Marilu Lopez Padilla of Coopbam, Peru on Covid & Women Leadership

We were lucky to get a chance to bring Marilu Lopez Padilla, Coopbam smallholder producer and Women’s Committee leader, onto the Foxhole for a conversation about the challenges created by Covid-19, her role in Coopbam’s formation, and her leadership in the creation of Coopbam’s Women’s Committee.

Marilu is an exemplary member of Coopbam, a cooperative founded with help from environmental group Conservation International to help support and protect the forested coffee farms within the Alto Mayo Protected Reserve in Amazonas and San Martin, Peru. From its founding, the group’s core focus has always been how to marry coffee growing with the enrichment of both the land and the community, rather than stripping the environment of resources in order to farm it. Marilu speaks to how the cooperative structure and the role of women in communal economics serve that mission, as well as the challenges they face perennially and this year in particular. 

Ali Newcomb: Hi everyone, I’m Ali Newcomb, director of Red Fox Sourcing Company in Peru and Mexico. I’m here with Carina Barreda, who helps manage quality for Red Fox in Peru. Also joining us is our very special guest, Marilu Lopez Padilla from Coopbam in Amazonas, in the North of Peru. After a break, we restarted the Foxhole last month with the new concept of focusing directly on the people who produce the coffee that we all enjoy so much and letting them speak directly to the people who drink their coffee. Right now we are right in the middle of Peru season and so we wanted to invite someone from our supply chain in Peru. Marilu is a crucial member of Coopbam,  the group with whom we started our work in the North of Peru. Marilu, thank you so much for being here and sharing your time to tell us your experience. 

Marilu Lopez Padilla: Thank you Ali, I’ll introduce myself as well. My name is Marilu Lopez Padilla, I am from the committee of Beirut, in Amazonas. Thank you for having me here.

Ali: Marilu, Coopbam has a very different history than many other cooperatives in the sense that it is in a protected forest, and because of that, it has a key focus on protecting the local ecosystem. Could you tell me a little bit about the history of Coopbam and how it started?

Marilu: Before Coopbam, I didn’t have any stable customers for my coffee. We would sell to whomever would arrive ready to buy it. Sometimes it was for really low prices and sometimes for higher prices. Often, we had no choice but to sell to whomever would show up. 

One day, Edwar, the promoter for the Beirut committee, appeared when I was washing near the road and he said, I think you sell coffee. I said that I do, but just a little, and there aren’t any dried coffee beans at the moment. Then he told me that he knew a buyer looking for dried coffee to be able to sell and that I could take advantage of it. He hadn’t explained the buyers yet and I didn’t know what a cooperative was at that time, but thanks to Edwar I started to understand that they were planning to open a cooperative and were looking for coffee to start it. 

He explained the details and since then, we have been working with trust. Now I say it again, in front of Edwar (who’s holding the camera), I can’t distrust the cooperative because I am always sure that it is truly cooperative and they do it for all of us, and amongst all of us, so we are all united—that is why I trust the coop.

Back then, before we established that trust, Edwar came to take my coffee and as I waited for results and payment, I kept asking him when he would pay me. He took my coffee and days went by. Soon, they did pay me and the cooperative officially started the following year in 2017. By then, it was more known in the area and many wanted to become members and build committees. Our coffee had a guaranteed market from the cooperative, and we continued and continued and I always believed in my coffee, and I still believe in it. 

Carina Barreda: Marilu, from when you started working with Coopbam to today, how has your coffee production changed? How do you see your development?

Marilu: I am very happy with the development from the beginning to now. We learned things from the cooperative like managing planting, how and when to fertilize, to do everything on time and to be on top of the harvest so we can get a good product and to not to abandon the farm: the to-do’s of the farm.

Ali: In the Beirut subregion, what are your biggest producing challenges, especially for producing quality?

Marilu: When it comes to the harvest, we have to be really on top of it. Once it starts ripening we have to be there consistently. If not, when the winter comes, the coffee starts falling. In Beirut, parrots will come eat the coffee once it’s ripe—that is a big difficulty for us because we have to be ready to run over quickly and scare them away no matter what else we’re doing. It means we have to pay attention constantly.

