and 2005. Every single coffee tree is connected to a drip irrigation system, which ensures an adequate water supply at all times. A central wet mill replaces the previously 8 decentralized processing plants and guarantees consistently high-quality standards, while simultaneously reducing water consumption for the "fully washed" processing.

     

    KENYA

    CUPPING NOTES: Bright Acidity, Orange, Lemon, Floral, Effervescent, Sweet Well Balanced
    GRADE: AB
    REGION: Othaya, Nyeri County
    ALTITUDE: 1,700-1,890 M
    PROCESS: Fully Washed and Sun Dried on Raised Beds
    VARIETALS: SL28, SL34, Ruiru 11, and Batian
    CERTIFICATION: Conventional

    DETAILS:     Othaya Farmer Cooperative Society is one of key member societies of the Kenya Cooperative Coffee Exporters (KCCE) organization. KCCE is an historic organization of almost 4,000 individual cooperatives. The group was formed in 2009, with the express goal of managing marketing and exporting operations cooperatively, as opposed to contractually with third parties. This lot is processed in Gauge.
    The Gatugi Factory has 500 members actively harvesting and delivering to the processing center. 
Gatugi ferments for 27-35 hours depending on ambient conditions. After fermentation, the parchment is rinsed and the water replenished, and the clean parchment soaks for an additional 12 hours, after which it is sorted by density and brought to the tables to dry, typically for two weeks. After drying is complete the coffee is stored on site and eventually delivered to the Othaya dry mill for grading and a final density sort. The established milling and sorting by grade, or bean size, is a longstanding tradition and positions Kenya coffees well for roasters, by tightly controlling the physical preparation and creating a diversity of profiles from a single processing batch. hover around 323,000 kgs, meaning the average member of Gatugi is farming enough coffee fruit for roughly two 60kg bags of export-able green.

     

    ETHIOPIA

    CUPPING NOTES: Bright Acidity, Delicate Body, Caramel, Vanilla, Floral, Berry
    REGION: Sidama
    ALTITUDE: 2,000-2,200 M
    PROCESS: Natural and Sun Dried
    VARIETALS: Local Heirloom - Sidamo
    CERTIFICATION: Conventional

    DETAILS:     It is thought that the coffee plant was discovered in Ethiopia, where coffee is more than an income producing crop and is part of a long-lasting culture. Coffee is Ethiopia’s main export commodity, contributing to the livelihoods of more than 15 million farmers and sector workers.
    This coffee grown in the Oromia zone on family farms and is processed in a local cooperative. The traditional processing method provides a truly remarkable naturally processed coffee.

     

    INDIA

    CUPPING NOTES: Popcorn, Molasses, Rye
    GRADE: A
    REGION: Kerala, India
    ALTITUDE: 1,200M - 1,650 M
    PROCESS: Full Natural and Sun Dried
    VARIETALS: Robusta
    CERTIFICATION: Organic

    DETAILS:     India Organic Robusta Cherry is sourced from family-owned farms organized around the Wayanad Social Service Society (WSSS) located in the district of Wayanad within the state of Kerala, India. WSSS was established in 1974 and supports more than 8,000 small producers. Coffee is cultivated in the Western Ghats Mountain range, a UNESCO World Heritage Site and one of the most biologically diverse places in the world with more than 5000 species of flowering plants and 508 different species of birds.  In addition to coffee cultivation, farmers cultivate a diverse range of spices.

     

    BALI

    CUPPING NOTES: Bakers Chocolate, Orange Peel, Juniper, Molasses, Clean
    REGION: Kintamani Highlands of Central Bali, Indonesia
    ALTITUDE: 1200-1600 M
    PROCESS: Hand-picked, Wet-hulled, Two-step Sun Dried on Raised Beds
    VARIETALS: Bourbon, (S795 & USDA 762) Typica, and Catimor
    CERTIFICATIONS: Organic

    DETAILS:     Bali Blue Moon is a Royal staple named after the hallmark bluish hue of the bean produced from the wet-hulling process called Giling Basah in the Indonesian language. The bulk of Bali’s coffee production comes from small family-owned farms where each producer uses a few acres to cultivate coffee along with citrus trees in the volcanic soils of Mount Agung’s Kintamani highlands. They carefully sort their harvested cherries before depulping and fermenting overnight with their own micro-mills. Then the coffee is washed and laid out on patios to shed the excess water from the coffee parchment. 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 or Giling Basah leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export and gives the beans their distinct bluish color.
    Balinese producers continue to maintain a traditional rural lifestyle organized around a Subak Abian, which is a reference to the ecologically sustainable irrigation systems developed more than 1,000 years ago by Hindu priests who practice Tri Hita Karana (the three sources of prosperity), a philosophy focused on the harmonization between the environment, humans and God. These traditions are followed in coffee cultivation, which means pesticides and synthetic fertilizers are never used.

     

    PAPUA NEW GUINEA

    CUPPING NOTES: Balanced Body, Medium/High Acidity, Citrus, Floral, Jasmine, Caramel
    GRADE: A/X
    REGION: Morobe and Madang (Belombibi, Wawet, Hongo, Neng)
    ALTITUDE: 1,200 - 1,700 M
    PROCESSING: Washed
    VARIETALS: Typica, and Mondo Novo
    CERTIFICATION: Fair Trade, Organic

    DETAILS:     One of the most culturally diverse nations in the world with over 800 native languages, the South Pacific country of Papua New Guinea occupies the eastern half of the Island of New Guinea, the world’s second largest island, in addition to 600 offshore islands. 16 PNG coffee producing provinces (90% of production occurs in the Eastern and Western Highlands, Jiwaka, Morobe, and Chimbu provinces) provide income to 400,000 rural households, as most coffee is exported.

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