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

In India, “Cherry Robusta” denotes sun‑dried Robusta prepared as whole cherries—an old coastal tradition refined in Karnataka and Kerala. Careful picking and slow patio or yard drying concentrate sugars while taming rough edges typical of lower‑grade Robustas. Kept at a measured medium roast, this lot leans comfort‑sweet: cocoa and caramel at the core, toasted‑almond/walnut warmth through the mid‑palate, and a faint spice hint. Acidity sits low and integrated, emphasizing weight and crema potential, the texture drinks heavy and cohesive. Expect a tidy cocoa‑nut finish dependable as a base for blends yet balanced enough to stand alone for a strong daily cup.

Sustainability Badges: Selective Picking, Sun‑Dried Cherry, Estate/Cooperative Sourced, Traceable Lot, Small Batch Roasted

“Cherry Robusta” in India denotes sun‑dried whole cherries—an old Karnataka/Kerala practice that concentrates sugars and builds tactile weight. Taken darker with an extended Maillard phase, this lot pushes chocolate toward a fudge‑bittersweet core while caramelized sugars read as molasses and toffee. Natural processing contributes roasted‑nut warmth and a gentle smoky shade that stays controlled. The body is heavy and coating with excellent crema potential; acidity falls to a low, integrated hum. Expect a composed finish trailing dark cocoa and toasted walnut—dependable for dense espresso bases and comforting, strong drip where you want richness first and foremost.

Sustainability Badges: Selective Picking, Sun‑Dried Cherry, Estate/Cooperative Sourced, Traceable Lot, Small Batch Roasted

Monsooned Malabar is India’s signature post‑harvest style: green coffee is spread in ventilated warehouses along the southwest coast during monsoon season, repeatedly raked and re‑bagged as humid winds swell the beans and soften acidity. The result is uniquely mellow, sweet, and texturally plush. Taken to a medium–dark curve, this lot builds a fudge‑like chocolate core, turns sugars toward toffee and caramel, and layers gentle sweet spice with toasted‑almond/walnut warmth. Acidity reads very low and integrated; the body is velvety and coating. Expect a long, tidy cocoa finish—comforting and exceptional for smooth espresso.

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

“Nuggets” are India’s top Extra Bold screen selections—large, dense arabica beans historically exported from the princely state of Mysore. Sourced from legacy estates in Karnataka’s highlands, these lots are prized for sweetness, polish, and tactile weight. Taken to a dark roast with an extended Maillard phase, the profile lands in a fudge‑bittersweet chocolate core; caramelized sugars read as molasses and toffee; and roasted‑almond/walnut tones anchor the mid‑palate. Acidity falls to a low, the body is heavy and coating with excellent crema potential. Expect a long, tidy cocoa‑nut finish—luxurious, consistent, and built for comfort or dense espresso bases.

Sustainability Badges: Estate Sourced, Extra Bold Screen Selection, Clean Washed Process, Traceable Lot, Small Batch Roasted

Founded in the Dutch colonial era, Kayumas is one of East Java’s legacy estates on the Ijen Plateau, known for clean, structured coffees and meticulous estate milling. Dense parchment handles darker development with poise: an extended Maillard phase builds a fudgy chocolate core while caramelized sugars read as molasses and toffee. Estate prep contributes toasted‑almond/walnut warmth and a subtle sweet‑spice shade. Acidity settles to a very low, integrated hum; the texture drinks heavy and coating from mid‑palate to close. Expect a long, tidy cocoa‑nut finish that is comforting, composed, and true to Java’s historic profile for rich, smooth cups and espresso bases.

Sustainability Badges: Estate Grown, Selective Picking, Clean Estate Milling, Traceable Lot, Small Batch Roasted

“Taman Dadar” (“flower garden”) is an Organic selection from the historic Kayumas estate area on East Java’s Ijen Plateau, where shade canopies and careful estate/cooperative milling yield clean, sweet cups. Taken to a medium–dark curve, this lot develops a fudgy chocolate core, turns sugars toward toffee and caramel, and layers gentle sweet‑spice over toasted‑almond/walnut depth. The profile drinks velvety and composed, with acidity resting low and even so the cocoa‑nut line carries from mid‑palate to finish. Expect a polished, chocolate‑sweet close—classic Java comfort with organic credibility and enough structure to shine as a standalone or espresso component.

