Farms

BALI

CUPPING NOTES: Bakers Chocolate, Orange Peel, Juniper, Molasses, Clean
GROWER: Producers organized through Subak Abian (SA) a traditional structure of farmer organization in upland Bali
REGION: Kintamani Highlands of Central Bali, Indonesia
ALTITUDE: 1200-1600 MASL
HARVEST: May-October
SOIL: Volcanic Loam
PROCESS: Hand-picked, Wet-hulled, Two-step Sun Dried on Raised Beds
VARIETALS: Bourbon, (S795 & USDA 762) Typica, and Catimor

DETAILS: Bali Blue Moon is a staple named after the hallmark bluish hue of the bean produced from the wet-hulling process called Giling Basah in the Indonesian language. The bulk of Bali’s coffee production comes from small family-owned farms where each producer uses a few acres to cultivate coffee along with citrus trees in the volcanic soils of Mount Agung’s Kintamani highlands. They carefully sort their harvested cherries before depulping and fermenting overnight with their own micro-mills. Then the coffee is washed and laid out on patios to shed the excess water from the coffee parchment. Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content. This wet-hulling process or Giling Basah leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export and gives the beans their distinct bluish color.
Balinese producers continue to maintain a traditional rural lifestyle organized around a Subak Abian, which is a reference to the ecologically sustainable irrigation systems developed more than 1,000 years ago by Hindu priests who practice Tri Hita Karana (the three sources of prosperity), a philosophy focused on the harmonization between the environment, humans and God. These traditions are followed in coffee cultivation, which means pesticides and synthetic fertilizers are never used.

BRAZIL

CUPPING NOTES: Medium Acidity, Smooth Body, Mandarin Orange, Chocolate, Clean Finish
GRADE: SSFC 17/18
REGION: Sul de Minas
ALTITUDE: 950-1,100 M
PROCESSING: Natural
VARIETALS: Mundo Novo, Catuai, Icatu, and Bourbon

DETAILS: This coffee is from small producers in the rolling hills of Sul De Mines. The mild climate, gentle rainfall, and micro climate brings out the best in the trees. The farms are small to medium in size, 10-150 hectares being farmed for generations.

COLOMBIA

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 Typica

DETAILS: A small group of farmers formed Cafe del Macizo in 2003 in the countryside municipality of Planadas, in the state of Tolima. With 59 lifetime growers, the group shares decades of knowledge and resources with each other to product high quality coffee. Located in the foothills of Cordillera Central, the beautiful mountains shape the lush landscape.

COSTA RICA

CUPPING NOTES: Pineapple Juice, Blackberry, Almond Bright Sweet and Complex
REGION: San Marcos de Tarrazú, San José, Costa Rica
ALTITUDE: 1300 – 1600 MASL
PROCESS: Fully Washed and Dried in the Sun
VARIETAL: Caturra, Catuai
SOIL: Volcanic Loam

DETAILS: In Tarrazu there is a cooperative that runs like a clock, a very big and well calibrated clock. With more than 4,650 members from Tarrazu, a canton in the province of San Jose, Cooperativa de Caficultores de Tarrazú RL (Coopetarrazu) is designed to receive cherries from many small farms and consistently process their coffee into a well-balanced regional blend. Every processing day, a parade of vehicles of all sizes—from pickup trucks to dump trucks—arrive in the late afternoon full of cherries that were picked during the day. The cherries are quickly weighed and placed in a large tank with water to remove the less dense beans that float to the top. Next the cherries are depulped and pass through a demucilager that mechanically strips the mucilage from the beans. All of this is done with a recycling water system. The washed beans move down from the wet-mill through a long elevated conveyor belt into a machine that uses forced air to shed any remaining water. The coffee then passes through a series of dryers to gently reduce the moisture to 11 percent. All of this happens in a matter of just over 72 hours, which seems fast until you stop to consider that not a minute is wasted in the process. After all this, the coffee is rested for a period of at least a month in silos and then milled for export with another equally impressive series of machines dedicated to dehulling and sorting green beans by weight and color. Coopetarrazu has an equally intricate model of income diversification with a profitable agriculture supply store and grocery store. Cooperative members also have access to low interest loans and healthcare.

