On Bali’s Kintamani plateau—framed by ancient caldera walls and citrus groves—smallholder families have revived shade‑grown, organic coffee since the early 2000s. Blue Moon lots are carefully handpicked and community‑milled, drawing on clean mountain water and cool evening breezes that steady drying and preserve sweetness. A measured medium roast unlocks milk‑chocolate and caramel tones, layered with toasted almond and a soft baking‑spice resonance often tied to the island’s volcanic soils. Acidity is naturally low and rounded, the texture creamy and cohesive, and the finish lands calm and tidy with a cocoa‑sweet echo—comforting and polished for effortless daily drinking.

Sustainability Badges: Organic, Shade‑Grown, Smallholder Sourced, Community Wet‑Milled, 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

Guji’s high forests helped shape coffee’s earliest cultivation; families here still handpick at altitude and deliver cherries to community mills like Buku Sayisa for meticulous Grade 1 prep. Raised‑bed drying under thin shade preserves floral volatiles and a citrus–honey line while slow night air tightens structure. Kept at light–medium, the roast protects top‑end aroma yet builds a gentle caramel base: lemon zest and sweet citrus glide over red‑berry and stone‑fruit hints, with jasmine and wildflower in the nose. Acidity is lively but clean, texture lands silky and tea‑like, and the finish is bright‑sweet with blossom and citrus that linger with poise.

Sustainability Badges: Organic, Smallholder Sourced, Raised‑Bed Dried, Spring‑Washed, 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

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

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

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

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

“Taman Dadar” (“flower garden”) is an Organic selection from the historic Kayumas estate area on East Java’s Ijen Plateau, where shade canopies and careful estate/cooperative milling yield clean, sweet cups. Taken to a medium–dark curve, this lot develops a fudgy chocolate core, turns sugars toward toffee and caramel, and layers gentle sweet‑spice over toasted‑almond/walnut depth. The profile drinks velvety and composed, with acidity resting low and even so the cocoa‑nut line carries from mid‑palate to finish. Expect a polished, chocolate‑sweet close—classic Java comfort with organic credibility and enough structure to shine as a standalone or espresso component.

Sustainability Badges: Organic, Shade‑Grown, Estate/Cooperative Sourced, Clean Estate Milling, Traceable Lot, Small Batch Roasted

Chiapas borders Guatemala’s high ranges, where smallholder cooperatives revived quality through Organic and Fair-Trade programs—tight selective picking, clean washed processing, and slow mountain drying. Kept at a medium–light roast, this lot shows lemon‑honey brightness and white‑grape lift over a cane‑sugar core, with a touch of light cocoa to steady the cup and jasmine‑like aromatics. Acidity reads lively but composed; the body is silky and tea‑like, never thin. Expect a clean, sweet finish with citrus‑floral persistence and gentle apple/pear nuance—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

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

Founded in the 19th century, Finca La Isabelia is a heritage estate in Jinotega’s cool highlands, where shade canopies, selective handpicking, and immaculate washed milling produce naturally sweet, polished cups. Kept at a measured medium roast, this Organic lot centers on caramel and milk chocolate over a tidy cocoa frame, brightened by orange‑citrus and soft red‑apple notes. Acidity reads clean and balanced, guiding a silky, rounded mouthfeel from mid‑palate to finish. Expect a crisp, cane‑sweet close with gentle cocoa resonance—an elegant, dependable Nicaraguan estate selection that drinks refined enough for purists and comforting enough for everyday service.

Sustainability Badges: Organic, Shade‑Grown, 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

Founded in the 1960s in the Chanchamayo valley, Cooperativa La Florida became one of Peru’s flagship Organic, Fair-Trade organizations—training smallholders in selective picking, clean washed processing, and careful patio drying. Kept at a measured medium roast, this lot settles on milk chocolate and cane‑caramel over a tidy cocoa frame, brightened by orange‑citrus and a soft red‑apple note. Acidity reads clean and balanced; the mouthfeel is silky and rounded from mid‑palate to finish. Expect a crisp, cane‑sweet close with subtle cocoa persistence—an approachable, dependable Peruvian cup that showcases the cooperative’s long‑standing focus on quality and community.

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

Heritage Reserve denotes carefully curated Organic, Fair-Trade parchment from Timor-Leste’s cooperative network—smallholder plots with legacy Typica and Timor Hybrid trees, selective handpicking, and clean washed processing. Taken to a medium–dark curve, the profile turns cane sugars toward toffee and caramel around a dark‑chocolate core, while roasted‑almond/walnut notes add comforting depth. The mouthfeel lands velvety and cohesive; acidity stays low and smoothly integrated, supporting a chocolate‑forward line from sip to finish. Expect a long, tidy cocoa‑nut close—polished, steady, and quietly distinctive, with cooperative traceability and Organic/Fair Trade credibility baked in.

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

On the slopes of Mount Elgon in eastern Uganda, Bugisu smallholders cultivate heirloom Bourbon/Typica lines under shade, delivering ripe cherries to cooperative wet mills for clean washed processing and raised‑bed drying. Careful prep yields naturally sweet, tidy parchment that thrives just shy of dark. Taken to a medium–dark curve, this Organic lot develops a cocoa‑to‑dark‑chocolate core; cane sugars lean to toffee and caramel; and roasted‑almond/walnut notes round the mid‑palate. The texture drinks velvety and cohesive; acidity stays low and smoothly integrated, supporting a chocolate‑forward line. Expect a long, tidy cocoa‑nut finish—polished, steady, and quietly distinctive Bugisu.

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