Single Origin – August – Colombia Buenavista

Country: Colombia
Region: Pitalito, Huila
Farm/Co-operative: Buenavista
Altitude: 1600-1700m above sea level
Species: Arabica
Varietal: Caturra
Processing Method: Washed, Anearobic Fermentation
Supplier: Cofinet

Tasting notes: Very clean and sweet with notes of stewed apple, cinnamon, and buttered popcorn. Vibrant malic acidity and smooth mouthfeel. 

This coffee is produced by Finca Buenavista, owned by Ramiro Munoz. This lot was exposed to anaerobic under water fermentation for 30 hours, and shade dried on parabolic beds for 10 days until the moisture content reached 11%.

This microlot is 100% Caturra, a varietal that was developed in Minas Gerais, Brazil. It is a mutation of the Red Bourbon varietal, and has a higher yield and better disease resistance.

Finca Buenavista is located at vereda el meson, in the Pitalito region of Huila, where Colombia’s most prized microlots are grown.

Colombia coffee picker exports

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Latte Art Smackdown at MIFF screening of “Barista”

Genovese is proud to present the screening of “Barista”, a documentary that follows the story of “Five top baristas find themselves pushing the limits of coffee perfection to win the National Barista Championship – a surreal competition where even one mistake is far too many.”

To celebrate the screening, and Melbourne’s great coffee community, we are holding a Latte Art Smackdown prior to the film, at The Forum Theatre at 5:00pm on Thursday 11th August. The film will screen across the road at ACMI at 6:30pm, and tickets for the film are available at www.miff.com.au

The format is simple – fast paced head to head knockout rounds with competitors facing off using the new Viper standalone steam wand units. Espresso shots will be pulled for them separately and the Baristas will get one go to pour a pattern of their choice, the judges will point to their top pick on the count of 3, and the pour receiving the most picks will win and move on to the next round!

Supporters of the event are: Dolo Cafe Supplies, Bombora Coffee and Water Supplies, Cafe Imports Australia, The Little Guy Espresso, Viper Steamer, Procal Dairies, and Bean Scene Magazine

Judges: Joe Tynan – Cafe Imports, Sarah Baker – BeanScene Magazine, Ben Toovey – Genovese Coffee

1st Place Prize Pack – Total Value $1200

SCAE Coffee Diploma Module of choice (Barista/Brewing/Green/Sensory/Roasting)
Dolo Cold Drip Tower 2713BK
Pesado Tamper Zebrano
1kg Single Origin Filter Coffee
Brewista Smart Scale
Rhinowares Shot Glass – Double Spout
Rhinowares Professional Milk Jug 360ml (12oz)
Rhinowares Stealth Milk Jug – 360ml/12oz – Black Teflon
Rhinowares Barista Cloth Set 4pk
World Barista Championship Apron
Ticket to the “Barista” Film

2nd Place Prize Pack – Total Value $760

Little Guy Induction Top
Brewista Pouring Kettle
Aeropress Coffee Maker
Rhinowares Hand Grinder
Flatex Filter V01
Aeropress Flatex Filter
1kg Single Origin Filter Coffee
Voucher for $200 off Little Guy Espresso Maker
Rhinowares Shot Glass – Double Spout
Rhinowares Professional Milk Jug 360ml (12oz)
Rhinowares Stealth Milk Jug – 360ml/12oz – Black Teflon
Rhinowares Barista Cloth Set 4pk
World Barista Championship Apron
Ticket to the “Barista” Film

3rd Place Prize Pack – Value $280

Little Guy 58.4mm Tamper
Little Guy Tamping Mat
1kg Single Origin Filter Coffee
Rhinowares Professional Milk Jug 360ml (12oz)
Rhinowares Barista Cloth Set 4pk
World Barista Championship Apron
Ticket to the “Barista” Film

 

 

 

 

 

 

 

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Single Origin – July – Rwanda 3 African Sisters

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Country: Rwanda
Region: Gakenke
Farm/Co-operative: 3 Aftrican Sisters, CWS #7 washing station
Altitude: 1750-1850m above sea level
Species: Arabica
Varietal: Bourbon
Processing Method: Honey Process, Sun Dried on Raised Beds
Supplier: FTA Specialty Coffee

Tasting notes: A juicy bodied coffee with notes of blackberry, dried fruits, molasses, and a lingering sweet finish.

