The taste of a cup of coffee that we all love and cherish has a very complex origin, as it is influenced by many different parameters. One of these is the DNA or the inherent genetic identity of the coffee tree where the coffee comes from.
From the delicious floral Sidamo up to the bright Guji coffee, the wide range of Ethiopian flavour varieties has stolen our heart. At EFICO, we feel very lucky to have a representative office in Addis Ababa: KURU.
Quality is one of our cornerstones. To that end, we’ve built a dedicated team of Green Coffee Quality Experts and Q Graders. We control this quality systematically to make sure coffee roasters, connoisseurs and coffee lovers can taste and feel the love for coffee produced by our amazing farmer partners!
What better way to kick-start 2022 with than some insights of our local office in Guatemala. Have a coffee and relax for some interesting ☕️ talk.
We took part in the World Coffee Research International Multi-Location Variety Trial cupping experiment. Read on to see what we did!
To answer this question, we spoke with Luis Campos from Cordillera de Fuego in Costa Rica. Luis Campos is the owner of the mill ‘Cordillera de Fuego’ from where we imported several lots this year.
As many of you have already seen in photos, Brazil has been hit by a wave of frost in 3 coffee regions in the past week: Paraná, São Paulo and Minas Gerais. This is the worst frost in Brazil since 1994 and the impact on production has not yet been fully evaluated. Let's try to analyze in detail what happened.
One of the goals of the index will be to “provide a shared language about gender-equitable capacity-building at origin so that producers, roasters, brands and green suppliers can clarify specific goals and prioritize action.
We are proud to announce you that a brand new specialty coffee division is born within the EFICO Group: CUPRIMA Coffee
The EFICO Group announces a US$90,000 contribution to World Coffee Research. This commitment supports the industry-backed, nonprofit R&D organization to bring improved varieties and climate-smart agronomy approaches to farmers.