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The Americas
Colombia - Planadas, Tolima
Cafe del Macizo
The Land
In the southern reaches of Tolima, the Cordillera Central rises in sweeping, emerald ridges. Here, in the foothills surrounding Planadas, the landscape is shaped by volcanic soils, cool mountain air, and a lushness that seems to breathe. Coffee grows beneath drifting clouds and shifting light, absorbing the quiet strength of these highland valleys.
The People
Cafe del Macizo began in 2003, when a small group of growers chose to unite their knowledge, their land, and their future. Today, 59 lifetime farmers form the heart of this community, families who have cultivated coffee for generations, sharing techniques, supporting one another, and honoring the traditions that anchor their craft.
The Craft
Across these farms, coffee is grown with intention and processed with a blend of inherited wisdom and collective refinement. By pooling resources and expertise, the cooperative elevates every stage of production, ensuring that each harvest reflects the precision, patience, and shared commitment of its members.
Why We Source Here
We partner with Cafe del Macizo because their values mirror our own: community-led progress, deep respect for the land, and a devotion to quality that is both humble and unwavering. Their coffees express the clarity and balance that define Tolima, bright, layered, and unmistakably tied to place.
Costa Rica - Perez Zeledon
CoopeAgri
The Land
In the southern valley of Perez Zeledon, coffee grows across small villages, family plots, and gently sloping hills. The region’s fertile soils and steady tropical climate create an environment where coffee thrives alongside fruit trees, native vegetation, and a long tradition of mindful cultivation.
The People
CoopeAgri is a cooperative shaped by the strength of its members, farmers from rural communities, mountain villages, and single‑family farms, who have joined together to support one another. Their work extends far beyond the harvest. The cooperative provides medical care, agronomy guidance, educational outreach, and even a café showcase that celebrates the growers’ craft. This network of care ensures that every family has access to the resources they need to thrive.
The Craft
Producers within CoopeAgri cultivate coffee with a blend of tradition, shared knowledge, and sustainable practice. The cooperative manufactures its own fertilizer, giving farmers access to consistent, environmentally responsible inputs that protect the land for future generations. With agronomy support and community-driven innovation, growers refine their methods while staying rooted in the rhythms of their farms.
Why We Source Here
We source from CoopeAgri because their model reflects a deep commitment to people and place. Their coffees express the clarity and sweetness of Costa Rica’s terroir, but they also carry the imprint of a cooperative that invests in health, education, and long-term sustainability. Every cup is a reflection of the community.
Honduras - Cerro Azul
COHORSIL Cooperative
The Land
Cerro Azul sits high in the Honduran mountains, where cool temperatures, rich volcanic soils, and frequent mist create an environment perfectly suited for slow, even cherry maturation. Steady rainfall nourishes the trees, while the region’s elevation brings clarity and structure to the cup. These highlands are lush, green, and alive with the quiet rhythm of coffee cultivation.
The People
Coffee has been part of life in Cerro Azul for generations, shaping both the economy and the cultural identity of the region. Smallholder families tend their farms with a sense of pride and continuity, passing down knowledge that is rooted in the land itself. Their work is supported by COHORSIL (Cooperativa Hormiguitas de Siguatepeque Limitada), a cooperative dedicated to empowering producers through shared resources, training, and technical guidance.
The Craft
COHORSIL provides farmers with access to processing facilities, agronomy support, and education that strengthen both quality and sustainability. Producers harvest cherries by hand, selecting only ripe fruit before delivering it to the cooperative for processing. Through shared infrastructure and collective expertise, the cooperative helps farmers improve yields while protecting the health of their soil and surrounding ecosystems. Their commitment extends beyond the farm: COHORSIL invests in social programs that support education, reforestation, and long-term community well-being.
Why We Source Here
We source from Cerro Azul because the region embodies harmony between land, people, and craft. The combination of volcanic terroir, slow maturation, and cooperative-driven progress produces coffees with layered sweetness, balanced acidity, and a sense of place that is unmistakably Honduran. Each cup reflects the resilience of smallholder families and the community-first vision of COHORSIL.
