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This coffee originates from Huehuetenango, Guatemala, the nation's highest growing region. Contributing producers manage their own growing, wet milling, and drying processes. Coffee is then delivered to Dinamica for destoning, hulling, and sorting. Huehuetenango features numerous microclimates due to proximity to Mexico's Plains of Tehuantepec and Guatemala's Cuchumatanes Mountains, facilitating cultivation at high elevations.

This Tanzania Peaberry consists of unroasted, green coffee beans available in 1, 2, 5, and 10-pound quantities. The beans undergo a washed processing method, removing the cherry before drying. Peaberry refers to a natural mutation where only one round bean develops within the coffee cherry instead of the usual two flat-faced beans. This coffee is intended for roasting experiments and small-batch operations.

Costa Rica SHB Tarrazu “La Pastora” coffee beans are cultivated at elevations between 1200–1800 meters, qualifying them as Strictly Hard Bean—the highest grade within Costa Rica’s system—and benefitting from volcanic soil. Produced by Coopetarrazu, a major regional employer focused on quality improvement and worker safety, these coffees exhibit a complex structure. The cooperative also invests in local community education and recycling initiatives. The beans demonstrate a notable intensity and inherent sweetness.

This coffee originates from the Prodecoop Cooperative, a producer group dedicated to quality and sustainability. Harvest typically runs from November through March. Details regarding varietal, processing method (washed, natural, etc.), and elevation are currently unavailable, though cooperative membership suggests a commitment to shared best practices supporting smallholder farmers and consistent production standards within the region. Further specifics on farm-level practices are forthcoming.

Las Lomas, a farm operated by the Alvarez Family since 1957, cultivates Bourbon and Pacas varietals. These challenging coffees are grown at this elevation. Cultivated under native shade trees, farm practices aim to preserve soil and support biodiversity. Strict, quality-focused standards guide growing and processing in a country susceptible to leaf rust.

Ethiopian Sidamo coffee originates from the Sidamo Zone in southern Ethiopia, a historically renowned growing region. This particular coffee undergoes a natural (dry) processing method, allowing the coffee cherry to dry with the bean inside. Sidamo coffees generally exhibit a medium body and are associated with bright acidity. This FTO (Fair Trade Organization) certified coffee supports local farming communities.