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

For years now, I’ve been getting my arms soiled on the farm. It’s been a protracted exploration of various landscapes, soils, vegetation, and practices. Alongside the best way, 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 study from fellow farmers.

I used to be not too long ago 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 bunch that has been a accomplice of Café Campesino via 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 study 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 assist COMSA, decide up a few baggage of Café Campesino Espresso. If you buy Café Campesino’s Georgia Organics Special Blend Coffee, a portion of gross sales will likely be donated to Georgia Organics, so it’s an effective way to assist regenerative and natural farmers in Georgia, too!

I hope our dialog evokes you to savor your sip.

Monica Ponce: What certifications or third-party labeling do you might have that has helped improve 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, working, taking part in, and having a free life. We might arrive on the farm to reap espresso beans and keep in touch with Mom Earth.

The cultivation includes 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 growth 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 timber are planted in a beforehand elaborated and ready gap, the place natural fertilizer was additionally added the earlier 12 months.