Elpidio Arboleda Tabares owns an 8-hectare farm in Urrao, Antioquia, where he has 1.5 hectares of coffee planted. His annual production is around 25 bags.

The coffees on La Soledad are harvested ripe and processed in an interesting way: Elpidio depulps and ferments his coffee in batches, mixing the freshly depulped loads with coffee that has already fermented. The total fermentation time is 72 hours. After washing the coffees clean of mucilage, the seeds are dried in rooftop dryers under the sun.

Hadeso Station is located in Hadeso town in the Guji zone of Ethiopia. The
farmers here grow on an average of 2 hectares each, with soils that are volcanic
rich clay.

The Guji region receives ample rainfall and is marked by steep mountainous terrain. Perfect conditions to support the vast array of coffee found here. Only recently have Guji coffees been distinguished from neighbouring Sidamo and Yirgacheffe producing areas. Due to their immense quality and unique profiles however, they are quickly gaining international recognition. 

Natural processing at the station follows the traditional Ethiopian methods. First, cherry is floated and visually checked for underripes, overripes and damaged cherry. After washing cherry in clean water, workers transfer cherry straight to the drying field. Drying typically takes between 2 and 3 weeks.  

Coffee cultivation in Indonesia goes back to the late 1600s to the Dutch colonial period and has played an essential role in its growth ever since. Today, over 300 years later, Indonesia ranks among the world‘s largest coffee producers, cultivating both Arabica and Robusta. The vast majority of coffee is grown by smallholder farmers with rarely more than 2 hectares of land. Indonesia consists of around 18,000 islands, of which ten major islands emerged as coffee-producing regions.

Sumatra‘s westernmost island is crossed by the equator, featuring landscapes of unparalleled beauty and wildlife as spectacular as one can imagine. This particular coffee comes from central Sumatra, more precisely from the region around Kerinci Seblat National Park. The area is home to a lush tropical rain forest and one of the Sumatran tiger‘s last strongholds. Mount Kerinci, the country‘s highest volcano with an elevation of 3,800 meters, dominates the scenery. Once adventurers climb the summit, they have fantastic views of forested valleys and a patchwork of verdant farmland. Encircling the mountain, smallholder farms in the Kerinci highlands benefit from high altitudes and fertile volcanic soil. Kerinci has obtained a reputation in the specialty coffee market thanks to the high quality. Arabica production in Sumatra is mainly associated with the wet-hulling process.

This particular micro-lot, however, is a natural processed one. After being sorted by hand, the coffee-cherries are carefully dried in the sun, resulting in a very sweet cup with fruity and winey notes.