Sustainability Badges: Organic, Shade‑Grown, Estate/Cooperative Sourced, Clean Estate Milling, Traceable Lot, Small Batch Roasted

Mandheling designates classic North Sumatran coffee prepared via wet‑hulling (giling basah), a method that partially dries parchment, hulls at higher moisture, then finishes slowly producing plush texture, low acidity, and forest‑spice nuance. Grade 1 sorting tightens defect counts for cleaner cups. Taken to a dark roast with an extended Maillard phase, this lot centers on a fudgy chocolate core; caramelized sugars present as molasses and toffee; and cedar, sweet‑spice, and toasted‑almond/walnut notes round the profile. Acidity stays very low and smoothly integrated, emphasizing weight and calm structure. Expect a long, tidy cocoa‑nut finish with a subtle cedar echo—comforting and unmistakably Sumatra.

Sustainability Badges: Smallholder Sourced, Selective Handpicking, Wet‑Hulled Craft, Grade 1 Sorting, Traceable Lot, Small Batch Roasted

Mandheling denotes classic North Sumatran coffee prepared via wet‑hulling (giling basah), where parchment is partially dried, hulled at higher moisture, then slow‑finished—yielding plush texture, low acidity, and forest‑spice nuance. Grade 1 sorting tightens defects for a cleaner, more polished cup. Taken to a medium–dark curve, this lot develops a fudgy chocolate core; caramelized sugars lean to toffee and caramel; and gentle cedar/sweet‑spice layers ride alongside toasted‑almond and walnut warmth. Acidity stays low and smoothly integrated, emphasizing weight and calm structure. Expect a long, tidy cocoa‑nut finish with a subtle cedar echo—comforting, composed, and distinctly Sumatra.

Sustainability Badges: Smallholder Sourced, Selective Handpicking, Wet‑Hulled Craft, Grade 1 Sorting, Traceable Lot, Small Batch Roasted

Mutu Batak is a curated Lintong selection emphasizing meticulous smallholder prep and classic wet‑hulling (giling basah). Cherries are selectively handpicked, partially dried, hulled at higher moisture, and slow‑finished methods that create Sumatra’s hallmark plush texture, low acidity, and forest‑spice nuance. Taken to a medium–dark curve, this lot develops a fudgy chocolate core; caramelized sugars lean to toffee and caramel; and cedar/sweet‑spice layers ride alongside toasted‑almond and walnut warmth. Acidity stays low and smoothly integrated, supporting weight and calm structure. Expect a long, tidy cocoa‑nut finish with a gentle cedar echo—comforting, composed, and distinct.

Sustainability Badges: Smallholder Sourced, Selective Handpicking, Wet‑Hulled Craft, Curated Quality, Traceable Lot, Small Batch Roasted

Heritage Reserve denotes carefully curated Organic, Fair-Trade parchment from Timor-Leste’s cooperative network—smallholder plots with legacy Typica and Timor Hybrid trees, selective handpicking, and clean washed processing. Taken to a medium–dark curve, the profile turns cane sugars toward toffee and caramel around a dark‑chocolate core, while roasted‑almond/walnut notes add comforting depth. The mouthfeel lands velvety and cohesive; acidity stays low and smoothly integrated, supporting a chocolate‑forward line from sip to finish. Expect a long, tidy cocoa‑nut close—polished, steady, and quietly distinctive, with cooperative traceability and Organic/Fair Trade credibility baked in.