Peru - Amazonian Andes
Asociación de Productores Cafetaleros Juan Marco El Palto (JUMARP / “El Palto”)
The Land
In the northern reaches of Peru, the Amazonian Andes rise into a landscape of cloud forests, cool mountain air, and fertile soils shaped by centuries of rainfall and rich biodiversity. Coffee grows here in small plots carved into the slopes, nourished by the region’s natural abundance and the steady rhythms of high‑altitude agriculture. The environment is both rugged and generous, producing coffees with clarity, sweetness, and a distinctly Peruvian elegance.
The People
JUMARP, known locally as El Palto, began in 2003 with just 35 smallholder farmers who united to strengthen their production and improve their livelihoods. Today, the cooperative has grown to 189 members, including 40 women who play an essential role in leadership and decision‑making. Female producers are represented on the Board of Directors, ensuring that the cooperative’s mission reflects the needs and ambitions of all its members. Together, these families steward approximately 550 hectares of organic, Fair Trade Certified coffee, cultivating both quality and equity in their communities.
The Craft
Producers within El Palto farm organically, relying on ecological practices that protect soil health and preserve the surrounding forest. Their work is guided by a shared mission: to increase production, elevate quality, and improve the economic stability of every member family. Through collective resources, training, and transparent governance, the cooperative supports farmers in refining their craft while maintaining the integrity of their land.
Why We Source Here
We source from El Palto because the cooperative embodies progress rooted in community. Their commitment to organic cultivation, gender-inclusive leadership, and fair trade principles creates coffees that are not only exceptional in the cup but meaningful in origin. Each harvest reflects the resilience of smallholder families and the cooperative spirit that drives the Amazonian Andes.
Africa
Ethiopia - Sidama, Oromia
Family Farms
The Land
Ethiopia is widely regarded as the birthplace of the coffee plant, and nowhere is that legacy more alive than in the highlands of Oromia. Coffee grows here in a landscape of ancient forests, fertile soils, and elevations that naturally slow the ripening of the cherry. The environment is biodiverse and deeply intertwined with the rhythms of rural life, shaping coffees that are expressive, complex, and unmistakably Ethiopian.
The People
Across Oromia, coffee is more than a crop; it is a cultural inheritance. More than 15 million farmers and workers rely on coffee for their livelihoods, and many cultivate small family plots passed down through generations. This coffee comes from those family farms, where growers tend their trees with a blend of tradition, intuition, and community knowledge. Their harvests are brought to a local cooperative, where shared resources and collective effort elevate the quality of each lot.
The Craft
The cooperative uses Ethiopia’s traditional natural processing method, a practice refined over centuries. Ripe cherries are carefully selected, then dried whole on raised beds under the sun. As the fruit slowly dehydrates, the beans absorb layers of sweetness and complexity, resulting in a cup that is vibrant, aromatic, and deeply expressive of place. This method, patient, meticulous, and rooted in heritage, is what gives naturally processed Ethiopian coffees their remarkable character.
Why We Source Here
We source from Oromia because the region represents the heart of coffee’s origin story. The combination of ancient cultivation practices, family stewardship, and traditional natural processing produces coffees that are both culturally significant and sensorially extraordinary. Each cup carries the depth of Ethiopia’s history and the care of the farmers who continue to shape it.
Tanzania - Kilimanjaro
High‑Elevation Arabica farms in the Slopes of Africa’s Tallest Peak
The Land
The region surrounding Mount Kilimanjaro is one of the most fertile coffee‑growing environments in the world. Volcanic soils, cool high‑elevation temperatures, and steady moisture create ideal conditions for Arabica to thrive. The Kilimanjaro Plantation Estate sits within this uniquely productive ecosystem, where the mountain’s snowmelt feeds the land and supports slow, even cherry development. The result is a terroir that produces coffees with clarity, structure, and a refined sweetness.
The People
The estate represents a long tradition of organized, large‑scale cultivation in northern Tanzania, but its success is rooted in the work of the people who manage, tend, and harvest the trees. Between 2000 and 2005, the entire plantation was replanted with 1 million new coffee trees, a generational investment in quality and sustainability. Every tree is connected to a drip‑irrigation system, ensuring consistent water access in a region where rainfall can vary dramatically. This infrastructure supports both the health of the plants and the livelihoods of the communities that depend on the estate.
