We visited someplace completely different a couple of days
ago: the home turf of Capulin Coffee. (
www.capulin.com Bookmark It, NOW, so you don’t
forget!) We’d been buying whole-bean Capulin coffee for several years, primarily
because we knew it to be locally grown, and we’ve always been in favor of
keeping business as local as possible.
Daniel and his wife, Marta, usually have a table at the Sunday Market in
the nearby town of Aticama, where they sell fresh-brewed coffee as well as
whole-bean and ground coffee, and over this past winter, Paul, surprisingly
enough, struck up a casual friendship
with Daniel, due in part to Paul’s interest in roasting our own coffee
at home, and, of course, Daniel’s extensive knowledge of all things coffee.
This past Sunday, Daniel mentioned to Paul that he was going
to host a tour of his facility in nearby Tecuitata, about 30 minutes from our
house, if we wanted to swing by on Tuesday.
We arrived about noon, and were treated to an experience that we simply
were not anticipating. We have only a
couple of “must-see” places that we nearly insist our guests visit while we’re
here. This has just made that list.
Daniel & Marta’s company, Capulin Coffee, is made the
real, old-school way. The coffee bushes
are carefully picked by hand, and Capulin only buys top quality, fully-ripened
coffee cherries. Most other companies
simply strip off all the cherries, regardless of stage of ripeness, leading to
a poorer quality product in the end. The
cherries (and they really are cherries; taste one and you’ll agree that while
it’s not a big old fat Bing, it’s not bad) are sun-dried on a large concrete
patio. The various piles of cherries
have small wooden tags that identify which pile is which. Every night, the spread-out cherries are
gathered into a pile and covered to prevent dew from slowing down the drying
process. Then, each morning, the piles
are spread out again, being turned by hand with a plastic snow shovel several
times a day.
The collection of the ripe cherries is one of the many ways
that Capulin exercises true “Fair Trade” and socially active business
practices. Because Capulin demands only
truly ripe cherries, they are willing to pay more for them than other
buyers. This year, most coffee was sold
at 4 pesos per kilo; Capulin paid 12 pesos, fully three times the prevailing
rate. This is partially to compensate
for the additional time required to hand-pick only ripe cherries, but also to
provide a living wage to coffee pickers.
At 4 pesos a kilo (about 13.5 cents a pound), workers can barely survive
and may have to pull their children out of school to help with the
picking. At a buck a kilo, a worker can
actually afford to put food on his table and keep his kids in school.
The sun-drying process is another way Capulin practices
environmentally friendly business, while providing a superior product at the
same time. Most commercially produced
coffee is “wet processed”, which means the cherries have their skins removed
with a whip-stripper (sounds painful,
but we’re told they don’t feel a thing!)
The beans are fermented in a water bath for a couple of days, and the
fermentation process metabolizes the natural sugars into alcohol. This alcohol causes the naturally sticky
cherries not be sticky, and the bad beans (more about bad beans later) float to
the top, while the good beans remain submerged.
Following fermentation and separation, the water is wasted, and the remaining
sludge containing a mixture of cherry flesh and beans is then dried for further
processing. This wet-processing requires
hundreds of thousands of gallons of water for even a medium-sized coffee
operation, and, because the water is contaminated, it’s not suitable for
domestic use, and ends up polluting local waterways.
Additionally, the sugars used by the fermentation come not
just from the flesh of the cherry; some is leached out of the bean itself,
increasing the bitterness of
wet-processed coffee, and some of natural caffeine is also leached out, as
caffeine dissolves quite readily in water, hot or cold.
Anyway, getting back to the Capulin tour, following a couple
weeks of drying, the cherries are ready to be husked by a rotary beater that
knocks the dried cherry husk off the inner bean. This process looks to be about 80% efficient,
and cherries can sometimes make several passes through this process before
finally getting properly husked out. In
the old days, this process was performed by men beating the dried cherries with
sticks to break them apart. The use of a
motorized rotary beater speeds up the process dramatically, keeps the process
affordable and allows Capulin to process enough coffee through to make it
worthwhile.
The next step towards becoming coffee is winnowing. In the old days, the mix of beans and cherry
husks was tossed up in to the air, allowing the wind to carry away the lighter
chaff, and the more dense beans would drop close by. Today, because production has to occur every
day, regardless of weather conditions, fans are used to provide the air
currents needed to separate the beans from unhusked cherries from chaff. Beans fall straight down, unhusked cherries
fall a little farther away and chaff flies farther off. The unhusked cherries are returned to the
beater for another trip through.
Winnowing is about 95% efficient, and unhusked cherries and the chaff
are both sent through a second time for further efficiencies of separation.
The separated chaff, consisting primarily of the dried
cherry husks, as well as a certain amount of broken beans, is sent to a
composting operation, for distribution in the village. I would imagine that plants grown with the
aid of this compost would tend to grow quickly and all night, be nervous, and
easily distracted. (HA! I kill myself!)