Our story of 3 African Sisters comes from the African custom where extended families are referred to as sisters and brothers. Lake Kivu shares its borders with Rwanda, Burundi and D R Congo. These shores were once one land. We source our green beans from these three countries – Today the coffee beans from each of these origins are distinctive in their aromas and flavours.

It is very common for a Rwandese family to have sisters residing in these neighboring countries. Like sisters from one mother they too were separated each developing their own unique qualities, hence the story 3 African Sisters.

“The greatest good you can do for another is not just to share your riches, but to reveal to him his own.”

3 African Sisters strives to improve the economic opportunities for Rwandese women coffee farmers, by empowering them with the prospect of marketing their unique Specialty Coffee to the world.

Living in Rwanda amongst the coffee farmers, at grass root levels, gives us the inspiration and motivation to make a sustainable difference in their daily lives. 

By giving the support needed to improve the quality of the coffee here in Rwanda, paying attention to every aspect and detail from the nurturing of the coffee plants to the harvesting, the processing and all the way throught to the final cup, we at 3 African Sisters secure a promise for a sustainable, richer future.

Our women farmers are an integral part of the value chain from the grower to the consumer. We work closely with with them and our partner washing stations, making sure the coffee you are drinking has been grown and harvested in a sustainable, ethical and responsible way.

We promote transparency, traceability and accountability.

“We created the 3 African Sisters brand, as we wanted a coffee that portrayed Rwanda and its people for who and what they are today, a positive light and rising star, going forward with strength. Our coffee represents the heart, soul, and determination of the Rwandese people in this tiny oasis in the heart of Africa.

We chose the face of women as our brand image, as I found it has been the women here in Rwanda who have played such a great part and been instrumental in changing the image from one of hate to one of hope. I too would like to contribute and influence changing the coffee culture here in Rwanda together with our 3 African Sisters coffee brand.” – Tanya

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Single Origin – June – Guatemala Puerta Verde

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Country: Guatemala
Region: Antigua, Ciudad Vieja, Sacatepequez
Farm/Co-operative: Puerta Verde
Altitude: 1540m above sea level
Species: Arabica
Varietal: Bourbon, Caturra
Processing Method: Fully washed
Supplier: Melbourne Coffee Merchants

Tasting notes: A heavy bodied and transparent coffee with notes of dark chocolate, cherry, red apple, and blackcurrant, and a lingering sweet finish. 

Puerta Verde sits at 1,540 metres above sea level near Ciudad Vieja, Sacatapequez in Antigua, Guatemala. The farms name, ‘Green door’ derives from its unique position in the magical Panchoy valley, home to rich volcanic soil, plentiful water and (accordingly) some of the best coffee grown in the area.

Puerta Verde has been meticulously operated by the Zelaya family since 1999. Overseen by Roberto Zelaya, one of Guatemala’s most renowned coffee farmers, the farm’s daily management falls to Marcos Rompiche, the Administrator, and Israel Yool, the farm’s Production Manager. Marcos is the 3rd generation of his family to work the farm and has, himself, worked there for 22 years. Israel is the 2nd generation of his family and has 16 years working on the farm under his belt. Together with Ricardo, they know every inch of the farm’s terrain and are keenly aware of minute differences in climate and soil composition between plots. This intimate knowledge of the farm’s terrain and plants is married with a commitment to quality and environmental preservation that is central to their coffee producing ethos. However, it is Zelaya’s forward-thinking and innovative approach to farming that helps the farm yield some of the region’s most interesting coffees.

