This year's crop was a bit of a hassle, but then again, every year presents its new set of challenges. We like it. It keeps us on our toes and it keeps us humble. #HumbleHustle
Last year's issue was farm output. Due to coffee rust, we had a lower yield than in 2015.
But this year, it wasn't output. It was transportation.
Roads were blocked due to political protests, so hauling the coffee from farms down to accesible roads was a bit harder. Plus, we had a larger amount of coffee. Due to the work we've been putting in through our financing and the family working hard, the yield was more than double last year's. Along with the coffee from El Carmen, we purchased a little over half a ton of green coffee from two producers, Gustavo Pinacho and Bernardino Martinez, in a neighboring village. So as you can probably imagine, that's a whole lotta coffee needing to be transported.
Considering that most coffee regions are already super remote and have little access to roads large enough for trucks to get through, cutting off roads is like blocking an artery. So, ALL the coffee transportation from the farms to a road had to be done on horseback. Three round trips with multiple horses and mules had to be made to get the coffee down to a town with an accessible road. Once in that town, the coffee was loaded onto a truck and then finally driven down to Oaxaca City for milling and export.
We're super stoked to share this year's crop with you as soon as it lands, which may be as early as May or as late as July. Special thanks to Uncle Anselmo Diaz for the amazing hustle from the mountainside. Also, special thanks to Royal Coffee for helping facilitate the dry milling and export/import. Don't forget, taking a sip of coffee is a simple and satisfying task, but getting it to your table is a different story that sometimes requires a horse.