Microlot coffees are easy to get excited about. They’re of exceptional quality, limited quantity and they often showcase a unique processing method that requires intensive labor. For example, Mexico Finca La Esperanza Anaerobic Washed is a single varietal that is hand-picked, sorted, dry fermented for 96 hours in an oxygen-free environment, pulped, rested in fermentation tanks for 24 hours, floated in spring water to wash and sort again, and finally dried. All of these steps differentiate the lot through process alone and also enhance the flavors of the final cup.
It’s clear why consumers seek out these high-end, novel lots, essentially cherry-picking the best of the best. Still, microlots offer the industry more than just exceptional flavors.
Deserved Premiums
When it comes to microlots, producers tend to be properly compensated for their labor. Meticulous attention is paid to these small lots throughout cultivation, harvesting and processing. The combination of quality and the added level of transparency around processing methods equates to higher premiums being paid for the product, which helps farmers receive fair compensation for their effort and investment — which isn’t always the case.
Selling the Whole Farm
It’s important to remember that microlots are separated from the majority of a producer’s harvest. Producers can use them as a way to diversify their offerings (and profit margins), which ideally translates into a more robust and stable revenue stream.
Additionally, these exciting lots can spark an introduction between a roaster and producer that encourages a roaster to purchase “the rest of the farm” — i.e., that producer’s more conventional coffee. That latter purchase can have a larger and ultimately more sustainable impact on the producer’s annual income.
Honey and natural processed lots drying on raised beds at Muxbal Estate in Mexico.
Encouraging Innovation
Microlots are often the product of experimental processing methods (or even new coffee varietals). Trying any of these variables incurs risk, but when executed on a micro-scale, the impact is proportionally smaller. In this light, microlots are an opportunity for controlled risk, with potential for real reward.
Successful lots may yield discoveries that can be applied to a larger percentage of a producer’s production or simply repeated at small-scale for a higher-premium offering. These experiments can truly push the industry forward, providing case studies of innovation that explore the full potential of coffee and piquing new consumer interest.
The Power of Story
Most of the coffee produced worldwide simply lacks traceability. Microlots offer the very richest stories that help us to understand where coffee comes from and how it comes to be. These stories educate consumers — who ultimately drive the industry — about how much work goes into creating quality. They’re a celebration of the innovator producers doing the hardest work, and they connect passionate coffee people at both ends of the supply chain.
We hope you’ll explore these rare and delicious microlots and join us in celebrating the people behind them:
Producer Juan Saldarriaga’s naturally processed “Bomba de Fruta” microlot from Finca La Claudina delivers vibrant, fruit‑forward flavors that showcase his meticulous varietal selection and precision post-harvest handling. It’s a truly standout, farm-specific expression.
Strawberry, kiwi, raspberry, pineapple hard candy.
After coffee rust damaged part of her farm, Ana Suyapa Muñoz began cultivating IHCAFE 90 and Parainema—varieties better suited to her land. This washed microlot reflects the careful processing and extended fermentation techniques she developed in partnership with Becamo, marking a resilient and rewarding evolution.
Chocolate, lime, hazelnut, clementine, toffee.
Honduras Los Colibríes Yellow Catuai Honey
From COE-shortlisted producer Ronnie Alfredo Gabrie’s Finca Los Colibríes (“The Hummingbirds”) in San Luis Planes, Honduras, this Yellow Catuai Honey microlot is machine-pulped and honey-processed with a 36-hour fermentation—an expression of personal recovery and biodiversity-driven innovation, and a cup you won’t soon forget.
Nectarine, maple, blackberry, lime, cedar.
Also from Ronnie Alfredo Gabrie’s Finca Los Colibríes (“The Hummingbirds”), this fully washed Pacas microlot is machine-pulped, fermented for 36 hours, and dried on raised beds and in solar dryers—embodying Ronnie’s resilience and farm-wide innovation, and delivering a coffee rooted in refined technique.