Ricardo Zelaya comes from coffee farming royalty – he is the fourth generation to cultivate coffee in Antigua and owns and manages some of the country’s best and most recognizable farms, including Santa Clara) which we also work very closely with. Quality has always been a huge commitment for him and his family, and Antigua’s rich volcanic soil, its latitude, longitude and altitude, its crystal clear water, make for a naturally good ‘cup’. But Ricardo has been very proactive in selecting varieties suitable to the natural location that will produce an exceptional and unique ‘taza’. His farms are scrupulously managed, with great attention put into pruning schedules and pest and disease control. Since acquiring Puerta Verde, all but 1 of the farm’s 39 hectares have been replanted with primarily Caturra (60%) and Bourbon (20%) (of which this lot is comprised). The remaining 20% of the farm’s area has been planted in more unusual varieties, such as Villa Sarchi and Bourboncito.

The Zelaya family is passionately committed to both quality and sustainability. The family’s farms are scrupulously well-managed right from the careful selection of varietals planted, to the close supervision of the dry and wet mills. The coffee is shade grown under Gravilea trees, which protects the plants from direct sunlight, maintains soil health, and provides an important habitat for birds and insect life. Ricardo’s mill is also eco-friendly, and every step of the way Ricardo ensures all organic by-products are recycled and reused. The water used in the wet processing of the cherries is drained into sedimentation tanks to prevent pollution of the local river systems and the pulp is transformed to humus by worm culture.

Workers on the Zelaya family farms are seen as members of the family, which is why, in 2010, Ricardo began a scholarship program to help workers pay for the education of their children. This program is funded by Ricardo and has the support of three buyers from abroad, who have supported the cause since 2012. Managed, now, by his daughter Bel, who has a degree in Special Education, the dream is for the project to achieve formal non-profit status and expand to include not only all the children whose parents work on the farm but also those from surrounding communities.

The Zelaya family treats their employees like family and many have been with the farm and the family for generations. For instance, the farm Administrator, Marcos Rompiche, has worked for the Zelayas for 22 years and is the 3rd generation to work the land. The Production Manager, Israel Yool, has 16 years working for the family and is the 2nd generation to do so. Including them, the farm provides work for 25 permanent employees year-round, all of whom help Ricardo manage the processing and production for Fincas Juaja, Santa Clara, Puerta Verde and San Augustin. The family hires an additional 332 additional individuals during the harvest (including 250 for picking alone!).

Under Ricardo’s watchful eye, coffee cherries are picked by hand using his skilled picking team who are trained to only select the very ripest cherries. This team of pickers are paid more than neighbouring farms pickers, to compensate for their lower yields but higher skill level in coffee picking. During the harvest Ricardo instructs at least 5 passes through the farm, and puts the pickers in rows to ensure that everything is being done as methodically as possible. Coffee cherries are delivered to the wet mill each day between 4-7pm and piped immediately. They are then put in fermentation tanks and fermented for 12-20 hours until around 75% of the mucilage is removed. The remaining mucilage is removed using mechanical washers and then the clean coffee in parchment is dried on raised beds in Ricadro’s custom built greenhouse until they reach 10.5% humidity.

This is the 7th year in a row we [Melbourne Coffee Merchants] have purchased Puerta Verde. Every year we are impressed with the quality and consistency of this coffee as well as its versatility. You can see photos of Puerta Verde here and read more about Ricardo here

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Single Origin – May – El Salvador Miravelle

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Country: El Salvador
Region: Palo de Campana, Santa Ana
Farm/Co-operative: Finca Miravelle
Altitude: 1800m above sea level
Species: Arabica
Varietal: Bourbon, SL28, Pacas, Bourboncito
Processing Method: Fully washed
Supplier: Melbourne Coffee Merchants

Tasting Notes: Fruit-driven, complex and elegant, with rich winey acidity, and notes of cherry, honey, berries and dark chocolate.

Finca Miravalle is located in the fertile foothills of the Santa Ana volcano, at an altitude of 1700 – 1800m above sea level, on the Ilamatec mountain range in El Salvador. The farm is owned by Dr. Jaime Menendez, whose family have been producing coffee in El Salvador for several generations. Although Jaime has a full time job as a doctor, he still maintains the love of coffee farming that runs deep in his family. His legacy, in turn, is some stunning coffees produced on Miravalle’s high slopes and a passion for farming coffee that he has been passed on to his son, Jaime, as well.

