Kafe Ayisyen / EcoCafe Haiti
EcoCafé Haiti’s coffee is grown and processed in the North Central mountainous region of Haiti.
Offered in 10 oz. bags.
EcoCafé Haiti coffee is grown and processed in the North Central mountainous region of Haiti. At altitudes approximating 400 to 900 meters and grown under a natural shade canopy, EcoCafé Haiti’s coffee ripens slowly, producing a bean quality that matures evenly.
Hand-picked, using modern wet processing equipment, and sun-dried on special drying racks, EcoCafé Haiti’s coffee is described as a unique blue-green colored bean that produces a “sweetly low-toned, smooth, rich, opulent, medium-bodied cup of coffee, another fine example of the Caribbean cup.”
EcoCafé Haiti’s coffee uses eco-friendly wet processing equipment, equipment that minimizes water usage. Additionally, EcoCafé Haiti’s pulp and hull waste are composted and used to enhance cultivation of our farmers’ coffee fields. Lastly, EcoCafé Haiti stores and treats all waste water in settling ponds to eliminate any potential detriment to the fragile Haitian ecology.
To ensure uniformity and quality, EcoCafé Haiti uses only red cherry coffee beans picked and processed the same day. Each lot is separated and identified by date of harvesting/processing, moisture content, and the fermentation cycle. Each lot is sorted by size with defects removed by hand.
EcoCafé Haiti’s coffee has been formally cupped by Coffee Review, a prestigious coffee review website. EcoCafé Haiti’s coffee scored between 88 and 90 points (out of 100 pts.) on two separate reviews, a “very good to outstanding” rating on Coffee Review’s scale. Coffee Review describes our coffee as “sweetly rounded aroma with hints of flowers, chocolate, nut…a Haitian coffee with an admirable cause and a characteristically Haitian chocolate-toned, low-acid cup.” In subsequent blind cupping results, EcoCafé Haiti was awarded 4th place out of 24 coffees from the Caribbean and Hawaii, beating out all the Kona coffees and Jamaican coffees in the competition.
History of Haitian Coffee
Brought to Haiti by French colonists, for almost 300 years Haiti has been the home to some of the world’s finest Arabica Typica coffee plants. By the late 1700s Haiti supplied over 70% of the coffee to Europe and the United States. Although the Haitian revolution of 1804 provided the former slaves with freedom, few countries were willing to conduct commerce with the newly emergent Haitian nation. Those very same Arabica Typica plants have remained on the island of Hispaniola ever since, naturally regenerating in the ideal tropical climate. With just a little care, using natural and sustainable cultivation practices, it has not taken long for the coffee plants to thrive and produce an ample harvest.
The mission of EcoCafé Haiti is threefold: to enable economic self-sufficiency in rural Haiti by cultivating/processing and exporting quality Haitian coffee; to cultivate land for food (corn, beans, manioc, peanuts, fruit/leguminous trees); and to restore the heavily deforested ecological environment to good health. So, by purchasing our coffee, the interrelated problems of rural Haiti—economic, societal, and environmental problems—are solved simultaneously and holistically, not piecemeal. Additionally, the problems are solved by the rural Haitian community, not by those outside the community.