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

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

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

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

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

Huehuetenango’s Cuchumatán highlands channel dry mountain winds that allow coffee to ripen at altitude and dry evenly—key to the region’s reputation for clean sweetness and crisp structure. Smallholders handpick and deliver to community wet mills where careful washed processing keeps flavors tidy and bright. Held at a measured medium roast, this SHB lot settles on milk chocolate and cane‑caramel over a neat cocoa frame, lifted by orange zest and a gentle red‑apple note. Acidity lands medium and precise; the mouthfeel is silky and rounded. Expect a crisp, cane‑sweet finish with subtle cocoa persistence—dependable, refined, and distinct.

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

Encircled by the volcanoes Agua, Fuego, and Acatenango, Antigua’s cool nights and dry harvest winds slow ripening and lock in clean sweetness—why the region became Guatemala’s benchmark for balance. La Flor del Café selections emphasize meticulous picking and washed milling for tidy structure and polished cup clarity. Held at a measured medium roast, the profile centers on milk chocolate and cane‑caramel over a neat cocoa frame, lifted by orange‑citrus and a gentle red‑apple note. Acidity reads medium and precise; texture is silky and cohesive. Expect a crisp, cane‑sweet finish with cocoa‑citrus persistence—refined enough for purists, comforting for daily drinkers.

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

Antigua’s ring of volcanoes—Agua, Fuego, Acatenango—creates cool nights, mineral‑rich soils, and dry harvest winds that built Guatemala’s reputation for clean, sweet coffees. La Flor del Café’s Peaberry selection isolates single‑seeded cherries that roast evenly and often taste extra‑concentrated. Kept at a measured medium, the cup opens with milk chocolate and cane‑caramel over a tidy cocoa frame, lifted by orange zest and a soft red‑apple note. The peaberry texture reads especially cohesive and silky. Acidity lands medium and precise, guiding a crisp finish with cocoa‑citrus persistence. It’s a polished, classic Antigua—refined enough for purists, comforting for everyday drinkers.

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

High above the southeastern coast, Savanne Zombie’s Mountain plots produce parchment known for calm sweetness and tidy structure. Smallholders handpick ripe cherries, wash them with clean spring water, and slow‑dry on patios—methods that keep the profile smooth and composed. Roasted to a medium–dark sweet spot, the cup settles on fudge‑like chocolate and toffee, framed by roasted‑almond depth and a hint of baking spice. Acidity rests low and even; the texture turns velvety and cohesive from mid‑palate to close. Expect a measured, chocolate‑sweet finish with a gentle nut echo—an indulgent yet polished Haitian profile built for dependable daily comfort.

Sustainability Badges: Smallholder Sourced, Selective Picking, Spring‑Washed, Traceable Lot, Small Batch Roasted

Kona Extra Fancy from Kona Hills Coffee Company, located in the Mauka Honaunau district of Hawaii, is the highest grade of Kona Coffee available. The beans, grown on the slopes of Mauna Loa and sorted with a screen size of 19, absorb more nutrients from the 100-year-old trees, resulting in a bold, complex, and well-rounded cup of coffee. This shade grown environment also contributes to the bean's larger size, producing a smooth, bold, and rich flavor with notes of fruit, floral, nuts, milk chocolate, caramel, and a hint of sweetness.

Kona’s coffee story dates to the 1820s, when small family farms took root on Mauna Loa’s leeward slopes and began hand-sorting rare peaberries—single-seeded cherries prized for even roasting and concentrated sweetness. This lot carries that legacy: selective picking, clean washed processing, and careful resting in Kona’s dry breezes. A medium–dark curve extends Maillard to develop fudge‑like chocolate and toffee while preserving the origin’s hallmark clarity. Mineral-rich volcanic soils show as a distinct macadamia‑like nuttiness; day–night swings keep acidity soft and even. Expect a velvety texture, cocoa‑rich mid‑palate, and a tidy nut‑cocoa finish—luxurious, composed, and distinctly Kona.

Sustainability Badges: Estate/Smallholder Sourced, Traceable Lot, Small Batch Roasted

Founded in the 1970s on the slopes above Holualoa, Purple Mountain helped anchor Kona’s small‑farm renaissance with organic cultivation, handpicking, and meticulous wet milling. Peaberries and flat beans are sorted with care, parchment rests in Kona’s dry breezes, and lots are blended for sweetness and balance. Taken to a medium–dark curve, the profile shows fudge‑like chocolate and toffee, a distinct macadamia‑style nuttiness tied to volcanic soils, and a whisper of baking spice. Acidity lands soft and integrated; texture is velvety and cohesive. Expect a measured, cocoa‑sweet finish with a gentle nut echo—polished, comfort‑forward Kona with certified organic credibility.