Dr. Menedez’s father, Amadeo Riera y Solsona, purchased this farm in 1980, naming it Miravalle (Look at the Valley or Overlooking the Valley) for its spectacular view. The farm is located along the same ridge as some very high profile coffee farms, including Las Delicias, Suiza, and Aida Battle’s farms, all of which are renown for their high quality and unique cup profiles.

When Amadeo first purchased the small 12-hectare farm it was only planted out with two hectares of wild Bourbon trees, many which were more than 2.5m high. He set about pruning back the trees and renovating, establishing a great foundation for quality coffee that has benefited the farm today. Dr. Menendez inherited the farm from his mother after his father passed away. Today he manages the cultivation of its 12 hectares with the help of his son, Jaime Menendez Junior, and the farm field manager, Luis Flores, and his son (also Jaime). Luis has worked on the farm for 7 years and managed it for the last 4, and his meticulous execution of Dr. Menendez’s farming plan has resulted in a farm that not only has won the Cup of Excellence 3 years running but is also nearly untouched by the rust that has ravaged other areas of El Salvador.

Today Miravalle is planted out with a wide range of varieties. Around 85% of the coffee planted is Red and Orange Bourbon, while the remaining 15% of varieties planted include Yellow and Pink Bourbon, Pacas, Bourboncito (Dwarf Bourbon) and SL28. These varieties are dispersed in between the Bourbon trees, and this lot (like every lot from Miravalle) is made up of a mix of all of these varieties. Jamie likes to experiment and believes that variety diversity strengthens the plants as well as the coffee. Jaime makes a point of not separating the lots by variety, attributing this unique variety mix, along with the farm’s location and altitude, as the key to what makes it unique. He explainied, ‘This is what makes the cup profile of Miravalle so special’. According to Dr. Menendez, when they’ve separated individual varieties out for cupping in the past, the coffee loses its magic. And indeed, the coffee is special, a fact that has been recognised in the Cup of Excellence competition. For the last seven years, Miravalle been an award winner in the Cup of Excellence competition (most recently placing 13th in the 2015 competition). Their winning strategy is simple. They simply enter the same coffee that they produce ‘every day’ rather than selecting out a special or unique lot. Their COE lot & sample is representative of their entire production.

Coffee on the farm is grown in the shade of native Ingas, Cypress and Gravileo species. Under the watchful eye of Luis, the very ripest cherries are selectively hand-picked. On our recent visit to Miravalle we were interested to note that the cherries they select are super ripe, and in the case of the Red Bourbon, they wait until the beans have reached almost a rich purple colour, which may explain the very fruit-driven cup that Miravalle produces. Typically they do three to four passes of picking throughout the season to ensure only the very ripest cherries are selected.

The harvest at Miravalle is slightly later than other farms in El Salvador (typically running from mid Feb to late April). This is due to the high altitude, which means that the coffee cherries tend to ripen slowly, allowing a higher concentration of sugars to develop, and resulting in a sweet and complex coffee. After picking, the coffee is pulped and fermented and then dried on clay patios in the sun.

During harvest Finca Miravalle employs around 35 selected pickers from the surrounding areas. Finding workers around this area is very difficult because many people migrated to the lower plains after Santa Ana’s eruption in 2005. As a result Miravalle pay their pickers almost 40% above the minimum wage.

Jaime is highly motivated to keep up with the high standards he has set and to continue to improve the quality each year. He thinks the key to this is motivating the people that work on the farm, teaching them the importance of their role, and improving and sharing the benefits to everyone involved.

Fleur and the team at Melbourne Coffee Merchants have visited the farm numerous times and have this to say: “From our perspective, there’s very little room for improvement! We have been lucky enough to have been purchasing Miravalle for the last six years. Every year we fall in love with this coffee all over again. It is always incredibly complex, fruit-driven and elegant, with enough weight for espresso and enough elegance for filter.”

