We would like to reinstate coffee as a pleasure, as opposed to a means of consumption. Consciousness in all our actions is very important to us. That is why we are moving away from mass consumption and dedicate, on the one hand, a lot of attention to our coffee farmer and his farm in Jamaica - the source of quality.
On the other we are creating a special ceremony with our brewing method. In 1- 2 minutes preparation time we are slowing down and creating our coffee ourselves, whilst we gradually add water and are seduced by the flavoursome aroma. Buena thus conveys a piece of loving being here in the moment with every single cup of our coffee. Coffee involves a tremendous amount of manual work, patience and love. That is exactly what we want to convey with Bunao.
Whilst the large Blue Mountain coffee factories indiscriminately buy up coffee from, at times, conventional, dunging coffee farmers in the area, our small farmer has been dedicated to his small farm for years and farms it unconventionally with natural organic fertilizer. He can be seen as a rarity among the rarities: an independent 100% sustainable producing small farmer, a lone wolf, who lives according to his ideals, and who is a great inspiration for many people, including ourselves. He takes meticulous care that monocultures do not occur and plants a lot of fruit trees between the coffee bushes. After a lot of work his farm was licensed as a Jamaican Blue Mountain Coffee Farm in 2013. A milestone, as since this point it has been possible to enjoy his coffee in other countries too.
We met him on his farm, high up in the mountains, and asked him a few questions:
How long have you been a coffee farmer? What motivated you to become a farmer?
I have been a coffee farmer for over 26 years, but had already grown up on a farm as a coffee farmer`s son. I made a conscious decision to live a as farmer, as it provides me with the possibility to truly support myself and my family, which gives me confidence. The motivation resulted from the inspiration, as farming is hard work. And when one works hard the income is good.
How large is your family?
I have six children. They are all familiar with and involved in the work on the farm.
How many people work on your farm?
About 40 help on the farm. Not always all of them at the same time. But at the main harvesting time there are 40.
What does Rastafari mean to you? And how much or to what extent does it influence your coffee?
Rastafari is a life culture, my way of life, my life path that brings me back to Africa to our roots. It helps me to see the earth from a different perspective and to honor it. It brings balance. That has a good influence on me, my life and my environment and helps me to make the best of myself and to shape my life. This brings good results to the fore especially in agriculture.
Is it true that you have given all your shoes away and that you go barefoot everywhere?
Well, I was born barefoot and, also, grew up without shoes, as my parents did not have any money for shoes. Over the years I could afford shoes, but realized that shoes do not belong to me and feel wrong. I, therefore, started to walk barefoot. The ground on my farm is natural anyway.
What is the difference between your Jamaica Blue Mountain coffee and other Jamaica Blue Mountain coffees?
The altitude is the reason for the difference. No other farm is found at this altitude. One can taste it "Laughs".
Is your farm organic?
I do not use the word "organic". I have always grown coffee and have never used chemical fertilizer or mineral nitrogen fertilizer (oxide). I only fertilize with natural organic fertilizer.
What can we expect from you in the future?
Many good things are coming into being. New coffee plants that I have been cultivating for years are gradually producing more coffee. Furthermore, I have recently obtained my own processing machine that separates the cherries from the beans and another that removes the pergament skin from the dried beans. This means I am more independent. In addition, I am looking forward to drinking a fresh cup of coffee on my farm with my holiday guests who come from all parts of the world.
We have developed the optimal roasting profile for our coffee together with our partner Café Strauss in Berlin. Our (hot air) roaster functions on the convection heat transfer principle. This elaborate process prevents roasting due to the coffee bean contacting the heated
iron wall, which is often the case in cylinder roasting machines. The coffee beans in our process are solely moved through 250 °C hot air. The electronic control system supports the production of the roasted coffee and guarantees a consistent quality. We have developed an optimal roasting procedure, thereby, which takes the beans through 8 stages in which the length, the temperature of the air supply and the strength of the air supply vary. The cooling
phase is also of upmost importance.
We roast regularly, every two weeks, and first grind the coffee shortly before it is dispatched so that the coffee can be enjoyed as freshly as possible and stay in close touch with our farmer.
We, that is Robert Klemm and Alexander Krannich, got to know each other on the farm in 2011 and have been following the same path together since then. The way in which Jah B lives and how his way of life flows into his coffee was immediately fascinating. When at the end of 2013 we were finally able to bring the coffee to us, once Jah B had received his exporter license, which had taken a lot of work, we initially limited ourselves to the green coffee trading and first had a look at the coffee market. We have been working on BUNAO since the beginning of 2016. We visit the farm regularly and stay in close touch with our farmer.