Plum, baked berries, lilac, honey, juniper.
Mexico Finca La Esperanza Anacafe 14 Anaerobic Washed
Family-farm Finca la Esperanza in Veracruz is stewarded by third-generation steward Emmanuel Rincón Vázquez. Emmanuel has been experimenting with coffee processing with an eye for national competitions. This offering undergoes 96 hours of dry cherry anaerobic fermentation, is then floated in spring water, pulped and rested in fermentation tanks for 24 hours. Next it is washed and floated again. Finally the coffee is dried meticulously on patios for 24 hours and then in mechanical driers for 56 hours.
Plum, maple, mouse, blackberry, fig, lemon.
Mexico Muxbal Natural and Mexico Muxbal Pacamara Natural
Finca Muxbal, on the border of Guatemala in Chiapas, is run by Maggie Rodriguez and her sons Jorge and Juan Pablo. She grew up on Muxbal and continues to live there where she oversees operations and encourages her sons’ contributions—which involve improving existing and developing new processing methods.
Graham cracker, white peach, orange, walnut.
From the Iloma AMCOS, and specifically the Iyela Farmers Group in Tanzania’s Songwe region, this Iloma Natural microlot is hand-sorted, floated and slowly sun‑dried over 24 to 30 days—highlighting smallholder dedication, cooperative innovation and a traceable, terroir-rich expression.
Plum, baked berries, honey, lilac, juniper.
From the Igale AMCOS in Tanzania’s Songwe region, 443 smallholder farmers contributed cherry and introduced fully washed processing using a new Penagos eco-pulper. This peaberry microlot is fermented for 24 to 48 hours, soaked and sun-dried on raised beds, resulting in a traceable coffee with a creamy body and layered sweetness.
Honey, blackberry, red grape, mandarin orange.
Coming Soon
These coffees are currently on the water. Ask your trader for updates on their expected arrival!
Ethiopia Shantawene Buncho Natural
This coffee is grown by 940 farmers in Sidama — both from grower and exporter Daye Bensa’s farm Shantawene, as well as from out-growers in three neighboring villages. The cherry is dry processed at Buncho station where it is carefully sorted and dried on raised beds, producing a clean, fruity cup with a heavy yet smooth body.
Toffee, plum, orange, honey, lilac, cola, creamy.
From FECCEG’s experimental El Vergel (“The Orchard”) in San Rafael Pie de la Cuesta, Guatemala, the El Vergel Natural microlot is grown under a rich canopy of native shade trees. Precision natural processing—featuring controlled fermentation and solar drying—yields an agro-ecologically cultivated coffee that reflects the full biodiversity of its origin.
Raspberry, cacao, baked apple, vanilla.
Mexico El Dragon Anaerobic Natural
Second-generation coffee producer Mr. Victor Ruiz has been developing and refining El Dragon for the past three years. Initially experimenting with only one quintal, he has since grown the project to 50 bags. The cherry is handpicked when almost purple, carefully sorted anaerobically fermented for 10 days. The result is a complex range of tropical and stone-fruit flavors anchored by high sweetness and a silky body.
Golden raisin, apricot, lychee, maple, hazelnut.
Mexico Tierra de Reinas Natural
From Dr. Graciela Cuevas Panzzi’s Tierra de Reinas (“Land of Queens”) in Xonotzintla, Veracruz, this natural-process microlot—grown under native shade and harvested by a predominantly women-led team—celebrates biodiversity, selective picking and careful sun-drying, yielding a nuanced, fruit-forward cup recognized by the Cup of Excellence.
Raspberry, passion fruit, sage, nougat.
This microlot offering from Don Anibal Jaime, one of Cooperativa Agraria Frontera San Ignacio’s (COOPAFSI) start-producers. He organically cultivates Caturra, Typica, Catuai and Bourbon varieties, meticulously sorts, washes and sun-dries the coffee for a clean and crisp cup.
