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

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

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

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

“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 AA is a signature of India’s southwest coast, crafted in Karnataka at 1,100–1,200 masl from varieties like Kents, S.795, Catimor, and Selection 9. “AA” designates the largest, most uniform bean screen size, prized for its density and clean roasting performance. After harvest, green coffee is exposed to humid monsoon winds in open warehouses, swelling the beans and softening acidity while building plush texture and mellow sweetness. At a dark roast, the cup delivers bold fudgy chocolate and molasses, with toffee, toasted nut, and a gentle earthy spice. Acidity sits very low and smoothly integrated, the body is heavy and coating, and the finish is long, sweet, and clean—comforting, distinctive, and built for rich espresso.

Sustainability Badges: Estate/Cooperative Sourced, Monsooned Process, Selective Handpicking, 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

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

In Chiapas’s highlands, the Mocabe cooperative brings together smallholders cultivating Bourbon, Caturra, and Catuai at 1,350 masl. Designated “HG” (High Grown), this coffee develops slowly in the cool mountain air, resulting in dense beans with heightened sweetness and clarity. Cherries are handpicked and washed at community mills, preserving the lot’s clean profile. At a dark roast, expect dark chocolate and molasses at the core, with toffee and roasted almond warmth rounding the cup. Acidity sits very low and smoothly integrated, the body is heavy and coating, and the finish is long and tidy with cocoa-nut persistence.

Sustainability Badges: Organic, Cooperative Sourced, Selective Handpicking, Clean Washed Process, 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

In the highlands of Chimbu, Chuave District, smallholders cultivate Bourbon and Typica hybrid trees at 1,500–1,850 masl, delivering ripe cherries to local wet mills for washed processing. SCR. 15 designates a large, even screen size, supporting clean, consistent dark roasting. At this depth, the cup centers on dark chocolate and molasses, with caramelized sugar, roasted almond, and a gentle spice note through the mid-palate. Acidity sits very low and smoothly integrated, while the body is heavy and coating. The finish is long, sweet, and tidy with cocoa-nut persistence—a robust, comforting profile true to PNG’s highland tradition.

Sustainability Badges: Organic, Smallholder Sourced, Selective Handpicking, Clean Washed Process, Screen 15 Selection, Traceable Lot, Small Batch Roasted

Drawn from PNG’s Eastern Highlands, “A Mile High” coffees are selectively handpicked and classically washed, then slow‑dried to protect sweetness and structure. The region’s tidy wet mills and careful screen grading deliver even roasting and a naturally clean profile. Taken to a dark roast with an extended Maillard phase, this lot settles into a fudgy chocolate core; caramelized sugars show as molasses and toffee; and roasted‑almond/walnut tones anchor the mid‑palate. Acidity stays very low and smoothly integrated, emphasizing weight and composure. Expect a long, tidy cocoa‑nut finish—dependably rich on its own and rock‑solid for dense, crema‑forward espresso service.

Sustainability Badges: Community/Estate Sourced, Selective Handpicking, Clean Washed Process, Careful Screen Selection, Traceable Lot, Small Batch Roasted

In the highlands of Tana Toraja, the Sapan Minanga area is renowned for coffees grown at 1,300–2,000 masl by smallholders cultivating Typica, Catimor, and S795. Cherries are handpicked and processed at micro-mills using Indonesia’s signature wet hulling (giling basah), a method that yields plush texture and a distinctive bluish hue. Taken to a dark roast, this lot centers on dark chocolate and molasses, with vanilla, black licorice, and roasted almond rounding the profile. Acidity sits very low and smoothly integrated, the body is heavy and coating, and the finish is long, sweet, and clean comforting, composed, and unmistakably Toraja.

Sustainability Badges: Smallholder Sourced, Selective Handpicking, Wet-Hulled Craft, Cooperative Micro-Mills, Traceable Lot, Small Batch Roasted

From the volcanic highlands near Lake Toba in Lintong, this “TP” (Triple Picked) lot is hand-sorted three times for exceptional cleanliness and uniformity—an extra quality step prized in specialty Sumatras. Smallholders cultivate Sigararutang, Jember, and Andungsari at 1,300–1,600 masl, with cherries handpicked and processed using Indonesia’s signature wet-hulling (giling basah). At a dark roast, expect a cup anchored in dark chocolate and molasses, with toffee, roasted almond, and a gentle cedar-spice note. Acidity sits very low and smoothly integrated, the body is heavy and coating, and the finish is long, sweet, and tidy with cocoa-nut persistence—robust, comforting, and distinctly Lintong.

