The Bochesa washing station is located in the Sidama Region, East Sidama Zone, Arbegona District, Bochesa District, at an altitude between 2000 and 2100 meters. The station was founded in 2022 on a 1.5-hectare plot of land and continues to expand thanks to future investment projects that include the excavation of underground aquifers, the installation of artificial dryers, site expansion, and the construction of solar tunnels.

The station employs six permanent workers, four seasonal workers, and 220 temporary workers. Each year, it processes between 500 and 600 tons of coffee cherries from 823 farmers who primarily grow varieties such as 7454, 74110, 7440, and 74112. To promote sustainability and social well-being, the station provides coffee seedlings to the local community and offers financial support and increased payments to farmers based on coffee deliveries.

To maintain high quality standards, coffee processing at the Bochesa wet processing station follows rigorous quality control measures. The washed processing method is used to enhance the aroma and texture of the coffee.

Water management practices at the station include reducing water consumption through efficient processing technologies, separating the coffee pulp from the wastewater, and treating the wastewater before disposal. After processing, the fully dried parchment is stored separately for approximately 20 days before being graded and shipped.

Process

1) Cherry tree cleaning: Remove debris such as leaves and stones.
2) Washing – Clean the coffee cherries with water.
3) Pulping – Separate the pulp and skin from the seeds.
4) Fermentation – Remove the mucilage in temperature-controlled water tanks until the fermentation process is complete, which lasts 12 to 16 hours.
5) Second wash: Clean the beans with more water.
6) Drying – The product is moved to raised beds where it is turned regularly during the day and covered during the hottest hours of midday and at night. Drying lasts approximately 10-14 days.
7) Storage – The fully dried parchment is packaged and stored for approximately 20 days before shipping and kept in separate batches until harvested and evaluated.

Maribel Herrera Torres is a coffee producer from San Antonio, Huabal. She owns two hectares of land and grows Caturra and Catuai. Maribel now processes all her coffee as naturals, having found this method improves quality compared to washed or honey processes. She and her family pick the ripe cherries, wash them thoroughly, and dry them on lined patios for 25 days.

Huabal

Huabal, in the Jaén province of Cajamarca, is one of our strongest areas for both membership and quality. The district has huge potential for coffee, but poor infrastructure means many producers lack the resources and knowledge to fully realize it. Altitudes range from 1,200 to 2,100 masl, with most producers we work with above 1,800 masl.

Many farmers previously replanted with Catimors, promoted by the government and multinational buyers. While these can perform well at some altitudes, they generally produce low yields and poor quality at higher elevations. With better premiums for quality, more producers are now replanting with Caturra, Bourbon, and Catuai, which, with proper management and fertilization, produce higher yields and better cup quality.

Huabal is composed of multiple villages, each a center of coffee production. The district spans several mountains, resulting in varied climates and soils—from wet, humid areas with red, clay-like soils to dry, hot zones. This diversity contributes to complex and distinctive cup profiles.

Peru Overview

We have sourced specialty coffee in Northern Peru for several years, building lasting relationships with cooperatives and associations. While arrival quality has generally been good, we struggled to influence improvements in the supply chain. Additionally, premiums often did not reach producers directly.

Like in other origins, Peruvian coffee farmers are sensitive to market changes and often lack training or incentive to produce higher-quality coffee, as promised premiums frequently fail to materialize. To address this, we now buy directly from producers through a warehouse in Jaén, ensuring quality control and full financial traceability. This approach allows us to pay higher prices while guaranteeing fair compensation above market rates.

The Cajamarca region has ideal growing conditions and excellent varieties, but quality is often lost during picking, processing, and drying due to limited infrastructure and knowledge. The most vulnerable producers are the unassociated—about 75% of Northern Peru’s farmers—who lack access to training, certifications, or quality premiums. They often sell to local intermediaries at low prices, resulting in lost income and reduced coffee quality.

By sourcing directly, we can build long-term relationships with farmers, improve coffee quality, and increase household incomes through access to quality premiums.

Kevenka was formed by two entrepreneurs brother Kevin & Kenny Soewondo who are from Surubaya in East Java. They initially started in coffee by opening a cafe in Surubaya and then realised they could roast themselves they opened a roastery. This soon led to them being inquisitive about the supply of green coffee they received and led them to start processing green coffee themselves from the highlands in and around Mt Ijen to supply their roastery. The next natural step was to start selling green coffee in the expanding internal specialty market as well as exporting coffee. In recent years they have been renting old processing facilities that were previously used for rice processing and drying and turned this into their processing centers at the bottom of Mt Ijen. Kevin Soewondo has travelled to Colombia to undertake the Q porcessing level 3 qualification to enhance their knowledge and improve their processing.

They are embracing technology as well by investing in a small cherry colour sorter that helps them to be precise with the cherry and consitency. They are using a more long term solution to ensuring they have the cherry they need without penalising farmers and collectors to sort this. Historically with the wet hulled process in Indonesia there has never been the incentive to deliver uniform ripe cherry due to the high demand and prices often seen in the local market. To get cherry the colour sorter has opened more opportunities for them and also increased their efficiency of not needing to handsort all the coffee before processing. For the 2025 season they have also invested in a Pinhalese mechanical drier due to the often wet envrionment they have to dry their coffee in.

