Organic Hemp Coffee Fusion

This coffee is sourced from a network of smallholder farmers in the municipality of Inzá, located in the Cauca department of southwestern Colombia within the Colombian Massif of the Andes Mountains. In this high-altitude region—characterized by dramatic slopes, cool temperatures, and abundant freshwater springs—generations of coffee-growing families cultivate their crops under shade trees alongside native forest species and food crops.

These farmers typically manage small family-owned plots, often between one and three hectares, using traditional agroforestry practices that promote biodiversity, protect mountain watersheds, and support certified organic production methods. Coffee trees grow in Clay-Mineral Rich Volcanic Soil , enriched by ancient volcanic activity in the Andean range, providing natural nutrients and excellent drainage that contribute to slow cherry maturation and complex cup development.

Coffee in this region—primarily Arabica varieties such as Caturra, Castillo, and Colombia—is carefully hand-harvested during peak ripeness. For “Perla de Inzá” (GP) lots, cherries are selectively picked, fully washed, and dried on patios or raised beds to preserve clarity and sweetness in the cup. The parchment is then milled and graded to meet export standards, ensuring consistency and quality.

These lots are selected for their bright acidity, caramel sweetness, and clean finish, along with their 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 organic certification, processing infrastructure, and market access—reflecting the resilience, craftsmanship, and ecological stewardship that define coffee cultivation in the mountains of Inzá, Cauca.

This coffee is sourced from Finca Las Camelias , a family-owned coffee farm located in the highlands of Jinotega, Nicaragua . In this lush mountainous region, small-scale farmers cultivate their coffee under partial shade, alongside native trees and biodiversity-friendly plantings, creating a balanced ecosystem that supports soil health and sustainable organic production. The farm’s soils are clay-mineral rich volcanic soils , providing essential nutrients and excellent drainage for Arabica coffee, and the high-altitude terrain (1,000–1,100 meters) with cool nights and abundant rainfall allows cherries to ripen slowly, developing complex flavors.

Coffee at Finca Las Camelias is carefully hand-harvested during peak season. The ripe cherries are processed on-site using a combination of machine and sun-drying methods , ensuring that the unique terroir of Jinotega is reflected in every cup. The beans are then sorted and milled to meet export standards, maintaining consistency, quality, and traceability. This lot represents the dedication, craftsmanship, and ecological stewardship of the farm, offering an organic coffee that highlights the bright citrus, dark chocolate, and hazelnut notes characteristic of this highland Nicaraguan region.

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.