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La Tarralla is a small, remote community in the district of Angel Albino Corzo. This community is one of the highest and most distant in Chiapas. Since the farms are so far from the producers' homes, the residents usually move into small huts on their farms during harvest. Over the course of several trips per week during harvest, producers carry their coffee on their backs for 2 hours down the mountain, storing it at home. They then ferment in concrete tanks for approximately 24 hours and dry them between 12 and 15 days in cement patios, with length dependent on weather.

For more than six decades, Finca La Bolsa has been a cornerstone of Guatemala's specialty coffee tradition. Established in 1958 and cared for by the Vides family, the farm has earned a reputation for producing exceptional coffees through a commitment to quality, sustainability, and continuous innovation. Located in the lush mountains of Huehuetenango between 1,300 and 1,600 meters above sea level, Finca La Bolsa benefits from cool mountain temperatures, limestone-rich soils, and an ideal climate for slow cherry maturation. These exceptional growing conditions, combined with generations of expertise, create coffees celebrated for their depth, sweetness, and complexity. This lot is produced using the Black Honey process, where much of the coffee's fruit mucilage is intentionally left on the parchment during drying. The result is a meticulous process that requires constant care and attention, rewarding that dedication with enhanced sweetness, a rich syrupy body, and remarkable complexity in the cup.

Kainamui Factory is situated in the Ngariama region of the Gichugu Division of Kirinyaga County. It was established in 1963, on the slopes of Mount Kenya. It has 2,000 members, 1,200 of whom are men and 800 who are women. These producers have very small farms, with an average of only 200 trees each.

Finca El Jardin is located in the community of Ojos de Agua, Concepción de Soluteca, La Paz, Honduras, and is managed by Mario Mejia, a 26 year old, agronomist and fourth-generation coffee grower. Mario took the mantle of Finca El Jardin from his father, and has managed the farm flawlessly ever since.