KSG Coffee's Sustainable Sourcing Journey: Exploring the roots of coffee excellence through direct partnerships and sustainable practices.
At KSG Coffee, we are renowned for our dedication to culinary expertise, and bespoke hospitality, while we have always prioritised the quality and sustainability of our products. Our Group Head of Coffee, Darren Kelly, is passionate about the quality of our coffee and this excellence is not just about serving great coffee but understanding and participating in every step of its journey from seed to cup.
Why source directly?
Historically, KSG would work with third party coffee roasters to source coffee. This limited our control over the quality, taste, price and relationships with the growers.
Starting in 2019, we initiated direct coffee purchases from farmers, marking a significant shift towards more responsible and sustainable sourcing practices, becoming the first Irish catering company to source directly from the farmers.
In this spirit, Darren embarked on a pivotal journey over this summer to Brazil, aiming to strengthen the bonds with coffee farmers and deepen the company's commitment to responsible sourcing that we started in 2019. This trip underscored the importance of direct trade relationships, allowing KSG to ensure transparency, fairness, and high-quality production standards.
From Bean to Brew
The coffee you drank today was literally years in the making!
This visit offered us an invaluable insight into the traditional and innovative farming techniques that contribute to the high-quality beans KSG is known for. The knowledge and stories shared by the farmers highlighted the deep-rooted passion and expertise that go into every bean.
The trip was meticulously planned to involve visits to local suppliers and several coffee farms, deepening KSG’s relationship and understanding of the coffee cultivation process.
Sustainable and Social Initiatives
The trip also accentuated our broader commitment to sustainability and social responsibility. Engaging directly with the producers has fostered a deeper understanding and appreciation for sustainable practices that benefit both the environment and the local communities.
Direct sourcing has reinforced our dedication to not just serving excellent coffee, but also making a positive impact on the world.
Hear About Each Day of This Trip in Darren's Own Words
The Brazil tour unfolded over five impactful days, each filled with unique experiences and deep learning about the coffee industry's challenges and opportunities.
Day 1:
We went to visit Gran Cerri, located in Mogiana São Sebastião da Grama, which is an exporting company owned by Andonis and his family. Lara and Paulo, Andonis’s grand daughter and son showed us around, and we tasted some coffee from the farm we would later visit, Fazenda Di Mata.
After lunch, we went to visit Fazenda Di Mata and got to witness where the magic happens.
Day 2: Falcafe-Santa Izabel
Falcafé owns two farms in Brazil, the Nobletree Farms. The two properties are in Minas Gerais, in the cities of Ouro Fino and Carmo de Minas. The morning of day 2 saw us drive 3 hours to visit a sister farm of Monte Verde, the stunning Santa Izabel farm operated by Nobeltree. Monte Verde is where we buy our Roasted Notes House bean from and where we were starting our Reforestation Initiative. We had breakfast and caught up with the Nobeltree Farm team, Hugo the speciality manging trader, Josul the processing lead, and Marcos, who manages the farms, before jumping on the back of a tractor and headed up the steep mountain to 1300 MASL.
In the evening, we then went from Santa Izabel to visit the Falcafe’s warehouse, where they process coffees purchased from farmers in the area for export. The warehouse was incredibly impressive, and the team is so skilled in every aspect of coffee, from sorting, roasting, and grading.
Day 3: Monte Verde
The big day - we went to Monte Verde, located in Carmo de Minas, South Minas Gerais, to start our reforestation initiative and meet with Hugo and Marcos, who have been producing our coffee for over a year. Myself, Hugo, and Marcos drove 3.5 hours to the farm from Pinhal-Machado, in the State of Minas Gerais, the town we were staying. We left at 5.30am, and I was greeted by Hugo with a filter coffee he brewed for me before he left. We got to the farm, where I was able to speak and meet with some of the team who help grow our coffee beans. We drove around the 300-hectare farm, stopping by various coffee lots and visiting the area we plan to reforest and rejuvenate. We then headed back down to have a beautiful home-cooked meal with Hugo, Marco, and John Lennon, the operations lead.
After our 3.5-hour journey back, we were invited to have a BBQ in at Falcafe with some of their team. We had an authentic Brazilian BBQ and had a wonderful evening building relationships and learning about their culture.
Day 4: Santa Antonio
Day 4 saw us visit Santa Antonio Farm to visit Carolina, from whom we have contracted our Para Ela coffee for Roasted Notes from next year. We spent all morning driving around the farm, learning about the difficulties the farmers are facing this year due to the lack of rain and high temperatures. We then had lunch with Carolina and her husband, who runs the local cooperative.
Day 5: We visited Carmo Coffee. One of the largest coffee exporters in Brazil.
By understanding and sharing these stories, KSG Coffee ensures the quality and sustainability of our products and supports the communities that bring our coffee to life. Stay tuned for more updates as we continue to foster these essential relationships and bring exceptional, responsibly sourced coffee to our customers.
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