KENYA

CUPPING NOTES: Cherry, Grapefruit, Kiwi, Caramel Bright Acidity, Smooth Finish
GROWER: 300 smallholder farmers organized around Ena Coffee Factory
ALTITUDE: 1,600-1,800 MASL
REGION: Embu County, Kenya
SOIL: Volcanic Loam
PROCESS: Fully Washed and Dried on Raised Beds
VARIETALS: SL28, & SL34, and Ruiru 11
HARVEST: April-July | October-December
CERTIFICATION: Conventional

DETAILS: New Runyenjes FCS and Processing Style Kenya’s coffee is dominated by a cooperative system of production, whose members vote on representation, marketing and milling contracts for their coffee, as well as profit allocation. New Runyenjes Farmers Cooperative Society (FCS) is an umbrella organization that represents 3 total factories (centralized wet mills), including Kangundu, Nduuri, and Ena. Ena's farmer members grow corn, beans, and tea as well as coffee. Part of New Runyenjes FCS’ management is consulting on the ideal management of diverse farms, including sustainable farming trainings and literature. The society also pre-finances their members for pre-harvest inputs and harvesting labor, as well as family school fees.

At the factory, Ena collects cherry from members daily throughout the harvest months. The cherry is sorted on arrival for ripeness and consistency and then blended together for processing: coffee is depulped with a disc pulper (large, impressive multi-channel machines originally manufactured in India), is fermented overnight, washed in fresh water and moved to raised screen tables to dry, a process that takes 2-3 weeks depending on local climate and ambient temperatures.

After drying is complete the coffee is conditioned in large perforated bins on site to allow moisture to stabilize, preparing the coffees for transit and a long shelf life. The established milling and sorting by grade, or bean size, is a longstanding tradition and positions Kenya coffees well for roasters, by tightly controlling the physical preparation and creating a diversity of profiles from a single processing batch.

MEXICO

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, Bourbone, Marchellza, Oro Azteca, Costa Rica Hybrid

DETAILS: Alma de Chiapas is an umbrella cooperative for certifications as Fair Trade for groups of farmers. Alma de Chiapas is an incubator to strengthen these groups in business, finance and quality management and graduate them to and become a direct, independent member of Impacto Transformador. Alma de Chiapas is made up of 599 farmers, (490 men and 109 women) and cultivates 1654 hectares of land.

PERU

CUPPING NOTES: Medium Acidity, Smooth Body, Lemon, Herbal, Chocolate
GRADE: Grade 1, SHG, EP
REGION: Amazonas
ALTITUDE: 1,600-1,800 M
PROCESS: Washed
VARIETALS: Typica, Castillo, Bourbon, and Catimor

DETAILS: Located in northern Peru in the Amazonian Andes, this coop began with just 35 small farmers in 2003. The Asociacion de Productores Cafetaleros Juan Marco El Palto (JUMARP) is also known as simply "El Palto." There are 40 women of the current 189 coop members, with approximately 550 hectares of organic and Fair Trade Certified coffee in production. Like their male counterparts, female members are represented on the El Palto Coop Board of Directors, whose mission it is to increase production and profitability in specialty coffee to increase each member family’s income.

SUMATRA

FARM: Smallholder Producers
REGION: Sumatra
CUPPING NOTES: Black Tea, Brown Spice, Citrus
ALTITUDE: 1,000 - 1,500 MASL
PROCESSING: Wet-hulled
VARIETAL: Catimor, Typica
CERTIFICATIONS: Gr1 DP, Giling Basah

DETAILS: The unique microclimates of Sumatra encourage slow cherry development, producing coffees with distinctive earthy depth and layered complexity. Coffee is a cornerstone crop in the region, providing income for thousands of smallholder farmers across remote villages. Produced by smallholder farmers who typically cultivate coffee on 1–2 hectare plots, this coffee is part of a long tradition of community-driven agriculture. Farmers often hand-pulp and ferment the coffee locally, using simple methods passed down through generations. Many communities invest in shade-tree planting and soil stewardship to maintain long-term productivity and protect their surrounding ecosystems. This lot is classified as GR1 DP (Grade 1, Double Picked) meaning it has undergone careful hand-sorting twice to meet the highest quality standard for export. It is processed using wet-hulling (Giling Basah), a traditional Indonesian method where parchment coffee is hulled at a higher moisture content than fully washed coffees. This unique step, combined with Sumatra’s humid climate, contributes to the region’s hallmark profile: syrupy body, deep spice notes, and tea-like finish.