Many of the coffees Ruby sources are from small, family farms that have their own mills to depulp, ferment and wash coffee cherries. Ownership of the processing stations allows farmers to experiment, using a variety of washing and drying methods as well as monitoring moisture levels that help preserve flavor nuances. That attention to detail is noticeable in Rigoberto Rodriguez, a medium roast from Honduras, that straddles subtle, deeper fruit notes while maintaining traditional, easy-to-drink smoothness.