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APRIL. 2021 | VOL. 16
What are the key impacts for you in
working with the Mayni, is it the
positive environmental impact for
growing coffee, the relationship with
the farming community or the taste
and quality of the coffee?
There are so many reasons this project is
special in my opinion. Weʼre working
with indigenous groups ad some of the
communities hadn't met westerners until The results in the cup are very good,
our last trip in 2019. with improvements year on year to
date. The bulk of the crop averaged an
Their approach to growing coffee is eye 85 cup score this year and some of the
opening. Traditionally land and forest micro-lots scoring 86.5ʼs and 87ʼs. The
would be completely cleared to make way support team on the ground have
for coffee cultivation. But with the Mayni done an outstanding job improving
and the other indigenous groups weʼre processing techniques and sorting.
working with, the forest is being left intact to This is a long term partnership for us
preserve the bio-diversity and the coffee is and we've put financial incentives in
being grown beneath the forest canopy. place for the community to drive
quality upwards year on year, weʼre
excited to see where they can get to,
but right now the coffee is fantastic
and our clients are very
proud to serve it.
To find out more about Greg
Campher and Easy José please visit:
https://www.easyjosecoffee.co.uk
You can also find the full Guardian
article here:
https://www.theguardian.com/environm
ent/2021/mar/16/ecofriendly-peruvian-
coffee-biodiversity-indigenous-aoe
