The Sierra Nevada range is a Caribbean coastal range distinct from the Andes range that makes up the majority of Colombia’s coffeelands. For this reason there is a sense of self-reliance in the Sierra Nevada best symbolized by Palmor’s hydropower plant, the only community owned power plant in all of Colombia, which provides clean low-cost energy for the residents of Palmor. Similarly, bananas, corn and avocado trees grown alongside the coffee are used for local consumption evidencing another level of self-reliance for this group of farmers. Sol Nacientes, in collaboration with an exporting company called Inconexus, has recently organized nucleuses of model producers to help neighboring producers improve farm management and processing protocol. Producers also benefit from the close proximity of the Inconexus cupping lab and dry mill located in Santa Marta where coffee is quickly evaluated and parchment is stored in grainpro for protection from the costal humidity.

Tanzania has some of the world’s most commanding landmarks, which include the lowest and highest elevations in all of Africa, the floor of Lake Tanganyika (352 meters below sea level) and Mount Kilimanjaro (5,895 meters above sea level). Likewise, Africa has some of the most renowned coffee profiles in the world and Tanzania stands strong among them. The quality continues to rise as companies like Neumann Kaffee Gruppe (NKG) invest in infrastructure, which includes collective mills called CPUs (central processing unit) where cherry production from small farms is received and then carefully sorted, depulped, fermented, washed and dried. Centrally located CPUs process coffee more consistently and ensure better quality, which results in better prices from the international market and more income for producers. This peaberry lot is sourced from a group of 235 producers located in the Mbozi district within the Songwe region where the bulk of production comes from small family owned farms consisting of just a few acres of land. The rounder shaped peaberry, formed from the maturation of one seed per cherry rather than the typical two seeds, is meticulously sorted during the milling process for its distinct flavor profiles.