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60 products
Bali Organic Blue Moon comes from the Kintamani Highlands in northern Bali. Roasted to a medium roast to highlight a smooth, syrupy body and a deep, rounded sweetness. In the cup, expect chocolate driven sweetness with a cedar-like structure, dark sugar depth, and a vanilla toned finish. Balanced and versatile, it performs beautifully across espresso and filter brewing.
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.
Inland from Brazil’s eastern coast, the Matas de Minas region is known for coffees that balance approachability with nuanced sweetness, shaped by rolling terrain and a long tradition of family farming. This organic lot comes from the Dutra family’s operation near São João do Manhuaçu, where careful lot separation and consistent post-harvest handling support a clean, dependable profile year after year. Processed naturally, the coffee is dried with the fruit intact, a method that can deepen sweetness and add a more rounded, fruit-toned complexity while preserving a smooth, easy-drinking structure. Roasted to a medium level, this coffee is built for balance: developed enough to feel soft and cohesive in the cup, while still leaving room for a brighter, citrus-leaning lift to show through. It’s a versatile option that works well across brew methods and appeals to customers who want a composed daily coffee with an organic foundation and a profile that feels both polished and expressive without becoming heavy.
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.
Daterra Estate is widely recognized as one of Brazil’s benchmark producers, known for disciplined quality control and a long-term commitment to sustainability. This peaberry lot comes from a farm system that emphasizes consistency from harvest through milling, and Daterra’s coffees have carried Rainforest Alliance certification since 2003—an established signal of environmental and social standards within the operation. Peaberry coffees are sorted from the main lots and consist of single, rounded seeds that can roast with a slightly different rhythm, often producing a concentrated, cohesive cup. This coffee is processed using a semi-washed method, balancing cleanliness with a rounder sweetness and a more textured body than a fully washed profile. Roasted to a medium level, it’s designed to highlight harmony and sweetness without pushing into heavier roast character, making it well suited for drip brewing and as a steady espresso component. The profile is built around a smooth structure and a lingering, sweet finish, offering an approachable cup that still feels distinctive and purposefully crafted.
Launched as a seasonal estate selection, Summer Solstice captures Daterra’s early-harvest sweetness and meticulous lot curation. In Cerrado Mineiro’s plateau climate—dry harvests, cool nights, and long daylight—cherries ripen evenly, preserving floral–citrus volatiles while building soluble sugars. Daterra’s pulped‑natural approach protects clarity yet keeps the caramel depth Brazil is loved for. A light–medium roast preserves lemon zest and wildflower honey up top, adds a soft peach/apricot lift, and sets everything on a gentle cocoa–caramel backbone. Acidity is lively but clean, the body silky and cohesive, and the finish glows with a citrus–honey resonance that feels refreshing and poised.
In the late 1980s, Daterra helped redefine Brazilian estate coffee by treating the farm like a mapped and measured system: separating plots, tracking varieties, and tightening milling protocols to produce consistent sweetness at scale. Sweet Yellow draws on yellow variety selections that are often associated with higher soluble sugars, supporting a naturally sweet foundation even before roast development. This lot is prepared as a semi washed coffee, a method that preserves sweetness and body while keeping the cup remarkably clean. Grown around 1,150 masl in Brazil’s Cerrado plateau climate, dry harvest conditions and cool nights encourage steady maturation and a smooth, low sharpness profile. Roasted to a medium dark curve, it’s designed to deepen chocolate tones and turn cane like sweetness toward caramel and toffee, delivering a cohesive, syrupy body and a polished finish built on estate level precision from field to bag.
Costa Rica has long been associated with meticulous coffee production, and the Tres Rios region is one of its most established growing areas, known for consistent quality and careful processing. La Magnolia comes from Tres Rios and is produced by the same group connected to La Minita in Tarrazú, a name often associated with disciplined milling standards and dependable lot selection. This coffee is a washed selection grown at 1,200 to 1,650 masl, where elevation supports steady ripening and a structured cup. Built from classic Central American varieties Caturra and Catuai, it reflects the region’s emphasis on cleanliness and balance. Washed processing highlights clarity and sweetness by removing fruit before drying, allowing the underlying character of the coffee to show with precision. Roasted to a medium dark profile, it’s designed for customers who want a richer, more comforting cup while keeping the clean finish and aromatic lift that make Costa Rican coffees easy to drink across everyday brew methods.
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.
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.
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.
Indulge in the exceptional taste of Ethiopia with our Adame Gorbota G1, Yirgacheffe coffee. Hand-picked for only the finest cherries, this coffee is dried for 21 days in the sun, resulting in flavors of black cherry, Meyer lemon, and tangerine. Expertly milled and processed, this coffee promises a delightful experience for your palate. The Yirgacheffe region is renowned for its unique coffee profiles, featuring bright acidity and complex flavors. Carefully processed at the Gerbota Suka Washing Station, each bean embodies the rich heritage and dedication of Ethiopian coffee farmers.
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.