On Bali’s Kintamani plateau—framed by ancient caldera walls and citrus groves—smallholder families have revived shade‑grown, organic coffee since the early 2000s. Blue Moon lots are carefully handpicked and community‑milled, drawing on clean mountain water and cool evening breezes that steady drying and preserve sweetness. A measured medium roast unlocks milk‑chocolate and caramel tones, layered with toasted almond and a soft baking‑spice resonance often tied to the island’s volcanic soils. Acidity is naturally low and rounded, the texture creamy and cohesive, and the finish lands calm and tidy with a cocoa‑sweet echo—comforting and polished for effortless daily drinking.

Sustainability Badges: Organic, Shade‑Grown, Smallholder Sourced, Community Wet‑Milled, Small Batch Roasted

Sun-kissed rooibos forms a naturally sweet, copper-red base that carries a burst of blueberry brightness and gentle forest-fruit depth. The aroma hints at jammy berries and soft honey, while the cup drinks smooth and round, with a calm finish and no bitterness. Rooibos’s soothing character keeps the profile plush and comforting from first sip to last. Crafted in small batches to protect delicate aromatics, this organic blend feels like a relaxed, fruit-forward treat—balanced, clean, and endlessly sippable any time of day. Expect lifted blueberry notes, subtle florals, and a mellow sweetness that lingers without ever turning cloying.

Bela Vista sits in the rolling Cerrado/Minas Gerais belt where even ripening and meticulous wet milling shaped Brazil’s reputation for clean, reliable cups. This washed lot takes a dark roast gracefully: extended Maillard pushes chocolate into a fudgy, bittersweet register while caramelized sugars read as molasses and toffee. The profile settles on toasted‑walnut and almond warmth through the mid‑palate, carried by a heavy, coating body. Acidity drops to a soft hum, and the cup resolves neatly with dark‑cocoa and nut persistence. Careful screen grading and tight dry milling support an even, polished extraction—comforting, dessert‑leaning, and composed.

Sustainability Badges: Estate Sourced, Traceable Lot, Small Batch Roasted

Brothers Ednilson and Ednilson Jr. Dutra have stewarded Fazenda Dutra since the 1950s, turning it into one of Brazil’s flagship organic estates. Their hillsides in Minas Gerais mix native forest with coffee, fostering biodiversity and slow, even ripening. This screen 14/16 natural is patio‑dried under careful rotation to build sweetness without muddiness. A measured medium roast shapes a milk‑chocolate and caramel core, layered with hazelnut and a subtle dried‑cherry note often linked to well‑managed naturals. Acidity stays low and polished, the texture silky and rounded, and the finish resolves clean with cocoa‑nut echoes—refined comfort backed by estate precision.

Sustainability Badges: Organic, Family‑Owned Estate, Agroforestry/Shade, Traceable Lot, Small Batch Roasted

Oberon designates large, clean natural lots from Minas Gerais—screen 17/18 parchment selected for even roasting and dependable sweetness. Taken dark with an extended Maillard phase, this profile leans into bittersweet chocolate and toffee while natural processing contributes roasted‑nut depth and a subtle smoke‑kissed edge. The body is heavy and coating; acidity settles into a soft, low hum that keeps the cup smooth. Expect a composed finish that trails dark cocoa and toasted walnut. Tight dry milling and consistent screen grading make this a reliable, dessert‑leaning Brazilian dark roast that pours rich and steady from first bag to last.

Sustainability Badges: Estate/Cooperative Sourced, Traceable Lot, Small Batch Roasted

Daterra helped define Brazil’s modern estate model—lot mapping, selective picking, and painstaking dry‑/wet‑mill control. Their “Pearl Bourbon” earmarks peaberry selections from Bourbon blocks where single‑seeded cherries concentrate sugars and roast with exceptional evenness. At a measured medium, Maillard development draws out milk‑chocolate and caramel while preserving a clear Bourbon fruit line—think roasted almond and a delicate dried‑apricot accent. Cerrado Mineiro’s warm days and cool nights steady ripening and keep acidity low and polished. The mouthfeel lands notably silky and cohesive, and the finish carries a clean cocoa‑nut echo—refined comfort with estate‑grade precision in every sip.

