Coffee Quality InstituteCADR Program

Coffee Corps™ Volunteer Program

FINAL REPORT OF ACTIVITIESJanuary 2003 through June 2006

Submitted to:USAID/G-CAP

CA 596-A-00-03-00035-00

Submitted by: The Coffee Quality Institute

David M. Roche, Chief Technical DirectorMargaret Swallow, Executive Director

June 30, 2006

Executive Summary

The following is the summary of activities for the Coffee Quality Institute’s (CQI) Coffee Corps Volunteer Program in Central America and the Dominican Republic (CADR). This report includes details from the announcement of the program in January 2003 through June 2006.

In 2002, USAID recognized the on-going coffee crisis and low prices worldwide. Through the CADR program they provided funding to assist small coffee producers in Central America who were experiencing difficulties selling their coffee above their production costs. Many producers were not able to maintain the sustainability of their incomes and were unable to offer employment opportunities to their seasonal work force. In many cases, coffee producers were facing the potential loss of their farms and subsequently their livelihoods.

The Coffee Corps Volunteer Program is one component of the USAID Central America Program for Coffee. It is a regional effort to promote business-to-business provision of technical assistance to small-to-medium coffee enterprises and farmers affected by the coffee crisis. The program matured considerably since its inception, and the response to Coffee Corps activities continues to be very positive, both within the U.S. coffee industry and across the Central American producing countries. There have been a total of over 4000 people receiving direct training, including a significant number of women. The positive “ripple effect” of this assistance for the producers, their families and their communities is in the hundreds of thousands. It is a program that has truly demonstrated the power of education to create changes.

Overall, the program has far exceeded its objectives. The projection of 45+ assignments during the program has been surpassed with a total of 68 assignments completed utilizing 80 volunteers. There was a steady increase in the number of requests each year, but the most significant change was in the improved quality of the requests. Outreach programs, the success of previous assignments, direct “coaching” and increased awareness of the Coffee Corps program contributed to this success.

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COFFEE CORPS VOLUNTEER PROGRAMCADR ASSIGNMENTS

May 2003 through June 2006

Location RequestsSubmitted

Completed Assignments

Number of Volunteers

Regional 10 10 10Costa Rica 11 6 9

DR 3 3 3El Salvador 20 13 13Guatemala 18 8 13Honduras 15 10 13Nicaragua 11 9 9Panama 17 9 10TOTAL 105 68 80

Through CQI and the Coffee Corps, a systematic approach to assisting the small coffee farmers of Central America was developed. The Coffee Corps volunteer program rapidly progressed from conception to successful interventions throughout the region in only three years. The goal of the trainings and assistance were to increase producer capability to grow and market to the specialty coffee industry, thus earning a higher price for their coffee. Later in this report country-by-country results are outlined.

Alliance Match

Key to the success of Coffee Corps in Central America has been the invaluable volunteer efforts of experts from all areas of the coffee industry. An application process was developed and members of the coffee industry were encouraged to sign up as volunteers. The response from the industry was tremendous and a data-base of over 400 vetted volunteers has resulted. An Advisory Committee of coffee experts from around the world was formed and the members volunteer their time to evaluate each request for assistance. The Advisory Committee meets at least monthly to oversee Coffee Corps activities and has invested significant time and expertise to the program.

The following shows the in-kind contributions made by the volunteers and Advisory Committee. In addition, the host countries receiving assistance provided a great deal of in-kind support for the volunteers while on assignment and in some cases additional financial support was provided by members of the coffee industry.

ALLIANCE IN-KIND CONTRIBUTIONSMay 2003 through June 2006

CADR ValueVolunteer Time (Includes Q Graders) $855,000

Advisory Committee $83,800Host Country Costs $383,400

Other (Industry) $24,800TOTAL $1,347.000

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General Program Accomplishments

What began as a series of random requests and a period of education at origin has developed into a real force for coffee quality information throughout the region. Once the infrastructure and mechanics of the Coffee Corps volunteer assistance program were in place, the next step was to develop national strategies for improving coffee quality and competitiveness.

Strategic ApproachCQI evaluated requests with a “bigger picture” approach, often consolidating requests, thus creating efficiencies and effects at the national level. The outreach program and the fact that Coffee Corps was established as a valuable tool in the industry raised the level of awareness. Strategic plans were developed with each country instead of simply receiving requests from various groups throughout the country. Having a committed local partner proved to be the key variable affecting the number and the quality of the requests being submitted. In addition, CQI has been instrumental in increasing collaboration with other NGO’s working with coffee. In fact, CQI organized several successful collaborative meetings between NGO’s and the private sector working in Central America. CQI successfully transitioned the volunteer recruiting and logistics portion of the Coffee Corps program into an in-house function. This significantly lowered costs while increasing efficiency. The role of the Advisory Committee was critical to the success of the program. The committee is a well balanced group of individuals that provided an unbiased view of each assignment before they were approved. This has been a very effective way to increase direct contact between the producers and the specialty coffee industry. Increased Institutional CapacityOne of the goals of the program was building institutional capacity at origin. Many expert volunteers are from the United States, however there has been an increase in the number of international experts who have qualified as Coffee Corps volunteers, often as the result of Coffee Corps activities in their region .As the result of Coffee Corps training, many participants continue to pass their knowledge on to others in their area.

Commercial LinkagesCommercial Linkages have been emphasized and this has been a key component to the success of the program. In many cases, the follow up reached the level of commercialization or at least international recognition. Cooperatives in El Salvador, Dominican Republic and Nicaragua have reported direct sales of coffee due to Coffee Corps intervention. The coffee industry in all CADR countries has received increased recognition both regionally and globally because of new programs recently put into place.

