In Peru, the bulk of coffee production comes from 19 small farms owned and managed by people who follow organic farm management practices attuned to their cultural connection with the land. Producers typically cultivate coffee on just a few acres of land intercropped with trees, bananas, corn and beans. They carefully harvest and sort cherries before de-pulping, fermenting, washing, and drying the coffee using their own micro-mills. While producers design farm management and post-harvest solutions to fit their needs, they also need a strong alliance to bring their coffee to the international...