Reporte de Progreso Trimestral: Comunidad de Cafés Especiales

The project aims to improve the production and marketing of specialty coffees in Peru. The project's main activities are focused on three components: production, post-harvest processing, and market articulation. Component 2, Production, focuses on improving the production of specialty coffees through the implementation of agroforestry systems. The project has established demonstration plots in 15 communities, where farmers have shown a 60% increase in yield when applying recommended practices. The project has also provided training to over 2,500 farmers in sustainable agriculture techniques. Component 3, Post-harvest Processing, aims to improve the quality of specialty coffees through the implementation of good practices in the post-harvest process. The project has provided training to farmers on the collection and post-harvest processing of specialty coffees, and has established a manual with protocols and norms for the process. The project has also implemented infrastructure and equipment for controlled processes, and has trained farmers in Q Processing and Q Grader certification. Component 4, Market Articulation, focuses on improving the marketing of specialty coffees through participation in international fairs, competitions, and training programs. The project has participated in two international fairs, including the Feria Internacional de Café Especiales – FICAFE 2022, and has organized a promotional tour for the Taza de Excelencia 2022 competition. The project has also provided training to farmers on toasting and barista skills. The project has also made progress in its transversal themes, including gender and vulnerable populations, environmental monitoring and mitigation, and communication. The project has established a plan for gender and vulnerable populations, and has implemented a plan for environmental monitoring and mitigation. The project has also published reports and has organized events to communicate its progress. In terms of project management, the project has made progress in its human resources, including the recruitment of new staff and the training of existing staff. The project has also made progress in its financial management, including the installation of office furniture and equipment in Lima. The project has also established a plan for monitoring and evaluation, and has implemented a system for tracking indicators. Overall, the Community of Special Coffees Project has made significant progress in its first three quarters, despite some challenges related to personnel rotation and infrastructure development. The project continues to work towards its goals of improving the production and marketing of specialty coffees in Peru.