Product detailed description

Coffee origins

Nicaragua

Region: Jinotega
Altitude: 1100–1300 m a.s.l.
Processing: Washed
Farm: Papagayo RFA
Arabica variety: Red Catuai, Caturra, Parainema
Importer: Falcon Coffees
Harvest: 2025

This shade-grown arabica comes from the highlands of Jinotega in Nicaragua, where more than 20,000 smallholder farmers — of whom 5,229 are women — are grouped in the Aldea Coffee cooperative, cultivating an average of five hectares each. Established in 1992, the cooperative’s model has always aimed at environmental stewardship and rural credit access.

Cultivation occurs at altitudes between 1100 and 1300 meters under the Café ECOFORESTAL program — an agroforestry system combining hardwood and fruit trees, banana plants and cover crops. These practices ensure income diversification and improved soil health. Ripe coffee cherries are hand-picked from December to March, sun-dried at the Asturias facility and prepared for export from November to June, ensuring consistent quality and moisture control.

This lot is screened at size 15–20 and includes varieties Caturra, Catuaí, Parainema and Catimore. Certified production for the 2025 harvest totals 41,327 bags (69 kg each) from 321 farms, while the cooperative’s total export is estimated at 200,750 bags.

Complying with Rainforest Alliance, Fairtrade USA, Organic and With Women’s Hands standards underscores the cooperative’s commitment to sustainable land management, fair trading terms and women’s inclusion in governance. Following a 2023 reorganisation, export services are managed by Aldea Coffee S.A., one of four specialised entities created to enhance members’ access to finance, agricultural inputs and community investment throughout Jinotega.

Indonesia

Region: Bener Meriah, Aceh
Altitude: 1300–1600 m a.s.l.
Processing: Giling Basah
Farm: Wanita Gayo – Women’s Coop
Arabica variety: Tim Tim, Bourbon
Importer: Falcon Coffees
Harvest: 2025

We are proud to partner with Kokowagayo (Koperasi Kopi Wanita Gayo), the first and only women-owned and managed cooperative in Sumatra. Founded in 2014 in Aceh, northern Sumatra, the cooperative leads in empowering women in the coffee industry while producing some of the best coffees from the region.

In many traditional cooperatives across Indonesia women are excluded from key decision-making and often lack access to finance or leadership roles. Kokowagayo was established to change that. By creating a women-run cooperative they built a structure in which women farmers take the lead — not only in coffee production but in cooperative management, financial planning and community development.

Beyond coffee, the members diversify livelihoods through growing vegetables and fruits such as avocados and oranges, animal husbandry and compost production. This holistic approach provides financial stability and supports environmental sustainability.

Their Vision

To increase income and quality of life for women farmers and their families through agriculture and coffee.

Their Mission

• Strengthen women’s roles in coffee production, productivity and quality.
• Build capacity in financial literacy and family financial management.
• Improve farmers’ knowledge of coffee cultivation and trade.
• Raise awareness of health, education and environmental sustainability in support of long-term agricultural development.

Each lot from Kokowagayo not only showcases the unique flavours of Gayo coffee but also represents a direct investment in women’s empowerment and community resilience in Aceh.

Brazil

Region: Carmo da Cachoeira, Sul de Minas
Altitude: 1230 m a.s.l.
Processing: Natural
Farm: Fazenda Salto
Arabica variety: Yellow Catuai, Mundo Novo
Importer: Falcon Coffees
Harvest: 2025

Fazenda Salto has been in the Reis family for 38 years. Dr. Fabio Reis, trained and worked as a physician, always felt called to produce coffee. The 800-hectare farm is now managed by Fabio and his sons André and Juca. They are committed to producing high-quality coffee aiming for top-tier results. Fabio understands well the importance of sustainability, environmental and social concerns associated with farm operations. Therefore they invested in modern drying boxes and built raised drying beds to achieve high-quality lots. The farm is further mapped out in detail, and parcels are allocated for different processing methods to always deliver the best cup result.

This natural lot was machine-harvested, density- and ripeness-sorted, with only fully ripe cherries selected. The coffee was then dried on patios and regularly turned until the moisture reached 11.35%. Afterwards it rested for 10 days in wooden silos, before hulling, bagging and dispatch to the cooperative.