The Guatemalan component, Primavera Sisterhood, comes from select female producers in Huehuetenango. 2025 is our second year purchasing from this community and supporting this initiative.

Gender equity is a longstanding challenge for the coffee industry; female coffee growers have less access to land, credit, training, and basic education even though women make key contributions to plant care, harvesting, and processing coffee. Research has shown that when women are empowered to make decisions, including financial decisions about their coffee farms, families and communities are more successful and their needs are better met.

We are proud to support this community as it hits one of our key sourcing pillars: Female Economic Empowerment.

The Kenyan component is sourced from the Inoi Farmer's Cooperative Society. Kianderi is a washing station linked to the larger Inoi cooperative. About 500 coffee-producing farmers deliver their cherry to the washing station and are paid cash on delivery. Kenyan coffee is usually produced by small-hold farmers, often with just a few hundred trees, who will harvest from their trees every few days and deliver to a centralized collection point or washing station for processing.

After harvesting, coffee is delivered, and farmers are paid in cash (usually followed by an end-of-season bonus), and coffee is prepared for processing. The coffee is first pulped, and Kianderi uses a long 48-hour extended dry fermentation method. After fermentation, the coffee is washed and graded in grading channels.

This grading method uses water to separate coffee based on density with better quality, heavy coffee sinking to the bottom. This will be kept separate and, after washing will be transferred to raised drying tables.

During the drying stage, coffee is often hand sorted to remove any further defects and covered during the day to protect the coffee from harsh direct sunlight. Once the coffee has dried to about 12% moisture content, it will be moved to a storage area and allowed to rest before being taken to the local dry mill for processing.

The dry mill will then separate the coffee into various bean sizes. The most well known are the AA, AB and PB bean sizes. These don't specify a quality but rather a bean size.