Organic Rhino Project - Espresso

This coffee is sourced from a network of certified smallholder farmers in the northern highlands of Peru, particularly in regions such as Cajamarca and Amazonas. In these remote Andean mountain landscapes—where elevations range from approximately 1,200 to 1,900 meters above sea level—coffee is cultivated under dense, diverse shade canopies that meet the strict ecological standards of SMBC Bird Friendly® certification.

Generations of farming families manage small plots, typically between 1 and 3 hectares, growing traditional Arabica varieties under native forest trees. These agroforestry systems preserve migratory bird habitats, protect biodiversity, and support soil conservation. The region’s Clay-Mineral Rich Volcanic Andean Soil , combined with high elevation and consistent rainfall, contributes to balanced acidity, sweetness, and structural clarity in the cup.

Coffee cherries are selectively hand-harvested during the main harvest season, generally from May through September. The beans are fully washed—pulped, fermented, washed clean, and sun-dried on patios or raised beds—before milling and grading for export. After export, the coffee is decaffeinated using the Mountain Water Process, a chemical-free method that removes caffeine while preserving flavor integrity.

These lots are selected for their clean cup profile, traceability, and strict adherence to Organic and Bird Friendly® ecological standards. While not tied to a single estate, this offering represents the collective effort of cooperative farmers who rely on structured certification programs and exporter partnerships for processing, quality control, and international market access—reflecting the environmental stewardship and resilience that define specialty coffee production in northern Peru.

This coffee is sourced from a network of smallholder farmers and local estates throughout the Guji Zone of southern Ethiopia, located within the Oromia Region. Known for its dense forests, high elevations, and ideal coffee-growing climate, Guji has emerged as one of Ethiopia’s most celebrated coffee-producing regions. Many farming families in this area cultivate coffee on small plots that have been passed down through generations, often growing heirloom coffee varieties beneath native forest shade in traditional agroforestry systems. These farming practices help preserve biodiversity, promote soil health, and support environmentally sustainable organic coffee production.

The coffee is grown in mineral-rich Vertisol soils , a fertile volcanic clay soil known for its excellent nutrient retention and moisture-holding capacity. Combined with elevations ranging from 1,800 to 2,200 meters above sea level, these conditions contribute to the distinctive complexity and sweetness found in Guji coffees.

During harvest, ripe coffee cherries are carefully hand-picked and delivered to local processing stations and collection centers throughout the region. For this Grade 4 Natural lot, the cherries are meticulously sorted and then dried whole on raised beds under the Ethiopian sun for several weeks. This traditional natural process allows the fruit to remain in contact with the bean throughout drying, enhancing body, sweetness, and fruit-forward characteristics in the cup. After drying, the coffee is milled, graded, and prepared for export according to Ethiopian quality standards.

While not tied to a single farm or cooperative, this offering represents the collective efforts of hundreds of producers across Guji who contribute to the region’s reputation for exceptional coffee. Through local processing networks, these farmers gain access to quality control, organic certification programs, and international markets. The result is a coffee that reflects the rich agricultural heritage, ecological stewardship, and craftsmanship that define coffee cultivation in the highlands of Guji, Ethiopia.

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.