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

Kingdom Growers unites smallholders across the Montecillos range—home to some of Honduras’s highest, coolest coffee valleys—focusing on selective picking, clean washed milling, and community development. SHG density from these slopes supports a measured medium roast that highlights sweetness and poise. Expect a core of caramel and milk chocolate over a tidy cocoa frame, lifted by gentle orange‑citrus and red‑apple notes. Acidity reads medium and precise, mouthfeel is silky and rounded, and the finish lands neat with cocoa‑cane persistence. It’s a polished, dependable Honduran profile—approachable for daily drinkers and refined enough for those chasing classic Central American balance.

Sustainability Badges: Cooperative Sourced (Kingdom Growers), SHG Parchment, Selective Picking, Spring‑Washed, Traceable Lot, 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

Grown on the mist‑cooled slopes of Jamaica’s Blue Mountains, this designation has signified careful handpicking, meticulous washing, and slow, even drying since mid‑20th‑century export standards made it famous. The terroir’s steady climate yields naturally sweet parchment that thrives just shy of dark. At a medium–dark curve, sugars caramelize into toffee and praline around a fudge‑like chocolate core, while a soft walnut‑almond warmth rounds the mid‑palate. Acidity sits low and polished, texture turns velvety and cohesive, and the finish carries a tidy cocoa‑sweet line. It’s Blue Mountain at its comforting best—refined, composed, and wonderfully easy to drink.

Sustainability Badges: Protected Origin, Selective Handpicking, 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

Kenya’s peaberry selections isolate single‑seeded beans (screen 15/16 here) prized for focused acidity and even roasting. Sourced from cooperative factories using classic double‑washed protocols—soak, wash, soak—these lots are famed for clarity and sweetness. Kept light in the roaster, the cup shows textbook Kenyan poise: black‑tea tannin and lemon‑grapefruit zest over a honey‑cane core, with red‑currant/berry lift and a hint of florals. Acidity reads bright, precise, and composed; body lands silky and tea‑like, not thin. Expect a clean, persistent finish where citrus and black‑tea notes linger with honeyed sweetness—an elegant, energetic peaberry that pops without turning sharp.

Sustainability Badges: Cooperative Sourced, Double‑Washed, Selective Picking, Traceable Lot, Small Batch Roasted

AA Select Plus highlights Kenya’s largest, most uniform screens chosen from cooperative factories that use the classic double‑washed method—soak, wash, soak—to maximize clarity and sweetness. Kept light in the roaster, this lot shows textbook Kenyan articulation: lemon–grapefruit zest and black‑tea structure over a honey‑cane core, with red‑currant and subtle floral lift. The acidity is bright and laser‑clean but composed, never harsh; body lands silky and tea‑like with fine grip. Expect a long, graceful finish where citrus and black‑tea notes linger around gentle sweetness—an energetic, elegant AA that pops on the palate impeccably tidy in the cup.

Sustainability Badges: Cooperative Sourced, Double‑Washed, Selective Picking, Traceable Lot, Small Batch Roasted

In Oaxaca’s Sierra and Mixteca communities, smallholder cooperatives revived quality by tightening selective picking, clean washed processing, and slow mountain drying—often under Organic and Fair-Trade programs that stabilize prices and invest in local projects. Kept at a medium–light roast, this lot shows lemon‑honey brightness and white‑grape lift over a cane‑sugar core, with a hint of cocoa to ground the cup and soft floral aromatics. Acidity reads lively but composed; the texture is silky and tea‑like, not thin. Expect a clean, sweet finish with citrus‑floral persistence—an elegant everyday Mexico profile that balances refreshment with approachable sweetness.

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

Rancho San Francisco sits in Chiapas’s high coffee corridor near the Guatemala border, where cool nights and dry harvest winds favor slow, even drying and clean washed profiles. Taken darker with an extended Maillard phase, this estate lot lands in a fudgy chocolate core; caramelized sugars read as molasses and toffee; and toasted‑almond/walnut tones round the mid‑palate. The body drinks heavy and coating, acidity settles to a smooth, integrated hum, and the cup resolves in a long, tidy cocoa‑nut finish. It’s a polished, dessert‑leaning dark roast—dependably rich on its own and rock‑solid as a base for espresso.

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