Page 42 - Fiji Traveller 9

Growing crops and livelihoods

for generations

South Pacific Coffee Company's long game

By Prerna Priyanka (non-communicable disease) and cancer screenings, and aiming
to provide better harvesting and financial education for pickers to
One of Fiji’s few coffee companies is taking the ‘bean to cup’ increase and utilise their hard-earned income, our commitment
model a step further by ensuring every step of its coffee journey to suppliers continues to grow each season as we encounter
is carefully mapped out. new challenges in a rapidly changing economy.”
Since its start in 2020, South Pacific Coffee Company (SPCC)
Fiji has been working to build a Fijian coffee industry, help local Growing Fiji’s coffee culture
communities, and support the growth of a local coffee culture. Dennis says their biggest challenge is the lack of a coffee
“We saw an opportunity in the wild coffee growing in Fiji’s culture in Fiji.
jungles,” Maikeli Dennis, SPCC’s Sales, Production, and Export “Yes, there is a growing coffee culture centred around the
Manager, told Fiji Traveller. main Suva to Lautoka corridor, largely fuelled by tourism and the
“Fiji imports almost all its coffee, but we knew there was modern urban shift, but outside of that, coffee consumption is
potential here. Coffee is a long-term crop, and we wanted to start limited mainly to instant coffee if it’s within budget, he explains.
something that would benefit future generations.” He says this means many people, particularly the rural
The company was founded by Maikeli's father, Michael, who highland communities, do not see the value in a product they do
has deep roots in the hospitality industry, founding several café not consume.
and restaurant businesses in Denarau. “If Fiji consumed coffee on a daily basis like it consumes tea,
According to Dennis, his father started SPCC after realising sugar or kava, not only would we be more productive, but the wild
that Fiji, despite being a tourist hotspot, relied heavily on jungles of coffee would be pristinely kept with a fully committed
imported coffee to meet local demand. He already had some and combined effort for harvesting, better growing practices,
experience with the industry, having worked with Rancilio better industry training for consumers, and an established export
espresso machines for nearly 18 years. market of premium Fiji-grown coffee that would rival the market
Now SPCC Fiji works closely with iTaukei communities to share for Fiji Water,” he believes.
harvest Fijian-grown coffee. The unique climate and geography of Fiji play a role in the
“We conduct workshops with materials provided in iTaukei taste of its coffee.
to educate rural landowners, particularly indigenous women, Dennis says, “Although Fiji does not have the altitude of
on coffee, its value in the global supply chain, its lifecycle, best the main coffee regions of Central America, Brazil, PNG, and
harvesting and pruning practices, and how it can contribute to Hawaii, the nutritional content of our volcanic soil, abundance of
Fiji’s growing agricultural and export industries.“ rainfall and sunlight, and the lack of large commercial operations
SPCC buys the wild cherries from highland communities, using pesticides in these communities provide a unique and raw
providing them with an additional source of income. flavour of coffee.”
“We follow industry best practices in pulping, fermenting, And each village and region has its own microclimate, which
drying, and hulling the cherries to create an excellent grade of makes every batch of coffee different, Dennis says.
‘Wild Organic Fiji’ green bean,” Dennis explains. The coffee jungles where SPCC sources its beans from are
“We then roast and blend the beans… to ensure the best overgrown, with plants often reaching 8 to 10 metres in height,
possible product. We also provide cafes and hotels with presenting extremely challenging harvesting conditions for low
premium equipment and regular training to keep the coffee yields.
quality consistent.” SPCC wants to expand its market. “We want to grow the
But it’s not just about the coffee itself. SPCC is deeply coffee industry in Fiji first,” says Dennis.
involved in the communities where it works. For most of these “Once more local businesses are using Fijian-grown coffee, it
communities, there is just one gravel road from the nearest will be easier to take it to the global market.”
coastal township—whether that is Sigatoka, Tavua, or Nadi—to But Dennis believes the impact of SPCC will go beyond
get to their villages in the interior of Viti Levu. business growth.
“Over 70% of our harvesting teams are women, and we support “Coffee plants live for 30 to 50 years,” he says. “With proper
these communities through health and education projects for care, better industry practices, government support, and a
both rural farmers and the next generations,” says Dennis. continued growth in Fiji’s coffee culture, we are dealing with a
“Through sponsorship of rugby teams and tournaments, multi-generational crop that has the potential to change the lives
organising health and wellness clinics that provide NCD of landowners and their families for decades to come.”

42