Sustainability Badges: Estate Grown, Rainforest Alliance, Traceable Lot, Small Batch Roasted

Launched as a seasonal estate selection, Summer Solstice captures Daterra’s early-harvest sweetness and meticulous lot curation. In Cerrado Mineiro’s plateau climate—dry harvests, cool nights, and long daylight—cherries ripen evenly, preserving floral–citrus volatiles while building soluble sugars. Daterra’s pulped‑natural approach protects clarity yet keeps the caramel depth Brazil is loved for. A light–medium roast preserves lemon zest and wildflower honey up top, adds a soft peach/apricot lift, and sets everything on a gentle cocoa–caramel backbone. Acidity is lively but clean, the body silky and cohesive, and the finish glows with a citrus–honey resonance that feels refreshing and poised.

Sustainability Badges: Estate Grown, Rainforest Alliance, Traceable Lot, Small Batch Roasted

In the late 1980s Daterra reimagined Brazilian estate coffee—mapping plots, cataloging varieties, and dialed milling—to chase sweetness and consistency. “Sweet Yellow” draws on yellow‑variety selections (often Yellow Bourbon/Catuai) that naturally carry higher soluble sugars. A medium–dark curve extends Maillard to deepen chocolate into a fudgy core and transform cane sweetness into toffee and praline, while pulped‑natural prep preserves a remarkably clean line. Cerrado’s plateau climate—dry harvests, cool nights—keeps acidity low and even, and the body turns syrupy and cohesive. Expect a long, chocolate‑caramel trail and a polished finish that reflects Daterra’s estate precision from field to bag.

Sustainability Badges: Estate Grown, Rainforest Alliance, Traceable Lot, Small Batch Roasted

Native to tropical Southeast Asia, butterfly pea flower has long been used in Thai and Malay herbalism as a natural dye and calming tea. Its striking blue petals have been brewed for centuries in traditional ceremonies, symbolizing peace and clarity, and are still celebrated in wellness rituals and modern mixology.

Rich, fully oxidized black tea provides a sturdy, toffee-toned backbone for creamy butterscotch character. The aroma suggests warm caramel, soft vanilla, and a hint of toasted sugar, while the cup stays balanced—sweet-leaning yet structured—thanks to the tea’s gentle tannin and malty depth. Each sip lands plush and dessert-like without heaviness, finishing clean with a lingering butterscotch echo. Crafted in small batches and packed fresh to preserve aromatics, this organic blend reads like a cozy, confectionery twist on a classic black—inviting, polished, and satisfying on its own or alongside shortbread, biscotti, or dark chocolate.

Camu Camu grows wild along the riverbanks of the Amazon rainforest in Peru and Brazil. Indigenous peoples have used its tart, vitamin C–rich berries for generations to support immunity and vitality in the humid tropics. Today, it’s prized worldwide for its potent antioxidant profile and unique flavor.

Robust, fully oxidized black tea anchors a silky ribbon of caramel, offering warmth and depth without tipping overly sweet. Aromas of browned sugar and vanilla drift over a malty base, while the cup delivers a rounded body, gentle tannin, and a clean, dessert-like finish. The caramel note reads creamy rather than sticky, resolving into a soft cocoa impression that invites an unhurried second sip. Crafted in small batches and packed fresh to preserve aroma, this organic blend feels like a polished classic—comforting, balanced, and versatile for everyday moments that call for a little luxury.

Ceylon cinnamon powder, often called “true cinnamon,” is a gentle, sweet spice for teas, oatmeal, and baking. Its delicate warmth and citrusy aroma make it a staple for flavor and wellness. Used in Sri Lankan and South Indian kitchens for centuries, it’s a symbol of prosperity and comfort.

A rich black tea base frames a playful duet of cocoa and coconut, landing like a chocolate-dipped macaroon in the cup. The aroma hints at shaved coconut, baker’s cocoa, and warm vanilla, while malty undertones keep the profile balanced and not overly sweet. Texture is plush yet clean, with gentle tannin supporting a smooth, dessert-like finish. Crafted in small batches and packed fresh to protect aromatics, this organic blend turns everyday breaks into a small celebration—comforting, polished, and unmistakably indulgent without heaviness.

