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The Slow Food Coffee Coalition is an international, open and collaborative network that unites all those involved in the coffee supply chain.

GO TO THE SLOW FOOD PAGE

Together for good, clean and fair coffee!

Our coalition cultivates relationships among those whose passion or profession is coffee. We empower farmers by increasing their representation and visibility, and we raise consumer awareness by promoting coffee identity and knowledge. And this is just a taste of what we do. 
We believe that sensory quality and good agricultural practices should go hand in hand.

Coffee roasters are an essential part of the
Slow Food Coffee Coalition

Our role as a roastery is to ensure high quality, traceable, collaboratively produced coffee grown using agroforestry systems. We source coffee that adheres to the ideals of "good, clean and fair," engaging directly with suppliers who adopt agroecological and regenerative practices. We build direct relationships with farmers, participating in online meetings and Slow Food events that promote transparency and traceability throughout the supply chain.

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Our Coffees Slow Food Coffee Coalition

HONDURAS

Finca "RIO COLORADO"

 

Finca Rio Colorado was purchased by Umami Area Honduras in 2017 and is the first step in an entrepreneurial sustainability project in the field of high-quality Arabica coffee production.

The size of the land is 62 manzanas, or about 46 hectares, with the presence of two streams bordering the property to the north and south. The two rivers join at the southernmost point of the plantation, flowing into the river that reaches the nearby town of Corquin.

It was acquired by an owner who, over the course of a decade, assembled several plots of land, the oldest of which is the uphill tract adjacent to the houses near the point where the two rivers converge. The Arabica coffee plants on this land are quite old, roughly estimated to be about 40 years old, among the first to be planted in this area. Umami Area Honduras is conducting DNA analysis with the DNA-Analytica laboratory in Trieste to determine the botanical variety and provide for a repopulation project by starting a plant nursery.

The plantation is adjacent to Celaque National Park, recognized by UNESCO as a World Heritage Site that represents the most important portion of protected forest in the Central American country. Deforestation is prohibited within the park, and most of the local indigenous communities live off the opening of the coffee. The technical staff of the local COCAFCAL cooperative in Las Capucas, together with the plantation staff, have begun upgrading agricultural practices in order to convert production to organic coffee.

REGION: Copan western Honduras - San Pedro de Copan - Las Capucas, Celaque national park.
PLANTATION: Coffee trees in shade, semi-clay forest soil.

CULTIVATOR: Umami Area Jonduras SA de Cv.

HARVEST: manual, 25 pickers, maximum depulping 8 hours after harvest.

PROCESSING METHOD: mechanical removal of mucilage after depulping, 6-8 hours of light fermentation, washing and natural drying in greenhouse with African beds and traditional clay patios.
PROFILE IN A CUP: in a clean cup, good body and balanced with flavors of dark chocolate, cookie with lemon zest, caramel, honey and citrusy tangerine, good acidity with citric and tartaric notes.

METHOD OF PREPARATION: mocha, espresso, filter

PERÙ

WIRACOCHA LOT LA CHACRA D’DAGO JUNIN

 

Chacra d'Dago is an independent farm located in the Junin region, is the only one in Peru to receive Demeter certification, the strictest standard for biodynamic production. The founders of La Chacra D'dago made a conscious decision not to join a cooperative as most Peruvian farmers do, which makes their business more flexible and free.

La Chacra D'dago was born in 2006 when Dagoberto Marin, a second-generation farmer, decided to embark on a very ambitious project to convert the 36 organic hectares to biodynamic production, this transition involves a great deal of risk and a drastic change not only in farming techniques but also in the farmer's personal habits.

 

At first, the farm may lose up to 30 percent of its yield because conventional fertilizers are no longer available. It takes up to 4 years to restore normal production after switching to biodynamic production, so many farmers do not want to take the risk. But Don Dagoberto found in the biodynamic approach a reflection of his basic personal ideals and decided to try his luck.

OUR FOUNDER.

Dagoberto Marin is a pioneer in Peru for the way he has been growing coffee for the past 20 years. Following in the footsteps of his father, a coffee farmer, he decided to abandon the conventional approach from coffee farming (heavy use of fertilizers, monoculture) to the biodynamic approach (purely fertilizer from the farm and a wide range of crops). The Marin family owns about 50 hectares with several plots where different coffees are grown.

In Peru La Chacra means small plantation, it can be coffee or other crops, however La Chacra has another meaning that is oriented to the energy fields that are talked about and known more in Eastern cultures.

La Chacra D Dago is a third generation company in coffee production, however there are also 3 generations with 3 different cultivation methods that help explain the development in biodynamic agriculture.

1st generation in the 1950s used conventional farming where the focus was more on production than quality, using chemical methods.
2nd generation in the 1990s opted for organic farming, using 100% organic methods, taking care of forest flora and fauna and coffee crops.

The 3rd generation started in 2005 with biodynamic farming using the practices of Dr. Rudolf Steiner. Going beyond organic practices, they now use the astronomical calendar for fertilization and composting.

"Biodynamic practices such as growing different species of trees, animal management and beekeeping help us understand that everything is connected. Biodynamics goes far beyond organic. Our vision is to be at the forefront of specialty coffees. Coffees that seek to improve sustainability from the source."

WIRACOCHA LOT.

Inspired by Inca history, Don Dagoberto Marin named this plot "Wiracocha," whose name means "God of the Sun" during the Inca Empire.

Located in the village of El Palomar, just 30 minutes from Villa Rica, at an elevation of 1,700 m above sea level is an 8-hectare coffee plantation.

Since 2020, the plot has been managed by Cesar Marin and Don Dago according to the regenerative farming method, organic and biodynamic practices, so that native shade varieties from the deciduous forest are preserved on the farm, combined with fruit trees that serve as a refuge for many species of wildlife that inhabit the area. of the region, as well as migratory birds.

There are several varieties on the ground, but Catigua and Tabi are the most suitable for this region and present the best quality, both varieties are treated with Biol (organic fertilizer) and compost, and the beans are selectively harvested.