COFFEE A CUP COOPERATIVE SOCIETY LIMITED PROFILE To

COFFEE A CUP COOPERATIVE SOCIETY LIMITED PROFILE To improve household incomes through specialty trade Plot 10 Bududa Road P. O. Box 206 Bududa, Mbale Tel: +256712755909/0785240922 Email: info@coffeeacup. com www. coffeeacup. com

COFFEE A CUP COOPERATIVE SOCIETY LIMITED (COMMUNITY ORGANISED FARMERS FROM ELGON ESCARPMENT ARABICA COFFEE UGANDA PROGRAME). REGISTERED BY MINISTRY OF TRADE, COOPERATIVES AND MARKETING REG NO P. 1967/RCS PREMIUM WASHED ARABICA COFFEE PROJECT BUDUDA, MANAFWA, SIRONKO AND KAPCHORWA.

1. Back ground COFFEE A CUP (Community Organized Farmers From Elgon Escarpment Arabica Coffee Uganda Program) is a household specialty coffee farmers’ cooperative with our pilot office based at Bududa District. Founded in 2007 and registered in 2009 by the Ministry of trade, cooperative and marketing Reg No: P. 196/RCS. We are under going several specialty codes such as 4 C, Fair Trade, Rainforest Alliance etc to enables us consolidate our international market mainly based in the US, Europe and Asia. Our network goes throughout the Mountain Elgon region with field operations in Bududa, Manafwa, Mbale, Sironko and Kapchorwa.

Back ground Photo I: Coffee A Cup main office We believe that rural farmers’ sustainable livelihoods are dependant on a fair environmental, Health and trade partnership. Mathias Nabutele (Chairman/founder) Coffee A Cup

2. Vision To improve Household incomes through specialty trade

3. Mission To have a sustainable household income through quality and quantity Standards guarantee.

4. Scope We are located in the Eastern part of Uganda in the Districts of Bududa, Manafwa, Mbale, Sironko and Kapchorwa with the Head office in Bududa District Plot No 10 District Road, Bududa P. O Box 206 Bududa, Mbale.

5. (a) Day to day Management Board Chairman (Project Manager) Secretary manager

5. (b)General Management Board Chairman Vice Chair person Secretary Manager Treasurer Woman Representative Youth Representative Secretary for publicity Secretary Manager Treasurer Secretary for Environment Committee member men Woman Representative Committee member women

6. Technical staff Agronomist Environmental Scientist Social Development specialist Accountant Photo II: Technical staff training on the MM technology

7. Agronomy In order to ensure good coffee yields with good quality, the quality control system should start right away from the coffee variety selection to storage facilities. It is always advisable for a farmer to select the right variety of coffee which is suitable for the area were they are located. This is because poor varieties are fond of the following problems: - low yields, low quality, lower disease resistance and high production costs. In order to ensure a good variety selection the following factors must be considered: - disease tolerance, yield expectations, weather conditions, economic constraints and also management skills which is the most important factor among all. In this case the Eastern part of Uganda is suitable for mostly Arabica coffee and for many years it has been giving good yields due to the favorable growing conditions.

8. Environmental practices Coffee A Cup encourages collective conservation of the environment through the different farmer groups. Farmers are encouraged to have shade trees on their farms. These do not only improve on the soil fertility through the decay and decomposition of the leaves and branches dropped, but also as a side source of income especially when the trees mature. We also encourage conservation of river banks especially during our farmers’ trainings and field extension visits. This is mainly to the farmers whose land is near the river banks and those with streams passing through their farms. The formation of organic manure out of the locally available materials on the farmland from domestic wastes of bio degradable nature does not only provide manure for the gardens, but also cleans up the environment because when the wastes are poorly managed and end up accumulating, they became a nuisance. By Najembe Janat Environmentalist (Coffee A Cup)

DEVELOPMENT. Women, Children and the elderly should be put at the forefront of Community social development, at coffee A Cup we have equal opportunities for all our members through networking Coffee a cup is gender sensitive in a way that, it allows free registration of Both Men and Women as Members. And when it comes to trainings, they all participate fully in day today’s activities. One of key factors to development in this dynamic World is to have direct flow of information. Coffee A cup members get free access to information such as Market Situation, Quality Control and Mountain Micro Organisms Technology (MM). A number of farmer trainings have been conducted thus, Fair trade which emphasis fairness in trade that is between the Producer, middle man and the buyer. In this Case, CAC buys coffee directly from farmer and it goes straight to the buyer there are no middle men involved.

DEVELOPMENT continued… We also promote Sustainability among farmers and the Community at large that is, catering for the present without compromising the ability of the future to provide for their Own needs. We train and teach farmers on how to conserve the Environment, gardens and their homesteads. We emphasize the use of locally available Materials to make organic Manure the reason for this, is to improve the soil fertility and to have increased production. Josyline Kharunda Social Development Specialist Coffee A Cup

9. Activities 9. 1 Farmer extension and Training services 9. 1. 1 Group Mobilization Encourage farmers to mobilize members to come into a group because Coffee A Cup works with only organized farmer groups. Group formation and dynamics A group should bare Coffee A Cup certified name, consist of at least 40 members with an executive consisting of the following: the chairperson, vice, secretary, treasurer, woman representative, youth representative, publicity, a male and female representative.

