PRODUCING A QUALITY CUP WITH A LOWER WATER FOOTPRINT
The dramatic blue crater of the Laguna de Ayarza is the defining feature of the Ayarza region in eastern Guatemala. The surrounding rich, volcanic soils provide perfect ground for producing exceptional coffees and support the livelihoods of local farmers, but a 6-month dry season leaves limited water available for processing.
ofi’s Ayarza cherry mill serves over 500 coffee smallholders in the region and has introduced a series of steps to conserve water at every stage of the processing journey, starting with a mechanical de-mucilage process which alone uses at least 30% less water than the traditional washed process. Progress is being tracked and supported by data from the ‘Water use’ metrics of AtSource.
A closer look at the SSIS, which waters the coffee plants in a consistent and more targeted and therefore more efficient manner (R), compared to the traditional way (L)
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Two of the key changes to cultivation methods implemented under SRP relate to land levelling and seeding. Rather than relying on visual checks of the field to identify uneven spots, SRP recommends a laser transmitter to ensure the land is levelled with much greater precision. This helps to reduce the water and fertilisers needed, and results in more evenly maturing crops.
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