Emphasis on BiodiversityCoffee Corps has encouraged activities that improve coffee quality while simultaneously promoting biodiversity conservation. Because of the increased emphasis on biodiversity, Coffee Corps conducted several important assignments with focus in this area such as the work with the Ngobe indigenous group in Panama and the waste water management in Nicaragua. Local Market DevelopmentLocal Market development received a good deal of attention, which is important in developing a “coffee culture” and in promoting local coffees through tourism. This has been demonstrated to some extent in practically every CADR country, especially in the areas of coffee preparation and barista training.

Feedback Hosts and volunteers alike have been asked to provide feedback, allowing Coffee Corps to view programs from a macro level and to have a more lasting effect, providing follow up and monitoring of progress after each assignment. This created a “feedback loop” and formal follow up within approximately six months of the assignment completion.

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Program Tangible Results by Country

When the Coffee Corps program was started in Central America, the first challenge was to educate the origin countries on how to apply for assistance in a manner that would have long term effects. In some cases, increased coffee sales were achieved as the direct result of individual assignments. To a large extent the success of Coffee Corps assistance has been in the formation of new programs and contributions to biodiversity conservation and sound resource management.

1. REGIONAL: Coffee Corps volunteer selected cuppers from throughout Central America for intensive training in the Star Cupper program. A total of 95 cuppers completed the training, and as a result increased the number of certified Q graders from Central America. These cuppers now train others in their home country through on-going programs.

2. COSTA RICA: The coffee chain in Costa Rica is relatively sophisticated, and the Specialty Coffee Association of Costa Rica is a solid national organization which proved to be an integral in-country partner. Through several Coffee Corps assignments that focused on barista training and new products, the local market development has been significantly improved in Costa Rica. The trained baristas are now participating in international competitions and even becoming Coffee Corps volunteers. In addition, coffees from within Costa Rica were evaluated for use in espresso blends, thus finding a use for coffees not traditionally sold as specialty through local/tourist consumption.

3. DOMINICAN REPUBLIC: One of the Dominican Republic cooperatives that received assistance has begun exporting container loads of coffee to US importers, a first for specialty coffee in that country. However, there still remains a need for a more organized national effort to improve all aspects of the coffee chain. Coffee Corps participation in a large cupping training program was a vital step in this direction.

4. EL SALVADOR: Coffee Corps activities in El Salvador included a wide variety of training resulting in numerous examples of sustained results. Already being well organized on the national level ensured that the training calendar could have maximum impact. El Salvador was able to more clearly define their coffees and improve quality throughout. National marketing strategies were developed and they increased local market development through roasting and packaging seminars as well as barista training, resulting in better quality to offer to the tourism trade. In addition, one assignment enabled El Salvador to begin successful coffee tours, and another volunteer assisted with planning and opening of a local Coffee Shop. El Salvador is an excellent model on how to achieve maximum impact from Coffee Corps.

5. GUATEMALA: Coffee Corps worked closely with Anacafe to develop a systematic training program that started with a well-attended organic/sustainable farming conference. Local market development was addressed with commercialization workshops, labeling & packaging training and barista training. Coffee Corps also assisted with such basics as power assessments and cooperative level cupping training. Cupping training at Fair Trade coops advanced the sales of specialty coffees. Biodiversity and ecotourism were the focus of the final assignment in Guatemala.

6. HONDURAS: Working with the Honduran specialty coffee organization, IHCAFE, a calendar of

training needs was developed that encompassed all aspects of the coffee chain. Honduras is the prime example of a concentrated effort that started from a low level of knowledge about quality coffee and improved dramatically as a result of Coffee Corps assistance. There was a good deal of attention at field level via cultivation and processing and quality control through cupping. Intensive seminars were provided for all segments of the industry on proper roasting, packaging and brewing of coffee as well as barista training that had an impact on the in-country presentation of coffee in hotels, restaurants, airports and coffee houses. This has not only improved the quality, but has increased the local/tourist consumption and awareness of Honduran coffees.

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7. NICARAGUA: Nicaragua produces fine coffees, however there was a lack of centralized effort to move into the specialty coffee arena. This resulted in assignments that were targeted at localized groups, although there was some quality improvement and cupping training at the national level. UCAFE in Nicaragua has used the tracking system that was taught to them to increase quality and to know how to differentiate coffees. This led to award winning coffees sold at the Cup of Excellence and to the sale of a container of coffee through the Q auction. Biodiversity was addressed as waste water issues were evaluated and programs implemented at a cooperative near an area that is being monitored for its environmental impact. Improved business systems and sustainable marketing strategies are other examples of training activities that were successful in Nicaragua.

8. PANAMA: Coffee Corps worked with the Specialty Coffee Association of Panama (SCAP) and other organizations with assignments to improve quality in the field, cupping expertise and local market development through barista training. In addition, CQI worked closely with the Agriculture Ministry (MIDA) on developing a calendar. The focus on biodiversity was especially evident in Panama. The APRE cooperative that received assistance borders on Parque Amistad that has projects with Conservation International. As a direct result of Coffee Corps intervention, the group is now connected with the specialty market and has joined in SCAP coffee auctions. In other assignments in Panama, volunteers worked with the Ngobe indigenous people and this group, through collaboration with Coffee Corps, is selling specialty coffee and coordinating with SCAP members in the auction programs. At La Esperanza cooperative, the group members were already taking coffee from seed to cup and producing a roasted/packaged coffee. The assignment there not only assisted in differentiating the green coffee, but enabled the cooperative to understand their retail products and increase revenue through vertical integration. Coffee Corps is working with the Ministry of Agriculture on a project for continuing assistance in Panama for the next three years.

REGIONAL TRAINING

STAR CUPPER PROGRAMThe “Star Cupper” program was a two-year regional training program for cuppers from the six Central American countries of Honduras, Nicaragua, Panama, El Salvador, Guatemala and Costa Rica. Two sessions of this program have been completed with ten Coffee Corps volunteers providing testing and training. In each session, Star Cuppers from each country were trained on all aspects of the coffee market over a period of 5 months, with an intensive curriculum that prepared them for taking the international grading exam for the “Q” auction developed by the Coffee Quality Institute. Training sites were rotated throughout the region. Through this program these cuppers became eligible to grade coffee destined to auction and also became trainers for less experienced cuppers in their home countries.

