Coocapec Cooperative in Mogiana were one of the highlights. Over the past three years many of our Mogiana lots have been sourced and blended by this cooperative. Lots of large and small scale cooperative coffee farmers go into creating our cup profiles.
We came away convinced that the ultimate Mogiana profile was still from this cooperative, We also learnt a lot historical references of the ‘old’ train route defining some of the more general Mogiana regions. The reality is this little region had the smallest Arabica coffee production in Brazil. We drove from Santos up through the main coffee producing regions heading onto Franca. 

The global coffee networks had focused heavily on the ‘coffee’ losses. Little had been mentioned of the impact on farmers. In reality we witnessed then human and environmental impacts. Near empty reservoirs, farm fires and perhaps the realisation of  how important the natural network of springs in the interior were to farmers and reservoirs are for the cities and towns. Coffee is important as a livelihood, but, the environment impacts on all.  The natural order of the ‘rains’ and the importance of preserving and cleaning the springs, became a ‘flashpoint’ of this trip.

​As with other mills, coffee is laid out to dry in separate lots with ID numbers and is turned regularly to ensure an even drying out process in the scorching Nicaraguan sun (the hottest it had felt for us during the whole trip!) 

​Unusually, they also produce a roasted product mixed 50/50 with a very sweet, fine powder (also produced in Nicaragua). It is a 25g product and is marketed as being able to provide 8 cups of coffee, extremely cheap but very popular with workers who like their coffee black and very sweet. 

Marie-Anne Rogers (Coffee buyer) and Alicia Fieldhouse (Sales Support and Technical) visit South America.