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Coffee Farm: Our Green Coffee Bean Grower

When selecting the coffee growers to buy from, it’s important that we know we make an impact. Gone are the days of buying in bulk and driving down the price – people come first, and we want that to be apparent throughout our supply chain.

Take a peak at the Seven Districts coffee bean grower network. We work with quality coffee farms in Colombia, Ethiopia, Rwanda, Brazil, Peru and Nicaragua.

Driving change in the coffee industry

The coffee industry has a huge opportunity to drive socio-economic change and harness environmental stewardship across a geo-political landscape that is home to both vulnerable communities and fragile ecosystems. Learn more about how we buy in the coffee supply chain.

Here, we’ve listed the coffee farms we work with and you can read more detail about them, their coffee processing, the green coffee beans which are picked and their varietals. The effort that goes into growing high quality coffee is phenomenal, it takes time and dedication and so the coffee farmers and producers deserve to be highlighted and celebrated, both in words and action.

David Rubanzangabo, owner


On the road between Manizales and Honda sits the small town of Monte bonito that borders the slopes of the Cerro Bravo and has a population of less than a thousand people.

The coffee growers in this region of Colombia are incredibly small, with only between 1-3 hectares each, with 89 associates in the group. They may be small, but their coffee is mighty!

Coffee supplied from Monte Bonito is respected as some of the highest quality speciality coffee, and you’ll taste it too!

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The family business started in the 1950s when José Dutra Sobrinho (Zeca Dutra) – father of Ednilson and Walter – began cultivation in Minas Gerais, with just over 1 hectare of land. ‘Zeca’ Dutra saw the potential in the land despite the farm’s small size and applied his passion for coffee farming to expand and improve the farm to what it is today.

Now Ednilson, Walter and their entire family benefit from Zeca’s hard work.

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Working in the Huye District, Leo Fidele Ndagijimana, the owner, purchased the wet mill from a previous owner who had failed to operate it and was not able to process coffee for many years. After buying the washing station towards the end of 2018, Fidele replaced and fixed the mill’s machinery.

He used his experience from managing washing stations in the western Rwanda to create a new benchmark for quality. He put his skills to work and brought excellent coffee back to the region.

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Rianjagi Farmers Co-operative Society was registered in 1998, under the co-operative societies act. It is located in Embu municipality, Manyatta Sub-county in Embu County. The coffee farm Rianjagi AA, is surrounded by scenic highlands, South West of Mt. Kenya forest and is situated in an area famed for producing some of the worlds finest coffees.

The society has grown its membership from 565 in 1998 to 1958 by 2017 of whom 1411 are active members. The management committee comprises of five members i.e 4 Male and 1 Female as well as hiring 6 permanent staff and seasonal workers dependent during the high season.

Kenyan Drying tables
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A washing station, owned by Daye Bensa Coffee Export is located in the Segera kebele within the Bensa woreda of the Sidama zone.

The washing station sits 1980masl and the coffee cherries are purchased from outgrowers with farms nearby. These outgrowers are typically small farmers with between 0.5 and 3 hectares of land which is managed organically with compost and is often grown within the native forest.

Local, small farms with outstanding quality support whole families by growing and selling beans via Daye Bensa Coffee Export.

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Pedro Garcia Diaz owns 2 hectares of land in the San Francisco village in the district of San Jose del Alto. Pedro grows bourbon and pache varieties and produces 30 exportable bags of coffee a year. Since Pedro lives in the city, his family manages his farm, but he spends time there during the harvest season and when they prune and apply fertiliser.

Coffee is picked selectively before being fermented for around 36 hours, washed and then placed to dry on tarpaulin mats on the ground, where it dries for two weeks. The whole family benefits from your purchase of their coffee.

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Los Bucaros is a blend of washed catuai and caturra coming from 3 different farms in Nueva Segovia: Agua Sarca, Las Hortensias and Los Pirineos respectively owned by Isacio Albir, Ana M. Albir and Eudoro Guillen.

Truly a business built by friendship.

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Follow a few of these links to find out more about our speciality coffee, see our full range of coffees and some of the tricks, tips and guides for you to make the most of our roasts.