Dr. Fabio Araujo Reis works with his two sons and daughter to run their family farm, Fazenda do Salto, in the Sul de Minas region of Brazil. Fabio's sons, Andre and Juca, work along with 35 employees on the estate, many of whom grew up near the farm and later chose to return to the Carmo da Cachoeira area after finishing school.

Coffee growers in Mexico are primarily smallholders, with 70%percent of the industry made up of producers with less than 10 hectares of land. Drawn from these small farms throughout the Veracruz growing region, caffeine was removed using the Mountain Water Process, which better preserves their flavor.

This lot is drawn from two farms that consistently rank in the top ten of El Salvador's annual Cup of Excellence. They are also part of the BioKrop Project, an initiative sponsored by exporter Tierra Bendita that highlights the agroecologic and biodynamic efforts of small to medium-sized farms spanning six mountains.

Uraga Washing Station is located in the Guji Zone with over 600 smallholder farmers contributing cherries. These farmers cultivate their coffee on the mountain slopes of Guji at 1,650 to 2,000 meters above sea level. The coffee is grown in the shade of Birbira, Corsica Africana, and Ensete Ventricosum trees.

The Worka Sakaro washing station, in the Gedio Zone, works with more than 400 smallholder farmers in the region. These farmers grow coffee on the steep mountain slopes at approximately 2,000 to 2,200 meters above sea level. Indigenous Birbira, Corsica Africana, and Ensete Ventricosum trees provide shade to the coffee.

One of the first coffee farms established in eastern Africa, Nyeri Hill Estate planted its first coffee seedling in 1914. The estate strikes a key balance between producing high-quality coffees and providing a high quality of life for its employees, dedicating many resources to professional growth and community healthcare.

This Plum Sauce microlot comes from two farms, Santa Teresita and Los Nogales. The farms just happen to be separately owned and operated by a married couple, Maritza and Francisco Javier. While they each cultivate their own land, they work together to process the coffee for export.