The beans collected through the winnowing process are then
taken to a sorting screen. Three
different screen sizes separate most of the remaining unhusked cherries on the
top screen; larger, #1 size beans sort out on the second screen, and smaller,
#2 size beans end up on the 3rd screen. Broken beans fall through to the bottom. The unhusked cherries are returned back to the
beater again. The sorting of the large,
small and broken beans is performed in order to provide a uniform roast, as
larger beans take longer to roast than smaller beans or chips. The bean fragments are used only for coffee
that will be sold as ground coffee. The
large and small beans are kept separate until they are roasted, after which
there is no further distinction.
The screened green beans are then taken to the sorting
station, where women pick through them, looking for bad beans. Remember, these would be the beans that would
have been removed by the alternative “wet-processing” operation used by many
commercial producers. “Bad” might mean
with a bit of discoloration (which implies mold or disease), broken, or
otherwise less than nearly perfect.
Also, the so-called “pearls” are pulled out and set aside. Pearls are the beans that can grow at the
very tip of a flowering branch, and tend to provide a naturally sweeter
coffee. Any remaining bits of husk are
pulled out, leaving only top quality beans.
Some women working at Capulin have been there for 20 years. A top producer can provide quality sorting up
at a rate of up to 75 kilograms (more than 150 pounds) in a single day, and
because the sorters are paid by weight, many women who work here make more in a
day’s work than the village men earn for a day’s work. Thus, a seat at one of Capulin’s sorting
tables typically has a waiting list. To
see these sorters work is very interesting.
They chat away mightily (I imagine the caffeine absorbed through their
finger tips may have something to do with this) and their fingers fairly fly
over the beans, picking, flicking, pulling, putting, and a steady stream of the
finished product cascading off the table into a collection pan in their laps.
The coffee is then either placed in air-tight plastic
5-gallon food-grade buckets for storage until shipping, or it is roasted and
packaged for local marketing. Bucket
storage is preferred over burlap bags because of two things: dried coffee beans
stored in burlap will tend to absorb moisture from the air, given the humid
climate, and start to deteriorate. Also,
exposure to air causes the beans to lose some of their essential oils, so
storage in air-tight buckets ensures the beans stay dry and away from the
deteriorating effects of oxygen on the stored product. However, due to export regulations, the
coffee must be bagged into burlap bags of 69 kilograms prior to shipment to the
US. Beans were being transferred into
the burlap bags at the time of our visit, as an shipment to the US will be
occurring within a couple of weeks.
Capulin has a contract roasting, packaging and shipping
operation in Tucson, AZ to meet the growing demands of US and worldwide
markets.
At the end of the tour, as we were asking Daniel questions,
we were treated to cold coffee. It’s
made from a mixture of regular brewed (albeit, somewhat of a strong brew), milk
and sugar. The mix is chilled and served
without ice. It was refreshing and
amazing! Paul had about 4 or 5 cups, and
as we were walking to the car, he said “Dang, I feel like I’m tripping from
that coffee!” Now, that’s some
coffee with zing!
So, what we learned is that coffee is the second largest
single item economic factor in the world, following petroleum. Its economic impact surpasses by far every
other food item and non-food item in the world.
It represents 17% of Mexico’s economy.
However, due to the demands of the large-scale coffee producers, most
coffee is produced by environmentally damaging methods, by workers being paid
slave wages. Areas that have been turned
into coffee-producing regions typically have been denuded of nearly all native
birds, except for sparrows, finches and buzzards, and mammals of any larger
size (bigger than a raccoon) have been rendered virtually extinct. Water supplies have been compromised and polluted
and once vibrant village economies have been strangled by continuing downward
wage pressure.
It also turns out that coffee that’s marketed as “Fair
Trade” really only means they pay 15% above prevailing rate for beans. That’s it.
They don’t have to be environmentally conscious; they don’t have to
worry about wrecking the water supplies or anything. They just throw an extra 15% into the hopper
and receive their “Get Out Of Jail Free” fair-trade certification. Then, these companies turn around and
up-charge you, the consumer, an extra 25 to 50% for the “feel-good” aspect of
buying fair trade products. Everyone
goes home happy, except for the coffee growers and pickers, who continue to
spiral downward with low wages.
You can help, and it’s super easy. Plus, you’ll be glad you did. Just go to
www.capulin.com
and order your coffee from them. It’s
not any more expensive than buying from Starbucks and we can tell you, it’s WAY
better. It’s better for the economy,
it’s better for the environment, and it’s better for your mouth. You’ll get that nice, warm “feel-good”
moment, knowing you did a good thing, and if you have more than a cup or two,
you’ll end up buzzing your ass off, like Paul!
Have fun!