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Single Origin – April – Peru Cajamarca FTO

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Country: Peru (Fairtrade Organic)
Region: Cajamarca
Farm: Smallholders
Altitude: 1200-2200m above sea level
Species: Arabica
Varietal: Typica, Caturra, Bourbon
Processing Method: Fully Washed and Sun Dried
Supplier: Cafe Imports

Tasting notes: Smooth, clean and tart with caramel, lemon and sweet/savoury flavours, citric and tartaric acidity.

CENFROCAFE is one of the strongest cooperatives in Peru, both in terms of volume and quality. They have programs in place to increase production through organic fertilization also keeping plants healthy which is extremely helpful during coffee leaf rust outbreaks. CENFROCAFE produces about 120,000 quintales (1 quintal = 100 lbs) of coffee per year being one of the leading cooperatives in the country in volume. The average production per hectare is about 22 quintales which is high for organic production around the world. CENFRO recommends its producers to fertilize with Guano de Isla, phosphore ore, and Ulexite to achieve these yields.

In terms of quality, CENFROCAFE is one of the top exporters in Peru as well. They have placed in the top spotsin national competitions, thehaving a big potential for microlots,and they have excellent delivery with consistent full containers. Beginning in 2013 we began offering microlots to complement the APU full containers.

Prior to the 2013 harvest I had cupped delicious 90+ coffees from Southern Ecuador but nothing above 86+ from Northern Peru and the coffee growing regions are right next to each other with extremely similar conditions. CENFRO’s producers have heirloom Typica and Bourbon varieties with altitudes of 1600+ and 1800+. We are extremely happy with the quality of the microlots we bought last year and will continue to expand this volume as the harvests keep coming in.

Coffee came to Peru in the mid 1700s and was most likely introduced by Dutch immigrants. The Dutch brought the Typica variety which still dominates especially amongst the older farms and micro-farms. The first coffee plantings were in Chinchao, Huanuco in Selva Central and disseminated from there to the Northern (Cajamarca) and Southern (Cusco and Puno) regions of the country. Peru had its first coffee shop in 1771 in Lima and started exporting coffee in 1887.

Peru is a country which has great potential but for particular reasons it is extremely hard to find 87+ coffee landed in consuming countries. The potential is there: the country is the 8th largest producer of coffee in the world, has plenty of farms at and above 1600 and 1800 meters, and has predominantly Typica and Bourbon varieties; all of these conditions should give us, in theory, 88 – 90+ coffee. But this is not the case, high-end coffee out of Peru is very scarce due to the challenges they face. Most farmers own a couple of hectares only and are in remote areas. Many times their farms are 4 hours by foot from the nearest town and the town could be 8 hours by truck from the nearest port. This means coffee can sit at the farm unnecessarily for extended periods of time after it is dried. During the drying season climate conditions tend to be very humid with precipitation. Without proper storage, such as GrainPro, coffee will gain moisture and destabilize cup-quality.

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Single Origin – March – Brazil Boa Vista

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Country: Brazil
Region: Carmo do Paraniba
Farm: Boa Vista
Altitude: 1100m above sea level
Species: Arabica
Varietal: Catuai
Processing Method: Natural
Supplier: Melbourne Coffee Merchants

Boa Vista is a small 22 hectare farm located in Carmo do Paraníba in the Northwest of Minas Gerais.

The farm is owned by Divino do Reis Rereira who was born is Patos de Minas, a small city in the countryside of Minas Gerais. In 1992 he received an offer to buy a piece of land, and jumped at the opportunity to pursue something he’d always had a passion for: coffee.

As he was the first on his family to produce coffee, Mr Divino had to rely on the help and expertise of the producers in the region. Over the last 20 years, with the help of expert advice from hired coffee professionals, Mr Divino started understand how coffee production worked and realize the potential of his land.

Boa Vista sits at 1100m above sea level, and 20 hectares are dedicated to coffee production. The coffee is harvested by hand, and picked at the peak of ripeness and then carefully sun-dried. When the cherry is almost purple the dried fruit skin and parchment is taken off in a mechanical huller and then the coffee is rested for at least 6 weeks before export.