Activities continued… Post harvest and storage techniques These processes should be done with maximum hygiene and with proper procedures and precautions well followed as described below. 9. 1. 4 Group marketing and production records This is where farmers sell their coffee through Coffee A Cup society with in a group by registering their group names on delivery of coffee and records are made in the group coffee delivery book. On farm support Visits/ Technical back stopping This is mostly done by the technical staff through teaching farmers on what is supposed to be done practically on the ground rather than theoretical.

Photo III: Farmers on a demonstration exercise on a member’s garden.

Activities continued… 9. 1. 7 Marketing and certifications Marketing activities are carried out by Coffee a Cup management to USA, Europe and Asia and, management recommends the right certification code to be implemented. The chairman and founder of Coffee A Cup participated in 2010 speciality coffee of America tradefair (Califonia, USA) Sponsored by PROGRESO Foundation

Activities continued… 9. 1. 7 Report production Reports are written on a daily basis regarding the activities being carried out and handed in to Coffee a Cup management for approval before filling. 10. Training on soil enrichment and control of pests and diseases through: 10. 1. Mountainous microorganism technology (MM)

Activities continued… Photo IV: Initial stage of mm preparation Photo. V: Final stage of mm preparation 10. 2. Preparation of special salts needed by both plants and soil.

Activities continued… 10. 3. Preparation of organic manure (Bokashi). Photo VI: Farmers and the technical staff preparing Bokashi.

Activities continued… 10. 4. Preparation of Pesticides (MM 5 , MM 35 and sulphurcalcic). 11. Direct Exporting of specialty coffee to consumers in the US, Europe and Asia. 12. Certification of farmers gardens with codes like:

Activities continued… 12. 1. Fair trade certification training Photo VII: Farmers training on Fair Trade Certification.

Activities continued… 12. 2 4 C certification. 12. 3. Rainforest Alliance certification. 12. 4. Coffee A Cup internal control and quality systems codes. 13. Target To turn Mountain Elgon Arabica coffee zone into an export village for high quality specialty coffee.

Activities continued… 14. Summary To encourage all Arabica coffee farmers from Mt Elgon region to join Coffee A Cup program.

15. Good Coffee Terms 15. 1 Washed Arabica Is parchment or green coffee bean processed through an ecological wash station system. Photo VIII: Clean washed Arabica in Coffee A Cup stores.

Good Coffee Terms continued… 15. 2 Coffee Harvest Procedures This is a process of picking only red cherries from the garden 15. 3 Coffee Harvesting is an appropriate time of collecting coffee from the garden. 15. 4 Red Cherries These are ripe fresh coffee beans in red color. 15. 5 Wet Float in clean water This is a process of detecting bad coffee beans from a garden before pulping; the beans are normally insect damaged, dried, diseased etc. 15. 6 Pulp same day This is the process of removing the fresh red shell on a coffee bean, its better if done on the same day because of the freshness.

Good Coffee Terms continued… dust. 15. 7 Ferment for 2 days This system helps on separating mucilage from the coffee for better washing and separation of the unwanted minerals. 15. 8 Wash in Clean water At this stage the coffee needs to be washed only in fresh clean water because of the hygienic concern of the food value chain. 15. 9 Dry on a raised stand It is advisable to dry the coffee from a raised stand to avoid contamination from the ground avoid being walked over by domestic animals. 15. 10 Coffee Storage The coffee should be put in a well aerated gun bag and stored on a raised ground of at least 5 inches from the ground, this is to control the contamination which might be caused by change in temperatures and dust.

16. Marketing of coffee is done on individual basis by the farmers with a group name and coffee a cup registration identification card to coffee A Cup organization. Tracebility Each farmers coffee is clearly marked and taged in invidual packages to avoid poor quality deliveries.

17. Selling All our coffee is sold to designated specialty international markets e. g; Stamptown coffee roaster (USA) Sweet Maria Coffee (USA) Sucafina (Switzland)

18. Prices We offer the best market prices to our members with premium due to the best coffee quality produced by our members.

MEMBERSHIP APPLICATION PROCEDURES COFFEE A CUP COMMUNITY ORGANISED FARMERS FROM ELGON ESCARPMENT ARABICA COFFEEE UGANDA PROGRAME COOPERATIVE SOCIETY UGANDA LIMITED REGISTERED BY MINISTRY OF TRADE, COOPERATIVES AND MARKETING NO P. 1967/RCS PREMIUM WASHED ARABICA COFFEE PROJECT BUDUDA, MANAFWA, SIRONKO AND KAPCHORWA Note: Membership application form is on this CD

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To improve household incomes through specialty trade Plot 10 Bududa Road P. O. Box 206 Bududa, Mbale Tel: +256712755909/0785240922 Email: info@coffeeacup. com www. coffeeacup. com