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.
+(57) - 310.200.97.32
Hacienda El Bosque,
Kilometer 8 via El Socorro - San José Valley
Vereda Bosque Rivera,
Socorro, Colombia

BUSINESS MODEL
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.
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.
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
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 |
Estimación
Assuming a freight and service cost of 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.

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.

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.

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.

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.

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

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*

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