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In southwest Ethiopia, the Jimma Zone sits on a high, gently sloping plateau where fertile soils and elevation create ideal conditions for coffee cultivation. Coffees from districts such as Limu, Gera, and Goma are especially prized for their delicate, vibrant fruit character, and many lots from this area are labeled “Limu” as much for shared terroir and cup profile as for strict geographic boundaries. This Grade 2 selection is produced from indigenous landraces and heirloom cultivars and processed as a washed coffee, a method that emphasizes clarity and structure while allowing the region’s nuanced aromatics to remain intact. Jimma is also known for its celebrated “white” honey, gathered by bees from coffee blossoms and surrounding forest flora—an emblem of the region’s sensory richness and a fitting metaphor for the refined sweetness often associated with these coffees. Roasted light, this coffee is designed to preserve brightness and lift, highlighting an origin-forward profile that feels precise rather than heavy. It’s a compelling option for customers who want Ethiopia’s complexity with a clean, articulate finish.

Harrar is one of Ethiopia’s most storied coffee-growing regions, located in the Eastern Highlands and known for producing a distinctive, wild-varietal arabica profile that feels unmistakably origin-driven. This Longberry lot is naturally processed to emphasize the region’s expressive character, with whole cherries dried to allow fruit influence to deepen sweetness and complexity. “Longberry” refers to an Ethiopian grading term for larger bean size rather than an unusual shape, and it’s often associated with a more structured, deeper cup compared to lighter, more overtly fruity Harrar expressions. The region’s cultural center is the walled city of Harrar, a historic hub on key trade routes and an enduring symbol of the area’s connection to coffee commerce and tradition. Roasted to a medium level, this coffee is designed to balance intensity with clarity—developed enough to bring out a fuller body and deeper tones, while still preserving the signature aromatics that make Harrar so recognizable. It’s a strong choice for customers who want a natural-process Ethiopia with complexity, a slightly darker lean, and a finish that stays compelling rather than purely bright.

In eastern Ethiopia, Harrar coffees have earned a reputation for intensity and character, shaped by high elevation terrain and a long tradition of dry processing. This lot comes from the Harari People’s Regional State and is produced from Ethiopian heirloom varieties, then processed naturally dried with the fruit intact to deepen complexity and amplify the coffee’s more expressive side. Harrar is often described as a coffee with attitude: aromatic, layered, and unmistakably origin-driven rather than polished into sameness. It’s a style that can show different faces across the roast spectrum, but at a medium roast it holds a particularly compelling balance—bright enough to feel lively while still carrying a grounded, earthy structure. Expect a cup that opens with an attention-grabbing fragrance and develops into a profile that feels both wild and composed, with fruit-forward lift, spice, and floral nuance supported by darker undertones. As the cup cools, the balance shifts subtly, revealing additional depth and reinforcing why Harrar remains one of Ethiopia’s most storied coffees.

Breakfast style black teas are built to be bold and dependable, brewed strong to start the day with a full-bodied cup that holds up to milk or sweetener. Organic French Breakfast follows that tradition with an extra strong organic black tea base, then adds natural vanilla flavor to create a richer, more aromatic interpretation of a morning tea. The vanilla note softens the tea’s natural tannins, giving the cup a creamy, pastry like sweetness while keeping the brisk backbone that makes breakfast blends so satisfying. Brewed briefly at a full boil, it stays robust and clean, balancing depth with a smooth finish rather than bitterness. This is an ideal everyday black tea for customers who want something powerful but refined: bold enough to feel energizing, and aromatic enough to feel like a small indulgence. Served plain, it’s fragrant and rounded; with milk, it becomes especially smooth, leaning into a café style vanilla black tea profile.

ASDECAFE, a cooperative in Huehuetenango’s highlands, organizes smallholder production with a focus on precise picking, clean washed processing, and careful patio drying. SHB (Strictly Hard Bean) density supports deep roasting, developing a dark chocolate core, caramelized sugars that read as toffee and molasses, and comforting warmth from roasted almond and walnut. Acidity sits very low and smoothly integrated, emphasizing weight and composure. The body drinks heavy and coating, while the finish is long and tidy with cocoa‑nut persistence. Expect a polished, classic Huehuetenango cup—dependable for daily drinkers and robust enough for dense espresso service.

