Los Amigos del Oso (Friends of the Bear)

The El Oso Project was set up to help conserve forests near coffee-growing areas in the Santuario Nacional Tabaconas Namballe nature sanctuary in San Iganacio. The farms are located in the buffer zones of a protected natural area, where spectacled bears and other native animals face huge pressures and are in danger of extinction. Working with an organic methodology and certifications are a strategic point, because through these standards, a culture of protection of wildlife and species in danger of extension is encouraged and created.

This balance with nature has involved the provision of forestry species for replanting areas that require it, and with trees specific to that area. Coffee seedlings suitable for the forest environment are also provided. Solar tents have been provided to provide better drying facilities, and 200 litre drums for fermentation.

Rooves have been provided to enable farmers to build composting warehouses, reducing the need for fertiliser to be bought. This also reduces waste through the discarded cherry as is broken down and turned in to the self-same fertilizer. These benefits allow for improvements in quality but with least impact on the environment.

Over the last few years the Oso project has grown, and in order to continue that growth the wider cooperative has been encompassed. These are the friends, or amigos, of El Oso. The wider reach allows a great number of people to contribute to the project diverting more funds to support the wildlife.

Larger supply means more opportunities to reach farmers with workshops, and as the cooperative supply native forest trees to plant alongside the coffee trees suitable for the area, the balance between production and protection is maintained. The Oso project has expanded its reach, now known as "Los Amigos del Oso," enabling more producers to contribute to conservation efforts.

This coffee is a blend from 40+ smallholder contributors. Coffee is wet processed on their own farm, before being delivered as pergamino to Frontera’s own dry mill. In the dry mill the coffee is cupped, graded and sorted before blending and export.