✦ The World of Our Specialty Coffee ✦

This coffee originates from small-scale producers nestled in the rolling hills of Sul De Minas. The region's mild climate, soft rainfall, and unique microclimate nurture the coffee trees to perfection. The farms, ranging from 10 to 150 hectares, have been cultivated by families for generations.

In 2003, a tight-knit group of 59 lifetime growers established Café del Macizo in the rural municipality of Planadas, in the state of Tolima. United by their extensive experience, these farmers pool their knowledge and resources to cultivate high-quality coffee. Nestled in the foothills of the Cordillera Central, the stunning mountainous terrain enhances the region's natural beauty.

CoopeAgri is a collective of farmers from small communities, villages, and individual family farms. The cooperative prioritizes the well-being of its members, their families, and their communities. COOP members have access to medical care, agronomy support and outreach, and a café showcase. The farmers utilize organic fertilizer produced by the cooperative.

CoopeAgri is a collective of farmers from small communities, villages, and individual family farms. The cooperative prioritizes the well-being of iThis coffee originates from the Apicus COOP, located in the northern Huehuetenango region. Boasting 200 members, the COOP has collaborated for over a decade to cultivate exceptional organic coffees.

The combination of high altitude, dedication to cup quality, and adherence to dependable milling practices guarantees an outstanding coffee experience each year.ts members, their families, and their communities. COOP members have access to medical care, agronomy support and outreach, and a café showcase. The farmers utilize organic fertilizer produced by the cooperative.

In 2014, 25 small coffee producers in the Casitas District, in the town of Corquin, Copan, formed the COOP called CAFESCOR – Cafes Especiales Corquin, S. A. de C. V.

Since that time, the COOP has grown to over 131 partners farming over 400 cultivated hectares. With a wet mill in the community of Las Casitas and a dry mill in the community of Jimilile, the COOP partners are committed to continue growing and gaining recognition for excellence in coffee production.

Founded in 2016, FESICH represents over 1,500 producers situated in the Jaltenango region of Chiapas, the southernmost state of Mexico, adjacent to Guatemala. The cup profile of the coffee is distinct and intricate, a result of the diverse landscapes and varying elevations. The coffee is cultivated on hillsides, interspersed with indigenous plants and fruit-bearing trees.

The Cooperativa Multifuncional Family Coffee R.L. (COMULFAC) was established in 2013 by a collective of family-owned farms, with support from the privately-owned export company, J&M Family.

These family farms range in size from 4 to 100 acres and operate their own micro-mills. Each step of the coffee processing (from harvesting and depulping to fermenting and drying) is handled with great care. By joining the COOP, these small-scale farmers are able to share resources, enhancing both the quality of their coffee and the well-being of their families and communities.

Situated in the Amazonian Andes of northern Peru, the Asociacion de Productores Cafetaleros Juan Marco El Palto (JUMARP), also known as "El Palto," started with just 35 small farmers in 2003. Today, the cooperative boasts 189 members, including 40 women, and manages approximately 550 hectares of organic and Fair Trade Certified coffee.

Both female and male members are represented on the El Palto Coop Board of Directors, which aims to enhance production and profitability in specialty coffee, thereby increasing the income of each member family.

The coffee plant is believed to have originated in Ethiopia, where it isn't just a cash crop but an integral part of a longstanding culture. Coffee is the principal export of Ethiopia, supporting the livelihoods of over 15 million farmers and workers in the sector.

This coffee is cultivated in the Oromia zone on family-owned farms and processed by a local cooperative. The conventional processing technique employed yields an exceptional naturally processed coffee.

The Othaya Farmer Cooperative Society is a prominent member of the Kenya Cooperative Coffee Exporters (KCCE), an esteemed organization comprising nearly 4,000 individual cooperatives. Established in 2009, KCCE's primary aim is to collaboratively manage marketing and exporting operations, rather than relying on contractual agreements with third parties. This specific lot is processed in Gauge.

The Gatugi Factory boasts 500 active members who harvest and deliver coffee to the processing center. Their meticulous milling and sorting process, based on bean size, is a time-honored tradition that enhances the appeal of Kenyan coffees to roasters by ensuring precise physical preparation and offering a variety of profiles from a single processing batch.

