A community lot is made up of coffee beans from several smallholder farmers in a specific region, whose individual harvests are too small to process or market separately. By combining their yields, they create a collective lot that still reflects the distinct characteristics of the region. To ensure consistency and avoid mixing different varieties, the farmers aim to grow the same coffee cultivar. This collaborative approach gives them access to better processing infrastructure, helps achieve more consistent quality, and enables participation in the specialty coffee market. Community lots often tell the story of a collective effort—shaped by regional identity, shared commitment, and the diversity of small farms.

Washed coffee beans are processed using a method that emphasizes clarity and brightness in the cup by removing the coffee cherry’s fruit layer before drying. After the coffee cherries are harvested, they are placed in water tanks, where the ripe cherries sink, and the unripe or defective ones float and are removed. The cherries are then passed through a depulper, which removes the outer skin and much of the fruit pulp. Next, the beans are placed in fermentation tanks, where natural enzymes and microbes break down any remaining mucilage (the sticky layer) over a period of 12 to 48 hours. After fermentation, the beans are thoroughly washed with clean water to remove any remaining residue, then spread out to dry in the sun or using mechanical dryers. This method highlights the coffee's intrinsic flavors, often resulting in bright, crisp acidity and a clean cup profile.