The Craft
Processing at Kilimanjaro Estate is centered around a modern, centralized wet mill that replaced eight smaller decentralized stations. This shift allows for tighter quality control, greater consistency, and significantly reduced water usage during the fully washed process. Cherries are harvested by hand, pulped, fermented, washed, and dried with meticulous attention to detail. The combination of controlled irrigation, uniform tree age, and centralized processing produces coffees with exceptional cleanliness and a bright, elegant profile.
Why We Source Here
We source from Kilimanjaro Estate because it represents a rare balance of scale, precision, and environmental stewardship. The estate’s investment in irrigation, replanting, and centralized processing elevates quality while reducing resource use. The resulting coffees are vibrant, structured, and expressive of one of Africa’s most iconic landscapes.
Uganda - Rwenzori Mountains
Busongora North Coffee Farmers’ Cooperative
The Land
The Rwenzori Mountains rise along Uganda’s western border in a sweep of mist, altitude, and deep green valleys. Coffee grows here between 1,500 and 2,000 meters above sea level, where cool temperatures and rich mountain soils create ideal conditions for slow, even cherry development. The region’s dramatic slopes and shifting cloud cover shape coffees with clarity, sweetness, and a distinct high‑elevation structure.
The People
This coffee is grown by members of the Busongora North Coffee Farmers’ Cooperative, a farmer‑owned and farmer‑governed organization representing more than 500 families across the Rwenzori. Each producer cultivates small plots of SL28 and SL14 varieties, tending their land with methods passed down through generations. Every farmer is registered and assigned a unique identification number, ensuring full traceability back to the exact farmland where each lot begins. Two‑thirds of the cooperative’s partners are women, including growers like Rawomesi Nzukwa, a single provider whose livelihood is strengthened through fair pricing and direct trade.
The Craft
Producers are trained in good agricultural practices that support both quality and long‑term sustainability. Cherries are hand‑picked and delivered to two primary wash stations in Kajole, Kithoma, and Kaswa Parishes, where they are sorted, pulped, fermented, and washed with care. Once optimally dried, the coffee is transported to Kasese for dry milling, cupping, and export preparation. This system of shared infrastructure ensures consistency while keeping processing close to the communities that grow the coffee. Alongside quality, the cooperative invests in education and sustainable, organic farming practices that protect soil health and strengthen future harvests.
Why We Source Here
We source from the Rwenzori because the region represents resilience, transparency, and community‑driven progress. The combination of high‑elevation terroir, farmer‑owned governance, and full traceability creates coffees that are both expressive and meaningful. Each cup reflects the strength of families working to break cycles of generational poverty through knowledge, stewardship, and fair, direct trade.
Asia-Pacific
India - Wayanad, Kerala
Family-owned farms
The Land
In the Western Ghats of Kerala, a UNESCO World Heritage Site and one of the most biologically diverse regions on Earth, coffee grows beneath towering forests, in monsoon rains, and amid a canopy alive with more than 5,000 species of flowering plants and over 500 species of birds. The highland climate of Wayanad, with its cool mornings and rich, loamy soils, creates an environment where Robusta thrives naturally alongside spices like pepper, cardamom, and cloves.
The People
This coffee comes from family-owned farms connected through the Wayanad Social Service Society (WSSS), an organization founded in 1974 that now supports more than 8,000 small producers. These are multigenerational farmers who cultivate coffee as part of a diverse agroforestry system, tending their land with a deep respect for the ecological richness that surrounds them. WSSS provides structure, stability, and community, ensuring that even the smallest farms have access to resources, training, and fair market opportunities.
The Craft
Producers in Wayanad grow Organic Robusta Cherry within shaded, biodiverse plots that mirror the natural forest. The combination of organic practices, mixed-crop farming, and careful cherry selection results in a clean, expressive Robusta with depth and character. WSSS offers agronomy support and quality guidance, helping farmers refine their methods while preserving the ecological integrity of the Western Ghats.
Why We Source Here
We source from Wayanad because the region represents a rare harmony between biodiversity, tradition, and community-driven agriculture. The coffee reflects the richness of the Western Ghats and the strength of the families who farm within it. Each cup carries the imprint of organic cultivation, ecological stewardship, and the collective support of WSSS.