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

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

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

In the remote Cuchumatán highlands, ASDECAFE unites smallholders across ridges once connected by mule trails, channeling Organic Fair-Trade parchment to meticulously clean wet mills. Dry mountain winds off the Tehuantepec help parchment dry evenly at altitude, locking in sweetness and structure. Kept at a measured medium, this SHB lot settles on milk chocolate and cane‑caramel over a tidy cocoa frame, brightened by orange‑zest and red‑apple lift. Acidity reads medium and precise; the mouthfeel is silky and rounded. Expect a crisp, cane‑sweet finish with gentle cocoa—an elegant, dependable Huehuetenango built on high elevation, cool nights, and cooperative discipline.

Sustainability Badges: Organic, Fair Trade, Cooperative Sourced (ASDECAFE), High‑Elevation Grown, Traceable Lot, Small Batch Roasted

Finca Santa Margarita sits on volcanic slopes where cool nights and dry harvest winds slow ripening and tighten structure—classic conditions behind Guatemala’s poised sweetness. Selective handpicking and clean washed processing at elevation yield parchment with crisp definition and low defect count. Kept at a measured medium roast, the cup opens with milk chocolate and cane‑caramel over a tidy cocoa frame, brightened by orange zest and a soft red‑apple note. Acidity reads medium and precise, the mouthfeel is silky and rounded, and the finish lands neat with cocoa‑cane persistence. It’s a polished, dependable Guatemalan—refined enough for purists, comforting for daily drinkers.

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

Perched in Huehuetenango’s dry, windy Cuchumatán range, Finca Vallaure benefits from cool nights and sun‑washed days that slow ripening and build dense SHB parchment. Selective handpicking and meticulous washed processing keep the profile pristine. At a measured medium roast, the cup centers on milk chocolate and cane‑caramel over a tidy cocoa frame, brightened by orange zest and a gentle red‑apple note. Acidity lands medium and precise, guiding a silky, rounded mouthfeel. Expect a crisp, cane‑sweet finish with subtle cocoa persistence—an elegant, dependable expression shaped by altitude, steady mountain drying, and estate‑level attention to detail.

Sustainability Badges: Estate Sourced, High‑Elevation Grown, Spring‑Washed, 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

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

Grown in Haiti’s mountain districts where coffee farms are interplanted with pines and fruit trees, “Blue Pine” highlights the country’s gentle, low‑acid profile when picked carefully and washed clean. Selective handpicking and spring‑water wet milling preserve sweetness; slow patio drying steadies the cup. At a measured medium roast, expect milk chocolate and caramel at the core, a touch of vanilla and baking‑spice warmth, and mellow nut tones through the mid‑palate. Acidity lands soft and balanced, texture sits silky and cohesive, and the finish is tidy with cocoa‑cane persistence—an approachable Haitian cup built for daily drinkers who prefer smooth clarity.

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

Organically cultivated on Haiti’s mountain farms, Haitian Blue shows it's best when cherries are carefully handpicked and washed with clean spring water. Cooperative milling and slow patio drying preserve sweetness and keep the cup tidy. Roasted to a balanced medium, this lot opens with milk chocolate and caramel, folds in toasted‑almond richness and a hint of vanilla and gentle baking spice, and carries a silky, cohesive texture. Acidity sits low to medium and even, guiding the cup to a neat cocoa‑cane aftertaste. It’s an approachable, comfort‑forward profile—smooth, sweet, and quietly distinctive for daily drinkers who value clarity over sharpness.

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

Sourced from Haiti’s mountain districts around Marre Blanc, this lot reflects careful smallholder cultivation—selective handpicking, spring‑water washing, and slow patio drying that protect sweetness and clarity. Roasted to a balanced medium, the cup opens with milk chocolate and caramel, folds in toasted‑almond and gentle baking‑spice warmth and shows a hint of vanilla over a clean cocoa line. Acidity sits low to medium and even; the texture is silky and cohesive from mid‑palate to close. Expect a neat, cocoa‑cane aftertaste that feels composed and refreshing—an approachable Haitian profile built for daily drinkers who value smooth sweetness over sharp brightness.

Sustainability Badges: Smallholder Sourced, Selective Picking, Spring‑Washed, 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

Named for Uaxaclajuun Ub’aah K’awiil— “18 Rabbit,” the Classic Maya ruler of Copán—this Organic microlot showcases Honduras’s modern honey‑process craft. Ripe cherries are depulped and dried with a full layer of mucilage (black honey), turned sparingly to concentrate sugars and deepen fruit complexity while keeping clarity intact. Roasted to a measured medium, the cup centers on caramelized sugar and milk chocolate over a tidy cocoa line, with red‑berry and stone‑fruit accents for lift. Acidity reads medium and composed; the mouthfeel is silky and cohesive. Expect a clean, sweet finish with lingering berry‑cocoa resonance—refined and expressive.

Sustainability Badges: Organic, Smallholder/Microlot Sourced, Honey Process, Selective Picking, 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

Named for Uaxaclajuun Ub’aah K’awiil—“18 Rabbit,” the Classic Maya ruler of Copán—this Organic microlot showcases Honduras’s refined honey‑process craft. Ripe cherries are depulped and dried with a generous mucilage layer (red honey), turned regularly to build caramelized sweetness while preserving clarity. Roasted to a measured medium, the cup centers on caramel and milk chocolate over a tidy cocoa line, lifted by ripe red‑berry and stone‑fruit accents. Acidity reads medium and balanced; the mouthfeel is silky and cohesive from mid‑palate to close. Expect a clean, sweet finish with lingering berry‑cocoa resonance—expressive, polished, and easy to love by the cup or bag.

Sustainability Badges: Organic, Smallholder/Microlot Sourced, Honey Process, Selective Picking, Traceable Lot, Small Batch Roasted

Named for Uaxaclajuun Ub’aah K’awiil— “18 Rabbit,” the Classic Maya ruler of Copán—this Organic microlot reflects a region where agriculture and ceremony have intertwined for centuries. Selective handpicking in Copán’s cool highlands yields dense, sugar‑rich cherries; careful washed processing and slow patio drying refine the cup’s clarity. Kept at a measured medium roast, caramel and milk chocolate form the core, while hints of red apple and soft stone fruit add lift. Acidity sits poised and clean, the body rounds to a silky mid‑weight, and the finish resolves in cocoa and cane‑sugar sweetness—an elegant, approachable Honduran with cultural resonance and modern polish.

Sustainability Badges: Organic, Smallholder/Microlot Sourced, Selective Picking, Traceable Lot, Small Batch Roasted

Named for Uaxaclajuun Ub’aah K’awiil— “18 Rabbit,” the Classic Maya ruler of Copán—this Organic microlot highlights Honduras’s precision honey processing. Ripe cherries are depulped and dried with a moderate mucilage layer (yellow honey), turned frequently to preserve clarity while concentrating sugars. Roasted to a measured medium, the cup centers on caramel and milk chocolate over a tidy cocoa line, lifted by ripe red‑berry and peach/apricot hints. Acidity reads medium and composed; the mouthfeel is silky and cohesive from mid‑palate to close. Expect a clean, sweet finish with lingering berry‑cocoa resonance—expressive, polished, and easy to love by the cup or bag.

Sustainability Badges: Organic, Smallholder/Microlot Sourced, Honey Process, Selective Picking, 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

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