The Rutuma Cooperative Society operates several factories around the southern slopes of Mount Kenya, with Ruthagati being one of them. Smallholder farmers who deliver ripe cherries to the Ruthagathi factory typically grow SL-28, SL-34, Batian, and Ruiru 11 varieties. The rich volcanic soil in this area provides an abundance of nutrients to the coffee, which contributes complex, juicy flavours to the cup. During harvest, smallholders in the area deliver ripe cherries to the factory. This coffee gets sorted and soaked (first wash) before the skin and pulp are removed using a traditional depulper before they undergo a period of overnight fermentation. Fresh water from the Keremia stream is then used to wash the coffees again before drying. In the final step, the coffees are placed on raised beds under the sun where they are constantly being sorted and rotated during the drying process. The resulting flavour in this cup is densely sweet, complex, and sparkly.

Valéria de Fátima Pimentel began learning about coffee at a young age accompanying her parents in their work as coffee growers. At that time, production was difficult and consisted entirely of family labor as they did not have access to technologies or other assistance. Despite this, her parents worked hard to support Valéria and her five siblings, teaching them skills that Valéria would use on her own farm one day. Valéria married her husband, Silvano, in 2002. He worked as a coffee producer in partnership with his brother, farming on their parents land at the time. In 2005, they purchased their own plot of land, Sítio Oliveiras, and planted coffee trees across the 8.3 hectare property. The family invested in infrastructure and equipment, such as tractors, dryers, and machines for post-harvest processing, in order to work toward producing high quality crops.

This coffee Produced by Maximiliano Garcia and his wife Esperanza Armijos hails from Garmas farm in the El Huabo region of Peru. 

Maximiliano Garcia and his wife Esperanza are first-generation producers who grow coffee on their farm named Garmas in the village of El Huabo, San Ignacio. The farm has separated plots of Caturra,Catuai, Bourbon, Marsellesa, Parainema and Geisha. It was after saving money working for a coffee cooperative that they were able to acquire their own piece of land. Through his experience, Maximiliano was able to learn different aspect of farming which now inform how he runs his farm. They have since became highly respected producers who stand out for their attention to detail, passion, and dedication and their farm is often used as a model.

This coffee is sourced from family-owned farms organized around the Aricha coffee mill located in the Yirgacheffe district of the Gedeo Zone within the Southern Nations, Nationalities and Peoples' Regional State, Ethiopia. The Gedeo region is named after the Gedeo people who are indigenous to this area. The Aricha mill is owned and operated by Cherab na Betesebu and his family. The Aricha mill receives ripe cherries from 650 small coffee farmers. Coffee producers deliver their ripe cherries to the Aricha coffee mill station where the cherries are sorted and then placed on raised drying beds in thin layers. The cherries are turned every 2 to 3 hours in the first few days to avoid over-fermentation and mold growth. Depending on weather, 4 to 6 weeks later the beans are de-hulled and transported in parchment to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export.