The (Hi)Story of Coffee from Fogo

The (Hi)Story of Coffee from Fogo

The (Hi)Story of Coffee from Fogo

To date, the prominence of Fogo specialty coffee is non-existent, as this coffee is not currently available on the world market.
Even worse: locally there is no original ‘non-blended’ good quality Fogo coffee available , because the market is flooded with low quality, cheap imported coffee.
Coffee has grown on Fogo’s volcano for over 300 years. The fact that a single variety is growing for such a long time on an isolated Island in the middle of the Atlantic Ocean is astounding. The plants have adapted to the extremely dry environment. The combination of low yield, the volcanic soil and altitudes between 500-1500m above sea level make for an interesting ‘playground’ for a true coffee fanatic . As a result the coffee is extremely sweet and full bodied. It is like all ‘flavors and energy’ are collected in those few cherries per tree. The coffee industry however has been neglected for most of that time, and finally collapsed many years ago.

What had happened?
No progress had been made for many years due to a lack of access to markets, farmers’ support, knowledge, financing and lack of new technology . The local Fogo Coffee Association was not very active as a result. Due to a lack of profitability, landowners and farmers stopped further investments in the coffee plantations and shifted their focus to other products . At the time of Trabocca’s first visit to the island in early 2011, there was coffee ready to be harvested, but farmers would not begin harvesting it, as no machines to process the coffee were available on the island. Farmers were losing potential income.

Click here to read further: The Story of Fogo Coffee & Trabocca

 

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