A total of 95 cuppers were trained in the two sessions. It is estimated that they went on to train up to 750 additional cuppers.

CC #44 – Star Cupper Testing and Selection of Participants for Session 1, October 2003Location: Regional sitesVolunteer: Steve Gluck, Independent ConsultantOne day testing in each of the participating countries to select at least seven Star Cuppers from each country to be included in the four classes of the first session of the Star Cupper training program

CC #45 – Introduction to the C Exchange and Cupping Calibration with SCAA Standards, November 2003Location: Honduras, El Salvador and Costa RicaVolunteer: David Ledgard, Dawson Taylor Coffee RoastersThis course focused on the general function of the C Market in order for the students to understand the way in which a commodity exchange functions. This provided them with a base as to how the Q operates. In addition, they were introduced to cupping coffees with the SCAA form while cupping various origins. This exercise replicates the Cupping Skills Tests given during the Q Grader exam.

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CC #66 - Green Grading and Cupping Calibration, April 2004Location: Honduras, El Salvador and Costa RicaVolunteer: Aquiles Villalobos, Agroindustrias Unidas de MexicoThis course consisted of green grading of C Exchange coffees and Q Grade coffees. They worked intensively on getting cuppers to understand the SCAA and Q Grading protocol. This exercise is designed to fill in any grading gaps that were experienced during earlier Q exams. Also included were a series of triangulations.

CC #71 - Roasting and Blending, May 2004Location: Honduras, El Salvador and Costa RicaVolunteer: Bob Stephenson Kavanaugh CoffeeThis course taught cuppers how to properly roast coffee, as well as identification of problems that can be encountered and how they affect the taste of the beverage. Cuppers also learned the importance of blending and the various characteristics found desirable for consumers. Additional focus on the sample roast identification test.CC #85 - Teaching Methods and Q Grade Preparation, June 2004Location: Honduras, El Salvador and Costa RicaVolunteer: Christina Guzman Pedersen, School TeacherThis was the final session where the cuppers were taught how to use the skills they have learned to teach others. Participants were provided with the skills necessary to prepare and administer a training course. Also included was a review of all Q Grader exams such as Sensory Analysis, Olfactory, Grading and Cupping. CC #119 - Star Cupper Testing and Selection of Participants for Session 2, February 2005Location: Regional sitesVolunteer: Lelly Espitia, Colombian Coffee ProducerThis consisted of one day testing in each of the participating countries to select the seven Star Cuppers from each country to be included in the four classes of the second session of the Star Cupper training program.

CC #125 - Introduction to the C Exchange and Cupping Calibration with SCAA Standards, March-April 2005Location: Guatemala and Costa RicaVolunteer: Ernesto Tellez, Centro Financiero SISA, El SalvadorThis course focused on the general function of the C Market in order for the students to understand the way in which a commodity exchange functions. This provided them with a base as to how the Q operates. In addition they were introduced to cupping coffees with the SCAA form while cupping various different origins. This exercise replicates the Cupping Skills Tests given during the Q Grader exam.

CC #128 - Green Grading and Cupping Calibration, April 2005Location: El Salvador and Costa RicaVolunteer: Aquiles Villalobos, Agroindustrias Unidas de MexicoThis course consisted of green grading of C Exchange coffees and Q Grade coffees. They worked intensively on getting cuppers to understand the SCAA and Q Grading protocol. This exercise was designed to fill in any grading gaps that were experienced during earlier Q exams. Also included was a series of triangulations exercises.

CC #130 - Roasting and Blending, May 2005Location: Honduras and PanamaVolunteer: Robert Stephenson, Kavanaugh CoffeeThis course taught cuppers how to properly roast coffee, as well as identification of problems that can be encountered and how they affect the taste of the beverage. Cuppers also learned the importance of

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blending and the various characteristics found desirable for consumers. Additional focus on the sample roast identification test.

CC #129 – Teaching Methods and Q Grade Preparation, July 2005Location: Guatemala and Costa RicaVolunteer: Christina Guzman Pedersen, School TeacherThis was the final session where the cuppers were taught how to use the skills they have learned to teach others. Participants were provided with the skills necessary to prepare and administer a training course. Also included was a review of all Q Grader exams such as Sensory Analysis, Olfactory, Grading and Cupping.

COSTA RICA

CC #27 - Association Structure and Organization Management/Strategic Planning, July 2003Location: San Jose, Costa RicaVolunteer: Jim Pines, Organizational Consultant The main objective of this assignment was to help the CADR regional Specialty Coffee Associations become sustainable and aid the representative organizations of the coffee sector of each particular country at the market level. Coffee Corps was asked to provide a volunteer with Organizational Effectiveness expertise to help design and facilitate the initial meeting of all seven specialty coffee associations, and to help identify key strategic issues that needed to be addressed as part of the design of the new regional federation. This Federation still exists and is a good example of enabling regional capacity.

CC # 26 – SCACR, Barista Training and Product Development, November 2003Location: San Jose, Costa RicaVolunteers: Sherri Johns of Whole Cup Coffee and Heather Perry of Coffee KlatchThis assignment focused on improving the quality of coffee consumed in-country in order to increase internal consumption. Specifically, the request was for training in the preparation of specialty drinks such as lattes, cappuccinos, etc. The goal was to create a group of baristas within the local restaurant/café industry that can help train others in the preparation and marketing of these types of specialty coffee beverages. The volunteers conducted a barista training seminar and worked with 30 participants to develop barista competitions. This was a very successful training that produced at least one world class barista who not only placed in the top 10 internationally, but has gone on to provide training in the region.