 Ali: It seems like you do a great job managing the parrots and everything else. This year, the world is upside down and I think there have been more challenges than ever, no? I know Peru had one of the longest quarantines in the world and I know that in the rural areas, additional preventative measures were  taken. Can you tell us more about how things are there both on a daily basis and also the challenges that have arisen over the course of the season?

Marilu: We had many difficulties because of the pandemic. We are farmers, country people, and many say that in the countryside people live happily, and that is true in some ways, but not in others. Yes, we are less anxious because we are in the countryside. On the other hand, we have difficulties and we need help as well: sometimes for our children, other times for the house, and sometimes for other things like not being able to go out and shop for what we need. During the harvest, it was difficult because we needed to go out to other fields to help with labor there, but we were surrounded by policemen, rondas campesinas (groups of peasants that patrol to keep the countryside safe), and the army. 

To this day, we have the army nearby. From my house, you can see the army—they are always paying attention, they don’t allow people from outside to come in. 

And while that has created difficulty, maybe it has been because of that, and thanks to God, that we are all still safe and there haven’t been any cases of this illness in our area. We are still taking care of ourselves, respecting the protocols as the president mandates. He asks a lot of us, our people, and we don’t understand much about it. But we all take care of ourselves and we are in the front, fighting it as well as continuing our jobs at home and at the farm, for our own good, for our families’ health and ours.

Ali: Well, it makes me happy to know that you haven’t had any cases of the virus in Beirut but it sounds complicated as well; so you haven’t left Beirut? 

Marilu: No, we’ve stayed here. For example, we haven’t been able to attend a cooperative meeting since March. I’m a representative in the administrative council where we usually have many meetings, but none since March. Schools are now virtual here and my little girl is about to start her first year in elementary school. She is here studying virtually from home, and my son is also studying college virtually in Chachapoyas University. We are all here, all together with them.

Ali: How are you doing with the virtual school? Do you attend via TV? On the radio? How is it held?

Marilu: I am going to tell you this but it’s going to make you laugh—I don’t have a TV. The signal doesn’t reach here, so I don’t own a TV. The virtual classes that my little girl has to attend, I borrowed a radio so she could listen. I can also listen so I can help her with homework. The signal isn’t very clear but we make anything possible. We make it work.

Ali: So besides producing coffee, you have become a teacher.

Marilu: Yes, I work a bit as a teacher, a bit on my farm, a bit taking care of my house, doing all the chores and doing a little bit of everything.

Carina: What help or benefits have you received from the cooperative during these last few months, related to the pandemic? 

Marilu: They have brought us baskets with staple goods and supplies. Thank God we have been able to get something, I am very thankful. It has helped me tremendously.

Ali: Marilu, can you please tell me more about your work in the Women’s Committee at Coopbam?

 Marilu: We coordinate between the women of different regional committees to be able to expand and diversify our communal livelihood. Some members wanted to do other work like crafts and planting vegetable and fruit crops; it is so essential for the health to have fresh vegetables and we prioritize it when planting in our orchards. So that was our idea: different committees for different projects, for example, a committee for creating vegetable plots, another committee to make artisan crafts, and another committee to raise poultry, all of this to generate diversified sources of income. 

Because as women we always think, the most important thing is not to lack anything at home.  As a group we had plans to do many more projects through different committees this year, but as you know, this pandemic came and delayed a lot of that. I’m sure that as soon as this passes we are going to continue improving and conversing about many projects we will do. And the committees agree as women, to do it and fight to be able to go on.

 Carina: How did the idea come up about building this Women’s Committee? Who was the person who managed or who pushed for the development of this committee and what was the goal?

 Marilu: Well, the cooperative always talked about this, during our trainings. There are men who are married to coop members, but not all the men are members of the larger cooperative—sometimes the husbands aren’t the members, the wives are. In my case, I am by myself, but I am a member and I am also the president of the Women’s Committee, and I manage this role differently from being a cooperative member, but it is equal. 

