Juan Nicolas Vargas Ribero

+(57) - 310.200.97.32

Martha Ribeiro
Martha Ribero
Juan Nicolas
Juan Nicolas Vargas Ribero
A DIFFERENTIATED CULTIVATION
Café de Santander, Café de Origen

Martha Ribero,

Since she was little and thanks to her father's teachings, Marta Rivero learned about the world of coffee and fell in love with nature, so much so that after a few years of traveling she decided to return to her homeland to dedicate her time to coffee cultivation and create her own unit. wet process. I consider it very important that coffee is processed with care. People have to cheer up and get closer to growing plants so that it is fun and not hard work. Here when I arrived there were ordinary machines that did not classify the coffee, the "PINTON" (semi-green) coffee was mixed with the ripe coffee and also the coatings of the machines were very damaged... We thought about improving the quality of coffee and we have invested in machines that classify and allow us to offer better quality coffee, we have decided to invest in the most effective solutions.

So the coffee you buy at our farm is a highly selected product that has gone through a high-level transformation process to obtain coffee preparations that stand out for their complexes and attributes on the palate.

Property information
Juan Nicolas Vargas Ribero

+(57) - 310.200.97.32​

Hacienda El Bosque,

Kilometer 8 via El Socorro - San José Valley
Vereda Bosque Rivera,
Socorro, Colombia

Hacienda el bosque

BUSINESS MODEL

01

Trading Direct

Offer details

The producer :

  • Martha and Juan Nicolas
  • Specialty coffee, 83+
  • Cénicafe 1, Castillo Tambo
  • Price per kg 7.5 USD
  • Quantity 17,500Kg
  • Delivery 30 days

Coffee T+ank:

  • Drafting of the delivery contract.
  • Delivery: sea port to customer's carrier. 
  • Execution: Surveillance, transportation.
  • Documentation: Invoices, certificate of origin, coffee tax postage, certification from the national federation of coffee growers.
02

Calidad

Hacienda el Bosque offers a coffee with generous organoleptic characteristics. The work of the land on the El Bosque farm combines technology and awareness in the protection of soil, water and forests.

Working with Martha and Nicolas means working with specialty coffees.

Recommendations:

  • The excellent coffee from Santander, in Colombia, is prestigious and is sold in bags of 250 gr or 340 gr minimum, 8-13 Eur per presentation.
  • Our Master Roaster knows the coffees from the El Bosque farm very well, he will be able to provide you with information on how to perfect your curve and also deliver your roasted coffee in the containers of your choice or in the coffee+tank.
03

Pagos

80% at the time of signing the contract.

The balance 20% upon receipt at the seaport. 

The coffee is delivered in identified bags:

  • Euro, crible 15
  • Ugq, crible 14
  • Supreme, screen 18

04

Operación

       
  Green coffee - kg 17500  
  Unit bags of 70 kg. 250  
  Price/kg in USD 7.5$  
  Coffee value in USD $131'250.00  
       

  USD transport $1,500.00  
  Bag unit (jute) $ 2.28   
  Sacs Grainpro a. 2.85$  
  Contribution caféière Federation, par livre $0.06  
   
       
  Total cost/shipping in dollars $132,565  
05

Estimación

Assuming a freight and service cost of 
0.5 USD/kg.

Let's look at the profit margins, next...

Lot of 25kg classic drum roaster,

 
 
   
Total green coffee in kg 17'500.00
Freight cost per kg $0.50
Green coffee fees included. $7.21
   
Roasting performance 16.00%
roasted cost per kg $8.7
Roaster cost per kg $0.25
Energy cost per kg $0.10
Roaster overhead / kg $0.05
Total roasted coffee in kg 14'700.00
   
Price for 250gr/340gr bags $0.20
The cute cardboard 20 units. couple bag $0.20
   
Total bags 250gr units 58'800.00
250gr bag cost $2.29
Total cost 250gr bag $134'628.92
Sale bags 250gr /8$ u. $470'400.00
Profit margin 71.38%
   
Total bags 250gr 12oz/340gr a. 43'235.29
The bag costs 340g. $3.36
Total cost 340 gr bags $145'359.26
Sales bags 340gr/$10 a. $432'352.94
Profit margin 66.38%
   

 

 

Does not include taxes or nationalization fees.

CUPPING logo for the sensory rating system .
Export logo for trade classification.

To determine the quality of the coffee we buy, here are 2 well-known systems: 

1 Commercial classification 

2 Sensory scoring system

The difference between the two is very important, on the one hand the commercial classification is used for industrial transactions while the sensory rating is used to recognize the attributes and complexes of specialty coffee.
Below we provide you with the different criteria.

When we export coffee, the commercial grade designation allows for immediate auditing. On the farm and at the customer's, the sensory rating system, cupping, allows, through a diagram and a note, to describe the sensory level of green coffee (visual and taste)

The SCA rating allows:
1/ Offer high quality coffees.

2/ Support small-scale coffee growers who work with respect for the tradition of coffee growing and nature.

Le score SCA a une échelle de 0 à 100 et seuls les cafés avec plus de 80 points sont considérés comme des spécialités .​

Très bon

Fragrance and aroma: Fragrance is the smell of dry ground coffee and aroma is the smell of brewed coffee.
Flavor: it ranges from aroma and acidity to the aftertaste perceived jointly by the tongue and nose....
Aftertaste : it is the aroma that the coffee leaves on the palate after having tasted it, or spitting out if you have tasted it.

Qu'est-ce qu'un café de spécialité? Les secrets d'un bon café sont nombreux, voici la notion de notation en dégustation .