CC #46 – SCACR, Water Quality Evaluation, February 2004Location: San Jose, Costa RicaVolunteer: David Beeman, CIRQUA Customized WaterThis assignment was for assistance in better understanding how water quality affects cupping. There was also a need to work with mills on better ways to recycle the water used during processing. The volunteer worked directly with a lab staff of 10 people during this assignment.

CC#99 Barista Training and Judges Calibration: October -November, 2004Location: San Jose, Costa RicaVolunteers: Danny and Sherry Johns, Whole Cup Coffee ConsultingDanny and Sherry specialize in barista training and were ideally suited for this assignment to assist the Specialty Coffee Association of Costa Rica. Barista training sessions were conducted as well as a seminar on competition preparation. Barista training is part of the SCACR endeavor to develop coffee beverages and products for sale in-country. This was an advanced follow up to the previous years training.

CC #122 Barista Training, Calibration & Product Development: March, 2005Location: San Jose, Costa RicaVolunteers: Daryn Berlin, Counter CultureThis training enable Costa Rican baristas an opportunity to compete in the barista championships during the SCAA conference in Seattle in April 2005. It also was an opportunity for Costa Rica to develop

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espresso blends from its own coffees, which created an outlet for coffees from various regions throughout the country. Twelve men and 2 women took part in the training.

CC#176 – SCACR, Barista Training and Competition, April 2006Location: San Jose, Costa RicaVolunteers: Cynthia Chang of Counter Culture Coffee and Luis Velez, ColombiaSCACR requested the participation of two Coffee Corps coffee experts to assist with training baristas and training barista judges for the Barista Competition which was held in April 2006. Their assistance has enabled Costa Rican judges to be certified for future competitions.

DOMINICAN REPUBLIC

CC #63 – Coffee Cultivation, Processing and Business Improvement, Asociacion de Caficultures, Dominican Republic, June 2004Location: Juncalito, Santiago-Dominican RepublicVolunteers: Craig Holt of Atlas Coffee and Kelly Peltier of Canopy Coffee ConsultingThis organization functions as a cooperative with 450 small farmer members. This request was in collaboration with Peace Corps and was requested by a Peace Corps volunteer. Over 30 members attended the training workshop, which focused on quality control and an explanation of the specialty coffee market. Volunteers provided expert assistance, aiding the cooperative in defining the quality of the local coffee with the objective of participating in the premium coffee market and helping improve farmer revenues. Atlas Coffee is now importing specialty coffee from this group.

CC #93 – La Esperanza, Quality Improvement & Business Practice Improvements, October-November, 2004Location: Los Cacaos, Dominican RepublicVolunteer: Ricardo Safie, Unitrade, GuatemalaThis request was in collaboration with Peace Corps and was requested by a Peace Corps volunteer. Goals of this assignment were to establish systems for quality assurance, increase quality image of coffees from this area and improve business practices.

CC #171 – PROCA2 Project, Cupping Training, January 2006Location: Santo Domingo, Dominican RepublicVolunteer: Trish Skeie, Zoka CoffeeThe PROCA2 Project is funded by the French to work with newly formed farmers cooperatives in the Dominican Republic. Technical assistance in cupping training was provided through a two-day cupping event with 10 international cupping judges/experts. This project was coordinated with another program funded by the French. The volunteer also spent time with the national level contacts in Dominican Republic to assist with planning for future Coffee Corps assistance projects.

EL SALVADOR

CC #28 and #29 – Salvadoran Coffee Council, Coffee Roasting and Marketing, January 2004Location: San Salvador, El SalvadorVolunteer: Peter Giuliano, Counter Culture CoffeeTwo requests were combined into one trip for volunteer Peter Giuliano. The first request focused on improving knowledge and training regarding roasting techniques for sample lots that are sent to prospective buyers. The attendance was 105 at the roasting techniques workshop. The second assignment called for a seminar on long-term relationships in coffee supply chain. Approximately 100 attended these workshops and many of the suggestions have been implemented and have increased local coffee markets.

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CC #31 and #43 - Salvadoran Coffee Council, Marketing and Cupping, February 2004Location: San Salvador, El SalvadorVolunteer: Steve Leach, Diedrich CoffeeOnce again, two requests were combined into one volunteer trip. The first request was for a Marketing Seminar which was attended by over 100, including farmers and industry leaders. The second assignment was for Cupping Training and 21 cuppers completed competitive cupping exercises.

CC #17 – Itzalco Coffee Association, Strategic Planning, February 2004Location: San Salvador, El SalvadorVolunteer: Rick Peyser, Green Mountain Coffee RoastersRick was the SCAA president at the time and well known advocate of specialty coffee as director of marketing for Green Mountain Coffee. The primary objective of this assignment was to assist with development of a comprehensive marketing strategy with the purpose of increasing Itzalco Premium brands participation in the specialty coffee market. The association represents 20 coffee producing organizations. Rick worked directly with 21 men and 4 women throughout assignment. A one-day seminar on organic coffee was attended by an additional 200.

CC #55 – ABECAFE, Drying and Warehousing, February 2004Location: San Salvador and surrounding coffee areasVolunteer: Ken Palmer, BJ’s Coffee This request focused on better understanding of industry best practices for drying and warehousing coffee. Ken visited 13 mills for evaluation and then met with 100 representatives of the Salvadoran Coffee Council for a workshop regarding best practices for processing and storing of coffee.

CC #86 – FUNDE, Quality and Business Improvement, September 2005Location: San Salvador, El SalvadorVolunteer: Dean Cycon, Dean’s BeansFUNDE asked for a coffee expert to define and improve the quality of their coffee with the purpose of continued participation in the specialty coffee market. It was necessary for them to develop an understanding of who they are and how to achieve optimal functioning, and specifically who what and where the target markets should be for the next 5 to 10 years. Dean reviewed their business objectives and provided input on a strategy.

