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

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

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

La Minita helped set Costa Rica’s modern quality bar—rigorous picking, immaculate washed milling, and lot separation that became the Tarrazú gold standard. On steep volcanic slopes, cool nights and dry harvest winds slow ripening and protect delicate aromatics. Kept at a measured medium, this lot opens with milk chocolate and cane‑caramel over a clean cocoa frame. A fine line of orange zest and gentle stone fruit brings lift without sharpness. The mouthfeel lands satin‑smooth and cohesive; acidity reads medium and tidy. Expect a precise, cocoa‑perfumed finish that showcases why La Minita remains a benchmark for clean, sweet Central American coffee.

Sustainability Badges: Estate Sourced, Selective Picking, Clean Washed Process, Traceable Lot, Small Batch Roasted

In the Cibao highlands, families like the Ramírez clan helped revive Dominican specialty coffee by tightening picking, washed processing, and slow mountain drying. Ocean breezes meet cool valley nights here, stretching ripening and protecting fragile aromatics. Kept light in the roaster, this Organic lot shows crystalline clarity: lemon zest and white grape sparkle over a honeyed core, framed by jasmine and cane sugar. Texture lands silky and tea‑like, acidity reads bright and crisp yet neatly composed, and the finish is clear, sweet, and floral‑citrus lifted—an elegant snapshot of the DR’s high‑island terroir when handled with care.

Sustainability Badges: Organic, Smallholder Sourced, Traceable Lot, Mountain‑Washed, Small Batch Roasted

On the volcanic cordillera of Apaneca‑Ilamatepec, farms like La Esperanza helped revive El Salvador’s quality reputation after decades of upheaval—replanting Bourbon and Pacas, tightening selective picking, and investing in clean washed milling. SHG density from these high slopes tolerates deeper roasting without collapsing sweetness. Taken dark with an extended Maillard, the cup settles into bittersweet chocolate and molasses, with toffee and roasted‑walnut tones anchoring the mid‑palate. Acidity falls to a soft, integrated hum; texture turns heavy and coating. Expect a measured, chocolate‑sweet finish that reflects disciplined wet‑mill practice and Rainforest Alliance standards—comforting, polished, and steady.

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

Guji’s high forests helped shape coffee’s earliest cultivation; families here still handpick at altitude and deliver cherries to community mills like Buku Sayisa for meticulous Grade 1 prep. Raised‑bed drying under thin shade preserves floral volatiles and a citrus–honey line while slow night air tightens structure. Kept at light–medium, the roast protects top‑end aroma yet builds a gentle caramel base: lemon zest and sweet citrus glide over red‑berry and stone‑fruit hints, with jasmine and wildflower in the nose. Acidity is lively but clean, texture lands silky and tea‑like, and the finish is bright‑sweet with blossom and citrus that linger with poise.

Sustainability Badges: Organic, Smallholder Sourced, Raised‑Bed Dried, Spring‑Washed, Traceable Lot, Small Batch Roasted

In Bensa’s Durato/Bombe micro‑region, families have sun‑dried naturals on raised beds for generations, stacking trellises along forest edges where cool night air slows dehydration and concentrates fruit sugars. Careful cherry selection and Grade 1 sorting keep the profile pristine. Taken to a measured medium roast, this lot shows ripe strawberry and blueberry jam atop a honey‑cocoa core, with a flicker of citrus zest that reads bright but orderly. Acidity sits lively and clean, the mouthfeel is silky and cohesive, and the finish carries a clear berry–cocoa resonance—an expressive, modern Sidamo natural that drinks sweet, polished, and composed.

Sustainability Badges: Smallholder Sourced, Raised‑Bed Dried, Traceable Lot, Small Batch Roasted

In the Gedeo Zone’s high ridges around Yirgacheffe, coffee grows in garden plots beneath enset and shade trees—an origin synonymous with floral, citrus‑driven cups since the 1960s. Handpicked cherries are wet‑milled at community washing stations, where cool spring water and raised‑bed drying preserve delicacy and perfume. Kept light in the roaster, this lot shows classic Yirgacheffe poise: lemon zest and sweet bergamot over a honeyed core, with jasmine and white‑grape nuance. Acidity is bright and crystalline yet neatly composed, texture lands silky and tea‑like, and the finish is clean and sweet with lingering citrus‑floral lift—precise, elegant, and refreshing.

Sustainability Badges: Smallholder Sourced, Spring‑Washed, Raised‑Bed Dried, Traceable Lot, Small Batch Roasted

Limu, in Ethiopia’s Jimma zone, has long been known for clean, sweet, washed coffees—early adopters of centralized wet mills that lifted quality beyond traditional sundried lots. High elevations, cool nights, and spring‑fed washing stations yield parchment with poised acidity and honeyed sweetness. Kept light in the roaster, this Organic G2 lot shows classic Limu character: lemon zest and sweet citrus over a cocoa‑honey spine, with white‑flower aromatics and a touch of white grape. Acidity reads bright and crystalline but neatly composed, body lands silky and tea‑like, and the finish is clean and sweet with a lingering citrus‑floral lift.

