Building New Sourcing Networks

South Huila is widely regarded as a specialty coffee mecca. Its worldwide renown – and the ideal coffee producing climate – makes it the perfect place for Sucafina to build direct partnerships and purchase a wide range of specialty coffee, from macrolot to microlot.

Our growing network focuses on building partnerships with growers so we can offer consistently high-quality coffees and deliver more value at origin, in return. The first step is getting to know producers and their potential, explains Juan Andres Gutierrez, Specialty Supply Chain Coordinator at Sucafina Colombia. “We are laying the groundwork for long-term relationships where we can learn from each other and grow our sourcing networks in ways that benefit our clients and our producer partners.”

Our operations are focused on offering competitive and stable pricing and working directly with farmers to improve coffee quality. “Right now, we’re establishing a strong network of relationships with high-potential producers,” Juan Andres explains. “In the future, we hope to work more closely with them on quality improvement.”

The team used several methods to connect with quality-oriented producers. First, they worked with Edilma Piedrahita, leader of the Asoguacharos producer group. Asoguacharos is well known for their focus on high-quality processing, and through Edilma, they connected directly with some of their highest quality producers. Second, producers heard about Sucafina’s purchasing point by word of mouth and brought their lots directly to the warehouse. “We cupped all the samples we received and selected the lots that stood out for quality potential,” Juan Andres explains. Third, they worked with a knowledgeable local woman who helped find specific profiles to match existing needs.

“We’ve visited every farm of the 20+ producers we’re working with [except 1] and spoken with the producers personally,” Juan Andres says. “We also keep in touch via phone, to discuss any questions or hear about what they’re looking to sell. We are dedicated to helping these partnerships flourish.” 

The team also works with producers on quality and has high hopes for our growing network. “We are hopeful that, with the right supports and consistent pricing, our partners will produce 86+ cups and beyond,” Duvan says.  All these efforts translate into better coffee for consumers and better incomes for producers.

The team works directly with producers and provide quality feedback. These conversations about cup and green quality are an integral part of improving coffee.

We’re already seeing results for some of our partners. In just one harvest, we saw one partner, Alirio Aguilera, increase his cup score from 85 to 86.5. Duvan and Alirio worked together to trial 3 different fermentation times to find the ideal time and improve cup quality. The cup increase was mainly due to Alirio implementing selective harvesting and adjusting his fermentation times.

“We’re planning to offer workshops and build an agronomic team to support producers,” Juan Andres says. “This is an extremely promising region and we can’t wait to invest more in the people and coffee here.” Keep an eye out for more information as the project develops.