CC #32 – PROCAFE, Coffee Study Verification and Profile Development, April 2004Location: Santa Tecla, El SalvadorVolunteer: Jorge Gallegos, Central American PartnersThis request was to help identify different regions in terms of quality and to identify marketing tools to help promote the regions. Field work included visits to defined zones, development of geographical profiles of samples, defining “identification” for the regions: name, profile, characteristics and identifying possible markets for each region. Jorge worked with 18 participants at the Research Station in Santa Tecla. Dr, Bob Osgood from Hawaii and CQI Chief Technical Director, David Roche also participated on the final day of this assignment.

CC #75 –Salvadoran Coffee Council, Barista Training and Product Development, August 2004Location: San Salvador, El SalvadorVolunteer: Mauricio Murillo, Mr. Coffees, AustraliaCoffee Corps utilized the expertise of a Colombian living in Australia for this assignment designed to aid in development of additional coffee beverages and other products for sale in-country and more importantly, to help organize and hold a barista training seminar in El Salvador for overseas representation. He also provided suggestions for added market growth and guidance on the structure for further barista trainings and competitions.

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CC #126 - SCAES, Promotion Strategies, July 2005Location: San Salvador and surrounding coffee regionVolunteer: John Hall, Independent ConsultantThis assignment required expertise in managing coffee tours for roasters, buyers and interested parties. Included was an overall assessment of the coffee region for tour suitability and development of a long-term strategy for providing professional tours of the farms, mills, cupping labs and exporting facilities. This has resulted in several actual coffee tours that have been very successful and are continuing to date.

CC #160 – SCAES, Brand Identification Process, November 2005Location: San Salvador, El Salvador Volunteer: Tom Mitchell, Coffee ConsultantThe Specialty Coffee Association of El Salvador has been working toward certification of 100% Salvadoran Bourbon coffee and additional marketing and branding expertise. They have asked the assistance of our coffee expert to assist with their efforts to make the certification a marketing tool that can be useful and profitable to the producers, roasters, buyers, consumers and the whole Salvadoran coffee Industry. This assignment also addressed marketing and branding issues at the national level.

CC #157 – Salvadoran Coffee Council, Training Center Development and Barista Training, January 2006Location: San Salvador, El SalvadorVolunteer: Ellie Matuszak, Intelligentsia CoffeeThe Salvadoran Coffee Council is developing a Coffee Quality Training Center and requested the guidance of a Coffee Corps expert in the planning of this facility. In addition, Ellie trained SCC staff and key industry partners in brewing, preparation and barista skills in train-the-trainers workshops. She also provided training at several local coffee shops.

CC #168 – Itzalco Coffee Association, Establishment of Coffee Shop, March 2006Location: Juayua, El SalvadorVolunteer: Luis Velez, ColombiaCooperative San Jose de La Majada requested the assistance of a Coffee Corps volunteer to assist with establishment of a Coffee Shop near the cooperative mill and main offices. The cooperative hosts a considerable number of visitors and having a coffee shop on site will increase selling beverages, roast and ground coffee to visitors. He also provided training at several local coffee shops and hotels.

GUATEMALA

CC #19, 20 and 21 – Fedecocagua, Alternative Energy/Village Power Development, August 2003Location: Alta Verapaz, La Union (Zacapa) and Esquipulas (Chiquimula),GuatemalaVolunteer: Roger Ethier, Engineers Without BordersCoffee Corps looked outside of the coffee industry to provide a civil/mechanical engineer for this assignment. Roger was asked to aid in the development of a sustainable energy generation program in order to diversify their energy use, aid in community development and comply with local and international certification regulations. He conducted feasibility study of wind power generation and its use with mechanical water pumps and advised on the functionality of wind power for power generation. He assisted with Infrastructure design and necessary equipment for energy generation, including transmission lines, budgets for investment, and maintenance information. He also looked at use of steam power generation for use in coffee drying and/or wet processing in rural area and the use of burners using renewable local products.

CC #72 – Anacafe, Organic Farming, May 2004Location: Guatemala City and surrounding coffee areasVolunteers: David Roche, Karen Cebreros, Chuck Boerner, Oscar Conseco

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This assignment combined several individual requests into a comprehensive weeklong training program on organic farming. A group of 230 farmers were present at the two-day seminar held at the Anacafe headquarters. A three-day seminar with 30 extensionists on best practices for organic farming was held in the field to discuss issues directly with the farmers.

CC #105 – La Tabla, Cupping Training, December 2004Location: Quetzaltenango and Guatemala City, GuatemalaVolunteer: Cristina Garces, Café Montes y ColinasColombia native Cristina Garces is an expert cupper. Her family has been growing coffee in Colombia for over 50 years, and she also manages US marketing of Colombia coffees from her home in Boston. Cristina held extensive cupping workshops at the Anacafe lab and cooperative labs at the request of La Tabla, an association of small cooperatives that produces Fair Trade coffees.

CC #127 (Part 1) – Anacafe, Commercialization Seminars, July 2005Location: Guatemala CityVolunteer: Rick Peyser, Green Mountain Coffee RoastersRick Peyser traveled to Guatemala for Coffee Corps during the annual Congreso. He made a presentation on commercialization to over 600 conference attendees. Following the Congreso he held two commercialization seminars attended by a total of over 100 participants.

CC #146 – Anacafe, Barista Training & Brewing Methods, July 2005Location: Guatemala CityVolunteers: Ellie Matuszak and Amber Sather, Intelligentsia CoffeeOur barista experts were asked to teach the correct methods to prepare good cups of coffee (black, cappuccino, latte, mocha, etc.), and to provide in-depth training of national baristas and other segments of the coffee industry in Guatemala. In addition to barista training, the volunteers taught alternative brewing techniques. A one-day seminar was held for local hotel and restaurant owners and employees. The result of this assignment is an improvement in overall quality and stimulating more internal and tourists’ consumption of coffee.

