Organic Stout

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 networks of smallholder farmers in the Gayo Highlands of Aceh, on the island of Sumatra, Indonesia. In this lush equatorial mountain region—characterized by misty forests, volcanic peaks, and fertile valleys—generations of Gayo farmers cultivate coffee beneath shade trees in diversified agroforestry systems. Coffee farms are typically small family-managed plots, often just one to two hectares, intercropped with fruit trees and native vegetation that promote biodiversity and soil stability.

The coffee trees are planted in Clay-Mineral Rich Volcanic Soil , formed from ancient volcanic activity that enriches the land with natural nutrients and provides excellent moisture retention. Farmers follow certified organic practices, relying on composting, manual weeding, and natural pest management instead of synthetic inputs. Cooperative structures provide training, organic oversight, and Fair Trade certification support, ensuring compliance with international standards.

Coffee in this region—primarily Arabica varieties such as Typica and Catimor—is hand-harvested during peak ripeness. For Dry Process (DP) Grade 1 lots like Mas Kawi, ripe cherries are sun-dried with the fruit intact before milling. In many cases, Sumatra’s traditional wet-hulling (Giling Basah) techniques may also be applied depending on the lot profile and export specification. After drying and milling, beans are graded to meet Grade 1 export standards and prepared under Fair Trade USA certification.

These lots are selected for their bold body, earthy sweetness, and low acidity typical of Sumatran profiles, along with their traceability and commitment to environmentally responsible production. While not tied to a single estate, this offering represents the collective effort of small producers who depend on cooperative networks for processing, certification, and global market access—reflecting the cultural heritage, resilience, and ecological stewardship that define coffee cultivation in the Gayo Highlands of Sumatra.