In Guatemala’s Huehuetenango region, coffee is often grown in highland landscapes where shade trees and mixed agriculture shape both farm ecology and cup character. This lot is produced by La Asociación Sostenible de Cafe de Guatemala (ASDECAFE), a member-driven group built around sustainability, environmental protection, and equitable practices for the people who carry the work from harvest through processing. The association has expanded to more than a thousand active members and has continued to strengthen quality systems as it moved into certified organic production. Coffee is cultivated under guava, plantain, and banana trees, a canopy that supports biodiversity and helps moderate temperature and moisture across the growing season. Washed processing keeps the profile clean and structured, allowing Huehuetenango’s highland identity to show with clarity rather than heaviness. Roasted to a medium level, this coffee is designed for balance—enough development for an approachable body and steady sweetness, while still preserving a crisp, origin-forward finish. It’s a versatile option for customers who want a dependable daily cup with clear provenance and values-driven sourcing.

In Guatemala’s highland corridor, the Acatenango area is known for coffees shaped by elevation, volcanic terrain, and a long agricultural history. Finca Santa Margarita, founded in 1838, is a multi-generational family farm now stewarded by Camila Topke—one of your trading partners and a member of the International Women’s Coffee Alliance. The estate spans a large footprint, with dedicated coffee acreage planted to varieties such as Caturra, Sarchimor, Catimor, and Geisha, and it operates with a clear commitment to community infrastructure and environmental care. Surrounding forest and wildlife are preserved, and the farm supports daily life on-site with an elementary school, a church, and a health clinic. A defining feature of Santa Margarita is the role of women across the operation, from harvest work to technical programs like grafting, and to leadership in the school and clinic. Washed processing keeps the cup clean and structured, allowing the origin’s highland character to come through with clarity. Roasted to a medium level, this coffee is designed for balance—approachable body, steady sweetness, and a finish that stays composed across brewing methods.

Finca Vallaure is a washed coffee grown by Aurelio Villatoro in Guatemala’s Huehuetenango region, an area known for high elevation lots with structure and clarity. This coffee is produced at 1,800 to 2,000 masl, where cooler nights and slower development can support a more composed cup and a clean, defined finish. It is fully washed, a processing method chosen to emphasize cleanliness and balance, and it is prepared as SHB, a designation associated with higher elevation growing conditions and denser beans. Roasted to a medium profile, the goal is a refined daily cup that feels smooth and complete without leaning too bright or too heavy. It is a versatile coffee that performs well across drip, pour over, and espresso, especially for customers who want a classic Guatemala profile with a polished structure and dependable consistency. Huehuetenango coffees are often chosen as staples because they hold their shape across brew methods, and this lot is positioned to do the same, offering a steady, composed experience from the first sip through the finish.

In Guatemala’s western highlands, coffee from San Marcos is shaped by mountain growing conditions and a long tradition of careful processing that highlights clarity and aroma. This lot is a Geisha, a variety prized for its expressive fragrance and lifted cup profile, grown at 1,500 to 1,650 masl where cooler temperatures support slower ripening and more concentrated development. Processed as a honey coffee, it is dried with some fruit mucilage still attached, a method that can bridge the clean structure of washed coffees with added sweetness and texture. Roasted light, it’s designed to preserve the variety’s aromatic range and keep the cup bright and precise, making it a strong choice for customers who want a more nuanced, high definition brew.

Cultivated within the prominent western highlands of Guatemala bordering Mexico, this single-origin selection showcases the historical agricultural traditions of the ethnically diverse Huehuetenango department. The region benefits from dry, warm mountain winds that shield the crops from frost, encouraging optimal development conditions across localized high-altitude microclimates. Family smallholders hand-harvest the crop before utilizing a standard fully washed processing method to refine the seeds. Attaining a Strictly Hard Bean (SHB) classification verifies that the lot was grown between 1,500 and 1,700 meters above sea level, producing dense structural properties that facilitate highly predictable heat distribution throughout a roast cycle. The foundational lot consists entirely of traditional Arabica Bourbon, Caturra, and Pache varieties.

