This particular coffee is a blend of different arabic varietals that have been balanced to create a taste that is full-bodied and sweet with lower acidity. From the start Linda has been the favourite of Nicolas Bellangé, the founder of the coffee cooperative; throughout years it has maintained its status due to its stable high quality and smooth sweetness that Brazilian coffees are known for. Mild hint of nuts mixed with slightly caramelized juicy peach.

Luisa Francisca was born and raised in the farm. Her parents decided to buy San Judas Tadeo farm in the Sierra Nevada de Santa Marta to produce coffee and to give to her two daughters a beautiful childhood. When her father passed away, Luisa and her sister Alina decided to go back to the farm maintaining the tradition of coffee production. They had very difficult years in terms of violence, as in the region of the farm there were many illegal groups and guerrillas.

Luisa and Alina decided to start producing specialty coffee six years ago. That is why, they decided to partner up with Manuel Matta a technician in specialty coffee production in this region of Colombia. Luisa and Alina are very happy with the great results.

It is indeed a rather insane project even to a hero-farmer Arnaud Caussee to grow such a champagne-tasting specialty coffee at an altitude of between 1800 and 2100 meters lying in a cloudy forest under the shade of indigenous cedars and banana trees.

Nyeri is situated 180 km north of Nairobi, halfway between the Aberdare Mountains and Mount Kenya, it is also the region where a elargest number of farmers work, where most of the farms are located above 1750 meters above sea level and it is one of the most prestigious coffee producing regions in the world. The small producers, whose characteristic feature is the use of shade in their crops, work properties ranging from one to 30 hectares. To date, the Kenyan coffee export system is constantly changing and in recent years has undergone positive changes, allowing producers to join together and collectively export their coffee in the name of MECOP, as well as allowing producers to embrace the traceability of their coffees.

MECOP is an association of small Kenyan producers led by David Maguta. MECOP works mainly in 3 producing regions: Nyeri, Embu and Kiambu with a dozen farmers. Each farmer has his own drying station with very high quality metal drying beds, Grain Pro bags, more precise equipment. The coffees are therefore dried on each farm and then David Maguta takes care of quality control, transport to a private processing company and all the export management to guarantee the traceability of each microlot.