Sustainability Badges: Organic, Fair Trade, Cooperative Sourced, Selective Handpicking, Clean Washed Process, Traceable Lot, Small Batch Roasted

On the tiny island of Timor, over 7,000 small farmers—organized into 16 cooperatives and nearly 500 farmer groups—produce this Organic, Fair Trade Heritage Reserve lot. Grown at 1,000–1,400 masl on small, often organic plots, Híbrido de Timor trees are handpicked and wet-processed at cooperative mills. Taken to a dark roast, the cup centers on dark chocolate and molasses, with robust graham cracker sweetness and roasted almond/walnut depth. The body is heavy and coating, acidity sits very low and smoothly integrated, and the finish is long and tidy with cocoa-nut persistence. Dependable, comforting, and quietly distinctive.

Sustainability Badges: Organic, Fair Trade, Cooperative Sourced, Selective Handpicking, Clean Washed Process, Traceable Lot, Small Batch Roasted

In Vietnam’s Central Highlands, honey processing has emerged to elevate Robusta character: ripe cherries are depulped and dried with mucilage intact, concentrating sugars and tempering rough edges. Taken to a dark roast with an extended Maillard phase, this lot lands in a fudgy chocolate core; caramelized sweetness reads as molasses and toffee; and the honey method contributes a gentle dried‑fruit undertone. Expect a heavy, coating texture with toasted‑walnut/almond warmth through the mid‑palate. Acidity stays very low and smoothly integrated, emphasizing weight and calm structure. The cup finishes long and tidy with cocoa‑nut persistence—robust, comforting, and espresso‑ready.

Sustainability Badges: Selective Handpicking, Honey Process, Estate/Cooperative Sourced, Traceable Lot, Small Batch Roasted

On terraced mountainsides around Ṣa‘dah, Yemen’s heirloom coffee is sun‑dried whole‑cherry on rooftops and patios—methods unchanged for centuries. Peaberry selections isolate single‑seed beans that roast evenly and often taste extra‑concentrated. Kept light in the roaster, this lot shows classic Mocca character: cocoa and spice in the nose, dried date/raisin sweetness, and a thread of citrus zest that brightens without sharpness. Hints of rose and cardamom float over a honey‑cane core. Acidity reads lively and precise; texture is silky and tea‑like. Expect a clean, lingering finish where cocoa, citrus, and dried‑fruit tones resolve with quiet, old‑world elegance.

Sustainability Badges: Heirloom Landraces, Terrace‑Grown, Sun‑Dried Whole Cherry, Hand‑Sorted Peaberry, Traceable Lot, Small Batch Roasted

Khulani denotes prized coffee from villages around Khulan in Saada, where heirloom trees cling to stone terraces and cherries are sun‑dried whole on rooftops—methods carried forward for centuries. Natural processing concentrates sugars and preserves Mocca’s spice‑cocoa signature. At a measured medium roast, this lot balances cocoa and cardamom with date/raisin sweetness and a clean line of citrus zest. Soft rose and dried‑apricot hints add perfume without turning sharp. Acidity reads lively yet composed, texture lands silky and cohesive, and the finish lingers with cocoa, citrus, and dried‑fruit resonance—refined, expressive Yemen built on meticulous handwork and patient drying.

Sustainability Badges: Heirloom Landraces, Terrace‑Grown, Sun‑Dried Whole Cherry, Hand‑Sorted, Traceable Lot, Small Batch Roasted

Red Sea is a curated composition inspired by trade routes that linked East Africa and the Arabian Peninsula—coffees known for cocoa‑spice depth, dried‑fruit richness, and a citrus‑floral lift. Kept at a measured medium roast, the cup centers on cocoa and cane‑caramel, layered with date/raisin sweetness and a trim line of citrus zest. A whisper of cardamom‑like spice and gentle florals nods to classic Mocca profiles while remaining tidy and modern. Acidity reads medium and composed, the texture lands silky and cohesive, and the finish is clean with cocoa‑citrus resonance—approachable, distinctive, and tuned for daily drinkability.

Sustainability Badges: Selective Handpicking, Clean Processing, Composition Curated For Balance, Traceable Components, Small Batch Roasted