Ella

San Martín Todos Santos, Huehuetenango
 Guatemala

Process: Fully Washed
Varietal: Bourbon, Caturra, Catuai
Drying temperature: 22°C Max. - 8°C Min.  
Altitude: 1,400 - 1750 MASL

Region: San Martín Todos Santos, Huehuetenango,

Score SCA 84.5+

Cupping notes: Chocolate, caramel, red apple, hints of honey and almond. (84.75pts)

Produced by a group of women farmers in San Martín Todos Santos called Mujeres Luchando por un Mejor Futuro—they’re doing great work and really focused on creating a better future for their families and community. 

Ella Todos Santos: More Than Just Coffee Three years ago, Onyx Importers ventured into the rugged, remote highlands of Todos Santos Cuchumatán, nestled within Huehuetenango. There, they met the extraordinary Mujeres Luchando por un Futuro—276 women determined to secure a sustainable future for themselves and their community.

Community Initiatives and Diversification Nestled in the remote highlands of Todos Santos Cuchumatán, the Mujeres Luchando por un Futuro face unique challenges due to their geographical isolation. However, their determination to uplift their community has sparked the creation of a community fund—essentially a local bank—that supports each member's projects.   They actively seek out partnerships with organizations to bring essential training and resources into their lives. Their initiatives include participating in healthcare and nutrition workshops to enhance their well-being. They have refined their skills in sustainable coffee processing techniques, from wet milling to drying, and engage in agricultural diversification, such as growing tomatoes, corn, lettuce, and beans.

A Milestone in Todos Santos The Mujeres have long devoted themselves to strengthening their communal future through sustainable practices, and last year, these efforts earned them organic certification. This marks a significant milestone in their ongoing effort to uplift their community and land. Support Women Owned Farms  The 2025 crop of Ella Todos Santos Huehue is a beautifully chocolate-forward profile that makes for an irresistible cup, with deep chocolates, caramel, and a big jammy body, complemented by notes of plum and berry acidity, ending with a sweet, toasty almond aftertaste.

Hendra Maulizar

Gayo, Sumatra, Indonesia

Process: Natural Anaerobic
Varietal: Ateng Super
Producer: Hendra Maulizar  
Altitude: 1400-1700 MASL
Region: Gayo, Sumatra, Indonesia 4°28'29.1"N 96°46'11.7"E
Production: 40 Bags

COMMUNITY CONTEXT

The son of a coffee producer in Aceh, Hendra Maulizar established his own processing station in Pantan Musara Village in 2010, beginning with just one acre and steadily expanding to 10 hectares. Unlike most Sumatran collectors, who sell cherry on to other mills, Hendra collects directly from a select group of about 50 farmers who meet his quality standards, then oversees processing himself. In 2014, he shifted from volume-driven commercial trade to specialty coffee, investing in his own wet mill with gravitational washing channels and raised drying beds. His commitment to experimentation and innovation has earned him international recognition, including #7 in the Cup of Excellence Indonesia in 2021 and #16 in 2022. Today, Hendra operates nearly a hectare dedicated to natural drying, capable of producing up to one container per year. His combination of farmer relationships, hands-on collection, and quality-driven processing has positioned him as one of Sumatra’s most forward-looking coffee producers.

COUNTRY CONTEXT

Sumatra is vast—larger than Texas and Florida combined—and defined by dramatic geography. At its center lies Lake
Toba, the world’s largest volcanic caldera, whose presence drives rainfall unmatched by any other coffee origin. Coffee here has deep roots. Marco Polo passed through Aceh in 1292, and by the 17th century Dutch traders had established Aceh and Java as the world’s first commercial coffee origins. Today, Sumatra remains one of Indonesia’s most diverse regions, home to over 50 languages across 170,000 square miles. Yet coffee still leaves through a single port, Medan—up to 24 hours by road from Kerinci in the south or 20 hours from Gayo in the north. These distances shaped the hallmark of Sumatran coffee: giling basah, or wet hulling, where parchment is hulled at 30–50% moisture and dried later in transit. The result is the heavy-bodied, earthy profile the island is known for. Variety also plays a role: after leaf rust wiped out much of the crop in the early 20th century, hybrids like Tim Tim and Sigarar Utang became widespread alongside Bourbon-derived Jember and Onan Ganjan. Today, a new generation of producers is redefining expectations. Washed coffees, naturals, honeys, and new cultivars are expanding specialty production across regions once known only for volume. Alongside this, coffees from neighboring islands such as Flores, Timor, Bali, and Sulawesi often pass through Sumatra, reinforcing its central role in Indonesian coffee.