Farms & Ethics

Roast: Medium

Cupping Notes: Medium Acidity, Rounded Body, Dark Chocolate, Mango, Peach, Nice Complexity
Grade: Excelso, EP
Region: Tolima
Altitude: 1,500-2,100 M
Process: Washed and Sun Dried
Varietals: Caturra, Castillo, and Tipica

Details: A small group of coffee farmers formed Cafe del Macizo in 2003, in the countryside municipality of Planadas, within the state of Tolima. Located in the foothills of Cordillera Central, these beautiful mountains shape the lush landscape where this coffee in grown. With 59 lifetime coffee growers, the group shares decades of grower knowledge, and resources to produce a high-quality coffee.

Costa Rica

Roast: Medium-Light

Cupping Notes: Bright Acidity, Medium Body, Brown Spice, Brown Sugar, Stone Fruit
Grade: SHB, EP
Region: Perez Zeledon Region in Southern Costa Rica
Altitude: 1,400 to 1,900 M
Process: Washed and Sun Dried
Varietal: Catuai, and Caturra
Certification: Conventional

Details: The CoopeAgri is a community of coffee farmers from small villages, and some single-family farms. CoopeAgri focuses on the well-being of its members, their families, and communities from which they live. Medical care, agronomy support, outreach, and a café are available to all COOP members. These coffee farmers use fertilizer made by the COOP community.

Ethiopia

Roast: Medium-Light

Cupping Notes: Bright Acidity, Delicate Body, Caramel, Vanilla, Floral, Berry
Region: Sidama
Altitude: 2,000-2,200 M
Process: Natural and Sun-Dried
Varietals: Local Heirloom - Sidamo
Certification: Conventional

Details: It is thought that the coffee plant was discovered in Ethiopia, where coffee is more than an income producing crop, and is part of a long-lasting culture. Coffee is Ethiopia’s main export commodity, contributing to the livelihoods of more than 15 million coffee farmers, and its sector workers.

This coffee is grown in the Oromia zone, on family farms, and is processed in the local cooperative. Their traditional processing methods provide a truly remarkable, naturally processed, sun-dried coffee.

Guatemala

Roast: Medium

Cupping Notes: Medium Acidity, Medium Body, Lemon/Lime, Nougat, Brown Sugar
Grower: 400 Producers from Huehuetenango
Region: Huehuetenango, Guatemala
Altitude: 1,800-2,000 MASL
Process: Fully Washed, Dried in the Sun and Mechanical Dryers
Varietals: Bourbon, Catuai, and Caturra
Soil: Clay Minerals
Certification: Conventional

Details: These coffee beans are sourced from 400 family-owned coffee farms located within the municipality of Huehuetenango, Guatemala. On average, coffee producers cultivate on two acres of land, intercropped with corn, and beans produced for their own family's consumption.

The producers have very little infrastructure to process their coffee, so they've partnered with an export company called Unitrade Coffee. A centrally located, wet mill in Huehuetenango, where the producers can deliver their cherries.

In addition to supporting the coffee producers, and improving their access to international coffee markets, Unitrade Coffee has also established CoffeeCare, which focuses on education, nutrition, and health for its family members. This ensures coffee producers have a healthy place to send their children to learn, grow, and play while harvesting coffee during the day.

Honduras

Roast: Medium-Dark

CUPPING NOTES: Medium Acidity, Medium Body, Citrus, Dark Chocolate, Roasted Almonds
Grade: SHG, EP
Cooperative: CAFESCOR (Cafes Especiales Corquin, S.A. de C.V.)
ALTITUDE: 1,200-1,800 M
PROCESS: Fully Washed and Sun-Dried
VARIETALS: Caturra, Catuai and Pacas

Details: The CAFESCOR (Cafes Especiales Corquin, S.A. de C.V) is a notable coffee cooperative based in the Corquin region of Honduras. A country known for its rich coffee culture. This cooperative is distinguished by its dedication to producing high-quality, specialty coffee, while emphasizing sustainable, eco-friendly farming practices. There are 131 coffee producing partners, including 37 women, and 94 men, working across 400 hectares, and producing a wide range of flavor profiles including fruits, nuts, and chocolate notes.

Beyond coffee production, Cafescor is deeply committed to community development, and sustainability. The cooperative offers training in sustainable agriculture to all of its members, ensuring environmentally conscious coffee production, and preserving the local ecosystem.

Additionally, Cafescor engages in various community initiatives focusing on education, and social development for its partners. This blend of quality coffee production, sustainability, and community involvement has elevated Cafescor's status within the global coffee market and has contributed significantly to the esteemed reputation of Honduran coffee.

Mexico

Roast: Medium

Cupping Notes: Medium Acidity, Creamy Body, Rich Chocolate, Dark Cherry, Orange, Sweet and Clean Finish
Grade: SHG, EP
Region: Chiapas
Altitude: 1,000M -1,800 M
Process: Washed
Varietals: Typica, Bourbon, Marchellza, Oro Azteca, Costa Rica Hybrid

Details: The Alma de Chiapas is an umbrella cooperative for certification as Fair-Trade coffee farmers. Alma de Chiapas is a community incubator strengthening farmers in business, finance, and quality control of their crops.

Farmers then become direct, independent contributing members of Impacto Transformador. Alma de Chiapas is made up of 599 coffee farmers, (490 men and 109 women) and cultivates coffee on 1,654 hectares of land.

Nicaragua

Roast: Medium

Cupping Notes: Medium Acidity, Medium Body, Hazelnut, Molasses, Graham Cracker, Clean Finish
Grade: EP
Region: Jinotega
Altitude: 1,000-1,400 M
Process: Fully Washed and Sun-Dried
Varietals: Caturra, Catuai, Bourbon, Catimor, and Marogogype

Details: The Cooperativa Multifuncional Family Coffee R.L. (COMULFAC) was founded by a group of family-owned coffee farms in 2013 with the help of a privately-owned coffee exporter J&M Family.

These family coffee farms are approximately four to 100 acres in size and have their own micro-mills. Great care is taken in the harvesting and processing of the cherries, including depulping, fermenting, and sun drying the coffee. 

Being part of the COOP allows these small family coffee farms to pool their resources together and improve the quality of life for themselves, family members, and their communities.

Papua New Guinea

Roast: Medium

Cupping Notes: Balanced Body, Medium/High Acidity, Citrus, Floral, Jasmine, Caramel
Grade: A/X
Region: Morobe and Madang (Belombibi, Wawet, Hongo, Neng)
Altitude: 1,200 - 1,700 M
Processing: Washed
Varietals: Typica, and Mondo Novo

Details: One of the most culturally diverse nations in the world, with over 800 native languages, the South Pacific country of Papua New Guinea occupies the eastern half of the Island of New Guinea. The world’s second largest island, in addition to 600 additional offshore islands.

16 Papua New Guinea coffee producing provinces (90% of coffee production occurs in the eastern and western Highlands of the Jiwaka, Morobe, and Chimbu provinces) provide income for 400,000 rural households, due to their cultural coffee exports.