Central de Cooperativas Agrarias Cafelateras (COCLA)

‘If we did not have Fair Trade we would not have the adequate resources to overcome the coffee crisis nor would we be able to invest in the quality of our coffee. We hope that with Fair Trade we will continue to receive a stable price for our coffee, thereby enabling us to continue investing in the quality of our product.’

Guillermo Acquilar Lozano, COCLA President.

COCLA is a coffee co-operative association located in the Quillambamba region of Peru, east of the Incan city of Machu Picchu. It is a farmer owned organisation, including 7,500 producers from 23 different organisations including co-operatives, associations and grower committees - with over 25% of the membership being comprised of women.

COCLA have produced and exported washed Arabica coffee since 1967. The farmers have approximately 17,000 hectares, growing exclusively Arabica coffee, with an annual production of more than 7,000 tonnes of coffee.

There is a fine tradition of coffee growing in the region, with skills and know-how passed on from generation to generation. Coffee is the main source of income for the farmers, their futures depend on it and they invest great pride in their work. Few economic alternatives are available. By promoting the production and marketing of high quality coffees, COCLA provides a viable alternative to growing coca - the main ingredient in cocaine.

COCLA supports the coffee farmers in the region by providing services and on-going training and once the crop is harvested, markets the coffees directly to importers or roasters, with whom they aim to establish long term relationships.

Their warehouse, which was formerly a church, is used exclusively for organic coffee at the Huadquina Co-operative which supplies the gourmet organic coffee for Equal Exchange.

Support for farmers

COCLA provides a programme of technical advice and training for the farmers in increasing yields, improving quality, crop diversification and organic production. There is a group of highly qualified agronomists who carry out the training. Eight experimental plots in the production areas help them to develop improved coffee cultivation techniques and organic production.

COCLA provides credit to the producers to finance the inputs they need during the growing season and at harvest time and to bridge the period until payment for exports has been received. It also finances other activities such as training, technical assistance and the sale of agricultural tools and inputs to the coffee growers.

The co-operative has used revenue from Fair Trade sales to invest in initiatives such as: sustainable agriculture, quality improvement, education and healthcare.

Export Preparation

There are processing plants and warehouses for storing coffees in Quillabamba. Here each lot of coffee is carefully prepared to meet the buyer’s exact requirements. Ninety per cent of COCLA’s total production is exported and 10% is marketed locally. The exports go to the USA, Europe and Japan.

Taking Care of the Ecosystem

Peru has traditionally grown coffee under the shade of other trees. These coffee lands are therefore a great contributor to the world’s well being, as every hectare of coffee forest produces oxygen that is healthier for the environment. Since coffee is mainly grown on mountain slopes, coffee forests prevent soil erosion, helping rain filter through and therefore complete its natural cycle without creating damaging landslides.

Coffee pulp is a valuable ingredient in the making of organic fertiliser. It is mixed with dry leaves and manure into compost that nourishes new coffee plantations and organic coffee.

Shade trees protect the coffee bushes from the sun and provide habitats for a variety of migratory and local birds. Coffee forests shaded by leguminous, banana and pacae trees are preferred by migratory birds flying thousands of miles in search of suitable habitats in which to spend the winter.

Producing Exquisite & High Quality Coffee

The growing conditions in the region are ideal for producing fine Gourmet Coffees. The rich volcanic soil of the Andes is watered by melting snows from the peaks and by the abundant tropical rains. A number of local microclimates at high altitude that go from 1000 to 2000m, guarantee delightful acidity, round body and exquisite flavour. Peru’s high altitudes make for very low night time temperatures which in turn give increased acidity and great taste.

In order to support as many small producer groups as possible, we buy also buy from the following: Union de Ejidos "San Fernando", Cecovasa, San Juan del Oro and Unicafec.