Guatemala La Flor Del Cafe Antigua is a premium single-origin coffee sourced from small farms in the historic Antigua region. Processed at the modernized Pastores mill at elevations up to 1,600 meters, this washed-process selection undergoes rigorous hand-sorting to ensure exceptional quality. Roasted to a refined dark level, it features a full body and a remarkably balanced cup. The aroma is rich with classic chocolate notes, while the flavor profile is defined by subtle mocha undertones and a rich complexity. This foundational roast reflects the impeccable standards of one of the world's most prestigious coffee-growing regions. Developed to highlight its natural sweetness and sophisticated profile, it provides a consistent and aromatic cup suitable for versatile brewing methods, especially espresso. This offering represents a focused and pure taste of high-altitude Guatemalan coffee, delivering a smooth and velvety experience with a lively yet balanced acidity that remains clean and satisfying through every sip.

In the heart of Antigua, Guatemala, coffees are shaped by highland elevation, volcanic soils, and a long-standing milling tradition that has helped make the region a benchmark for structured, well-defined cups. This peaberry lot comes from the Pastores mill and is produced from the same base coffee as La Flor del Cafe, with the peaberries separated during sorting. Peaberries—single, rounded seeds that form when a cherry develops one bean instead of two—often roast with a slightly different rhythm and are prized for their density and concentrated character. Washed processing keeps the profile clean and composed, allowing Antigua’s balance to show without distraction. Roasted to a medium level, this coffee is designed to land in the sweet spot between brightness and body: developed enough for a fuller mouthfeel, while still preserving a lively, refreshing edge. It’s an approachable, crowd-pleasing profile that works well across brew methods and is especially well suited to customers who want a balanced cup with a steady finish and a classic Guatemala foundation.

This Haiti coffee comes from APCAB Coop in the Central Plateau, a cooperative with roughly 680 growers and a reputation for producing coffees that are smooth and creamy in character. One of the most meaningful details in this lot’s story is that it is shade grown, a rarity in Haiti where many areas have experienced significant deforestation and reduced forest cover. Shade growing signals a more protective approach to the farm environment, supporting long term resilience and helping maintain a healthier ecosystem around coffee plants. It also reflects the kind of forest cover that is increasingly uncommon in the region, making this coffee stand out not only for cup quality but for the conditions it is grown in. APCAB’s work is also tied to a value based market relationship: the cooperative is paid roughly 300% higher than the Fair Trade minimum, not as a donation, but as compensation for an exceptional product. That pricing structure matters because it supports grower sustainability and reinforces quality incentives across the cooperative. This coffee is washed and grown around 1,300 masl, a combination that supports a clean structure and a composed cup profile. Roasted to a medium level, it is designed to feel balanced and complete, with a smooth body and a polished finish that performs well across daily filter brewing and espresso.

Organically cultivated on Haiti’s mountain farms, Haitian Blue shows it's best when cherries are carefully handpicked and washed with clean spring water. Cooperative milling and slow patio drying preserve sweetness and keep the cup tidy. Roasted to a balanced medium, this lot opens with milk chocolate and caramel, folds in toasted‑almond richness and a hint of vanilla and gentle baking spice, and carries a silky, cohesive texture. Acidity sits low to medium and even, guiding the cup to a neat cocoa‑cane aftertaste. It’s an approachable, comfort‑forward profile—smooth, sweet, and quietly distinctive for daily drinkers who value clarity over sharpness.

This Haiti coffee comes from Coopcab in the Central Plateau, a cooperative system built around three sub cooperatives operating at different elevations: Blue Pine, Marre Blanc, and Gwo Chwal. Each sub cooperative has roughly 400 members, and together Coopcab is considered the largest cooperative in Haiti, with a history of selling coffee into markets such as Japan. What makes this lot especially notable is that it is shade grown, a rarity in Haiti where many areas have experienced significant deforestation. Shade growing can support slower cherry development and help protect farm ecosystems, and it also signals a deliberate approach to long term coffee agriculture in a challenging context. Processing oversight is centralized, with Coopcab’s president supervising coffee processing to maintain consistency across the three sub cooperatives. Café Kreyol partners directly with the cooperative and also maintains personnel on the ground to support sustainability and quality control at both the farm and cooperative level. They are also working with Coopcab to assess grower profitability, an important step toward long term financial sustainability for members. This coffee is washed and grown at 1,300 to 1,600 masl. Roasted to a medium profile, it is designed to feel balanced and complete, with a clean structure that performs well across daily filter brewing and espresso.