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.

Sustainability Badges: Organic, Smallholder Sourced, Traceable Lot, Mountain‑Washed, Small Batch Roasted

In the Gedeo Zone’s high ridges around Yirgacheffe, coffee grows in garden plots beneath enset and shade trees—an origin synonymous with floral, citrus‑driven cups since the 1960s. Handpicked cherries are wet‑milled at community washing stations, where cool spring water and raised‑bed drying preserve delicacy and perfume. Kept light in the roaster, this lot shows classic Yirgacheffe poise: lemon zest and sweet bergamot over a honeyed core, with jasmine and white‑grape nuance. Acidity is bright and crystalline yet neatly composed, texture lands silky and tea‑like, and the finish is clean and sweet with lingering citrus‑floral lift—precise, elegant, and refreshing.

Sustainability Badges: Smallholder Sourced, Spring‑Washed, 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

Geisha—renowned for floral perfume and citrus‑tea clarity—arrived in Central America via Ethiopia in the mid‑20th century and found new expression on Guatemala’s high, volcanic slopes. This SHB EP lot is honey processed: ripe cherries are depulped and dried with a thin layer of mucilage, concentrating sugars while preserving the variety’s delicate aromatics. Kept light in the roaster, the cup shines with jasmine and citrus blossom, sweet lime and bergamot, and a honey‑cane core with gentle stone‑fruit lift. Acidity reads bright and precise; texture lands silky and tea‑like. Expect a clean, lingering finish that carries floral‑citrus resonance and refined sweetness.

Sustainability Badges: High‑Elevation Grown, Selective Picking, Honey Process, EP Sorting, Traceable Lot, Small Batch Roasted

Named for Uaxaclajuun Ub’aah K’awiil—“18 Rabbit,” the Classic Maya ruler of Copán—this Organic natural reflects the region’s careful raised‑bed craft. Selectively handpicked cherries are thin‑layer dried with frequent turning; cool mountain breezes slow dehydration and concentrate sugars, protecting clarity. Kept light in the roaster, the cup shows ripe strawberry and red‑berry notes atop a honey‑cocoa core, framed by jasmine and a touch of cane sugar. Acidity reads bright and clean without edge; the texture lands silky and tea‑like. Expect a crisp, sweet finish with lingering berry and blossom—an elegant, fruit‑forward Honduran natural that feels precise rather than wild.

Sustainability Badges: Organic, Smallholder/Microlot Sourced, Raised‑Bed Dried, Selective Picking, 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

Boquete’s cool Pacific breezes, volcanic soils, and meticulous wet mills helped put Panama on the specialty map long before Geisha stole the headlines. SHB density and selective handpicking produce parchment that shines when kept light. Expect lemon zest and sweet citrus over a honeyed cane core, with jasmine and white‑grape aromatics and a gentle stone‑fruit hint. The acidity reads bright, crystalline, and composed—not sharp—while the body lands silky and tea‑like. The cup closes clean and sweet with citrus‑floral persistence. It’s classic Boquete poise: elegant, refreshing, and engineered for clarity by estates and smallholders who prize immaculate washed processing.

Sustainability Badges: Estate/Smallholder Sourced, SHB Parchment, Selective Handpicking, Spring‑Washed, Traceable Lot, Small Batch Roasted

Family‑run since the 1940s on the Volcán side of Chiriquí, Janson Farm is known for meticulous lot separation and precision washed processing that showcase Geisha’s perfume and poise. Kept light in the roaster, Lot 531 blooms with jasmine and citrus blossom, moves into bergamot and sweet‑lime brightness, and rests on a honey‑cane spine with a gentle stone‑fruit lift. Acidity reads bright, crystalline, and composed; the body lands silky and tea‑like with fine grip. Expect a long, clean finish where floral–citrus aromatics linger over refined sweetness—an elegant, expressive Geisha that wears Janson’s hallmark clarity and discipline.

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

On terraced mountainsides around Ṣa‘dah, Yemen’s heirloom coffee is sun‑dried whole‑cherry on rooftops and patios—methods unchanged for centuries. Peaberry selections isolate single‑seed beans that roast evenly and often taste extra‑concentrated. Kept light in the roaster, this lot shows classic Mocca character: cocoa and spice in the nose, dried date/raisin sweetness, and a thread of citrus zest that brightens without sharpness. Hints of rose and cardamom float over a honey‑cane core. Acidity reads lively and precise; texture is silky and tea‑like. Expect a clean, lingering finish where cocoa, citrus, and dried‑fruit tones resolve with quiet, old‑world elegance.

Sustainability Badges: Heirloom Landraces, Terrace‑Grown, Sun‑Dried Whole Cherry, Hand‑Sorted Peaberry, Traceable Lot, Small Batch Roasted