PRODUCERS
THE LA LABOR COMMUNITY,
AGROEXPORTADORA DE LA REGION SAN MARTIN,
SNAP SPECIALTY COFFEE

Honduras - la Labor

La Labor is a community driven coffee from families within the town of the same name in the western part of Honduras, bordering with El Salvador and Guatemala. La Labor town is part of the Mancomunidad Guisayote, a joint venture between five local municipalites to help alleviate the regional poverty via a focus on infrastructure. The pride and passion they display within the community is exhibited by the investment in a museum at the COCAFELOL cooperative highlighting the history and culture of the town. Around 80% of cherries delivered for this coffee are picked and delivered to the cooperative as cherry, for controlled processing, grading and tasting. The remaining 20% is wet processed on the farm level before being delivered as parchment to be tasted, graded, and selected before being added to the rest.

Peru - San Martin

In 2016 The Associacion Agroexportadora de la Region San Martin was formed with the aim of improving the quality of life for the farmers by enabling them to share technical resources and improve the quality of their coffee. The cooperative started with 413 farmers from within 13 communities and has grown in recent years to 623 members. Through their cooperation with friends and families, they have managed to increase the quality of their crops as well as achieve ethical and environmental certifications. This coffee is a culmination of their efforts.

Ethiopia - Chelbesa

Located in Gedeo zone of the Gedeb district - known for its dense layered semi-forest vegetation structure encompassing false banana trees as well as shade grown coffee trees - Worka Chelbesa is one of the finest coffee producing areas within the famous Gedeb Woreda. SNAP Specialty Coffee built a new wet mill in 2019 in Chelbesa Village with the hope of purchasing cherries from the local farms within the area. This particular lot has been processed using a traditional natural method. Sorting is done using a series of floatation tanks that separates all floaters and immature cherries. During the process of floatation, the cherries are cleaned before being placed on drying beds for a period of 28 to 35 days.