Semilla Coffee
The Artist Series: Semilla x SHRINE
The Artist Series: Semilla x SHRINE
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This stunning bag was designed by our friends at SHRINE, New Mexico's raddest tattoo studio, as part of our Artist's Series.






Sarai Jimenez
Smallholder Spotlight
Sarai learned to work and cultivate Arabica coffee during his childhood. At that time, his family only grew this variety across all their plots, as it is known for producing a coffee with excellent flavour. Over time, he began cultivating other varieties, such as red catuai and yellow catuai. No Sarai has been working in coffee for approximately 45 years.
Sarai and his family joined the “Resistencia” movement in 2019, driven by the pollution caused by a mining company in their region. The mining activity has impacted the local climate and affected coffee plantations located closer to the mine.
He envisions a future focused on maintaining the quality of his coffee to secure its market position and achieve better prices. This approach will enable him to continue caring for his plots and ensure good yields during harvest seasons, as coffee is the primary source of income for his family.
Technical Specs
Variety
Yellow Catuai and Red Catuai
Process
Washed
The cherries are de-pulped using an eco-pulper on the same day they are harvested. They are then left to dry ferment in a tank or plastic bags for 36 hours. After fermentation, the coffee is dried on raised beds for 16 days, being covered during excessively sunny days.
Farm Details
Farm: El aguacate
Farm size: 1.8 hectares
Location: Jumaytepeque, Santa Rosa, Guatemala
Altitude: 1700 masl

El Sapo
Smallholder Spotlight
This tiny farm, managed by Mario Trujillo and his extended family, sits deep in the crevices of the Andes, outside the town of Tarqui in Central Huila.
Though Huila is consistently amongst the highest yielding of all coffee growing
regions in Colombia, with thousands of growers dotting the mountains, those around Tarqui have only in the last few years been recognized globally for the quality of their coffee. Even still, Tarqui remains largely off the map due to how far afield so many of the growers are.
Arriving to the farm requires a two hour drive plus an hour and a half long walk
through jungle and over mountain streams. This journey is so extreme, and the farm
so far removed, even other producers in the area refer to this farm as “El Fondo” or
“The Deep.”
Members of the extended Trujillo family tend to what was once a large single farm
that has become broken into several smaller pieces. Despite managing their parcels
independently, they tend to process and dry their coffee in the same places and often
sell in the same places as well.
Technical Specs
Variety
Colombia
Process
Washed
Cherries are collected on a 4 - 6 week cycle, with various days of picking for cherries
at peak ripeness. After picking, the cherries are left to ferment for 24 hours before
being depulped. It is then washed and left to dry ferment in plastic bags for 30-40
hours. The coffee is then carried two hours by horseback to the village of Ricabrisa
where it’s dried for 20 days.
Farm Details
Farm: El Sapo
Farm size: 5 hectares
Location: Ricabrisa, Tarqui, Huila, Colombia
Altitude: 1700-1800masl