Organic Cuba Mia

This coffee is sourced from a network of smallholder farmers in the Kagera Region of northwestern Tanzania, particularly in the districts of Kyerwa and Karagwe near the borders of Uganda and Rwanda. Located within the Lake Victoria basin, this region is characterized by rolling hills, tropical climates, abundant seasonal rainfall, and fertile agricultural landscapes that have supported coffee cultivation for generations. Coffee farming remains a vital source of income for rural communities, where families cultivate coffee alongside bananas, beans, cassava, maize, and other food crops in diversified farming systems.

These farmers typically manage small family-owned plots ranging from one to three hectares, using traditional agroforestry practices that promote biodiversity, improve soil health, and provide natural shade for coffee trees. Coffee is commonly grown beneath banana canopies and native vegetation, creating a balanced ecosystem that helps conserve moisture and protect the land from erosion. The coffee is cultivated in Deep Red Clay-Loam Volcanic Soil, formed through ancient volcanic activity and enriched by organic matter accumulated over generations of farming. These nutrient-rich soils offer excellent water retention and drainage, supporting healthy tree development and consistent cherry maturation.

Coffee in this region is primarily Robusta, a variety well suited to the warm temperatures and moderate elevations of the Lake Victoria highlands. Cherries are carefully hand-harvested during the main crop season, typically from May through November, when they reach optimal ripeness. For natural-process lots, ripe cherries are dried on patios or raised beds, allowing the fruit sugars to enhance body and sweetness in the cup. Once dried, the coffee is hulled, milled, graded, and prepared for export according to international quality standards, ensuring consistency and traceability throughout the supply chain.

These lots are selected for their full body, low acidity, chocolate-like sweetness, and dependable cup quality, as well as their traceability and commitment to sustainable farming practices. While not tied to a single estate, this offering represents the collective effort of small producers who rely on Agricultural Marketing Cooperative Societies (AMCOS), local processing infrastructure, and cooperative networks for quality control and market access. The result is a coffee that reflects the resilience, craftsmanship, and agricultural heritage that define Robusta cultivation throughout the Kagera Region of Tanzania.

In the lush, mountainous landscape of Matas de Minas, a region known for its small-to-medium farms and rolling terrain, Fazenda Dutra stands as a shining example of what happens when tradition, innovation, and sustainability come together in perfect harmony. Though Brazil is the world’s largest coffee producer, and Minas Gerais accounts for more than half of its total output, this family-run estate produces something truly special—coffee that reflects not only the richness of the land, but the values of the people who farm it.

More than 50 years ago, the Dutra family began planting coffee in this region. Today, the estate spans nearly 2,500 acres, encompassing 10 distinct farms and over 3 million coffee trees. Every cherry is hand-harvested—a rarity in Brazil—by over 600 seasonal workers during harvest, allowing for meticulous quality control and full traceability. While the estate may seem large, by Brazilian standards it’s modest in scale, which has enabled the Dutras to focus on producing specialty-grade, direct trade lots with incredible attention to detail.

Sustainability isn’t just a buzzword here—it’s a deeply rooted philosophy. Fazenda Dutra is 100% solar-powered for its depulping operations, and plans are underway to convert all mechanical dryers to solar as well. The estate maintains over 750 acres of preserved native forest, which protects natural water sources, prevents erosion, and provides biodiversity corridors for wildlife. Beyond these efforts, the Dutra family actively prioritizes organic practices—limiting synthetic inputs, enriching the soil with natural compost, and protecting ecological balance with shade trees and cover crops that improve water retention and nutrient cycling.

Their commitment to sustainability goes hand in hand with their care for people. The Dutras have invested in an on-site school, ensuring access to education for employees' children, and they provide a comprehensive health care program for workers and their families—an uncommon benefit in rural farming communities.

In every sense, Fazenda Dutra is a model of eco-conscious agriculture. From clay-rich volcanic soils and solar-powered equipment to organic farming practices and community well-being, every decision on this farm is made with long-term impact in mind. The result is more than just an exceptional cup of coffee—it's a product of purpose, progress, and genuine care.

This coffee is sourced from a network of smallholder farmers in the highland regions of Huehuetenango and San Marcos in Guatemala , near the border of Mexico. In these mountainous areas—ranging from 1,500 to over 2,050 meters above sea level—indigenous farming communities cultivate coffee on small, family-owned plots using traditional and organic agricultural practices passed down through generations.

Grown in clay-mineral rich volcanic soil , the coffee benefits from Guatemala’s volcanic landscape, which provides excellent drainage and a dense concentration of nutrients essential for slow cherry development. Combined with cool mountain air and distinct wet and dry seasons, these conditions contribute to the formation of dense, high-quality beans classified as Strictly Hard Bean (SHB).

Farmers selectively hand-pick ripe cherries during the harvest season and typically process them using the washed method at local cooperative mills. The beans are then carefully dried, milled, and graded to meet export standards, including European Preparation (EP), which ensures minimal defects and consistent quality.

These coffees are consolidated and exported through organic-certified cooperatives, which provide farmers with access to shared processing infrastructure, certification support, and international markets. While not tied to a single estate, this offering reflects the collective dedication of Guatemala’s smallholder producers—highlighting their commitment to environmental stewardship, organic farming, and producing coffees with clarity, balance, and regional character.