Single-Origin

This Colombian coffee is produced by ASOBRIS, a small producer association formally known as Asociación de Productores Agrícolas Ecológico y Pecuarios Brisas del Quebradon. With roughly 42 members, the group has focused on improving productivity through sustainable agricultural practices, finding stronger markets for their coffees, and improving social conditions not only for members but for the surrounding community as well. The coffee is organic and Fair Trade certified, and it is grown across 1,200 to 1,500 masl, a range that supports steady development and a composed cup profile. After harvest, the coffee is mechanically depulped, then fermented for 18 to 24 hours before being washed and wet milled. Drying begins with patio drying for about two weeks, then finishes in solar dryers to support consistent moisture removal and stability. The association’s work is tied to the broader landscape around the Tolima volcano, where volcanic soils help manage water and retain nutrients important for healthy growth and strong yields. Roasted to a medium dark profile, this coffee is designed to feel grounded and complete, with a smooth structure that performs well across daily brewing and espresso without pushing into heavy roast character.

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.

Tanzania’s peaberry selections isolate single‑seeded beans prized for focused acidity and even roasting, often sourced from Northern Highlands factories near Kilimanjaro/Arusha or Southern Highlands stations in Mbeya and Mbozi. Classic washed processing—careful fermentation, thorough washing, and raised‑bed drying—preserves clarity and honeyed sweetness. Kept at a medium–light roast, the cup shows lemon–grapefruit zest and black‑tea structure over a cane‑honey core, with red‑currant/berry lift and a touch of florals. Acidity reads bright and precise but composed; body lands silky and tea‑like. Expect a clean, persistent finish where citrus and black‑tea notes linger around gentle sweetness—articulate, refreshing, and tidy.

Indulge in the exceptional taste of Ethiopia with our Adame Gorbota G1, Yirgacheffe coffee. Hand-picked for only the finest cherries, this coffee is dried for 21 days in the sun, resulting in flavors of black cherry, Meyer lemon, and tangerine. Expertly milled and processed, this coffee promises a delightful experience for your palate. The Yirgacheffe region is renowned for its unique coffee profiles, featuring bright acidity and complex flavors. Carefully processed at the Gerbota Suka Washing Station, each bean embodies the rich heritage and dedication of Ethiopian coffee farmers.

“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.

This Panama Geisha comes from Janson Coffee Farm in the Volcan highlands of Panama, set in the Talamanca Mountain Range near the Tisingal and Baru volcanoes. The farm is a family owned hacienda established in 1941 by Carl Axel Janson, with a long standing focus on quality driven production. The approach on the farm emphasizes environmental care and long term stewardship. They avoid pesticides and herbicides, and instead focus on soil health through nutrient balance supported by enzyme micro organisms. Energy use is addressed through solar panels, and the farm reuses excess matter from processing as fuel and fertilizer to reduce waste. The operation also supports reforestation by planting forest seeds in a nursery, a practical step toward protecting water resources and maintaining the surrounding ecosystem. This lot is washed and processed using natural spring water, and the farm’s processing plant, built in 1993, was designed specifically for specialty coffee. The facility combines updated technology with artisanal methods to support consistency and precision. Grown at 1,350 to 1,700 masl and roasted light, this coffee is positioned for clarity and elegance, with a refined structure that suits careful filter brewing and a modern, lighter espresso style.

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.

Reserva del Patrón is La Minita’s high selection coffee from Nariño, Colombia’s southernmost district, built around strict elevation and export standards rather than volume. The lot is sourced from high altitude plantations and only coffees grown above 1,600 meters are considered for export, a threshold that narrows the field to specific growing conditions and a more consistent structure. From La Minita’s overall output, only a small portion qualifies as Reserva del Patrón and meets the highest Europrep standards each year, making it a deliberately limited selection rather than a routine offering. This coffee is washed and grown across 1,600 to 2,200 masl, a range that supports slower development and a composed cup profile. Roasted to a medium level, it is designed to feel balanced and complete, with enough development for body while keeping the cup clean and structured. It is a strong daily coffee for customers who want a classic Colombian profile that stays refined and reliable across brew styles, and it works well for both filter brewing and espresso. If you enjoyed Don Enrique, this is positioned as a natural sense of polished consistency.

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.

Inland from Brazil’s eastern coast, the Matas de Minas region is known for coffees that balance approachability with nuanced sweetness, shaped by rolling terrain and a long tradition of family farming. This organic lot comes from the Dutra family’s operation near São João do Manhuaçu, where careful lot separation and consistent post-harvest handling support a clean, dependable profile year after year. Processed naturally, the coffee is dried with the fruit intact, a method that can deepen sweetness and add a more rounded, fruit-toned complexity while preserving a smooth, easy-drinking structure. Roasted to a medium level, this coffee is built for balance: developed enough to feel soft and cohesive in the cup, while still leaving room for a brighter, citrus-leaning lift to show through. It’s a versatile option that works well across brew methods and appeals to customers who want a composed daily coffee with an organic foundation and a profile that feels both polished and expressive without becoming heavy.

In Uganda’s Mubende District, Kaweri Farm cultivates robusta at scale while maintaining a quality-first approach that emphasizes density, careful harvesting, and disciplined processing. The farm spans more than 1,600 hectares and grows selected Ugandan robusta under indigenous shade trees, supporting a healthier farm ecosystem and more stable cherry development. Kaweri is also notable for pioneering washed processing for robusta in Uganda, applying a method more commonly associated with arabica to create a cleaner, more structured cup. Harvesting is selective, with ripe cherries picked intentionally rather than stripped, and the post-harvest workflow is meticulous pulping followed by soaking, sun pre-drying, and final drum drying to stabilize moisture and protect consistency. The result is a robusta built around hard, dense beans that can feel surprisingly refined for the species, with a solidity that stands up well to deeper roast development. Roasted dark, this coffee is designed for weight and intensity while still benefiting from the washed process’s cleaner foundation, making it a strong option for customers who want robusta power with a more composed, less rustic finish.

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.

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.