Our Global Farming Partnerships
At The Old Barracks Coffee Roastery, we believe that great coffee starts with great relationships. Our journey begins with the farmers we partner with around the world, who are the true stewards of the land and the artisans behind every bean. We take pride in collaborating with coffee-growing communities that share our passion for quality, sustainability, and ethical practices. By working closely with farmers, we ensure that every cup of coffee we serve is not just a product, but a story of dedication, craftsmanship, and a shared commitment to making the world a better place.
Together, we strive to promote sustainable farming practices, fair wages, and strong local economies. Our partnerships go beyond transactions—they are built on trust, mutual respect, and a shared goal of producing exceptional coffee while supporting the communities that make it all possible.
Rancho Grande, Brazil
Mr. Aneite Reis began production at Rancho Grande farm in 1933. Now managed by his son Jose Carlos and grandson Flavio Reis. This farm also raises cows for dairy and meat, while also focusing on producing high-quality coffee while caring for the environment and its employees, some of whom live on the farm with subsidized housing. They focus on improving specialty coffee through careful growing, picking, and post-harvest processes. Discover the combination of orange, plum, and hazelnut, softened by smooth milk chocolate.
Café Rivense del Chirripó, Costa Rica
Café Rivense is a family-run micromill, established in 2005 by Regulo Ureña and Isabel Rojas. It's located in mid-southern part of Costa Rica, in a micro region called Chirripó. The biodiversity on the farm is amazing, with many indigenous plants and trees all over the plantations. Through the years of sustainable grow they've managed to take control of every step of the coffee production, literally from picking the cherry, through processing and dry milling, to loading and sealing the container which they export independently.
Uraga, Guji, Ethiopia
Wosasa is the name of a sub kebele in the Raro Nensebo kebele, a sub kebele is basically a village within a bigger municipality. All of these farmers are trained in agronomy and post-harvest practices by the "King of Guji", Ture Waji.
What's unique about how these drying stations are managed are the drying beds themselves: each day lot is tracked with a tag for each bed, listing the specific delivery and the start date of drying and relative Moisture Content Readings for each day.
HONDURAS, Finca El Puente
We are back with another beans from Marysabel Carallero. Finca El Puente counts for 180 hectares of planted coffee. Beans have been carefully picked, separated and dried on raised beds for 30 days.The beds are located in the area where shade and sun can be controlled for optimal temperature management. With ideal temperature, altitudes and rain fall this area created perfect coffee growing conditions. Super consistent year by year, well balanced and sleek. Everyones favourite hazelnut and chocolate flavours with a hint of mandarin.Perfect for your morning espresso or filter.
Rwanda, Nyungwe
A rich volcanic soil, sunshine and rain make this area very productive for growing high quality coffee. Nestled in the hills surrounding the Nyungwe forest are the farms supplying coffee to Nyungwe. The Nyungwe natural forest leads to regular rain fall all year long, and with the high elevation, the region produces the best coffee cups from Rwanda.
1039 small holders contributed coffee to 2022's production of 186,000kgs of processed cherry. Thanks to RTC’s Agribusiness Training Program, of which all farmers here are members, the station’s production has grown from 140,000kg of cherry processed annual to nearly 200,000kgs a year.
Peru, El Romeillo
El Romeillo coffee is a testament to the potential of Alto Pirias, Chirinos. Grown at an altitude of 1,850 MASL, its naturally processed beans produce bright notes of red berries, plums, almonds and chocolate. Hand-picked and meticulously processed, each bean reflects the owner's unwavering commitment to quality and sustainability. Victor Garcis's dedicated work not only elevates this farm's coffee, but also serves as an inspiration to neighbouring producers.It proves that with passion and care, even humble farms can create extraordinary coffees that delight coffee lovers around the world.
Kenya, Kii
The Kii factory, located in the fertile southern foothills of Mount Kenya, produces high-quality coffee sourced from local farmers. Kii is known for its meticulous processing, including careful cherry selection, hand sorting, depulping, fermentation, washing, and soaking to enhance Kenyan flavour profiles. Beans are dried on raised beds for optimal conditions and carefully milled before export. This attention to detail ensures the coffee’s exceptional quality, making it highly sought after in the specialty market. Kii offers a delighful mix of orange, red fruit, chocolate and red apple.
