In 2010, the non-governmental agency, GAIA founded Sicobi as part of its effort to encourage biodiversity in Oaxaca, Mexico. Today, they work with 500 farms across eight communities to support their mission. While they do not work with every farmer in the region directly, Sicobi's rules and policies influence the growing practices of the entire territory, leading to a great push toward sustainability and biodiversity.

Coffees processed at Sicobi are known for breaking the mold of the standard Mexican coffee profile. Their coffees are fermented in wooden tanks, helping give them even more distinct characteristics. This year's release has a lovely creaminess to it, adding an extra layer of complexity to its incredibly sweet profile.