Issue link: http://read.dmtmag.com/i/737343
STiR coffee and tea 51 Nobletree's Backyard New York and Brazil are a Skype call apart. In New York the board of directors at FAL Coffee directs operations that impact 135,000 coffee plants and more than 80 employees in Brazil. In order to assure different sensory profiles, the two farms grow varietals such as Mundo Novo, Obatã, Catuaí, Yellow and Red Catuaí, Yellow and Red Bourbon, Acaiá, and Icatu. Three gardens (two conventional plantations and one organic) also grow non conventional varietals. Terroir, genetics, and processing combined to make a great cup of coffee. "We are testing to see the real potential of our terroir and the genetic im- provement," says agribusiness director Byron Holcomb. Technology is important. The equipment inventory includes tractors, trucks, different models of driers, and greenhouse. Extensive use of Brazilian and Colombian processing equipment provides efficient and eco-friendly solu- tions. The company has invested in a water free de-pulping machinery, septic tanks for waste and wastewater treatment to make the farms sustainable. In addition to sanitary garments, the workers have special installations with showers and dressing rooms for their personal hygiene after a full day of work. This is one of several requirements for certifications that the farms are focused on acquiring. -- Kelly Stein Colombian manufactured processing equipment The farm is upgrading to water free de-pulping machinery. Their special care with details with the beans at the sun, organization in the classification bureau and the lots' documentation made a difference in the business. Despite the increase in pay, Délia misses her days among the cof- fee trees. "We have lots of responsibilities in the new position. All the details matter because we cannot mix the lots and the paper work is big too. I miss my time when picking cherries was the only thing to care about," she says with a shy smile. Next steps The vertical strategy remains the core business model. First came the roaster, next the farms, the mills and the warehouse in Brazil but "we are not quite there in our vision 'from soil to sip'. Yet!" says Holcomb. "We haven't gone from our farms all the way to the cup. We sell to other coffee shops, but it is not our cup. It's their cup," he said. The last link in the chain is the café opening at the World Trade Center. Brand manager Nigel Hall said that a team of 15 (maybe 20) well trained baristas will prepare the best coffee that their own farms produced during the year. "We want you to someday go to NY, walk into our store and order a coffee from Santa Izabel and receive a delicious cup of coffee after visiting our farm," states Holcomb. The 850 sq. ft. store will offer espresso, batch brew, manual brews and nitro cold brew. Custom- ers pay $12.99 for a 1.5-liter pouch of Dromedaire Cuvée cold brew that is also available in 2.5-gal- lon bags and in nitrogen-infused 5-gallon kegs for wholesale and private-label purchases. "We will be using a mod bar system consisting of Modbar espresso modules and pour-over taps and two Fetco batch brewers," explains Hall. Half of the beans served in this store will be Brazilian from Nobletree's farms. The remaining coffee will come from different origins. Once the shop is up and running smoothly look for a planned expansion and innovations like a coffee pop-up. Now that the company controls the entire supply chain there are many new links to forge. The staff includes three women Samples for cupping and lab roasters help QGraders analyze quality