Single-Origin

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.

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.

Daterra Estate is widely recognized as one of Brazil’s benchmark producers, known for disciplined quality control and a long-term commitment to sustainability. This peaberry lot comes from a farm system that emphasizes consistency from harvest through milling, and Daterra’s coffees have carried Rainforest Alliance certification since 2003—an established signal of environmental and social standards within the operation. Peaberry coffees are sorted from the main lots and consist of single, rounded seeds that can roast with a slightly different rhythm, often producing a concentrated, cohesive cup. This coffee is processed using a semi-washed method, balancing cleanliness with a rounder sweetness and a more textured body than a fully washed profile. Roasted to a medium level, it’s designed to highlight harmony and sweetness without pushing into heavier roast character, making it well suited for drip brewing and as a steady espresso component. The profile is built around a smooth structure and a lingering, sweet finish, offering an approachable cup that still feels distinctive and purposefully crafted.

In the late 1980s, Daterra helped redefine Brazilian estate coffee by treating the farm like a mapped and measured system: separating plots, tracking varieties, and tightening milling protocols to produce consistent sweetness at scale. Sweet Yellow draws on yellow variety selections that are often associated with higher soluble sugars, supporting a naturally sweet foundation even before roast development. This lot is prepared as a semi washed coffee, a method that preserves sweetness and body while keeping the cup remarkably clean. Grown around 1,150 masl in Brazil’s Cerrado plateau climate, dry harvest conditions and cool nights encourage steady maturation and a smooth, low sharpness profile. Roasted to a medium dark curve, it’s designed to deepen chocolate tones and turn cane like sweetness toward caramel and toffee, delivering a cohesive, syrupy body and a polished finish built on estate level precision from field to bag.

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.

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.

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.

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.

Indian Monsooned Malabar AA Karnataka is a highly unique single-origin coffee renowned for its distinct processing method. During the monsoon months, the beans are exposed to moisture-laden winds in open warehouses on the Malabar Coast, causing them to swell and lose acidity. Roasted to a refined dark level, this coffee delivers a remarkably smooth and heavy body with virtually no bitterness. The aroma is characterized by earthy petrichor and sweet tobacco, while the palate presents a sophisticated flavor profile defined by spicy notes, smoky undertones, and a rich, creamy finish. This foundational selection reflects the historic maritime traditions of India, where beans originally transformed during long sea voyages. Developed to highlight its low acidity and bold character, it serves as an excellent choice for rich espresso or traditional drip brewing. This offering represents a focused and pure taste of one of the world's most recognizable specialty coffees, providing a smooth and aromatic profile that stands out in any collection.

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.

This Tanzania lot is sourced from multiple small producers across the Kilimanjaro and Arusha regions, including districts such as Hai and Moshi Rural, with additional sourcing from Meru near the town of Arusha. Farms are typically 1 to 2 hectares and often intercropped with bananas and avocado, a practical approach that supports soil cover and diversified income while coffee grows alongside food crops. The coffee is fully washed and processed close to origin using locally made hand pulpers, fermentation in simple bucket systems, and careful drying on raised beds. Those methods, while straightforward, can be highly effective when managed well, and they tend to support a clean structure and a more transparent cup. The altitude range of 1,100 to 1,700 masl provides a wide band of growing conditions, but the overall intent of this selection is balance and intensity without losing cleanliness. Roasted to a medium profile, it is designed to feel complete and lively at the same time, with enough development for body while keeping the cup articulate. It performs well across filter brewing and espresso and is a great choice for customers who want an African coffee that feels vivid but still grounded and approachable.

Peaberry coffees are naturally sorted for their small, round seeds, formed when a coffee cherry develops a single bean instead of two. That shape often roasts with a little extra concentration, giving the cup a more focused structure and a sweetness that feels pronounced rather than diffuse. Brazil Porto Bello Peaberry from Daterra Estate is semi washed, a process that keeps the profile clean while preserving a deeper sweetness and a rounded body. It is grown at 1,500 masl and harvested June through August, a seasonal window that aligns with Brazil’s dry period and supports stable drying and consistency. Roasted dark, the goal is depth without harshness: a steady cup that feels harmonious and complete, with a smooth finish and a sweetness that lingers. It is a strong fit for drip coffee when you want richness and balance, and it can also serve as a dependable espresso component when you want sweetness and structure without sharp edges. This is the kind of coffee that works as a daily anchor - classic, composed, and easy to brew across methods while still offering a distinctive character.

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.

Marcala, Honduras is known for coffees that can carry sweetness and structure, and this organic lot from 18 Rabbit is built around a processing style designed to amplify that character. Honey process sits between washed and natural, defined by how much sticky mucilage remains on the bean during drying. The more mucilage left in place, the more sweetness can develop, and the category is often described in color bands that reflect mucilage level and drying time. This coffee is produced as a black honey, achieved by fermenting the cherries for up to 24 hours before depulping and drying on raised beds, a heavier fermentation window that can deepen sweetness and create a rounder, more mellow profile. 18 Rabbit is female owned and earned a Honduras Cup of Excellence win in 2014, with coffees that have commanded premium auction prices. The operation spans 13 farms separated into micro lots and overseen by members of the Zelaya Onteras family, with a model that emphasizes quality control and producer investment. Roasted to a medium profile, this coffee is designed to feel smooth and complete, with a sweet, fruit leaning character and a polished finish that works across filter brewing and espresso.