CC #127 (Part 2) – Anacafe, Roasting, Packaging and Labeling Techniques, August 2005Location: Guatemala CityVolunteers: Stephen Schulman and Jose Ramos, Dallis Brothers CoffeeAs a follow-up to the commercialization seminars held during the Congreso, two additional volunteers traveled to Guatemala to conduct training classes focused on roasting, preparation, packaging and labeling of specialty coffees. They provided producers with important information about equipment and methods of processing and packaging in order to be competitive in the International market. In addition, they shared their expertise and knowledge of setting up a small roasting and retail outlet.

CC #153 – Farmers Association of Palajunoj, Brand Identification and Strategic Planning, December 2005Location: Palajunoj region, GuatemalaVolunteer: K.C. O’Keefe, Jungle-Tech, Lima, PeruThe Farmers Association of Palajunoj requested the assistance of a Coffee Corps coffee expert to help them define a comprehensive strategy and timetable for new product development and links to the most appropriate partners to fulfill that plan. Several of the farms already have Rainforest Alliance certification, and it may be possible for all of the farms to be certified. K.C. assisted with development of an action plan, organizational structure, identification and contact of potential partners, and necessary follow-up actions to be taken.

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HONDURAS

CC #10 – Cooperativa Cafetalera Siguatepeque, Green Coffee Processing, May 2003Location: Siguatepeque, Comayauga, HondurasVolunteer: Gerry LaRue, Partners CoffeeThis was the first assignment undertaken by a Coffee Corps volunteer. The cooperative of 100 members requested aid in the improvement of their cultivation methods, post harvest handling techniques, processing methods and distribution and marketing practices, in order to sell an increased amount of their production as Specialty Coffee. Volunteer reviewed and assessed the existing coffee cultivation and processing systems in place and helped in the development of new strategies and training for the cooperative. The cooperative has since differentiated the coffees and are becoming leaders in Honduras for specialty coffees, including assistance to small farmers who want to direct market.

CC #12 – SCAH, Coffee Cupping Symposium, Contest and Training Seminar, June 2003Location: San Pedro Sula, Cortés & Siguatepeque, Comayauga, HondurasVolunteers: Laura Evans and Karen FazzioThe volunteers conducted workshops during the Promecafé Latin American Coffee Symposium and provided expertise in the first National Coffee Contest held during the Symposium. Following the symposium and contest the volunteers held a cupping seminar in for Honduran cuppers and Promecafé cuppers from several countries in improved cupping techniques. The training focused on coffee differentiation and cross-regional comparison. Twenty experienced cuppers from Honduras participated along with three from El Salvador.

CC #35 – SCAH, Roasting, Grinding and Brewing Training, October 2003Location: San Pedro Sula & Lago de Yojoa, HondurasVolunteer: Brian McCoy, Independent ConsultantA small niche for high quality coffees has been developing in Honduras, but its suppliers lacked the knowledge of roasting, grinding and packing. The primary objective of the assistance was to train and professionalize the roasters who then supply the local and international market. High quality value- added coffee will lead to the increase of domestic consumption and to the improvement of Honduras's image as a producer of high quality coffee.

CC #38, Tierra Nueva, Coffee Quality Improvement, February 2004Location: Minas de Oro, HondurasVolunteer: Bud Hensley, Global InsightsTierra Nueva is a local NGO that works with approximately 300 small coffee farmers and their families. This request focused on industry “best practices” for improving the cultivation of coffee. Our volunteer aided with improvement of cultivation methods, post harvest handling techniques, processing methods and distribution and marketing practices, in order to sell their production as Specialty Coffee. He also identified problem areas and provided recommendation that would enable the various cooperatives to focus their efforts and resources to mitigate problems and eventually increase export sales to other markets. There has been additional follow up with this group since and they are now working together with Cooperativa Cafetalera Siguatepeque to export directly to buyers in the US and Japan.

CC #111 - IHCAFE Distribution and Marketing Practices, June 12 to 25, 2005Location: San Pedro Sula, GuatemalaVolunteer: Steve Gluck, Independent ConsultantInstituto Hondureño del Café (IHCAFE) requested a coffee expert to aid in development of distribution and marketing practices for their members. Honduras is a niche origin that can guarantee satisfaction to a broad span of coffee importers. The Institution has taken steps towards the promotion of coffee in the international market, but desired to complete an internal educational strategy to develop a long term, comprehensive national marketing plan.

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CC #137 - IHCAFE Roasting and Packaging, June 12 to 27, 2005Location: San Pedro Sula, HondurasVolunteer: John Gozbekian, Coffee RoasterCoffee Corps was asked for the assistance of an expert to evaluate practices and present seminars to improve roasting, grinding and packaging of specialty coffees by members. Training included proper handling of coffee, its industrialization and packing, in order to ensure success in sales in the domestic and international markets. All segments of the industry participated, such as hotels, restaurants, airports and coffee houses. This has not only improved the quality, but has increased the local/tourist consumption and awareness of Honduran coffees.

CC #139 – IHCAFE, Barista Training and Product Development, August 2005Location: San Pedro Sula, HondurasVolunteers: Chuck Jones, Jones Coffee and Jose Miguel Coto, Costa Rican barista trained by Coffee Corps in Costa Rica in November 2003 (CC # 26) This barista training program covered the proper preparation of fine drinks (hot and cold), barista techniques and equipment maintenance. As a result of this assistance, participants (hotels, coffee shops, restaurants, etc.) received the adequate preparation techniques and additional skills to offer diverse coffee products to their customers, thus increasing the demand for quality coffee in both the local market and to visitors.

CC #140 - IHCAFE, Quality Control and Cupping – October 2005Location: San Pedro Sula, HondurasVolunteer: Alberto Song Trujillo, Il Caffé SospesoOur Coffee Corps volunteer was asked to evaluate current practices, present recommendations and facilitate training in quality control processes. This assignment was intended to raise the level of specialized cupping workmanship to enable the Coffee Agroindustrial Chain to fully understand and use the right procedures for quality control through all stages, and to be able to fully identify cup profiles.

