Coffee Beneficios near Managua, Nicaragua

EWB students are working with Dr. Sue Jackels from the Department of Chemistry on the design and construction of coffee processing facilities which are generally known as beneficios. In collaboration with Catholic Relief Services of Nicaragua, Dr. Jackels has been helping Nicaraguan farmers optimize the coffee fermentation process by developing test kits that indicate when the fermentation process should be stopped. With the resulting quality coffee, the farmers can gain access to the specialty coffee market and sell for a price that sustains their farm and family. 

The construction of beneficios naturally follows by continuing to help the farmers improve quality and develop an environmentally friendly and economically sustainable coffee production business. It is anticipated that this project will be an international interdisciplinary project involving students from chemistry, civil and environmental, mechanical and electrical engineering.

Original processing facility is shown above.

SU-EWB will design and build beneficios similar to the one seen here..