Mt. Ijen, Indonesia is a mountain located in East Java, around 3,5 hours’ drive from Bali. It is a somewhat active volcano in East Java province, Indonesia. A popular tourist destination is its crater which has the world's biggest acid lake, bright turquoise in colour, that burns with a blue fire from the sulphur in the water.

The coffee farmers that live on these two mountains usually also farm and sell tobacco and other commodities when the coffee season is over. Their grandparents are usually ethnically originally from Madura Island (a smaller island north of Java Island). Many of them speak the Madurese language, even though Javanese is spoken in Surabaya, the closest big city to these two mountains. Kevenka work with 5 areas on Mt Ijen souring their cherry through collectors and their total network of farmers is upto 500. The villages they source from are Cucuk, Aldi, Sutrisno, Sunotoand Lis.

All the coffees come from these 5 sites and then arrive to their processing center in Botolinggo village. Kevenka also have their own small micro dry mill where they will prepare the coffees for final export.

Natural

Harvest & Receiving

Cherry pickers harvest ripe cherries, which are quality-checked and received at Botolinggo Mill.

Washing & Primary Sorting

Cherries are washed, density-sorted, and color-sorted to remove defects.

Drying

Cherries are dried for 11–13 days to reach the required moisture level and if needed finished in the mechanical drier below 40 degrees.

Milling & Secondary Sorting

Dried cherries are hulled, then sorted using pneumatic/catador systems, screen size grading, gravity table density sorting, and color sorting.

Final QC, Packing & Export

Final quality control is conducted before packing and exporting.

Marespi is a vertically integrated, third-generation coffee enterprise located in Costa Rica’s Brunca region, where the Acuña family oversees every stage of production—from cultivation on the high-altitude El Aguacate farm (1 890 m.a.s.l.) through wet- and dry-milling to direct export—ensuring full traceability and quality control.. Volcanic soils, consistent mountain rainfall and the cool influence of nearby Cerro Chirripó contribute to the coffee’s refined balance, while Marespi’s sustainability programme reduces chemical inputs, conserves biodiversity and invests in producer training.
What started with a few plots of land and a passion for coffee has grown into a respected exporter known for producing high-quality, fully traceable lots. Located in the West Valley, Marespi works closely with long-term farmer partners, many of whom have collaborated with the family for decades.

Sustainability and innovation are central to Marespi’s approach. They emphasize reducing chemical inputs, protecting ecosystems, and promoting biodiversity, while refining honey and natural processing methods that both conserve water and elevate cup quality.

The lot offered is Catuai and Red Caturra; after selective hand-picking, whole ripe cherries are density-sorted and dried as a natural for roughly twenty-two days on raised beds, with regular turning and moisture monitoring.

Immagina di scalare le colline verdeggianti della valle dell'Alto Guayabos, nel cuore di Ortega, Tolima. Qui, a 1.860 metri di altitudine, Leoncio Maceto – un uomo di 41 anni con le mani segnate dalla terra e gli occhi pieni di passione – governa la sua amata fattoria Las Brisas. Sei ettari di paradiso, di cui 3,6 dedicati al caffè: una sinfonia di varietà che Leoncio ha piantato e accudito con dedizione assoluta. Ci sono i giovani Colombia, 5.200 alberi di soli 3 anni, pieni di promesse; i Castillo Tambo di 4 anni, 2.000 piante robuste; i Pink Bourbon 1 di 5 anni, 1.200 eleganti interpreti di sapori floreali; e i maturi Catimore, 4.500 alberi di 7 anni che donano profondità e complessità a ogni tazza.

La storia di Leoncio è quella di un artigiano che rifiuta compromessi. Selettivo come un maestro enologo, sceglie solo raccoglitori affidabili, premiandoli per cogliere ciliegie al picco della maturazione perfetta. Ogni 8 giorni, il ciclo di raccolta trasforma la piantagione in un alveare laborioso. E per il suo gioiello, il Pink Bourbon, Leoncio orchestra un rituale magico: 24 ore di fermentazione aerobica nella ciliegia, nella tramoggia, seguite da spolpatura e altre 24 ore nel serbatoio di ricezione. Doppio lavaggio per purificarlo, poi l'essiccazione lenta in un essiccatore solare parabolico – uno strato di soli 3 cm per un'asciugatura uniforme che preserva aromi intensi, note fruttate e una dolcezza avvolgente.

Questa dedizione non è solitaria. Siruma, i nostri partner esperti nell'esportazione colombiana, hanno creduto in Leoncio e nella sua comunità, investendo con generosità. La loro agronoma Pilar ha illuminato il cammino con workshop su lavorazioni avanzate e organizzazione associativa, rispondendo a un bisogno emerso dai dati di base. Prima, un intermediario locale spezzava la catena; ora, come Associazione solida grazie a Siruma, consegnano direttamente – un ponte diretto dalla terra alla tua tazza. Il risultato? Un caffè che racconta la storia di Las Brisas: vivace, complesso, con quella firma unica di altitudine, cura e tradizione che lo rende indimenticabile.

