Country: Kenya   
Region: Various Kenyan washing stations
Producers: Various smallholders
Altitude: 1300 - 1900 MASL
Process: Washed
Varieties: Ruiru 11, SL28, SL34
Tasting notes: Berries, Nectarine, Bright Acidity

The Kii Factory sits on the fertile slopes of Mt. Kenya, where it processes cherries delivered by local smallholders. It's famous throughout the specialty industry for its immaculate washing standards and high return rates to its growers.

Using fresh water sourced directly from the nearby Kii River, the factory employs a traditional double-fermentation and overnight soak process. By working collectively through the cooperative, these smallholders – most of whom farm fewer than five acres – are able to maintain the rigorous processing standards that Kenyan coffee is known for.

Country: Colombia
Region: Huila
Producer: Wilmar Guarnizo
Altitude: 1737 MASL
Process: Washed
Variety: Caturra, Geisha, Pink Bourbon
Tasting notes: Lime, Lychee, Strawberry 

In the highlands of Tarqui, Wilmar Guarnizo leads a team of ten siblings to produce this exceptional lot.

Wilmar took over the land in 2002 when it didn't have a single coffee tree on it. Today, the operation is a highly synchronised family network.

During harvest times, the siblings rotate across each other's farms to help with picking, while Wilmar’s wife Tania and their daughter oversee the crucial fermentation, hand-sorting and drying stages at the family home.

Country: Honduras
Region: El Cedral, Santa Barbara
Producer: Pedro Erazo
Altitude: 1750 MASL
Process: Fully washed
Variety: Pacas
Tasting notes: Red Apple, White Peach, Plum

Originally a vegetable farmer, Pedro Erazo took a gamble on specialty coffee to better support his family. He named his farm El Milagrito (“The Little Miracle”) after his very first specialty harvest brought in enough return to entirely clear his farming debts.

Tucked away in the mountains of Santa Barbara, Pedro’s farm benefits from a distinct microclimate influenced by the cooling winds of nearby Lake Yojoa. Working alongside Project Origin, Pedro has spent years refining his post-harvest protocols, relying on a meticulous 15-hour dry fermentation followed by slow drying inside solar dryers.