Ethiopia Agaro + Peru Huabal

Peru: Nestled in dramatic high-altitude terrain, Huabal is defined by its tradition of small-scale, family-run coffee farming. Unlike industrial plantations, local production is led by smallholders whose ancestors migrated from the highlands of Cajamarca and Piura in search of warmer, fertile land. There, they traded cold-resistant potatoes for coffee, which became both their livelihood and heritage.

Today, families cultivate small plots—often just one or two hectares—at altitudes between 1,700 and 1,900 meters. Cool temperatures, steady rainfall, and rich soils slow cherry maturation, unlocking the complex flavors and bright acidity typical of specialty coffee. Farms are shaded by native trees like Albizia and ice-cream bean, preserving biodiversity. Despite rugged roads and logistical challenges, producers rely on personal vehicles and local trucks. Quality is assured through careful hand-picking of ripe cherries and immediate processing. Balancing stewardship with production, Huabal’s farmers sustain an ecosystem that supports both wildlife and exceptional coffee.

Ethiopia: Ethiopia is widely recognized as the birthplace of coffee, where cultivation methods dating back to the 1500s remain largely unchanged. Most coffee grows wild under forest shade, while some thrives alongside other crops in garden plots with minimal intervention. Many producers lightly manage their forest coffee to simplify harvesting. Smallholders typically produce just five bags annually.

Yirgacheffe, one of Ethiopia's most celebrated coffee regions, lies in the south near Kochere and Oromia. Its fertile soil, high elevation, and tropical climate with distinct wet and dry seasons create ideal growing conditions. This specific coffee undergoes washed processing on traditional raised beds, ensuring even airflow during drying. The combination of heirloom varietals, optimal climate, and careful methods produces a signature profile known for bright acidity, delicate body, and floral aroma.

This coffee arrives from the Agaro dry mill, representing 498 smallholder farmers who handpick cherries at peak ripeness. After machine pulping and anaerobic fermentation, the coffee sun-dries on raised beds for seven to ten days, depending on conditions.