The López family established their first coffee plantations over a century ago under the guidance of the family patriarch, Mr Vicente López López, a Nicaraguan citizen of Spanish origin. These early plantations were set in the mountainous Datanlí region of Jinotega. His son, Vicente López Herrera, continued the tradition, founding his own farm, Betania, which remained the family estate until it was confiscated during the Nicaraguan conflict in the 1980s. Today, the family operates two farms, Los Papales and Betania (named in honour of the original holding), cultivating both traditional and improved coffee varieties.


Los Papales lies five kilometres from Jinotega city on the slopes of Cerro Chimborazo, which rises to 1,688 metres above sea level and is among the highest peaks of the Cordillera Isabelia. The farm’s distinctive topography, cloud-forest climate, and commitment to agro-ecological management and biodiversity conservation provide ideal conditions for high-quality Arabica coffees, including lots classified as SHG and SHB.

Finca Los Papales covers 297 manzanas(210 ha) at elevations between 1,300 and 1,500 metres above sea level. The principal varieties include Caturra, Yellow and Red Catuaí, Java, and Pacamara. Harvest runs from January to late March, with ripe cherries handpicked at peak maturity, primarily by families from neighbouring communities. The farm provides permanent employment for around 120 people, rising to approximately 450 during the harvest.

Processing begins with conversion of the cherry to parchment coffee at an eco-efficient wet mill designed to minimise water use. The mill is equipped to handle washed coffees—both fermented and unfermented—as well as semi-washed styles. Drying takes place in greenhouses and under poly-shade structures to ensure slow, even dehydration that promotes product safety, longer shelf life, and reliable traceability. The estate also houses the equipment and machinery required to mill and prepare coffee to export-ready specifications, ensuring end-to-end quality control and full traceability within the family’s facilities.

Finca Los Papales is certified by the Rainforest Alliance, supporting alignment with international norms and the requirements of the Sustainable Agriculture Network. The farm also maintains a strong social commitment to its community. An on-site school serves about 65 children from infancy through sixth grade, offering free education to employees’ children and those from nearby communities, along with school supplies, daily meals, and participation in special activities such as Children’s Day, Mother’s Day, and graduation ceremonies. Educational oversight is provided by Nicaragua’s Ministry of Education (MINED). A health centre on the farm, supervised by the Ministry of Health (MINSA), offers free consultations for employees and local residents, including immunisation services for children, gynaecological care for women, and general medical attention.

Coffee is harvested with 94% fully ripe cherries and passed through a mechanical density separator to remove defects and underdeveloped cherries. It is dried in whole cherry directly on African raised beds for around 30 days, then rested for at least 21 days before further processing.

Rosa Elisa grew up in a family where coffee wasn’t just a crop—it was a way of life. Surrounded by loved ones who worked the land, she learned early on the value of coffee and the traditions that come with it. One of her most treasured moments is working in the fields with her father and brothers. There’s something special about sharing the work with family, especially when the dogs and animals join in, making the tasks feel lighter and more connected. Despite the challenges—like climate change and a shortage of workers—Rosa Elisa remains determined. The lack of labor has been a struggle, but she continues to adapt, finding solutions along the way. A cherished family tradition is la fiesta de la viuda (the widow’s party), which marks the end of the harvest. The family gathers their workers and loved ones for a final meal, thanking the season for its blessings. A truck decorated with coffee branches and flowers leads them back home, a beautiful reminder of the work done and the people who make it possible. Rosa Elisa’s dream is to expand the farm, create more opportunities for the people who help her, and ensure coffee gets the respect it deserves—not just as a product, but as part of a lasting legacy.

Caranavi, the coffee capital, offers ideal growing conditions due to its unique climate and fertile soil. Since 2016, we have been collaborating with Agricafe, a family business of the Rodriguez family, pioneers in sustainable farming practices and agronomic innovations. Their coffee, processed with precision, stands out for its quality and sustainability, awarded with the SCA Sustainability Award.

Thanks to sustainable farming methods and careful post-harvest processing, single-origin Peru expresses a fruity profile with lively acidity. With protected forests and abundant water resources, the region offers ideal conditions for excellent production.

Il Kenya eccelle tra i principali produttori mondiali di caffè grazie alla sua area vulcanica, che garantisce condizioni di coltivazione ottimali. Il caffè keniano si distingue per il gusto e la qualità eccellente.

Nel 1904, missionari tedeschi furono i primi a portare la pianta di caffè nel Ruanda. Da allora, il caffè è diventato un simbolo della rinascita del paese, attirando l'attenzione globale su questa terra ricca di caffè pregiati e specialità uniche.

Il più piccolo paese dell'America centrale produce esclusivamente caffè arabica, sia naturale che lavato. Prodotto inpiantagioni ad elevata altitudine, il caffè del Salvador ha un corpo leggero, dolce e una moderata acidità.