If you are a coffee lover and visit Cape Verde, you might have noticed you will get fantastic java nearly everywhere! As Westerners, we usually walk miles to get to our favorite coffee bar, however, in Cape Verde, this problem is non-existent: They use and sell their organic small-island-grown volcanic coffee everywhere:
Coffee from Fogo is known for its unique flavor profile, which is said to be a result of the island’s volcanic soil and constant sunshine. The coffee production on the island has been growing in recent years, with local farmers and cooperatives working to increase production and improve the quality of their coffee. One of the well-known coffee brands produced in Fogo Island is called “Cafés de Cabo Verde“.
The coffee from Fogo is “hand-made” and special
The coffee variety grown on Fogo is of the Arabica variety, which is known for its high-quality and complex flavor profile, and was originally brought from Brazil to Cape Verde.
Coffee production on the island of Fogo in Cape Verde is run by small-scale farmers and cooperatives who grow coffee on the slopes of the island’s active volcano, Pico do Fogo. The coffee is primarily grown using traditional, organic farming methods: all coffee from Fogo is organic!
After processing, the coffee beans are sorted, graded, and roasted. The roasting process is typically done in small batches to preserve the unique flavor and aroma of the coffee.
Overall, coffee production on Fogo is a labor-intensive process that relies on traditional farming methods and a deep understanding of the local environment.
Once the beans are fully dried, they are sorted and graded by size and quality, and then packed in bags for export. While some farmers on Fogo may process and export their coffee directly, others may work with local cooperatives or intermediaries who handle the exporting and distribution.
Volcanic soil produces high-quality, flavorful coffee
Volcanic soil can have a significant effect on coffee quality. Volcanic soils are typically rich in nutrients and minerals, including potassium, phosphorus, magnesium, and calcium. These nutrients can help coffee plants grow strong and healthy, producing higher quality coffee cherries.
In addition to their nutrient content, volcanic soils are often well-drained and porous, allowing for good root development and oxygenation. This can lead to better water retention and less soil erosion, which can be important factors in coffee production.
The unique combination of nutrients, minerals, and physical properties of volcanic soil can also affect the flavor profile of coffee. For example, the volcanic soil on the island of Fogo in Cape Verde is said to give the coffee a unique flavor profile that is characterized by notes of chocolate and caramel, along with a smooth and creamy texture.
Overall, the effect of volcanic soil on coffee quality is a complex interaction between soil chemistry, physical properties, and environmental factors. While volcanic soils can be beneficial for coffee production, it is important to note that many other factors, such as climate, altitude, and processing methods, can also have a significant impact on coffee quality.
Coffee from Fogo Island is a wanted rarity
Coffee from Fogo is exported in small quantities. While the quantity of coffee produced on the island is relatively small, it is highly valued for its unique flavor profile and high quality. Much of the coffee produced on the island is sold to specialty coffee roasters and distributors, who then sell it to consumers around the world.
In recent years, there has been an increased interest in specialty coffee from Fogo, with some coffee roasters and importers highlighting the island’s unique volcanic soil and high altitude as key selling points for their products. Some coffee shops and cafes in the United States and Europe also offer coffee from Fogo on their menus. Starbucks tried to get its hands on this hard-to-get coffee in 2015; however, up to today, it is not available in the coffee giant! It is rumored, that the reasons are the unsteady quantity that the arid land can deliver:
Fogo’s coffee production is small and most of the coffee produced on the island is consumed locally, with only a small portion being exported. Also, the production is standing on shaky grounds because of the increasing water shortage and aridity of the island (read more here). Nonetheless, there is a growing interest in the unique and flavorful coffee, with more and more consumers appreciating high-quality foods and specialties over mass-produced, depleted food products.