Organic Cuba Mia

This coffee is sourced from a network of smallholder farmers in the Western Ghats mountain range of southern India, particularly in regions such as Kerala and Karnataka. In this UNESCO-recognized biodiversity hotspot, generations of coffee growers cultivate their crops under dense shade canopies alongside native trees, pepper vines, and spice plants. These farmers typically manage small family-owned plots, using traditional agroforestry practices that support soil health, biodiversity, and sustainable organic production methods.

Coffee in this region—primarily Robusta—is carefully hand-harvested during the peak season. For Cherry AB grades, the ripe cherries are dried naturally, often on patios or raised beds, allowing the fruit to impart body and depth to the cup. The beans are then milled and graded to meet export standards, ensuring consistency and quality.

These lots are selected for their cup profile, traceability, and commitment to environmentally responsible farming. While not tied to a single estate, this offering represents the collective effort of small producers who rely on cooperative networks for processing, certification, and market access—reflecting the resilience, craftsmanship, and ecological stewardship that define coffee cultivation in the Western Ghats.

This coffee is sourced from a network of smallholder farmers in the highlands of northern Nicaragua, particularly around San Juan del Río Coco in the department of Madriz. In this mountainous region near the Honduran border, generations of coffee growers cultivate their crops at high elevations under diverse shade canopies of native hardwoods and fruit trees. The area’s cool climate, rich volcanic soils, and elevations that qualify for Strictly High Grown (SHG) status create ideal conditions for producing dense, high-quality Arabica coffee.

These farmers typically manage small family-owned plots, often ranging from 2 to 10 hectares, and rely on cooperative support for technical training, organic certification, and export logistics. Sustainable agroforestry practices are central to production, with many farms certified organic and Bird Friendly® (SMBC), emphasizing biodiversity conservation, soil health, and responsible land stewardship.

Coffee in this region—primarily washed Arabica varieties such as Caturra and Bourbon—is carefully hand-harvested during the peak season. Ripe cherries are delivered to local wet mills, where they are depulped, fermented, washed, and dried on patios or raised beds before milling and export preparation. The SHG classification reflects the high elevation at which the coffee is grown, contributing to bright acidity, balanced sweetness, and refined cup clarity.

While not tied to a single estate, this offering represents the collective effort of small producers organized under UCA San Juan del Río Coco. Through cooperative collaboration, farmers gain access to certifications, quality control systems, and international markets—reflecting the resilience, craftsmanship, and environmental stewardship that define specialty coffee production in northern Nicaragua.

This coffee is sourced from a network of smallholder farmers in the Western Highlands of Guatemala, particularly in mountainous departments such as Quiché and Huehuetenango. In this rugged, high-elevation region, generations of Indigenous and mestizo farming families cultivate coffee along steep slopes under dense shade canopies of native trees, avocado, and Inga species.

These farmers typically manage small family-owned plots ranging from 1 to 5 hectares, relying on cooperative organizations for organic certification, centralized milling, and export coordination. Traditional agroforestry practices are widely used, helping preserve biodiversity, improve soil fertility, and maintain sustainable organic production systems.

Coffee in this region—primarily high-grown Arabica varieties such as Bourbon, Caturra, and Catuai—is carefully hand-harvested during peak season. Ripe cherries are delivered to community wet mills, where they are depulped, fermented, washed, and then dried on patios or raised beds under the highland sun. The beans are milled and graded to meet strict export standards, ensuring clarity, consistency, and traceability.

These lots are selected for their balanced acidity, cocoa sweetness, and clean cup profile, along with their organic certification and environmentally responsible farming methods. While not tied to a single estate, this offering represents the collective effort of small producers who depend on cooperative networks for processing, quality control, and access to international markets—reflecting the resilience, heritage, and ecological stewardship that define coffee cultivation in Guatemala’s Western Highlands.