Cultivated at the Kilimanjaro Plantation Estate, the exceptionally fertile region around Mount Kilimanjaro is renowned as one of the world's prime locations for Arabica coffee cultivation. Between 2000 and 2005, the plantation was rejuvenated with 1 million new coffee trees.

Each tree is equipped with a drip irrigation system, ensuring a constant and adequate water supply. The introduction of a central wet mill has replaced the eight previously decentralized processing plants, ensuring consistently high-quality standards and reducing water consumption for the "fully washed" processing method.

UGANDA ORGANIC RFA BUGISU comes from family-owned farms nestled in the Bugisu region, situated on the slopes of Mount Elgon in Uganda's Kapchorwa district. This region is named after the Bugisu people, who have called it home for generations. In 1999, the Sipi Falls coffee project (named after three stunning waterfalls) was launched to enhance the quality of coffee production and provide sustainable income for local farmers.

India Organic Robusta Cherry is sourced from family-owned farms associated with the Wayanad Social Service Society (WSSS), situated in the Wayanad district of Kerala, India.

Established in 1974, WSSS assists over 8,000 small-scale producers. The coffee is grown in the Western Ghats mountain range, recognized as a UNESCO World Heritage Site and one of the world's most biologically diverse regions, home to over 5,000 species of flowering plants and 508 species of birds. Alongside coffee, farmers in this area also grow a variety of spices.

Bali Blue Moon, a Royal staple, derives its name from the distinctive bluish tint of the beans, a result of the wet-hulling process known as Giling Basah in Indonesian. The majority of Bali's coffee is cultivated on small, family-owned farms where producers allocate a few acres to coffee cultivation alongside citrus trees in the volcanic soil of Mount Agung's Kintamani highlands.

In Bali, producers adhere to a traditional rural lifestyle centered around the Subak Abian system, an ecologically sustainable irrigation method developed over a millennium ago by Hindu priests who follow Tri Hita Karana, a philosophy that emphasizes harmony between the environment, humans, and God. This approach extends to coffee cultivation, ensuring that pesticides and synthetic fertilizers are never used, preserving the natural integrity of their crops.

This coffee originates from Aceh and Lake Toba, where smallholder farmers cultivate anywhere from just 100 plants to several acres of land. Thanks to a distinctive processing technique, Sumatran coffee is known for its low acidity and subdued brightness compared to other regions. Instead, it boasts a fuller body and deep, earthy flavors.

The process, called wet-hulling, is a hybrid between natural and washed methods. It begins with depulping the coffee, followed by overnight fermentation. Farmers then partially dry the coffee parchment to about 50%. A collector takes over, reducing the moisture to around 25% before the parchment layer is removed through hulling. Finally, the coffee is dried to a moisture level of 12-13% before being exported.

Papua New Guinea, one of the most culturally rich countries in the world, boasts over 800 indigenous languages. This South Pacific nation encompasses the eastern half of New Guinea, the world's second-largest island, along with 600 smaller islands.

Coffee production is a vital source of income for 400,000 rural households across 16 provinces, with 90% of the coffee coming from the Eastern and Western Highlands, Jiwaka, Morobe, and Chimbu provinces. The majority of the coffee produced is exported, making it an essential component of the country's economy.

Papua New Guinea is one of the most underexplored and challenged coffee origins in the world, at least when it comes to supply chain. Coffee here is grown on small, remote farms, typically just a few acres, managed by individual families with organic inputs and little to no infrastructure beyond picking and sorting cherries by hand. Getting quality coffee out of small producers like these has long been one of Papua New Guinea's biggest hurdles.

That's starting to change with Monpi Coffee Exporters, a new exporter supporting more than 1,000 producers across the Waghi Valley region. Monpi has invested in a centralized wet mill, along with local warehouses and logistics, to move coffee efficiently to their mill near the town of Ulya.

Monpi's centralized mill means individual farmers don't have to invest in their own processing equipment. Because each farm's harvest is small, farmers can focus on meticulous cherry sorting before their coffee is purchased and brought to the mill, where cherries are floated to remove damaged or underripe seeds before drying. Monpi has also added drying infrastructure that's meaningfully improved consistency in moisture content and water activity.

Beyond the mill itself, Monpi provides quality control and access to the international market, along with technical support to help farmers improve their farm management and diversify income. As the coffee's quality has drawn attention from importers and roasters, including us, farmers in the Waghi Valley are starting to earn more for what they grow.