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This organic Arabica coffee originates from Hacienda La Pradera, a family-run farm in Aratoca, Santander, Colombia, with three decades of experience. Grown at 1,750-1,950 meters, the Colombia (Typica) varietal benefits from shade cover—at least 90%—and sustainable land management. Fully washed and sun-dried processing contributes to a coffee known for a substantial body and bright acidity. The farm also cultivates organic bananas and cassava. Rainforest Alliance certified. Harvest occurs September through December.

This coffee originates from INAGINSA, a producer focused on careful harvesting practices. Beans are collected between November and February, coinciding with the peak of the harvest season. Specific details regarding varietal, processing methods, and elevation are currently limited, but the harvest window suggests attention to optimal ripeness for quality bean selection. Further information regarding the farm’s specific location is not presently available.

This coffee originates from a collective of smallholder farmers, harvested between January and May. Details regarding specific varietals or processing methods beyond harvest timing are not currently available. The beans’ origin contributes to the diverse profiles often found in farmer-aggregated lots. Further information regarding farm elevation and regional growing conditions is pending, though seasonal harvest windows suggest a tropical climate.

This coffee originates from a collective of smallholder farmers. Harvesting typically occurs between December and March, coinciding with the dry season in the growing region. While specific varietal information isn’t detailed, the harvest window suggests a focus on capturing peak ripeness. The beans are sourced directly from these independent producers, supporting localized agricultural economies and traditional farming practices. Further processing details are not currently available.

This Yemen Haraaz Mountains coffee consists of 100% Arabica peaberry beans sourced from smallholder farms. Grown at elevations between 1900-2440 meters and harvested March-May, it undergoes a traditional Yemeni dry process—often called Mocha—whereby coffee cherries are dried directly on the tree. Varietals include Dawairi, Ismaili, Jaadi, and Tuffahi. Careful selection yields a notably uniform bean quality and earns farmers a premium for their work.

This coffee originates from the La Laja farm, where harvesting occurs during the December to March period. Details regarding the specific region or country of origin are not provided in available documentation, though the farm name suggests a potential connection to volcanic rock formations common in coffee-growing areas. Information concerning varietal, processing methods beyond harvest timing, and elevation remains undisclosed. The farm’s dedication to timing harvests within these months suggests attention to optimal bean maturity.