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Farm Partnerships

Zafiato Coffee Roasters embrace direct trade to source sustainable and
ethical specialty coffee. We view our relationships with producers as partnerships, not transactions.
This has been the foundation that allows us to source the exceptional quality
of coffee we look for, while ensuring it is mutually beneficial for the amazing
farmers we work with. Below are a few of the amazing regions we work with.

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San Marcos, Guatemala

Zafiato Caffe Luna single origin San Marcos, Guatemala is sourced from a small farming community located more than 4,500 feet (1,372 meters) above sea level. Coffee cultivated at these altitudes matures slowly and grows to be harder and denser than beans grown at lower elevations, with inherent consistency and rich taste attributes. The coffee is hand sorted to remove defects. 

Tarrazu, Costa Rica

There is nowhere like a Costa Rican Tarrazu, a collection of smallholder producers and members living throughout the canton of Dota within the province of San Jose, Tarrazu, Costa Rica. These amazing producers focus their attention on farm management throughout the year and then deliver their cherry to the CoopeDota mill where traceability and quality control are second to none.
The beginnings of Zafiato Caffè Solare.

Tarrazu, Costa Rica
Minas Gerais, Brazil

Minas Gerais, Brazil

Zafiato Caffè Vivace is sourced from two family estates in the Sul de Minas growing region near the city of Varginha within the Brazilian state of Minas Gerais. These farms were established by the Ferraz family in the early 1900s. Both families manage their estates on a foundation of tradition, but they also work closely with the Mina Sul co-operative where their coffee beans are prepared for export using state-of-the-art milling equipment.

San Ignacio, Peru

The San Ignacio Peru Norte used in our Caffè Oro, Divino, and Ricco blends is sourced from small-holder farms that cultivate coffee on just a few acres of land intercropped with shade trees, bananas, corn, and beans. They carefully harvest and sort cherries before depulping, fermenting, washing, and drying the coffee using their own micro-mills.

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