Organic Rhino Project

The Wayanad Social Service Society (WSSS) is a cooperative growers’ collective and non-profit organization based in Wayanad, Kerala, India, founded in 1974 to support marginalized farming communities in the Western Ghats. It organizes and empowers over 8,000 smallholder farmers, focusing on organic and Fair Trade-certified coffee, spices, and pepper cultivation while promoting sustainable agriculture and community development. Located at 900–1,650 meters above sea level, WSSS farmers cultivate shade-grown Robusta and Arabica coffee under natural forest canopies, preserving biodiversity and soil health in this UNESCO Biosphere region. The society provides training on organic farming methods, certification support, technical assistance, and access to markets, ensuring that smallholder farmers receive fair prices for their crops. WSSS is also a pioneer in organic certification in Kerala, having facilitated certifications for over 19,000 farmers through collaboration with accredited certifying bodies like LACON and OneCert. Beyond agriculture, WSSS invests in community welfare through education programs, women's empowerment initiatives, and environmental conservation projects while ensuring transparent governance and fair practices across its member base. Their coffee, often natural-processed Robusta Cherry AA, is sun-dried and carefully graded, resulting in a clean, heavy-bodied cup profile with notes of dark chocolate and nutty sweetness typical of quality Indian Robusta. In essence, WSSS exemplifies a values-driven, farmer-centered cooperative model in India, combining high-quality, sustainable coffee production with impactful social and environmental initiatives that uplift smallholder farming communities in Wayanad.

This coffee is sourced from a network of smallholder farmers in the highlands of southern Ethiopia, particularly in the Gelana Abaya district of the Guji Zone. In this mountainous and forested region—part of Ethiopia’s historic coffee birthplace—generations of farmers cultivate heirloom Arabica varieties on small garden plots surrounding their homes.

These farmers typically manage less than two hectares of land, growing coffee alongside enset, maize, and native shade trees. Cultivation is largely traditional and organic by default, relying on natural composting, minimal chemical inputs, and intercropping systems that preserve biodiversity and soil vitality. The region’s high elevations, typically ranging from 1,800 to 2,100 meters above sea level, allow cherries to mature slowly, developing complex sugars and pronounced fruit character.

The soil in Gelana Abaya is best described as Red-Brown Clay Loam Volcanic Soil —fertile, mineral-rich, and well-draining—derived from ancient volcanic activity in the Ethiopian highlands. This soil structure supports strong root systems and contributes to the density and vibrancy of the beans.

For this Natural Grade 2 lot, ripe cherries are carefully hand-harvested and delivered to local drying stations, where they are sorted and laid out on raised African beds. The cherries dry whole under the sun for several weeks, allowing the fruit to impart sweetness, body, and distinctive berry-like notes to the cup. Once properly dried, the coffee is hulled, graded according to Ethiopian standards (Grade 2 indicating high quality with minimal defects), and prepared for export.

These lots are selected for their expressive cup profile, traceability, and commitment to environmentally responsible farming. While not tied to a single estate, this offering represents the collective effort of hundreds of small producers who rely on local processing stations and export partnerships for market access—reflecting the deep-rooted heritage, craftsmanship, and ecological stewardship that define coffee cultivation in southern Ethiopia.

Cooperativa Agraria Cafetalera La Florida (CAC La Florida), established in 1966, is a prominent coffee cooperative located in the Chanchamayo region of the Junín Department in Peru. Over the decades, it has grown from a small group of about 50 farmers to a thriving community of more than 800 members, all dedicated to producing high-quality Arabica coffee under sustainable and organic farming practices. Situated at altitudes ranging from 1,100 to 1,800 meters above sea level, the cooperative benefits from ideal growing conditions that contribute to the coffee’s distinctive sweet, floral, and chocolatey flavor profile with bright citrus acidity and a creamy body. CAC La Florida holds multiple certifications, including USDA Organic, Fair Trade USA, Smithsonian Bird Friendly, and JAS Organic, reflecting its commitment to environmental stewardship, social responsibility, and ethical trade. The cooperative utilizes Fair Trade premiums to support community development projects such as education, healthcare, infrastructure improvement, and environmental conservation, thus improving the livelihoods of its members and their families. Through its dedication to quality, sustainability, and social impact, CAC La Florida stands as a model cooperative contributing to both Peru’s coffee excellence and the well-being of its farming communities.