That’s what gave us the idea, because we have women who are coop members but we wanted to broaden the group to include the non-member wives of the men who were coop members. We all wanted to do something for our lives and our finances, we are always in need of things and that was our agreement: the women who want to work united to do jobs cooperatively and get better at them. For example in 2018, our women’s group grew and sold over 200,000 seedlings.

A lot of us in the community are happy that we are producing all that we are, as committee members. Like those seedlings: in order to grow a seedling, it doesn’t happen from one day to another. You have to be on top of it: fighting, working, group by group every day, just like that. That was our idea, so we could improve our livelihood. That is why we formed groups in Beirut, Vilcaniza, Yambrasbamba, by Aguas Verdes, and other places.

 Ali: What is your favorite part of being a coffee producer?

 Marilu: What makes me happy is having you as a set market of clients to buy our coffee. We have our buyers and believe in them, and you also put their trust in our product that goes to you. We always try to improve our product and see the best way to have it delivered to you with quality.

Ali: Would you like your daughter Ani to be a coffee producer when she grows up?

 Marilu: I would love that. My daughter has learned about coffee since she was small, she has a bright mind. She likes to harvest the ripe fruits; she knows what to pick and what to discard. You won’t believe me but she already bites into the dried coffee to assess the moisture.  When she bites into the dry bean, she says it’s already hard, or it’s already dry. I know with time she will learn more and that she will like it.  

Carina: What other objectives would you like to achieve in the near or far future either in terms of coffee production or other personal goals?

 Marilu: My goal is, that with the help of God, with the production that we perform here, I want my son to keep studying and finish with the profession he is pursuing, for my son and my daughter to keep studying always. Right now it’s very worrisome with the whole pandemic but we are fighting it as best we can with virtual schooling.  

Ali: Thank you so much Marilu. Do you have any questions or comments for us?

 Marilu: Just to thank you and thank God for giving us this day to be here with you and you with us. Let it be the first time we do this but not the last. The only thing I would ask you is, once the pandemic is over hopefully you can come visit us again.

 Ali: Oh yes, I am looking forward to it and Carina as well.

 Carina: Yes, absolutely. 

 Marilu: Thank you!

 

To learn more about our work, check out our journal and follow us on Instagram @redfoxcoffeemerchants, Twitter @redfoxcoffeeSpotify, and YouTube.

 

Asorcafe’s Geovanny Liscano On Covid, Why Specialty is The Future, & 2020

After over 12 years working with Asorcafe leader Geovanny Liscano to source amazing coffee from Inzá, Colombia, we wanted to open the floor for Geovanny to speak directly to the specialty coffee market. Some background on Geovanny: he’s been a stalwart partner to us since 2006, back when he farmed just one hectare of land with his wife and father. The coffee was superb and over time Geovanny reinvested profits back into the land, bought surrounding plots, and built up processing infrastructure into a thing of beauty for the whole community. He is the model producer to look at when talking about reinvestment and potential at the farm level. His group Asorcafe is incredibly well-organized with a laser-focus on ethics and he’s a valued leader in the greater Inzá community. He’s now in his second run as Asorcafe President after being the association’s third President from 2007-2008. To read more about the smallholder communities of Asorcafe, click here.  

What follows is an interview with Geovanny, first aired via the Foxhole on August 14th, 2020, edited for length and clarity, and translated from Spanish to English by Red Fox’s Ali Newcomb. Geovanny has a lot to say to the specialty market, and we’re happy to help him build the space for producers to talk directly to consumers.  

Aleco Chigounis: Geovanny, can you start by telling us a bit about yourself and your family? How did you get your start producing coffee in Inzá?

Geovanny Liscano: For me, coffee is all we have; it’s a product that is special to our area. In my family, we’ve produced coffee ever since we were children. Now, we’re proud because we had the vision of forming Asorcafe, the business we have today. Thanks to that producer association we met you, Aleco, who we and the producers are grateful to be working with today. In this moment there are difficulties, but we also know that good things come out of difficult times where we have to learn, to get inventive, and I think from there we will find strategies to come out ahead.