Comforting and bright, this blend layers warm cinnamon and orchard-fresh apple over a sturdy black tea base. The aroma evokes baked apples and cinnamon sugar, while the cup balances gentle tannin with a round, naturally sweet impression. Hints of clove-like spice and soft vanilla warmth linger, recalling a just-out-of-the-oven crumble without tipping heavy or sticky. Crafted in small batches and packed fresh to preserve aromatics, this organic blend delivers cozy, fall-forward character with a clean finish—equally at home for a midday reset or a dessert-adjacent treat.

A juicy tropical-berry medley meets creamy coconut for an herbal blend that tastes like sunshine in a cup. Bright mango leads with ripe, nectar-like sweetness, rounded by strawberry and blueberry tones, while coconut adds a soft, plush undertow. The liquor pours vivid and aromatic, finishing clean with a whisper of tang that keeps each sip lively. Naturally caffeine-free, it’s easygoing yet expressive, built for everyday moments that call for fruit-forward comfort without added bite. Crafted in small batches and packed fresh to preserve aromatics, this blend delivers an easy, smile-inducing profile from first sip to last.

Pink Bourbon emerged in Huila in the early 2000s—likely a natural cross—spreading farmer‑to‑farmer as cuppers prized its florals and red‑fruit sparkle. Grown on steep, volcanic slopes with dramatic day–night swings, cherries develop high sweetness and crisp structure. Washed processing clarifies the varietal’s aromatics; a measured medium roast sets a honey‑caramel core and cocoa foundation while preserving berry and citrus zest at the top. The texture lands silky and cohesive, acidity reads lively but polished, and the finish carries a clean floral‑citrus echo. It’s a modern Colombian signature: expressive fruit, anchored sweetness, and tidy, confident balance in the cup.

Sustainability Badges: Smallholder Sourced, Traceable Lot, Small Batch Roasted

The Sierra Nevada de Santa Marta—an isolated coastal massif rising from sea level to snowy peaks—has sheltered indigenous farming for millennia. Coffee took root on its flanks in the 19th century; today, Organic Fair Trade cooperatives steward shade canopies, spring water, and slow patio drying that preserve sweetness and clarity. Pushed to a medium–dark curve, this lot builds a fudge‑like chocolate core, turns cane sugars to toffee and praline, and settles into roasted‑almond warmth. Acidity stays low and even thanks to cool nights; texture is velvety and cohesive. Expect a steady, chocolate‑sweet finish that feels polished and confidently balanced.

Sustainability Badges: Organic, Fair Trade, Shade‑Grown, Smallholder Cooperative, Spring‑Washed, Traceable Lot, Small Batch Roasted

Bordering La Amistad International Park in Coto Brus, the La Amistad estate has been organically managed for decades, pairing shade canopies with careful washed processing. Grown at 1,220–1,524 meters from Caturra and Catuai, cherries ripen slowly under cool nights, building sugars and hallmark Costa Rican clarity. A measured medium roast centers the cup on milk chocolate and caramel, adds toasted‑nut warmth, and preserves a gentle citrus thread that keeps the profile lively without edge. Texture is silky and composed, acidity lands clean and low‑medium, and the finish is neat with cocoa‑cane sweetness—an elegant, dependable daily Costa Rican.

Sustainability Badges: Organic, Shade‑Grown, Direct/Traceable Trade, Park‑Border Agroforestry, Small Batch Roasted

Tres Ríos, the “Bordeaux of Costa Rica,” sits on volcanic slopes east of San José where cool nights, steady trade winds, and mineral‑rich soils shape dense SHB parchment. The La Magnolia selection reflects the area’s long history of meticulous washed processing and patio drying that keeps flavors clean and composed. Pushed to a medium–dark curve, the profile settles into a fudge‑like chocolate core; sucrose polymerizes toward toffee, praline, and roasted‑almond notes anchor the mid‑palate. Acidity rests low and even, the texture turns velvety, and the cup closes with a measured chocolate‑sweet finish—comforting, polished, and unmistakably Tres Ríos.

Sustainability Badges: Estate/Smallholder Sourced, High‑Elevation Grown, Traceable Lot, Small Batch Roasted