Sunday, June 4, 2023

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An Interview with Miriam Pérez of Café Orgánico Marcala (COMSA)  — The Dust

For years now, I’ve been getting my fingers soiled on the farm. It’s been an extended exploration of various landscapes, soils, vegetation, and practices. Alongside the way in which, I’ve had the possibility to attach with farmers close to and much, and I proceed to be wowed by the tales I hear and the issues I be taught from fellow farmers.  

I used to be just lately invited by Café Campesino, a Georgia-based natural espresso roaster and wholesaler, to interview Miriam Pérez a member of Café Orgánico Marcala S.A. (COMSA). COMSA is a gaggle that has been a accomplice of Café Campesino by their importing co-op, Cooperative Coffees, since 2014. As a member of Love is Love Cooperative Farm, a worker-owned cooperative on 70 acres in Mansfield, Georgia, I used to be thrilled to have the possibility to attach with one other cooperative grower to be taught extra about her work! It’s awe-inspiring to see the care put into the vegetation and the alignment of her rising practices with the lunar calendar and bigger ecology of the farm. 

If you wish to help COMSA, decide up a few luggage of Café Campesino Espresso. If you buy Café Campesino’s Georgia Organics Particular Mix Espresso, a portion of gross sales can be donated to Georgia Organics, so it’s a good way to help regenerative and natural farmers in Georgia, too! 

I hope our dialog conjures up you to savor your sip. 

Monica Ponce: What certifications or third-party labeling do you’ve gotten that has helped enhance your markets? 

Miriam Beté Perez: Natural and Honest Commerce certifications.  

Monica: What’s it wish to domesticate espresso? 

Miriam: Cultivating espresso is a ardour for me! 

I began on the age of 6 on my grandfather’s farms. For me and my cousins, going to the espresso farms meant mountain climbing alongside trails, operating, taking part in, and having a free life. We’d arrive on the farm to reap espresso beans and keep in touch with Mom Earth. 

The cultivation entails a number of processes which we name cultivation duties. We begin by harvesting and choosing the seeds of the vegetation which have had the most effective improvement within the farm, after being cultivated for greater than 3 years. Subsequent, we create a espresso nursery, the place the infants develop for two to three months. Then we proceed with the choice and transplant the strongest and best-developed vegetation to the soil ready with natural substances. These vegetation develop there within the nursery and/or shed for 3 to 4 months. Then they’re transferred to the definitive subject and the small bushes are planted in a beforehand elaborated and ready gap, the place natural fertilizer was additionally added the earlier yr. 

Picture: Miriam Perez. Picture courtesy of COMSA. 


Monica: How lengthy does it take for the crop to be prepared for harvesting? 

Miriam: The espresso crop is prepared for harvesting within the third yr. 

Monica: In what season of the yr is the espresso harvest? 

Miriam: The harvest season within the Marcala area begins in November and ends in April. 

Monica: What’s the harvesting course of like? 

Miriam: When the gathering begins, two containers are used, they are often luggage or baskets. These are connected to the physique of the particular person who’s going to hold out the espresso cherry assortment job. These containers are used to deposit the inexperienced, dry, and over-fermented beans on one aspect and the purple cherries within the different container. 

At 3 pm, the espresso is acquired by the harvesters, weighing the espresso cherries and preserving a file of the day by day deliveries for every one that harvests them. 

The purple espresso cherries are positioned in a sieve to proceed with the collection of inexperienced, dry, and fermented beans which can be combined on the time of harvest. Then the depulping course of is carried out to acquire a honey-processed espresso and/or it’s taken to the sun-drying patio to acquire a pure, dry cherry espresso. 

Monica: What forms of soils do you’ve gotten and what are a few of your practices to counterpoint/preserve the standard? 

Miriam: A big a part of our soils is sandy loam soils. The nice agricultural practices we use to nourish the vegetation and soil embody: 

  • Preparation and utility of natural fertilizers primarily based on natural matter, mountain microorganisms, minerals, and residing molecules. 

  • Utility of bio-preparations. 

  • Sowing of Therapeutic crystals. 

  • Pranic Therapeutic meditations over the vegetation. 

  • Sowing of bushes. 

Cultivation duties utilizing the lunar calendar (Cleansing, pruning, de-leafing, sowing and re-sowing of espresso vegetation, utility of strong and liquid natural fertilizers) 


Picture: Espresso cherries and inexperienced, dry, and over-fermented beans nonetheless on the department earlier than harvest. 

Monica: What are the best circumstances for cultivating espresso? 

Miriam: Beneath a microclimate the place there are bushes, bushes, fruit bushes, birds, animals, and variety of residing beings in stability. 

Monica: Has the climate grow to be extra unpredictable for you and the way have you ever tailored/managed? 

Monitoring the temperature, relative humidity in keeping with every season of the yr, the actions of the moon and the celebs within the cosmos are indicators that permit us to handle the variety and occasions within the espresso farm.  

Monica: How many individuals work on the farm and do the farmers stay on or close to the farm? 

Miriam: Briefly, 6 folks work on the farm, and as much as 20 folks work quickly, particularly throughout espresso harvesting and processing. Two households stay on the farm, and the opposite households are neighbors, whereas others stay away. 

Monica: How did you discover this cooperative as farmers? 

Miriam: We did not discover it, we began it, because of the significance of advantages acquired from being in a farmer group. 

To be taught extra about COMSA and Finca la Fortaleza (Marcala) go to or comply with the co-op on Fb (COMSA – Marcala) and Instagram (@comsamarcalaoficial). 

To be taught extra about Café Campesino go to or comply with the Georgia roastery on Fb (Cafe Campesino Roastery) and Instagram (@cafecampesino). 

To be taught extra about Love is Love Cooperative Farm go to or comply with the co-op on Fb (Love is Love Farm) and Instagram (@loveislovefarm). 

To be taught extra about Georgia Organics go to or comply with us on Fb, Instagram, Twitter, LinkedIn, and YouTube by looking (Georgia Organics). 


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