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.

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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.

This exceptional coffee comes from 400 family-owned farms in the municipality of Huehuetenango, in Guatemala's Huehuetenango region. These producers typically grow coffee on small, 2-acre plots alongside corn and beans for their own consumption. Due to limited processing infrastructure, they’ve partnered with Unitrade Coffee, an export company that operates a centrally located wet mill in Huehuetenango, allowing farmers to conveniently deliver their coffee cherries.

Beyond connecting producers to international markets, Unitrade also founded Coffee Care—a nonprofit dedicated to education, nutrition, and health—to provide safe, supportive environments for the children of coffee-growing families as they work.

This 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.

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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.

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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.

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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.

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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.

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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.

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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.

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This exceptional direct trade micro lot is crafted by 500 farming families within the cooperative, with two-thirds of the farmers being women. The coffee undergoes a meticulous process—naturally dried, then wet-milled in Kasese, where it is carefully cupped to ensure top-notch quality before export. Farmers benefit from fair pricing and access to sustainable, organic agricultural practices that consistently yield high-quality coffees.

These efforts enable their crops to command premium prices in the market. This partnership is dedicated to breaking the cycle of generational poverty by equipping the next generation of farmers with the knowledge, skills, and tools needed to be self-sustaining, innovative, and prosperous.

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.

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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.

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