Sustainability Badges: Smallholder Sourced, Selective Handpicking, Wet-Hulled Craft, Triple Picked, Traceable Lot, Small Batch Roasted

Mandheling designates classic North Sumatran coffee prepared via wet‑hulling (giling basah), a method that partially dries parchment, hulls at higher moisture, then finishes slowly producing plush texture, low acidity, and forest‑spice nuance. Grade 1 sorting tightens defect counts for cleaner cups. Taken to a dark roast with an extended Maillard phase, this lot centers on a fudgy chocolate core; caramelized sugars present as molasses and toffee; and cedar, sweet‑spice, and toasted‑almond/walnut notes round the profile. Acidity stays very low and smoothly integrated, emphasizing weight and calm structure. Expect a long, tidy cocoa‑nut finish with a subtle cedar echo—comforting and unmistakably Sumatra.

Sustainability Badges: Smallholder Sourced, Selective Handpicking, Wet‑Hulled Craft, Grade 1 Sorting, Traceable Lot, Small Batch Roasted

On the tiny island of Timor, over 7,000 small farmers—organized into 16 cooperatives and nearly 500 farmer groups—produce this Organic, Fair Trade Heritage Reserve lot. Grown at 1,000–1,400 masl on small, often organic plots, Híbrido de Timor trees are handpicked and wet-processed at cooperative mills. Taken to a dark roast, the cup centers on dark chocolate and molasses, with robust graham cracker sweetness and roasted almond/walnut depth. The body is heavy and coating, acidity sits very low and smoothly integrated, and the finish is long and tidy with cocoa-nut persistence. Dependable, comforting, and quietly distinctive.

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

In the heart of Mubende, Uganda, the Kaweri estate cultivates Native Canephora (Robusta) selections at 1,300 masl. Cherries are handpicked and washed at the estate’s mill, a meticulous process that elevates clarity and crema potential. At a dark roast, the cup centers on dark chocolate and molasses, with toffee and roasted walnut warmth through the mid-palate and a gentle sweet spice. Acidity sits very low and smoothly integrated, the body is heavy and coating, and the finish is long, sweet, and tidy with cocoa-nut persistence—robust, comforting, and built for espresso or strong daily cups.

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

On the Ugandan flank of Mount Elgon, Bugisu smallholders deliver ripe cherries to cooperative wet mills for careful washed processing and raised‑bed drying. AA grading selects the largest, most even screens, supporting clean, consistent dark development. Taken deep with an extended Maillard phase, this lot settles into a fudgy chocolate core; caramelized sugars read as molasses and toffee; and roasted‑almond/walnut tones round the mid‑palate. Acidity stays very low and smoothly integrated, emphasizing weight and composure. Expect a long, tidy cocoa‑nut finish—dependably rich and dense crema for espresso.

Sustainability Badges: Cooperative Sourced, Selective Handpicking, Double‑Wash/Soak, Raised‑Bed Dried, AA Screen Selection, Traceable Lot, Small Batch Roasted

In Vietnam’s Central Highlands, honey processing has emerged to elevate Robusta character: ripe cherries are depulped and dried with mucilage intact, concentrating sugars and tempering rough edges. Taken to a dark roast with an extended Maillard phase, this lot lands in a fudgy chocolate core; caramelized sweetness reads as molasses and toffee; and the honey method contributes a gentle dried‑fruit undertone. Expect a heavy, coating texture with toasted‑walnut/almond warmth through the mid‑palate. Acidity stays very low and smoothly integrated, emphasizing weight and calm structure. The cup finishes long and tidy with cocoa‑nut persistence—robust, comforting, and espresso‑ready.

Sustainability Badges: Selective Handpicking, Honey Process, Estate/Cooperative Sourced, Traceable Lot, Small Batch Roasted