CC #134 – IHCAFE, Processing, December 2005Location: San Pedro Sula, HondurasVolunteers: Ken Calvert, New Zealand and Maria Isabel Ramirez, ColombiaThe focus of this assignment was to educate producers on the appropriate procedures and techniques that will help them enhance the natural attributes of coffee. The two volunteers worked with the local producers, intermediaries and exporters, granting them a fuller understanding of market quality requirements, the proper use of tools and equipment to guarantee quality, and ongoing training needs. This training emphasized uniform processing procedures within determined regions, allowing them to place in the market homogeneous and consistent coffee lots, promoting demand, better prices and a stable market. This assignment was intended to evaluate processing in Honduras at the national level and to identify major areas that need improvement.

CC #164 – IHCAFE and Tierra Nueva, Quality Improvement, December 2005Location: Minas de Oro, HondurasVolunteers: Bud Hensley and Jane Anne Fontenot, Global InsightsThis was a follow-up assignment to the one completed by Bud Hensley in 2004. Assessment of the plantations, facilities and processing machinery and techniques of the cooperative producers were be undertaken by visiting exporters, beneficios and nearby farms associated with Tierra Nueva. Included were tasting of coffees from different areas, comparing techniques, machinery and handling. A three-day workshop was held for producers to convey knowledge on processing techniques. Also, the volunteers structured a training program together with IHCAFE’s regional agent, supported by previous assessment findings. The assignment focused on strategic partners such as to continue working together with Cooperativa Cafetalera Siguatepeque to export directly to buyers in the US and Japan.

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NICARAGUA

CC #24 – UCAFE, Quality Control and Organic Certification, November 2003Location: Nueva Segovia-Dipilto, NicaraguaVolunteer: Adam Kline, Elan Organic CoffeesIn order to obtain a consistent quality in their coffees, UCAFE requested technical assistance in implementing a Quality Control system (physical & sensorial) for their membership. Adam worked with their six regional cupping labs and their central laboratory to improve their technical capability and aid in the design of a coffee quality profile for Dipilto. He was also instrumental in helping some of their membership receive Organic Certification and providing specific guidelines to help train other members. Some of this coffee was later sold at a premium and won awards at a specialty coffee auction.

CC #70 – Bolsa Agropecuaria (BAGSA), Coffee Cupping Procedures Evaluation, August 2004Location: Managua, NicaraguaVolunteer: Volker Sachs, Panamerican Coffee Trading Co.BAGSA requested a volunteer to evaluate their coffee cupping procedures and to provide training for their staff in cupping protocols consistent with international standards. They felt they needed international expertise to improve and better identify their procedures for the certified lab operation. Included in this was the creation of criteria for personnel job descriptions and evaluations. In addition, laboratory equipment was assessed and recommendations made for installation in a new state-of-the art facility to be opened soon.

CC #74 – National Accreditation Office (ONA), Coffee Classification Training, August 2004Location: Managua, NicaraguaVolunteer: Jim Gilson, Partners Coffee CompanyONA is the national laboratory which establishes criteria for coffee quality standards in the country. They work with producers, cuppers and milling organizations. A strategy was developed to train the cuppers and a system developed for training and improving the qualifications of the cuppers, technicians and certifiers. Jim visited all three labs to train lab employees regarding classification/certification criteria for export. Activities focused on refining their criteria so they can certify coffee more accurately.

CC#95 – UCAFE, Quality Control, October-November, 2004Location: Dipilto, NicaraguaVolunteer: Ken Palmer, BJ’s CoffeeIn 2003, Coffee Corps provided extensive cupping training and post-harvest recommendations at UCAFE. This assignment was a follow-up to evaluate progress and provide ongoing recommendations. In addition to cupping training in the central lab in Dipilto, field visits were made to farms, wet mills and the central dry processing mill. Ken worked with two head cuppers, trained several apprentice cuppers, and visited 5 farms and 2 mills.

CC #114 Cupping Training, March, 2005Location: Matagalpa, NicaraguaVolunteer: Steve Gluck, Independent ConsultantAs a cupping expert, the Coffee Corps volunteer shared his knowledge with staff of Selva Negra, a coffee estate that will then pass the training on to the larger farming community of the region. He conducted cupping training, and helped develop a cupping system that will ensure product consistency. CC #120 – Cooperativa 5 de Junio La Sabana, Improved Business Practices, June 2005Location: Madriz, NicaraguaVolunteer: Alfredo Umana, CPAAlfredo is from a coffee family in Costa Rica. Although not currently employed in the coffee industry, his accounting experience along with a coffee background made him a good match for this assignment. The Cooperative 5 de Junio required assistance in the area of accounting and traceability in order to

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establish proper business protocols. He helped them to design an Accounting and Administrative Computer System in order to minimize accounting and administrative mistakes.

CC #131 – COOPESAEC, Wet Mill Processing and Waste Water Management, July 2005Location: Jinotega, NicaraguaVolunteer: Jose Salomon Mejia, Coffee producer from HondurasCOOPESAEC requested an expert volunteer to develop recommendations for farm/harvesting and wet mill processing designed to increase standards for producing quality coffee, address waste water issues and preserve the environment. The main objective was to improve the farms and the central mill which are the basis for the production of quality coffee. The volunteer assessed current practices and made recommendations for proper treatment of water which has been processed through the wet mill facility and in the oxidation tanks.

CC #81 – Aldea Global, Marketing Practices, September 2005Location: Jinotega, NicaraguaVolunteer: Mireya Asturias Jones of Jones CoffeeThe primary objective of this assignment was to develop marketing strategies to reach small, medium and large coffee roasters, as well as brokers. They have put considerable effort into improving quality to date and requested a review of their current marketing strategy in order to sell an increased amount of their production as Specialty/Organic Coffee. Mireya was able to assist the group in future marketing strategies to build on the momentum already created.

