Several different lots of coffee beans dry in the sun at the Malinal cooperative in Narayit, Mexico.

Mike White, Gimme! NYC Regional Manager, traveled to Mexico with San Cristobal Coffee Importers.

San Cristobal was founded by James Kosalos, one of the founders of the Specialty Coffee Association of America.

Kosalos, the trip's host, now works to provide sustainability and technical education to farmers. "He's like Johnny Appleseed," says Mike.

The Malinal cooperative is made up of 250 member farms who have banded together to process their coffee and pool their resources. This farm is only about 3.3 acres.

By growing coffee organically and sustainably, the Malinal farmers earn premium prices.

The farmers grow a mix of coffee varietals including Typica, Caturra, and Bourbon.

There are two ways to separate the coffee pulp from the bean inside: dry process and wet process. Malinal uses the dry process.

The cherries are spread on patios to dry out in the sun. Later, the dried pulp is removed in a mechanical depulper.

Dry process coffee tastes different than wet process coffee. Since some of the pulp is reabsorbed into the bean during drying, the finished coffee keeps a subtle fruit tang.

Farmers maintain their quality standards by tracing each lot of coffee from the tree to the finished product.

After depulping, the beans must be dried before shipping. Raised beds allow airflow underneath for fast drying.

Utz Kapeh is a comprehensive certification that covers environmental care, labor rights, living wage, and quality control.

The coffee travelers take a switchback up the hill. Malinal is on a mountainside located just southwest of Tepic, the capital city of Narayit.

Within about 15 miles of Malinal, the countryside varies dramatically. This abandoned movie set is in the mangrove lowlands just a few miles away.

The Pacific Ocean is only about 15 miles to the west.

An alligator guarding his mangroves.

A California Brown Pelican watches the boaters below.

Lunch is served on the beach with a cold bottle of Pacifico.

The farmers gather in their Sunday best.

Mike says he left Mexico with "renewed passion and better understanding of our business ... Roasting and brewing is the last stop in the verrrry long chain of coffee production."