Coffee in Guadeloupe (FWI) is mainly produced on family farms and is nowadays just a marginal crop. Its historic renown, as well as the strong heritage aspect of the crop, and its strong potential role for local development, encouraged farmers and local stakeholders to launch an initiative intended to revive it and add value. The first hypothesis opted for territorial qualification. Following a participatory diagnosis involving farmers, researchers and other stakeholders, socio-technical and organizational proposals were made for "building" this product: delimitation of a terroir, physical and sensory characteristics, steps, coordination mechanisms. It was demonstrated by this joint research that the first step in such a process is to organize the farmers. This is essential for defining mutual objectives and constructing a registered designation of origin (the French AOC). If the coffee revival is to be successful and sustainable, technical support will be required in this endeavour.