Organic Notte Forte - Espresso

Finca Santa Isabel is a family-owned coffee estate located in the lush highlands of Alta Verapaz, Guatemala , near the town of Coban . Owned and operated by the Valdés family for multiple generations, the farm is managed today by Luis “Wicho” Valdés , a forward-thinking producer who has elevated the estate’s reputation through sustainable practices and exceptional coffee quality.

Spanning over 300 hectares , Finca Santa Isabel is dedicated to cultivating high-quality Arabica varietals , including Caturra, Bourbon, and Catuaí , at altitudes ranging from 1,200 to 1,500 meters above sea level . The farm benefits from the region's humid, subtropical climate , rich clay-loam volcanic soils , and consistent rainfall, which contribute to the coffee’s complexity and vibrant acidity.

Santa Isabel is Rainforest Alliance and C.A.F.E. Practices certified, emphasizing environmental stewardship and community development. The estate employs shade-grown techniques , planting coffee under a diverse canopy of native trees to promote biodiversity, prevent soil erosion, and provide natural pest control. The Valdés family also focuses on water conservation and has implemented a closed-loop wet mill system to reduce water usage and pollution.

The farm is also known for its meticulous post-harvest processing. Coffees are fully washed and fermented, then carefully dried on raised beds and patios , ensuring optimal flavor development. The estate consistently produces coffees with flavor profiles featuring bright citrus, floral aromas, chocolatey sweetness, and a balanced body .

Beyond coffee, Finca Santa Isabel is deeply committed to social responsibility. The Valdés family supports local communities by providing employment, training, and access to education and healthcare services for farm workers and their families.

Through a combination of tradition, innovation, and sustainability, Finca Santa Isabel continues to be a benchmark for specialty coffee in Guatemala.

In the lush, mountainous landscape of Matas de Minas, a region known for its small-to-medium farms and rolling terrain, Fazenda Dutra stands as a shining example of what happens when tradition, innovation, and sustainability come together in perfect harmony. Though Brazil is the world’s largest coffee producer, and Minas Gerais accounts for more than half of its total output, this family-run estate produces something truly special—coffee that reflects not only the richness of the land, but the values of the people who farm it.

More than 50 years ago, the Dutra family began planting coffee in this region. Today, the estate spans nearly 2,500 acres, encompassing 10 distinct farms and over 3 million coffee trees. Every cherry is hand-harvested—a rarity in Brazil—by over 600 seasonal workers during harvest, allowing for meticulous quality control and full traceability. While the estate may seem large, by Brazilian standards it’s modest in scale, which has enabled the Dutras to focus on producing specialty-grade, direct trade lots with incredible attention to detail.

Sustainability isn’t just a buzzword here—it’s a deeply rooted philosophy. Fazenda Dutra is 100% solar-powered for its depulping operations, and plans are underway to convert all mechanical dryers to solar as well. The estate maintains over 750 acres of preserved native forest, which protects natural water sources, prevents erosion, and provides biodiversity corridors for wildlife. Beyond these efforts, the Dutra family actively prioritizes organic practices—limiting synthetic inputs, enriching the soil with natural compost, and protecting ecological balance with shade trees and cover crops that improve water retention and nutrient cycling.

Their commitment to sustainability goes hand in hand with their care for people. The Dutras have invested in an on-site school, ensuring access to education for employees' children, and they provide a comprehensive health care program for workers and their families—an uncommon benefit in rural farming communities.

In every sense, Fazenda Dutra is a model of eco-conscious agriculture. From clay-rich volcanic soils and solar-powered equipment to organic farming practices and community well-being, every decision on this farm is made with long-term impact in mind. The result is more than just an exceptional cup of coffee—it's a product of purpose, progress, and genuine care.

This coffee is sourced from a network of smallholder farmers in the municipality of Inzá, located in the Cauca department of southwestern Colombia within the Colombian Massif of the Andes Mountains. In this high-altitude region—characterized by dramatic slopes, cool temperatures, and abundant freshwater springs—generations of coffee-growing families cultivate their crops under shade trees alongside native forest species and food crops.

These farmers typically manage small family-owned plots, often between one and three hectares, using traditional agroforestry practices that promote biodiversity, protect mountain watersheds, and support certified organic production methods. Coffee trees grow in Clay-Mineral Rich Volcanic Soil , enriched by ancient volcanic activity in the Andean range, providing natural nutrients and excellent drainage that contribute to slow cherry maturation and complex cup development.

Coffee in this region—primarily Arabica varieties such as Caturra, Castillo, and Colombia—is carefully hand-harvested during peak ripeness. For “Perla de Inzá” (GP) lots, cherries are selectively picked, fully washed, and dried on patios or raised beds to preserve clarity and sweetness in the cup. The parchment is then milled and graded to meet export standards, ensuring consistency and quality.

These lots are selected for their bright acidity, caramel sweetness, and clean finish, along with their traceability and commitment to environmentally responsible farming. While not tied to a single estate, this offering represents the collective effort of small producers who rely on cooperative networks for organic certification, processing infrastructure, and market access—reflecting the resilience, craftsmanship, and ecological stewardship that define coffee cultivation in the mountains of Inzá, Cauca.