CC #123 – Jalapa Coffee Growers Association, Agronomics, November 2005Location: Jalapa, NicaraguaVolunteer: Nicolas Rodriguez Oliveros, Agronomist from ColombiaThe Jalapa growers requested the assistance of a Coffee Corps expert with experience in coffee farming, production efficiency and agronomics. Nicolas was asked to evaluate current practices and make recommendations for improved procedures and techniques to include organic production. Site visits were made to 2-3 farms during the first week. Specific areas for assessment included percentages of shade for coffee, pruning, coffee varieties, visible diseases, and recommendations for improvement of wet mill processing. During the second week workshops were developed to relate findings to the farmers and provide additional information on pest control, fertilization, harvesting, pruning and organics.

PANAMA

CC #15 - Café Boquete, Cupping Training, March 2004Location: Boquete, PanamaVolunteer: Ric Rhinehart, Groundwork Coffee Co.Café Boquete was experiencing difficulties achieving consistent quality in their coffees and requested technical assistance in implementing a Quality Control system (sensorial) for their membership. Our volunteer was asked to provide training in proper cupping methods in order to identify problems and correctly market and sell their coffee for their respective premiums. A comprehensive two-day cupping seminar was attended by 10. Cupping workshop and marketing seminar each had 15 participants.

CC#69 La Esperanza, Processing and Roasting Training, October 2004Location: La Esperanza de los Campesinos, Santa Fe, PanamáVolunteer: Ed Lane, GranCoffee Roasting CompanyEd is originally from Brazil and brings his knowledge of the industry from the production side as well as from the roasting and distribution side to this assignment. La Esperanza Cooperative has 214 members. While on assignment Ed presented a seminar to 40 member farmers, visited eight farms, and five super-markets. He held four cupping sessions, made presentations to employees and ended his assignment with a presentation of recommendations to the cooperative Board of Directors.

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CC#80 - APRE, Cultivation, Post-harvest Handling, Processing & Distribution Improvements, September-October 2004Location: Renacimiento, PanamáVolunteer: Julio Martinez-Paiz, Mitsubishi Corporation, GuatemalaJulio has a broad base of experience in the coffee industry ranging from agronomics to distribution. In addition, his work in the field as a buyer of coffee especially suited him for this assignment to work with the APRE grower association to assess and improve production and processing systems. His work with APRE resulted in recommendations for improvements and training programs that can be implemented immediately. Workshops and field activities for were given to 32 participants.

CC#88 – ASCON, Quality Improvement & Differentiation Training, October-November 2004Location: San Felix, PanamaVolunteer: Luke Dunnington, Development Alternatives, Inc., Washington D.C.Luke has spent several years working directly with small hold coffee farmers in all aspects of cultivation and processing. His expertise was utilized by ASCON, a small growers group who requested process assessment and development of system improvements to assure quality and increase their share in the specialty coffee market. Findings & recommendations presented on seven farms.

CC #162 – SCAP, Coffee Preparation and Barista Training, October 2005Location: Panama City, PanamaVolunteers: John Sanders and Bronwen Serna, Hines Public Market CoffeeCoffee Corps volunteers traveled to Panama City to provide guidance in establishing an espresso blend and to provide training in coffee preparation to SCAP members, hotels, chef organizations and coffee shop owners. Improving the quality of coffee prepared locally will increase local consumption and also increase the capability of the up-front people who present high quality product/service to consumers. The resulting improvement in overall quality is aimed at stimulating more internal and tourists’ consumption.

CC #147 – ANBEC, Cupping Training, April 2006Location: Boquete and Chiriqui Area, PanamaVolunteer: Lelly Espitia, Bogota, Colombia Lelly Espitia is an internationally known cupping expert. The Asociación Nacional de Beneficiadores y Exportadores de Café de Panamá (ANBEC) requested a Coffee Corps coffee expert to evaluate current cupping practices, present recommendations and facilitate a cupping training program. Through extensive cupping training Lelly was able to establish the beginning of a cupping training process based on international cupping standards.

CC #175 – Highland Products Corporation, Quality Improvement Workshops April 2006Location: Boquete and Vulcan, PanamaVolunteer: Craig Holt, Atlas CoffeeThe Highlands Products Corp. requested the assistance of a Coffee Corps volunteer for a 2-day workshop on improved post harvesting processing techniques. Craig worked with a group of 10 indigenous smallholder coffee producers who make up this new organization.. The 3rd day of the training effort was used to present the results and impressions of the workshop to an audience of international and national coffee professionals assembled at a coffee quality seminar in Boquete. Craig also assisted with cupping and barista training, and judged various events at the seminar.

CC #152 – ANBEC, Beverage Preparation & Barista Training, May 2006Location: Boquete and Chiriqui Area, PanamaVolunteer: Don Holly, Green Mountain Coffee RoastersANBEC requested a Coffee Corps expert to share practical and technical knowledge regarding the preparation of beverages in coffee outlets, in order to improve knowledge of specialty coffee preparation and barista service. The primary objective was to increase the capability of the up-front people who present high quality products/services to consumers.

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CC #169 – Association of Besikó Ngöbe Producers, Farmers, and Artisans, Basic Coffee Production Improvement, May 2006Location: Soloy, Panama Volunteer: Julio Martinez-Paiz, Mitsubishi Corporation, GuatemalaCoffee has been produced in this remote region of Panama for 30 years, however yields are low and production methods are inconsistent and deficient in many areas. Poor coffee results and is roasted and sold locally. This young association requested assistance to improve all areas of production in order to improve both quality and quantity. Julio found them extremely eager to learn, with many participants traveling by foot for several hours to attend basic workshops on seedlings, nursery development, contour design, pruning, nutrition, composting, picking and processing. Basic cupping, roasting, grinding and packaging training was started to assist with marketing improvement.

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