This lot comes from small farms owned and managed by indigenous people (Acuntas group) who follow organic farm management practice attuned to their cultural connection with the land.

Producers typically cultivate coffee on just a few acres of land intercropped with shade trees, bananas, corn, and beans. They carefully harvest and sort cherries before depulping, fermenting, washing, and drying the coffee using their own micro-mills.The local cooperatives focus on training producers in best organic practices and invest in basic infrastructure needs like road improvements and establishing local warehouses. The regional cooperatives focus on creating micro-credit for producers and investing in social programs on a larger and more impactful scale, using the collective resources generated from the sale of coffee.
Environmental training programs, healthcare initiatives, life insurance, and educational opportunities are just some of the ways these cooperatives strive to improve the quality of life for coffee producers and their families.