We here in Neverland and ChiRouxco farms drink coffee and live, laugh and learn on a sustainable extremely rural working farm. We teach sustainability, organic growing techniques (the manera antigua, no machines).

Our water is from a creek that runs (and sometimes rages) through the middle of the 2 farms. Highly oxygenated water flowing down from 2 mountains, 1 mountain of Incan legend, Llano Grande. Using gravity fed water systems.

We employ local growing ‘maestros’ and, thanks to our efforts and coffee sales, are able pay a living wage, including vacations and health insurance, as well as offer many service projects in our local community.

Previous ‘Brewing Hope’ Coffee projects include 2 multiuse sports courts, a major contributor (of design, labor and materials) to a community center in Tumianuma, classrooms at local elementary schools, books, medical supplies and education at our community health center- and Tina, the owner of Neverland farm, is nationally certified in ancestral medicine and teaches birth control and natural childbirth classes and midwives for local women.

Why Brewing Hope?

Coffee growers in Ecuador are producing some of the worlds best coffees. But the local coffee growers who work with the plantings, and then picking, drying, peeling and grading, and sorting, this amazing coffee often do not earn even a living wage.

Over the years we learned that middle men and roasters are who really turn a profit, while the local grower barely scrapes by economically. Its been our purpose to try to direct those proceeds back to the community where the coffee begins and to those who actually do the hardest work in getting a great cup of coffee to you. When you brew our coffee you are literally Brewing Hope for those producing this amazing elixir!

In our constant search to make coffee growing more equitable for our farmers and all who work so hard to bring you coffee, we have begun roasting our coffee locally, here, in the province of Loja Ecuador. Our lady who roasts has spent her lifetime perfecting her roasts of the coffee that is considered now a native product of this part of the Andes. Instead of using more expensive and higher tech in our roasting, we decided to go Old School. Daisy V, our roaster, and her family, have been roasting for the local community for decades, and in having Daisy roast we are able to distribute the proceeds of Brewing Hope Coffee more uniformly and justly- instead of spending massive sums on new tech we are using totally organic means to roast. Loja Province even boasts a major windmill park, meaning that even the electricity used for turning the roaster is produced in a sustainable fashion.

Coffee production is suffering

The last decades have brought a coffee pest to almost all of the world. The dread coffee bore. Lamentably, this tiny beetle is now common in almost all coffee producing areas in the world, leading to many issues. Large scale producers have predominantly had to stop being organic to deal with this destructive pest. It’s simply nearly impossible to escape the bore.

Our farms have taken extreme measures in bore control. We maintain clean coffee areas, which is difficult as our coffee is entirely planted in secondary and primary forests. Our beans are select picked at the height of ripeness- not an easy task. And our coffee is then frozen for a specific period of time to destroy any bore. Then we sun dry, direct sun.

This ensures that we maintain our high biodymamic standard, and completely avoid any toxic chemical sprays. All of our fertility and pest products are produced in house from plants grown in our same valley. It’s complex, fermented recipes of horsetail and local native herbs and spices, and yet still simple basics that only enhance our rich coffee flavor.