In Peru the bulk of coffee production comes from small farms owned and managed by people who follow organic farm management practice attuned to their cultural connection with the land. Producers typically cultivate coffee on just a few acres of land intercropped with shade trees, bananas, corn, and beans. They carefully harvest, sort and float cherries to remove less dense or damaged seeds before depulping, fermenting, washing, and drying the coffee using their own micro-mills. This particular community blend comes from producers who cultivate coffee in San Antonio de Chingama, near the city of Jaen, in the Cajamaja region. The producers have formed a group called Comité Agua Azul to carry out their collective activities like establishing a local warehouse for storing their exportable coffee. Comité Agua Azul have designed farm management and post-harvest solutions to fit their needs, but they also need a strong alliance to bring their coffee to the international market and earn fair prices. Origin Coffee Lab, an organization established to assist small producers access the specialty coffee market carries out activities that often go unnoticed but are crucial for small producers. In addition to helping producers learn best practices for cultivating and processing coffee, Origin Coffee Lab coordinates traceability and quality control throughout the post-harvest process to earn better income for everyone so producers can reinvest in their farms and strengthen their families’ livelihoods.