Why us
Birkman Coffee is a family coffee business responsible for different parts of the coffee supply chain. Everything starts from the coffee plants located in Brazil. Our farm produces approximately 150 bags of green coffee per year, Catuai Amarelo and Catuai Vermelho. We also work with other small family-owned farms in the region of Minas Gerais focused on Specialty Coffee production.
The idea of exporting our coffee started a few years ago when Agnes, the third generation of the family, moved with her husband Ivan to London and realised how expensive coffee is for the final consumer while farmers are getting the bare minimum.
Helping local farmers and families have a better quality of life and connecting them to the rest of the world is the main business goal.
Our goal is to not only improve the lives of farmers, but also provide consistent, high-quality green coffee to roasters in a more convenient and cost-effective manner.
We are a company that looks for social responsibility and meaningful impact on people's lives. We believe that a consumer can pay a fair price for a tasty cup of Brazilian coffee in London and support the needed change in the coffee industry.
Birkman coffee provides a seamless experience for green coffee buyers
From cherries to green beans
Keeping tradition alive
Hand picking
Because our farm is located on a mountainy area, harvesting becomes the greatest challenge. For high quality coffee, hand picking is the most effective way of harvesting, selecting only the cherries that are ready. This is why it is the method we’ve chosen and have continued to use for the past generation even though it can be quite costly and laborious.
Natural process
The natural process is a great method for high quality coffee but it can be more expensive due to the additional labour involved in the careful drying of the cherries. It will often add fruity flavours to the coffee.
Coffee cherries are spread out in brick patios, the cherries are turned regularly to avoid mould, fermentation, or rotting from taking place. Once the coffee is dried, the outer husk and dried fruit are separated mechanically and the raw coffee is then stored before being exported.
Powerful and meaningful experience connecting roasters and farmers
