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CESMACH Women Led Co-Op
In 2005, a group of six women farmers from the CESMACH co-op formed an alliance to involve more women in coffee cultivation workshops and recognize their contributions to farm management. They wanted to empower these women who were running their own farms while their husbands were listed as CESMACH members on paper.
By 2006, the group grew to 23 women who officially joined CESMACH, selling their coffee as "Café Feminino" to signify it was produced by women. This initiative supports single mothers who often provide for their families.
The CESMACH Women Producer program started in 2012, with 32 communities represented by these women. The premium earned from their coffee sales was used to build vegetable gardens and later invested in women's health programs, including cervical cancer prevention and examinations for over 500 women in partnership with Grounds For Health.
Today, the co-op has 224 women members, including widows and private landowners, and one woman producer holds a position on CESMACH's board of directors. This progress is significant in Mexico, where gender equality has been traditionally challenging. The CESMACH Women Producers not only focus on producing coffee grown by women but also adhere to CESMACH's quality standards.
We are proud to share the CESMACH Women's Producer coffee harvest.
Corquin
CAFESCOR stands for Cafés Especiales Corquin, a certified-organic Fairtrade association of 131 producers that was founded in 2014 in Lempira, Honduras. The farmers hail from several municipalities, and they own small parcels of land in the mountainous region, with its fertile loamy soil. These farms are on "the other side of the mountain" from Chalatenango, El Salvador, which is the region in that country where we have found the best-cupping coffees. The producers here grow under shade trees, which provide plenty of organic material for composting and fertilization. The processing facility of CAFESCOR is located in a central point between where the producers live and work.
After picking, the coffee is fermented underwater for 15–18 hours, then washed once to remove the mucilage. Drying takes place in mechanical driers for 30–35 hours, or on patios for 10–15 days.