Aleco: Can you tell us a bit about your personal story as a producer, or about your parents and how they started to produce coffee?

Geovanny: Since we were very young, coffee production has always been a part of our lives, but despite that, I didn’t know nearly as much about coffee until we founded the association and started working with you and getting into specialty production. It’s brought a huge change to my family. I’m really grateful to have gotten into specialty coffee; I like it. In the case of my family, we feel good about working in coffee. We feel happy going to the farm, from planting a tree, to harvesting, the whole process. 

I owe everything to coffee and to the program we have with you because today, the price the local green coffee market and other C-based buyers are paying for coffee right now is booming—but Aleco, you know there are times when the prices dropped to 600,000 pesos, 700,000 pesos, and at that price we barely cover our costs. Profits from producing specialty coffee come from knowing you’re going to receive premiums. Thank God we as a family started saving those premiums and investing them into building solar dryers, buying a good depulper, building a good wet mill set-up to make the processing easier. 

Each day we have more love for coffee farming, those of us who depend on that crop. We do the work as a team, as a family. All of that makes us special. There’s a saying, “it isn’t the coffee that’s special, it’s the producer.” I think that’s right, you can have a very good variety, but if you don’t cultivate it well, you’ll never produce a good coffee.

Aleco: It’s always been a pleasure to work with you and your community. Was it your father or your grandfather who initially planted your farm so many years ago?

Geovanny: My father. My grandfathers also, but in the case of my farm specifically it was my father.

Aleco: Can you tell us the history of Asorcafe, how you started it and how you got to where you are today?

Geovanny: Before Asorcafe, we would see traders who paid unfair prices. They would come, meet up, and agree on the prices they would pay at the market. There were some producer leaders who thought about that and said, you go to town to sell your coffee and everyone is buying at the same cheap price. It wasn’t fair, and we could all see that. It led to us thinking about an organization, and we started socializing the idea with Yovany Castillo, who ended up being the founder, and with the other leaders there we started to organize and spread our ideas in all of the communities in the municipality. 

Before, you would put in the effort to produce good coffee, and take it, beautifully selected and when you got to the trader, they paid low prices and mixed it all up with low grade coffee, and that wasn’t ok. With Asorcafe we started to separate the lots, the coffee from the producers who took a lot of care in their production would be separated out. At first, we worked with Virmax Colombia. Once I got into specialty coffee, I liked it, and I see our future there.  

After forming Asorcafe, we learned to prioritize caring for the environment in our work. Before the association, we had learned that monocropping was the way to farm, planting coffee only. At Asorcafe we didn’t agree with that policy, and we started reforesting, planting trees, and switching to integrated crop farming where the farm has everything you need. Thankfully, it has been a model that many in the association have integrated. 

I’ve always told the people here at Asorcafe that Aleco’s program is open, that all of us could sell our coffee there and all of us could benefit from the premiums that we receive from Red Fox. Not all the producers in our community are quality-focused, there are some that don’t do the work that they should, but more than 50% of the members are committed. We set prices according to the coffee quality and those are the prices Aleco pays, and we at Asorcafe calculate the payment, deducting the expenses of the association—but we deduct very little, because Asorcafe always takes into account that the producer is the one who does the most work and puts in the most effort, so the largest amount possible goes to the producer. 

Right now, it’s difficult because of the high prices, the boom. At Asorcafe we have to make an investment to be able to get that coffee because the local price right now is almost as high as what we can pay, but when these booms happen—we’ve seen it before, and right now we’re seeing prices that we haven’t seen in many years—we know from experience that when we least expect it those prices will drop and we at Asorcafe still continue paying high prices. 

There are challenges, the pandemic has been very difficult, but we’re looking at strategies every day to come out ahead with the project of producing coffee.

Aleco: How is the quality of the harvest this year? I know that you are cupping a lot in Pedregal and that the producers are well versed in how to produce good coffee. 

Geovanny: Those of us that produce specialty are doing well. We’re doing things carefully, fertilizing well so that the harvest isn’t harmed, and I think there is good quality. 