Excellent

Acidity : appears from the first sip and is characterized by a vibrant and fresh coffee flavor. This acidity is more noticeable in coffees with washed treatments.
Body : it is the texture of the coffee in the mouth and depends on the type of coffee maker and the sediment carried by the ground coffee during preparation.
Balance : it is the union of flavor, aftertaste, acidity and body.

La dégustation de café de spécialité, comme nous l'avons vu, un café ne peut être qualifié de café de spécialité que s'il répond aux critères d'une dégustation réalisée par un professionnel. Cette exigence permet de garantir la qualité organoleptique du consommateur, même si le donner est notoire pour un caféiculteur .

Exquis

Sweetness : we are talking about the full and pleasant flavor of coffee with hints of sweetness.
Clean cup : corresponds to no negative aspects appearing from the first sip to the aftertaste.

Uniformity : checks whether the characteristic elements of a coffee are preserved in all prepared cups.

Grain quality is evaluated in these terms, based on grain size.

In Colombia these terms are used to classify the content of bags destined for export.

Excelso est commercialisé comme le seul café au monde fourni en volume constant tout au long de l'année. Mieux encore, dans la tasse, il affiche une combinaison distincte de corps et d'acidité .

USUAL GOOD QUALITY

UGQ means usual good quality. It is used to refer to coffee whose beans are larger than the 14 mesh. The 14 mesh measures 5.5 millimeters.

EUROPA est commercialisé comme un grain supérieur dans la gamme Excelsio où la plupart des grains sont supérieurs à 15/64 mesh .

EUROPE

'Europe' type: 15 mesh for France, Spain, Italy (Tolerance: 2.5% of grains between 12 and 15 mesh)

Supremo est commercialisé comme le meilleur café fourni à l'industrie colombienne du café, la qualité de la tasse étant la plus élevée de la gamme de l'industrie .

SUPREMO

Green coffee processed on circular perforated mesh 17/64" in diameter with a tolerance of 5% of grain retained by the 14/64" mesh*

THE INSETTING

agroforestry insetting for coffee WHAT IS INSETTING AND HOW DOES IT WORK? INSETTING — Enseignement provenant de IPO (https://www.insettingplatform.com/an-insetting-story/) The

Read More »
SOIL EROSION

The Coffee T+ank Project Soil Erosion: Types, How to Avoid and Control It… Erosion degrades soil quality and is one

Read More »

Pack Espresso

$272.000 $255.000
Región: Según la selección Cantidad: 340 Gr. 4 Unidades

Pack de 4 Box

$272.000 $255.000
Región: Según la selección Cantidad: 340 Gr. 4 Unidades

BOURBON ROSADO

$68.000 $65.000
Many consider Espresso as a bitter, strong and difficult drink, what we respond to these comments in Fraiche et Kaffe is that Espresso must be given the opportunity to captivate us. A well-prepared Espresso, with well-selected and well-roasted grains, has sweet characteristics, body like honey and shades that can go through chocolate, fruity, caramel flavors and much more. * SCAA definition. Espresso is a 1-1.5 oz drink. prepared with 7 – 9 grams of coffee through which treated water of 198 – 202 degrees Fahrenheit (88 – 92 C) has been forced at 9 – 10 atmospheres of pressure, and where the coffee grind is such that the extraction time It is about 20-30 seconds. Muchos consideran el Espresso como una bebida amarga, fuerte y difícil de tomar, lo que respondemos a estos comentarios en Fraiche et Kaffe es que al Espresso hay que darle la oportunidad de cautivarnos. Un Espresso bien preparado, con unos granos bien seleccionados y bien tostados, tiene características dulces, cuerpo como la miel y tonalidades que pueden pasar por los sabores achocolatados, afrutados, acaramelados y mucho más. * Definición SCAA. Espresso es una bebida de 1- 1.5 oz. preparada con 7 – 9 gramos de café a través del cual agua tratada de 198 – 202 grados Farenheit (88 – 92 C) ha sido forzada a 9 – 10 atmosferas de presión, y donde el molido del café es tal que el tiempo de extracción es de 20 – 30 segundos aproximadamente.

ESPRESSO

$68.000 $65.000
Many consider Espresso as a bitter, strong and difficult drink, what we respond to these comments in Fraiche et Kaffe is that Espresso must be given the opportunity to captivate us. A well-prepared Espresso, with well-selected and well-roasted grains, has sweet characteristics, body like honey and shades that can go through chocolate, fruity, caramel flavors and much more. * SCAA definition. Espresso is a 1-1.5 oz drink. prepared with 7 – 9 grams of coffee through which treated water of 198 – 202 degrees Fahrenheit (88 – 92 C) has been forced at 9 – 10 atmospheres of pressure, and where the coffee grind is such that the extraction time It is about 20-30 seconds. Muchos consideran el Espresso como una bebida amarga, fuerte y difícil de tomar, lo que respondemos a estos comentarios en Fraiche et Kaffe es que al Espresso hay que darle la oportunidad de cautivarnos. Un Espresso bien preparado, con unos granos bien seleccionados y bien tostados, tiene características dulces, cuerpo como la miel y tonalidades que pueden pasar por los sabores achocolatados, afrutados, acaramelados y mucho más. * Definición SCAA. Espresso es una bebida de 1- 1.5 oz. preparada con 7 – 9 gramos de café a través del cual agua tratada de 198 – 202 grados Farenheit (88 – 92 C) ha sido forzada a 9 – 10 atmosferas de presión, y donde el molido del café es tal que el tiempo de extracción es de 20 – 30 segundos aproximadamente.

Deja un comentario

Your email address will not be published. Required fields are marked *