The popularity of the organic Peruvian coffee has put Peru on the world map. Many people would not have heard much about this tiny country which is located in South America squeezed between Ecuador and Chile without the intervention of their coffee, which is today considered to be the best. The 2 farms (cenfrocafe & cepicafe) where the coffee is grown are small, about 2-3 acres each where the farmers work hard to uphold the amazing quality of the crop using exclusively indigenous methods. Each farm is equipped with a micro-wet milling system which is yet another effort to keep Peru free form any type of chemical pollution.

The coffee crop is cultivated in between trees so it is shielded completely from the sun. The organic Peruvian coffee is grown completely in shade. The beans are picked over a period of five months, i.e. May to September by hand. The next step, pulping, is also done by hand after which the beans are stored in huge fermentation tanks which helps in cleaning them.

Lastly, the coffee beans are transported to the market where about 80 percent is exported.The Cooperative and Fair Trade networks have empowered the farmers to receive what is rightfully theirs, i.e. recognition for producing the best coffee in the world and the price due to such quality crop.

Ethiopian Harrar coffee beans are grown 250 kms south of Addis Ababa at Sidama (by SFCU ). They are dry-processed and are labeled as longberry (large), shortberry (smaller), or Mocha (peaberry).

Ethiopian Harrar coffee can have a strong dry edge, winy to fruit like acidity, rich aroma, and a heavy body. In the best Harrar coffees, one can observe an intense aroma of blueberries or blackberries. Ethiopian Harrar coffee is often used in espresso blends to capture the fine aromatics in the crema.

Washed coffees of Ethiopia include Ghimbi and Yirgacheffe. Ghimbi coffee beans are grown in the western parts of the country and are more balanced, heavier, and has a longer lasting body than the Harrars.

The Ethiopian Yirgacheffee coffee bean, is the most favored coffee grown in southern Ethiopia. It is more mild, fruitlike, and aromatic. Ethiopian Yirgacheffee coffee may also be labeled as Sidamo, which is the district where it is produced.

Before 1991, most farms were owned by wealthy land owners, who had Brazil’s native people work for them. Then in 1991 a governmental land reform forced the larger landowners to return the farms back to the families who had originally owned them. These small farms, which range in size from 3 to 20 acres, now produce the majority of coffee (estimates range from 85 to 95 percent), despite the fact that often, only a small percentage of the land is dedicated to coffee.

Small holders use little or no fertilizers or pesticides. The coffees are typically hand-picked and washed, and then sun- or machine-dried. Bolivia sits high in the Andes Mountains, a location that has given rise to the country’s nickname as “Rooftop of the World.” With a landscape of snowy mountains, wide plateaus and tropical rain forests, Bolivia has ideal coffee-producing conditions

Organic Mexican Coffee from Mas Cafe

Mas Cafe is a delicious Mexican organic coffee that comes from a plantation located in the State of Chiapas. This area has extremely diverse weather conditions due to its high mountains areas and low valleys. It is home to eight different volcanoes right in the same area, and where there are volcano's...there is the glorious volcanic ash to grow coffee in. In general, the weather here is very tropical with high humidity.

Throughout the season, the air can become quite foggy, which is beneficial to the coffee trees because the cloud forests offer protection from the sun. This offers protection not only from the sunlight, but protects against pests and disease therefore leading to less need for pesticides and herbicides. The canopy of trees keep the lower coffee trees safe in their own little micro climate allowing them to grow organically. The Chiapas area is so diverse that it actually has 5 geographical zones, rainforest, highlands, valley, sierra and the Soconusco...we know they make spectacular gourmet coffee but that must also be a spectacular place to see.

Coffee from this region will allow you to experience a light to medium bodied coffee, with a delicate acidity and a wonderful aroma. You'll be happy to know that by purchasing organic Mas coffee, you are helping to empower an entire community. The Mayan farmers work together to address common needs for their families, especially their women and children. A team of certified members train other fellow coffee growers on the organic practices and sustain more than 2000 families. They instruct and assist planting fruit trees to help shade the coffee plants and to help supplement the families income by later selling the fruit to local markets. That extra money supports the family, the farm, the local schools, teaching leadership and management skills for women, which in turn will earn extra money as well.