Sustainability Badges: Organic, Smallholder Sourced, Spring‑Washed, Raised‑Bed Dried, Traceable Lot, Small Batch Roasted

Harar’s Longberry lineage traces to caravan trade that once moved coffee east across the Ogaden to the Gulf—dry‑processed lots prized for cocoa‑spice depth and dried‑fruit tone. Grown on arid highland slopes and sun‑dried on raised beds in thin layers, ripe cherries develop concentrated sugars as cool nights slow dehydration. A balanced medium roast preserves the region’s hallmark character: milk chocolate and caramel at the core, date/raisin richness through the mid‑palate, and a gentle blueberry echo. Acidity reads lively yet orderly, the texture is silky and rounded, and the cup resolves in a cocoa‑spice finish—nostalgic, fragrant, and quietly complex.

Sustainability Badges: Smallholder Sourced, Raised‑Bed Dried, Traceable Lot, Small Batch Roasted

Harar’s “Queen City” moniker nods to the ancient walled city that once ruled caravan trade linking Ethiopia’s highlands to the Gulf. Coffee here is traditionally dry processed in arid mountain air, concentrating sugars and preserving a cocoa‑spice profile prized since the first global coffee wave. Kept at a balanced medium roast, this selection opens with milk chocolate and caramel, moves into dried‑fruit richness (date/raisin), and carries a faint blueberry echo. Acidity is lively yet orderly, body sits silky and rounded, and the cup resolves in a cocoa‑spice finish. It’s an old‑world Harar expression—fragrant, characterful, and quietly complex.

Sustainability Badges: Smallholder Sourced, Raised‑Bed Dried, Traceable Lot, Small Batch Roasted

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.

Sustainability badges: Cooperative Sourced (ASDECAFE), SHB Parchment, Selective Handpicking, Clean Washed Process, Traceable Lot, Small Batch Roasted

In the remote Cuchumatán highlands, ASDECAFE unites smallholders across ridges once connected by mule trails, channeling Organic Fair-Trade parchment to meticulously clean wet mills. Dry mountain winds off the Tehuantepec help parchment dry evenly at altitude, locking in sweetness and structure. Kept at a measured medium, this SHB lot settles on milk chocolate and cane‑caramel over a tidy cocoa frame, brightened by orange‑zest and red‑apple lift. Acidity reads medium and precise; the mouthfeel is silky and rounded. Expect a crisp, cane‑sweet finish with gentle cocoa—an elegant, dependable Huehuetenango built on high elevation, cool nights, and cooperative discipline.

Sustainability Badges: Organic, Fair Trade, Cooperative Sourced (ASDECAFE), High‑Elevation Grown, Traceable Lot, Small Batch Roasted

Finca Santa Margarita sits on volcanic slopes where cool nights and dry harvest winds slow ripening and tighten structure—classic conditions behind Guatemala’s poised sweetness. Selective handpicking and clean washed processing at elevation yield parchment with crisp definition and low defect count. Kept at a measured medium roast, the cup opens with milk chocolate and cane‑caramel over a tidy cocoa frame, brightened by orange zest and a soft red‑apple note. Acidity reads medium and precise, the mouthfeel is silky and rounded, and the finish lands neat with cocoa‑cane persistence. It’s a polished, dependable Guatemalan—refined enough for purists, comforting for daily drinkers.

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

Perched in Huehuetenango’s dry, windy Cuchumatán range, Finca Vallaure benefits from cool nights and sun‑washed days that slow ripening and build dense SHB parchment. Selective handpicking and meticulous washed processing keep the profile pristine. At a measured medium roast, the cup centers on milk chocolate and cane‑caramel over a tidy cocoa frame, brightened by orange zest and a gentle red‑apple note. Acidity lands medium and precise, guiding a silky, rounded mouthfeel. Expect a crisp, cane‑sweet finish with subtle cocoa persistence—an elegant, dependable expression shaped by altitude, steady mountain drying, and estate‑level attention to detail.

Sustainability Badges: Estate Sourced, High‑Elevation Grown, Spring‑Washed, Traceable Lot, Small Batch Roasted

Geisha—renowned for floral perfume and citrus‑tea clarity—arrived in Central America via Ethiopia in the mid‑20th century and found new expression on Guatemala’s high, volcanic slopes. This SHB EP lot is honey processed: ripe cherries are depulped and dried with a thin layer of mucilage, concentrating sugars while preserving the variety’s delicate aromatics. Kept light in the roaster, the cup shines with jasmine and citrus blossom, sweet lime and bergamot, and a honey‑cane core with gentle stone‑fruit lift. Acidity reads bright and precise; texture lands silky and tea‑like. Expect a clean, lingering finish that carries floral‑citrus resonance and refined sweetness.

Sustainability Badges: High‑Elevation Grown, Selective Picking, Honey Process, EP Sorting, Traceable Lot, Small Batch Roasted