Single-Origin

Crafted as a meticulous blend of our exceptional single-origin lots, our signature house roast represents the pinnacle of artisan curation and precision roasting. This balanced selection of high-density seeds is specifically built to highlight harmonious synergy across diverse regional terroirs. Available in light, medium, and dark roast profiles, this versatile blend adapts beautifully to your preferred morning ritual. The lighter profile delivers vibrant complexity, the medium brings superb balance, and our dark roast provides an unyielding, rich body. Meticulously optimized for a brilliant pulse-pour drip or a luxurious, velvety espresso extraction, this signature house offering delivers an elevated, deeply sophisticated consumer experience that defines our roasting philosophy.

Cultivated on the fertile, volcanic slopes of the Mauka Honaunau District on the Big Island, this premium single-origin lot represents one of the rarest classifications in specialty coffee. Hand-harvested by local multi-generational family estates, the green coffee undergoes a traditional fully washed process before being dry-milled and rigorously sorted by physical size and shape. Unlike standard flat-faced coffee beans, this lot isolates the rare peaberry mutation, where a single, round seed develops inside the cherry rather than two. This unique spherical shape allows for highly uniform heat transfer and exceptional density inside the drum.

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.

Sourced from smallholder family farms and localized grower cooperatives operating along the fertile lower slopes of Mt. Kenya, this premium selection highlights the massive structural diversity of East African coffee agriculture. Cultivated at extreme altitudes up to two thousand meters above sea level, the native trees thrive in rich volcanic soil fed by heavy seasonal rainfall. This specific lot consists entirely of small-screen 15/16 peaberry seeds, meticulously sorted after traditional wet processing and patio sun-drying to ensure exceptional lot uniformity. Ideally optimized to handle bright, rapid heat-transfer curves, this dense inventory performs beautifully as a vibrant morning filter pour-over or a crisp, brilliantly dynamic single-origin espresso extraction showcasing immense marketplace presence.

Sourced from the high-altitude terraced mountainsides of the Sa'dah Governorate, this rare lot represents the foundational heritage of global coffee cultivation. Composed entirely of ancestral Jaadi Yemen Landrace varieties, the hyper-arid alpine microclimate naturally forces the trees to produce highly concentrated, dense peaberry seeds. Following a traditional post-harvest protocol, the whole cherries undergo ancient dry processing on raised rooftop patios to slowly cure the seed within its protective fruit jacket. This historically significant inventory displays intense structural resilience under thermal application. Ideally calibrated for careful brewing methods, this historic crop performs brilliantly as a distinctive filter pour-over or a remarkably deep, complex single-origin espresso extraction showcasing immense marketplace presence.

Sourced from the prestigious Clydesdale Estate within the mist-covered peaks of the Blue Mountains, this legendary single-origin lot represents the absolute pinnacle of Caribbean coffee production. Cultivated at high altitudes within mineral-rich, volcanic soil, the slow-maturing cherries develop a dense and structurally uniform seed. Following a meticulous harvest, the crop undergoes traditional wet processing and thorough patio drying to preserve its pristine quality. This world-renowned inventory possesses exceptional resilience during the roasting process, maintaining a remarkably clean and refined structure. Optimized for sophisticated brewing rituals, this offering performs spectacularly as a bright morning pour-over or a high-end espresso extraction, providing an elite consumer experience with unparalleled marketplace prestige.

Sourced from the sun-drenched, volcanic terraces of Dak Nong Province in Vietnam’s legendary Central Highlands, this exceptional lot redefines the heights of fine robusta cultivation. Nurtured by dedicated smallholder families, the development of these unique seeds is shaped by mineral-dense soils and crisp alpine air. Following a meticulous harvest, the crop undergoes a pristine wet-processing method and patient sun-drying to preserve the absolute structural integrity of the seed. This premium lot boasts incredible resilience under intense, dark heat profiles, making it an extraordinary, sophisticated selection for a deep, complex pour-over or for crafting a remarkably rich, full-bodied espresso with an unyielding, luxurious crema.