MCM selected this coffee on their most recent trip to Brazil and were very impressed with the cup profile of the coffee. In the cup it is sweet, smooth and creamy, with mandarin acidity, brown sugar sweetness, dark chocolate, rum, and a lingering dark chocolate finish.

 

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Umami Barista Camp at Genovese Coffee

Umami Barista Camp comes to Genovese, March 7 – 12 2016

Aspiring Baristas, and coffee professionals will be trained and certified in Green, Sensory, Roasting, Brewing, and Barista Skills Modules as part of the Specialty Coffee Association of Europe’s Coffee Diploma System. 

Dr Andrej Godina (PhD), Francesco Sanapo (former Italian Barista Champion, and 2013 WBC Finalist), and Simone Guidi (leading Italian Brewer), head up the international team of instructors, along with Ben Toovey & Simon James from Genovese Coffee’s Specialty Division.

 Participants in the Umami Barista Camp will have the opportunity to enter a multi-discipline barista competition. The winner of the event will win a trip to Brazil to take part in the 2016 Barista & Farmer program, and experience life as a coffee farmer in one of the world’s most important coffee producing countries.

 For more information about the SCAE Coffee Diploma System click, go to  http://scae.com/training-and-education/coffee-diploma-system.

 For more information about Umami Barista Camp, or to register, contact simonj@genovese.com.au

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Single Origin – February – Colombia El Mirador

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Country: Colombia
Region: Pitalito, Huila
Farm: El Mirador
Altitude: 1680m above sea level
Species: Arabica
Varietal: Castillo
Processing Method: Frio
Supplier: Cafe Imports

Tasting Notes: Creamy and sweet with cherry and tropical fruits, milk chocolate and toffee mid tones and crisp citric/tartaric acidity.

This months Single Origin is a new experimental processing method and is exclusive to Genovese Coffee in Melbourne, the only other bag in Australia is in Cairns!

Elkin Guzman is the leading pioneer in the world of coffee producers. Hailing from Pitalito, this extremely intelligent young farmer is using new technologies in amazing ways to improve his techniques in terms of cultivation, harvest, and process. The scrutiny and attention to detail that Elkin maintains are undoubtably paying off as he is now producing some of the most consistently impressive coffees we have ever seen come out of Colombia.

His secret? Mentor Arnfulo Leguizamo. For Elkin’s frio process, the coffee is harvested at 23 Brix degrees for Castillo and 25 Brix degress for Caturra. The cherries are then floated, pintones are removed, and then depulped. After depulping, the coffee is fermented dry for 12 hours, then promptly packed into 5 kilogram bags and stored at 5 degrees Celcius for a peroid of 24 hours. Once removed from the cold, a vigorous washing removes all mucilage and the coffee is then laid to dry.

 

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Single Origin – Jan – Kenya Kamuchuni

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Country: Kenya
Region: Mukurwe-Ini District
Co-operative/Wet Mill: Kamuchuni
Altitude: 1400-1550m above sea level
Species: Arabica
Varietal: SL 28, Ruiru II
Processing Method: Washed and Sun Dried
Supplier: First Crop

Flavour Profile: The quality of Kamuchuni coffee is very distinct with a citrus, fruity aroma and well rounded body. The cup has a pleasant acidity characteristic typical of high grown well washed Kenya Arabica coffee.

Process: Cherry is hand picked and delivered to the wet mill the same day it is picked. Sorting is carried out at the wet mill prior to the pulping. Red ripe cheries are separated from underipes, overipes and foreign matter. Processing utilizes clean river water (wet processing) that is recirculated before disposal into seepage pits. Sun drying is done before delivery of the coffee to the dry mill for secondary processing.

Historical Background: Kamuchuni wet mill is one of Ruthaka FCS wet mills. The other wet mills are Ruarai, Mukui, Nduma, Muthuthiini, Kibutio and Karaba. The wet mill is located at Mukurwe-ini East division Mukurweini District. Geographically it lies on the slopes of Mt. Kenya. Kamuchuni wet mill was constructed in 1987 and the society was registered under the cooperative societies act on the 21st April 2004.

 

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