Always on the Quest for the best coffee bean, aiming for personal trade relations and an excellent service. We strongly believe in quality from growing to roasting; sourcing and exporting directly from Colombia and Guatemala and working closely together with our partners in El Salvador, Nicaragua, Costa Rica, Brazil, Cameroon and Ethiopia.
Whether you’re looking for that unique micro-lot or you’re programing your container shipments for the whole year. We’re your partner. You’ll always receive a personal approach and you can be sure of a sustainable process from farm to your doorstep, making sure the producer always receives a fair price for his work.
Check out our DIRECT! Programs, Spot List and Relationship Projects
The aim of The Coffee Quest is to keep the supply chain as short as possible. This way we make sure the largest part of the price you pay goes to the producer rather than to traders in between. As a small company we can be flexible and are always open to your requests and suggestions.
To facilitate direct trade we also offer the service of export from several destinations and import into Europe and the US. So if you know a farmer personally, but have no idea how to get his coffee to your roaster, we can help you there.
We have initiated several projects to stimulate the development of small groups of producers in Cameroon and Colombia. And we’re always on the lookout for new projects. You’re invited to participate in these projects in any way you like. By paying an inclusive coffee price, or personally visit a project and help building washing stations for instance.
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In my fist blog for the Coffee Quest I wrote about the new generation of coffee producers. Young people that usually roll into the business through their parents and that takeover the business when they are old enough. The difference with them and their parents...
As many of you know, cupping is the international standard for testing the quality of a coffee. As a beginning coffee enthusiast, the process of cupping taught me how to taste and evaluate coffee. Each cupping session helps the barista a great deal in giving...
It’s funny how throughout my life my biggest passions always seem to come together: Coffee and Travelling. When I was a kid on my first visit to Italy I instantly fell in love with coffee and its surrounding culture. Later in my teens I visited...
The Peralta family In our third year of working together with the Peralta Family from Nicaragua, we are looking to go more in-depth. With the help the our friends Julio and Octavio Peralta, we will get into understanding how coffee quality comes together on their...
Last year we were contacted though facebook by a Colombian woman living in the US who asked if we were interested in trying some coffee from her native village high in the mountains of Huila. Sure, we said, a little intrigued. And a few weeks...
Greetings from Costa Rica. I’m currently on origin trip to visit producers like Las Lajas and CoopeTarrazu, with which whom we had the pleasure of working with last season, and to visit new producers in Costa Rica and Guatemala to see what they have in stall.
Our new Colombia harvest is on the way. Come and visit us at the Amsterdam Coffee Festival from March 10-12 to try the samples during our cuppings. Or order a sample set. But be fast, because the micro lots will go fast!
So, a short recap of the last couple months… I took what ideas I had to create a service-minded business in green “unroasted” coffee and together with the support from my friends in Nicaragua, I’m actually making big steps (whoohoo!). Fuente now officially imports, sells, distributes green specialty coffee, and for this I take a commission to cover the costs. The objective is to give producers the tools they need to enter the European specialty market and create their own transparent customer base. So if in the long-term anything happens to Fuente, the relationship will still exist.
First of all, this is my second time in Nicaragua, as last harvest season I worked for Peralta Coffees at the dry mill (where the coffee is dried and processed) near Ocotal, a little town in the Northern tip of this beautiful volcano country. Quite the inspiring year of hard work, meeting the different people who make specialty coffee happen on the ground. To me, “specialty” just means a coffee that doesn’t need blending to make it good.
Luz Soraida Restrepo of Finca La Paz in Concordia, Antioquia produces a subtle and pleasant coffee with a fragrance of milk chocolate with a hint of peach and spices. Luz Soraida bought this spectacular but neglected farm a year ago with the family’s savings. One of her brothers, a Q-graded upper advised her in the selection of a great piece of land. Together with her other brother they managed to improve the fermentation and drying processes and their first harvest turned out to be of a very high quality with promises of even more improvements in the coming years.