This coffee is produced by smallholder farmers across the Pérez Zeledón region in southern Costa Rica, an area known for its high elevations and consistent quality. Farmers are part of a cooperative community that places strong emphasis on long-term wellbeing, quality improvement, and shared resources. Through agronomic support and community-focused initiatives, growers are able to maintain high standards in both cultivation and processing. The result is a clean, balanced coffee that reflects Costa Rica’s reputation for precision, clarity, and reliability in specialty production.
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This coffee is produced by smallholder farmers in the Kintamani Highlands of Bali, where cultivation follows the traditional Subak Abian system—a centuries-old cooperative structure rooted in balance between people, land, and nature. Farms are typically family-owned and interplanted with citrus trees, benefiting from the region’s fertile volcanic soils and high elevations. Cherries are carefully hand-sorted, fermented, and processed using the traditional wet-hulling method, which gives the beans their distinctive character. These long-standing practices, combined with a strong commitment to ecological stewardship, result in a clean, expressive coffee that reflects both...
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Coffee from Sumatra is shaped by unique microclimates and traditional farming practices that encourage slow cherry development and deep flavor expression. This lot is produced by smallholder farmers cultivating small plots of land across remote villages, where coffee remains a vital source of income and community connection. Cherries are hand-pulped and processed locally using the traditional wet-hulling method, a technique distinctive to Indonesia. This approach, combined with the region’s humid environment, results in coffees known for their depth, syrupy body, and nuanced spice and tea-like characteristics.
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Ethiopia is widely regarded as the birthplace of coffee, where cultivation is deeply woven into daily life and cultural tradition. This coffee is grown on small family farms in the Sidama region, an area known for high elevations and ideal growing conditions. Cherries are carefully sun-dried using traditional natural processing methods, allowing fruit-forward flavors to fully develop. The result is a vibrant, expressive cup that reflects both the heritage and craftsmanship of Ethiopian coffee production.
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This coffee is produced by farmers belonging to the Othaya Farmer Cooperative Society, a respected organization in central Kenya known for its commitment to quality and transparency. The cooperative works collectively to manage processing, grading, and export, ensuring consistency and traceability at every stage. Cherries are carefully fermented, washed, and dried on raised beds before being milled and graded according to traditional Kenyan standards. This meticulous approach, combined with high elevations and classic Kenyan varietals, results in coffees prized for their clarity, brightness, and expressive character.
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This coffee comes from small to medium-sized farms spread across the rolling hills of Sul de Minas, one of Brazil’s most established coffee-growing regions. Generations of farming experience, combined with a mild climate and steady rainfall, create ideal conditions for consistent, high-quality production. The region’s natural processing enhances sweetness and body, resulting in a smooth, approachable cup that reflects both the landscape and the long-standing traditions behind it.
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This coffee is sourced from smallholder farms located in the Amazonian Andes of northern Peru, a region known for its high elevations and rich biodiversity. The cooperative behind this lot began with a small group of farmers and has grown into a well-organized community focused on quality, sustainability, and fair trade practices. Today, both men and women play active roles in production and leadership, working together to improve farming methods and elevate their coffee on the specialty market. The combination of altitude, climate, and careful processing results in a clean,...
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This coffee is sourced from hundreds of family-owned farms spread across the highlands of Huehuetenango, one of Guatemala’s most respected coffee-growing regions. Farms are typically small, with coffee grown alongside staple crops such as corn and beans, supporting both livelihood and sustainability. Due to limited on-farm processing facilities, producers work together through a centrally located wet mill, ensuring consistent quality and careful handling of each harvest. Beyond coffee, community initiatives focus on education, nutrition, and wellbeing, helping farming families build a stronger future while maintaining exceptional standards in every cup.
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This coffee comes from smallholder farms across the Chiapas region, brought together through a cooperative network focused on quality, sustainability, and fair trade practices. The organization supports hundreds of farmers by strengthening skills in cultivation, quality control, and farm management, helping them grow both their coffee and their communities. Farms are spread across fertile highlands, where altitude and climate create ideal conditions for balanced, expressive coffees.
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This coffee comes from a collective of dedicated growers based in the rural areas of Planadas, Tolima. Established in the early 2000s, the group brings together dozens of long-standing farming families who share experience, resources, and a commitment to quality. Nestled along the foothills of Colombia’s Central Cordillera, the region’s rich soils and mountainous terrain create ideal conditions for producing expressive, high-quality coffee with depth and character.
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