Also, right now something very positive that we have as an organization is the cupping. Rivier does a really good job in the lab. We are very aware that he understands what he is doing and it gives us confidence in the organization. 

So yes, I think the end of year harvest will be good, hopefully the prices stabilize because they have been crazy. One day it’s one price, the next it’s another, and it’s been hard. 

Aleco: The prices are going up and down a lot?

Geovanny: More than anything going up, these days. It has been really complicated. The regional prices more than anything.

Aleco: Could you tell us a bit more about how the pandemic has affected you there in Inzá with the people, the logistics, the harvest, all of that—how has it been?

Geovanny: In our case here in Inzá, we’re in the countryside and thankfully we’ve been privileged because it has been uniting for family and community. 

From the perspective of being on the farm, it’s been good, because we’ve been able to work on lots of things that we were behind on. There was more time for each of us to work on our farms and so it hasn’t been so bad. 

On the business front, it has affected us. For Asorcafe economically it has been really difficult because here we have business locations and warehouses that we had to close for days in La Plata. Here in Inzá, we have also closed certain locations because it was impossible for suppliers and clients when people aren’t allowed out into town, everyone has to be in their house. That part has been complicated for us because you’re not allowed out. On the other hand, thankfully it has helped in terms of being able to spend more time with the family and working at home. 

Here in the municipality, just a week ago we had our first positive case. We’re now, once again, confined to our farm, our house, our community. So on the one hand, Aleco, we’ve been doing well, and on the other hand so so.

Aleco: Geovanny, it’s always a treat to talk to you. I think COVID has presented a lot of challenges but one of the advantages is I think all of us are learning to connect virtually.

 

To learn more about our work, check out our journal and follow us on Instagram @redfoxcoffeemerchants, Twitter @redfoxcoffeeSpotify, and YouTube.

The Foxhole

Scroll down to see all episodes of the Foxhole!

This episode features Asnake Nigat of the Kata Muduga Cooperative Union in Agaro, Ethiopia. We talk about Covid-19 and current events in Ethiopia as well as explore Agaro specialty coffee history, in which Asnake has been instrumental. Prefer to listen, check out just the audio for this episode here.

In this episode we talked with Marilu Lopez Padilla of Northern Peru-based cooperative Coopbam on the state of the harvest, her history producing coffee, the effects of the pandemic, and what women leadership looks like in Coopbam. Prefer to listen, check out just the audio for this episode here.

In this episode, we hosted a Colombia producers roundtable with some of our longest-standing producing partners in the world: Geovanny Liscano from Asorcafe in Inzá, Colombia, Raquel Lasso of FUDAM in Nariño, Colombia, and Red Fox’s own Fabian Viveros León of Pitalito in Huila, Colombia. Prefer to listen, check out just the audio for this episode here.

In episode 7 we talk with special guest Menachem Gancz of Quentin Cafe in Mexico City and discussing how the Mexico season went down, what changes COVID-19 brought to this supply chain, lessons we learned, and what we expect the supply to look like over the next few months.

In episode 6 we explore the current and future retail landscape and the challenges it presents, as well as what reopening could look like, with some of the most innovative cafe owners from around the country including Eileen Rinaldi of Ritual Coffee Roasters, Erica Escalante of Café Reina (formerly The Arrow Coffeehouse), Mark Capriotti of ReAnimator Coffee Roasters, and Kyle Glanville of G&B and GGET. Prefer to listen, check out just the audio for this episode here.

In episode 5, we explore the limitations of FOB pricing as a benchmark, discuss how we pay for coffee, and talk through any questions you have around coffee pricing. Prefer to listen, check out just the audio for this episode here.

In episode 4, we hang out while some special guests share their funniest roasting stories.

In episode 3, we hang out while some of our most intrepid buyers and friends share their favorite travel stories.

In our second Foxhole session, Aleco, Adam, Joel, Ali, and Zach focus on Pluma de Oaxaca and swap stories with George Howell and Ric Rhinehart. Prefer to listen, check out just the audio for this episode here.

For our inaugural hangout, Aleco, Zach, and Gabby swap a few travel stories and bring in surprise guest Ryan Brown from the audience.