Luz Angela Rojas — Huila, Colombia
Luz Ángela Rojas grew up surrounded by coffee plants, immersed in the nature that witnessed her development while helping her father with every task the farm required. During a coffee crisis, her parents urged her to study and pursue a different path. She became a head nurse, then specialised in audit management — until the pandemic brought her back to the farm.
Today she applies a meticulous, data-driven approach to agronomy that sets her coffee apart. By supporting this coffee, you are supporting a women-led initiative that prioritises agronomic excellence, family tradition and the empowerment of female voices in the coffee sector.
Poda Women's Group — Sumatra, Indonesia
Poda redefines the Sumatran supply chain through a radical social model led by community visionary Samuel Sihombing. Coffee is grown by women's farmer groups in the Dairi regency and entirely hand-sorted by local women, ensuring meticulous quality control.
By integrating community savings and loan funds, Poda breaks debt cycles and ensures financial autonomy. Processed via wet-hulling with 24-hour fermentation, it offers a complex, earthy profile that supports female empowerment and fair trade.
Luz Helena Salazar — Quindío, Colombia
With over 20 years of experience in Armenia, Colombia, Luz Helena has become a cornerstone of specialty coffee innovation. As a leading woman producer, she has refined her craft to embrace advanced processing — a passion she passed down to her sons, the founders of Cofinet.
Her work stands as a testament to female leadership, sustainability and the evolution of Colombian coffee. From classic washed lots to experimental peach co-fermentations, her cup never disappoints.
Shop her Washed → Shop Peach Co-Ferment →
Desalech Mussie — Yirgacheffe, Ethiopia
This Grade 1 natural single-farmer microlot was produced by Desalech Mussie, a woman producer from Harfusa Waro in Yirgacheffe district. A mother of six, Desalech farms 1.6 hectares of land around her family home at an altitude of 1,902 metres.
She cultivates the heirloom subvarieties of Kumie, Diga and Wilsho, shaded by Acacia and Sudan Teak. Each lot is naturally processed on raised African beds for 18 days — a careful process that honours both the land and the heritage of Ethiopian coffee.
Currently sold out — subscribe to be notified when the next harvest arrives.