Organic Stout

This coffee is sourced from a network of smallholder farmers in the Kagera Region of northwestern Tanzania, particularly in the districts of Kyerwa and Karagwe near the borders of Uganda and Rwanda. Located within the Lake Victoria basin, this region is characterized by rolling hills, tropical climates, abundant seasonal rainfall, and fertile agricultural landscapes that have supported coffee cultivation for generations. Coffee farming remains a vital source of income for rural communities, where families cultivate coffee alongside bananas, beans, cassava, maize, and other food crops in diversified farming systems.

These farmers typically manage small family-owned plots ranging from one to three hectares, using traditional agroforestry practices that promote biodiversity, improve soil health, and provide natural shade for coffee trees. Coffee is commonly grown beneath banana canopies and native vegetation, creating a balanced ecosystem that helps conserve moisture and protect the land from erosion. The coffee is cultivated in Deep Red Clay-Loam Volcanic Soil, formed through ancient volcanic activity and enriched by organic matter accumulated over generations of farming. These nutrient-rich soils offer excellent water retention and drainage, supporting healthy tree development and consistent cherry maturation.

Coffee in this region is primarily Robusta, a variety well suited to the warm temperatures and moderate elevations of the Lake Victoria highlands. Cherries are carefully hand-harvested during the main crop season, typically from May through November, when they reach optimal ripeness. For natural-process lots, ripe cherries are dried on patios or raised beds, allowing the fruit sugars to enhance body and sweetness in the cup. Once dried, the coffee is hulled, milled, graded, and prepared for export according to international quality standards, ensuring consistency and traceability throughout the supply chain.

These lots are selected for their full body, low acidity, chocolate-like sweetness, and dependable cup quality, as well as their traceability and commitment to sustainable farming practices. While not tied to a single estate, this offering represents the collective effort of small producers who rely on Agricultural Marketing Cooperative Societies (AMCOS), local processing infrastructure, and cooperative networks for quality control and market access. The result is a coffee that reflects the resilience, craftsmanship, and agricultural heritage that define Robusta cultivation throughout the Kagera Region of Tanzania.

This coffee is sourced from a network of smallholder farmers in the highland districts of Ermera, Aileu, and Ainaro in Timor-Leste. In these rugged mountainous regions—where coffee was first introduced during Portuguese colonial rule—generations of farming families cultivate their crops beneath dense shade trees in traditional agroforestry systems. Farms are typically small, often less than a few hectares, and coffee is grown organically by default due to limited access to chemical inputs.

The producers are members of Cooperativa Café Timor (CCT), a farmer-owned cooperative that supports thousands of smallholders with agronomic training, organic certification programs, centralized wet mills, and export infrastructure. The cooperative plays a vital role in rural livelihoods, providing market access, quality control, and community development initiatives including healthcare and education programs.

Coffee in this region—primarily Arabica of the Timor Hybrid and Typica varieties—is carefully hand-harvested during the main crop season. Ripe cherries are delivered to cooperative wet mills where they are pulped, fermented, washed, and dried on patios or raised beds. Once dried, the parchment coffee is milled and prepared to European Preparation (EP) standards, ensuring consistent screen size and minimal defects for export.

These lots are selected for their balanced cup profile, traceability, and certified organic production practices. While not tied to a single estate, this offering represents the collective effort of thousands of smallholder families who rely on cooperative infrastructure for processing, certification, and international market access—reflecting the resilience and rebuilding spirit of Timor-Leste’s coffee sector.