Organic Hemp Coffee - Espresso

AGPROCEM (Asociación de Agricultores y Productores de Café Especial de Montalvo) is a smallholder coffee cooperative based in the municipality of Planadas, in the southern part of Tolima, Colombia. Formed by a group of dedicated coffee producers, AGPROCEM is committed to cultivating high-quality, organic, and specialty-grade coffee while promoting sustainable agriculture and fair trade practices. The cooperative’s members grow their coffee at elevations ranging from 1,650 to 2,100 meters above sea level , benefiting from the region’s unique terroir. Nestled in the foothills of the Central Andes, their farms thrive on volcanic ash–rich soils , known for their high mineral content, excellent drainage, and organic fertility—ideal conditions for producing complex and flavorful coffees. AGPROCEM places strong emphasis on environmental stewardship and community development, reinvesting in agricultural training, infrastructure, and quality control programs to continually improve both livelihoods and cup profiles. The result is a coffee that consistently showcases vibrant acidity, sweet fruit notes, and a clean finish—an authentic expression of Tolima’s highland terroir.

This coffee is sourced from a cooperative of smallholder farmers clustered around the San Juan del Río Coco region in the Madriz department of northern Nicaragua . In this mountainous zone of Central America, cool highland climates and rich soils create ideal conditions for Strictly High Grown (SHG) Arabica production — typically at altitudes above 1,000 m above sea level.

The PROCAFE cooperative brings together families who cultivate coffee on small plots, using organic and shade-grown practices that help preserve the broader ecosystem and improve long-term soil health. Through cooperative structures, these producers receive training, certification support, and access to export markets , strengthening community resilience and equitable participation.

Farms in this region benefit from Clay-Mineral Rich Volcanic Soil typical of northern Nicaragua’s volcanic highlands — soils that are fertile and well-draining, contributing to dense cherry and complex cup characteristics in the beans.

Producers plant traditional Arabica varieties and harvest cherries by hand at peak ripeness. After picking, coffee is fully washed and dried traditionally on patios , a process that enhances clarity and consistency in flavor.

This offering represents not a single estate but rather the collective work of small coffee growers in the San Juan del Río Coco area , supported by the PROCAFE cooperative network — reflecting shared commitment to quality, sustainability, and community development in northern Nicaragua.

This coffee is sourced from a network of smallholder farmers in the La Libertad municipality of Huehuetenango in western Guatemala , near the Mexican border. In this high-elevation region of the Sierra de los Cuchumatanes mountain range, generations of indigenous Maya families cultivate coffee beneath native shade trees such as gravilea, inga, and chalum. Farms are typically situated between 1,400–1,900 meters above sea level, where cool mountain air and strong sun exposure slow cherry maturation and enhance cup complexity.

These producers manage small family-owned plots using traditional organic agroforestry practices that promote biodiversity, soil conservation, and long-term sustainability. The cooperative structure provides technical assistance, centralized wet milling access, organic certification support, and export logistics—allowing farmers to maintain traceability while reaching international specialty markets.

Coffee in this region—primarily high-grown Arabica varieties such as Bourbon, Caturra, and Catuai—is selectively hand-harvested at peak ripeness. Cherries are typically fully washed, fermented in small tanks, and dried on patios or raised beds under the sun. Once dried to optimal moisture levels, the parchment is milled and graded for export, ensuring SHB (Strictly Hard Bean) standards and consistent quality.

Farms in Huehuetenango are planted in Clay-Mineral Rich Volcanic Loam Soil , derived from ancient volcanic activity and limestone influences in the highlands. These soils are well-draining yet nutrient dense, supporting vibrant plant health and contributing to the coffee’s bright acidity and structured sweetness.

While not tied to a single estate, this offering represents the collective work of small organic producers organized under APCA La Libertad—reflecting the resilience, craftsmanship, and environmental stewardship that define coffee cultivation in the highlands of Huehuetenango, Guatemala.