The fourteen organic farmers who make up the Chapada Diamantina coop bring an intensity and focus to their work that is rare, even in the focused world of coffee growers. The coop is named for the distinctive geology of its growing region - chapadas are incredible, enormous rock formations that jut from the rich, acidic plains of northeast Brazil, several hundred miles north of where most of the country's coffee is grown. Location is only one factor that makes this coffee unique. It's grown not just organically, but biodynamically - perhaps the strictest and most careful growing standard. It's picked 100 percent by hand, and processed with the natural method - dried on a patio with the whole fruit in tact. The result is a bean with low acidity and the soft, creamy body typical of Brazil, but with a more fruity and intense range of flavors that result from the growing and processing methods.