Costa Rica La Gladiola Tarrazu is a premier single-origin coffee sourced from the western portion of the celebrated Tarrazu valley. The fruit is meticulously selected from specific farmers and processed at the Beneficio del Rio Tarrazu mill, ensuring total separation from other regional trademarks. Roasted to a refined medium level, this washed-process selection offers a perfectly balanced cup with a smooth, medium body. The aroma is characterized by citrus and mild cocoa, while the palate delivers a sophisticated flavor profile defined by toasted almond, milk chocolate, and subtle nutty sweetness. This foundational selection reflects the heritage of one of Costa Rica's most prestigious microclimates. Developed to highlight its natural acidity and creamy texture, it provides a consistent and aromatic cup suitable for versatile brewing methods, including traditional drip and pour-over. This offering represents a focused and pure taste of high-altitude Costa Rican coffee, delivering a smooth and velvety experience that is both approachable and satisfying.

Sourced from the high-altitude, volcanic slopes of East Africa, this exceptional Tanzanian lot features meticulously sorted peaberry seeds harvested by dedicated smallholder farmers. The unique geological characteristics of the region’s mineral-dense soil directly influence the concentrated density of these naturally occurring round coffee seeds. Following a rigorous wet-processing method and careful patio drying, this highly dense inventory develops incredible structural resilience. Crafted specifically to withstand intense dark heat profiles, this sophisticated lot retains its superb body and clean structure during the roast. It serves as an extraordinary selection for a rich, bold drip extraction or a remarkably smooth, velvety espresso with excellent marketplace appeal.

Sourced exclusively from selected independent smallholders in the western reaches of the renowned Tarrazú Valley, this exceptional lot represents a highly focused regional cultivation standard. Harvested cherries are delivered directly to the estate mill, Beneficio del Río Tarrazú, where the crop is carefully kept separate from other trademarked inventory to preserve its strict trace identity. Cultivated up to eighteen hundred meters above sea level, the high-altitude volcanic landscape yields highly uniform Caturra and Catuai seeds. Ideally optimized to thrive under precise thermal configurations, this dense inventory performs beautifully as a bright morning filter pour-over or a crisp, brilliantly clean single-origin espresso extraction that captures the distinct, high-alpine clarity of the valley.

This single-origin lot originates from the highly elevated Kochere district, a small coffee-producing territory situated within the prominent Southern Nations, Nationalities, and Peoples Region of southern Ethiopia. Local smallholder families manually cultivate indigenous heirloom cultivars across small plots distributed throughout this mountainous zone. Upon harvesting, producers transport their ripe cherries to centralized municipal washing stations for wet processing. This technical handling relies on local water sources to meticulously strip away fruit pulp before the dense seeds undergo controlled patio drying. The regional topography provides exceptionally mineral-rich, iron-dense acidic soil qualities that fundamentally dictate uniform plant development.

Driven by the foundational "Finca Humana" philosophy, the COMSA cooperative empowers over fifteen hundred regional producers through extensive ecological training programs centered at their biodynamic demonstration farm. This organically grown, aggregate lot utilizes an exceptional regional blend of Bourbon, Catuai, Caturra, Lempira, Ihcafe 90, Pacas, and Typica trees cultivated across high-altitude slopes. To ensure impeccable quality, harvested cherries undergo precise density flotation and meticulous post-harvest manual sorting prior to uniform wet processing. Ideally optimized to handle deep thermal application, this heavy-density inventory serves as a spectacular selection for a rich morning filter pour-over or an exceptionally smooth, full-bodied espresso extraction featuring massive marketplace presence.

Kona coffee is grown on the volcanic slopes of Mauna Loa on Hawaii’s Big Island, where steady sun, afternoon cloud cover, and mineral rich soils support slow, even development. Kona’s growing conditions are unusually consistent compared to many origins, and that consistency is part of why Kona coffees are often associated with a composed, polished cup profile. This Kona Gold lot is labeled as 100% Kona Typica and washed for clarity and structure, with an altitude range of 1,800 to 2,200 masl that signals high elevation growing conditions. Washed processing tends to emphasize cleanliness and definition, and in a medium roast the goal is balance: a cup that feels smooth and complete without becoming heavy or overly roasty. This coffee is a strong fit for drinkers who value elegance and steadiness in their daily brew. It works well as a careful pour over, a classic drip, or a softer espresso, especially when you want a cup that stays refined from the first sip through the finish. Kona is also a great option for gifting or for customers who want a recognizable origin with a premium reputation and a consistently approachable profile.