Productos

Haiti’s Central Plateau is a highland growing area where coffee is often produced by small farms organized through local cooperatives, and where quality depends on careful cherry selection and shared processing standards. This lot comes from the town of Zombie Desert, tied to a smaller cooperative that operates one of the area’s model farms and produces a limited volume each season. With roughly 75 farmers averaging about one hectare each, the cooperative structure helps consolidate harvest work and deliver consistency that would be difficult for individual farms to achieve alone. Grown around 1,400 masl, the elevation supports a steady pace of ripening and a structured cup, while shade grown cultivation adds resilience and stability to the farm environment in a region where forest cover is less common. Washed processing emphasizes cleanliness and definition, and a medium dark roast is chosen to bring depth and comfort while preserving the underlying structure that highland coffees are known for.

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 coffee is grown on the volcanic slopes of Mauna Loa on Hawaii’s Big Island, where steady sun, afternoon cloud cover, and mineral rich soils support slow, even development. Kona’s growing conditions are unusually consistent compared to many origins, and that consistency is part of why Kona coffees are often associated with a composed, polished cup profile. This Kona Gold lot is labeled as 100% Kona Typica and washed for clarity and structure, with an altitude range of 1,800 to 2,200 masl that signals high elevation growing conditions. Washed processing tends to emphasize cleanliness and definition, and in a medium roast the goal is balance: a cup that feels smooth and complete without becoming heavy or overly roasty. This coffee is a strong fit for drinkers who value elegance and steadiness in their daily brew. It works well as a careful pour over, a classic drip, or a softer espresso, especially when you want a cup that stays refined from the first sip through the finish. Kona is also a great option for gifting or for customers who want a recognizable origin with a premium reputation and a consistently approachable profile.

Cultivated on the fertile, volcanic slopes of the Mauka Honaunau District on the Big Island, this premium single-origin lot represents one of the rarest classifications in specialty coffee. Hand-harvested by local multi-generational family estates, the green coffee undergoes a traditional fully washed process before being dry-milled and rigorously sorted by physical size and shape. Unlike standard flat-faced coffee beans, this lot isolates the rare peaberry mutation, where a single, round seed develops inside the cherry rather than two. This unique spherical shape allows for highly uniform heat transfer and exceptional density inside the drum.

Hawaiian Kona coffee is grown on the volcanic slopes of the Big Island, where elevation, ocean air, and mineral rich soils create a distinctive environment for slow, even cherry development. Kona Hualālai Prime comes from the Hualālai side of the Kona district, an area shaped by lava formed terrain and a long tradition of small farm cultivation. Coffee from this region is typically harvested in multiple passes to select ripe cherries, then carefully processed to preserve clarity and balance. Roasted to a medium profile, this selection is designed to highlight Kona’s hallmark smoothness and rounded sweetness while keeping the cup clean and structured. It’s an everyday luxury coffee: approachable, polished, and dependable across drip, pour over, or immersion brewing—built for customers who want a refined cup without sharp edges.

This Kona is a milestone lot: the first Kona you’ve carried that is farmed organically, offering a classic island profile with an added layer of intention in how it is grown. Produced in the United States on Hawaii’s Big Island, it is grown around 600 masl (about 2,000 feet) and harvested by hand, then sun dried to preserve its clean, composed character. Kona is prized for its balance and its steady, polished structure, and this coffee is positioned to deliver that familiar elegance in a medium dark roast. At this roast level, the goal is a grounded cup with a fuller feel and a smooth finish, while keeping the profile refined rather than smoky or harsh. It is a strong choice for customers who want a dependable daily coffee that feels premium and complete, and it performs well across drip, pour over, and espresso. As an organic Kona, it also speaks to a more careful approach to farming without sacrificing the classic aroma and body Kona drinkers expect.

Marcala, Honduras is known for coffees that can carry sweetness and structure, and this organic lot from 18 Rabbit is built around a processing style designed to amplify that character. Honey process sits between washed and natural, defined by how much sticky mucilage remains on the bean during drying. The more mucilage left in place, the more sweetness can develop, and the category is often described in color bands that reflect mucilage level and drying time. This coffee is produced as a black honey, achieved by fermenting the cherries for up to 24 hours before depulping and drying on raised beds, a heavier fermentation window that can deepen sweetness and create a rounder, more mellow profile. 18 Rabbit is female owned and earned a Honduras Cup of Excellence win in 2014, with coffees that have commanded premium auction prices. The operation spans 13 farms separated into micro lots and overseen by members of the Zelaya Onteras family, with a model that emphasizes quality control and producer investment. Roasted to a medium profile, this coffee is designed to feel smooth and complete, with a sweet, fruit leaning character and a polished finish that works across filter brewing and espresso.

In the Marcala region of Honduras, this micro-lot natural is produced on the family-owned farmland known as 18 Rabbit, tended by Señora Flhor, her mother, and a wider circle of relatives who share stewardship of the land. The coffee is processed in a natural style—also called dry processing—where the cherry is left intact as it dries in the sun, allowing the fruit to shape the coffee’s character with minimal disruption. This method is often described as back-to-basics, and it can create a profile that feels sweeter and more expressive than a washed counterpart, with a texture that reads rounded and lively. The lot is built around red and yellow Catuai varieties grown at elevation in Marcala, then carefully dried to protect clarity while preserving the natural process signature. Roasted light, this coffee is designed to keep the cup vivid and articulate, highlighting brightness and lift while letting the natural processing contribute a fuller, more fruit-driven impression. It’s a strong choice for customers who want an origin-forward coffee that feels playful, aromatic, and distinctly crafted rather than standardized.

Honduras Organic 18 Rabbit Red Marcala is a premium single-origin coffee produced by a female-owned collective dedicated to biodynamic and organic farming practices. Sourced from the Marcala region at 1,400 meters, this coffee undergoes a specialized red honey process, fermenting for twenty-four hours in cool night temperatures to develop its unique character. Roasted to a refined medium level, it features a heavy body with a smooth, juicy mouthfeel. The aroma is characterized by vibrant notes of strawberry, raspberry, and cherry, which carry over into the cup. The flavor profile is defined by a sophisticated balance of mild fruit notes, graham cracker, and walnuts, finishing with an intense sweetness. This foundational selection reflects the matriarchal heritage and intentional soil regeneration efforts of the Zelaya Ontreras family. Developed to highlight its well-rounded acidity and complex sweetness, it provides a consistent and aromatic cup suitable for versatile brewing methods. This offering represents a focused and pure taste of high-quality Honduran coffee, delivering a rich and velvety experience.

18 Rabbit is a collection of family farms in Honduras associated with Cup of Excellence recognition and led by women, including Señora Flhor, her mother, and eleven members of their family. The group is known for pioneering organic and biodynamic farming techniques, with an emphasis on naturally regenerating the soil that supports long term agriculture. That approach to stewardship is paired with careful processing choices designed to keep the cup clean and consistent. This lot is grown in the Marcala region at around 1,400 masl and produced as a washed coffee, a method chosen to emphasize clarity, balance, and a more transparent structure. Washed processing removes fruit material before drying, helping the coffee present as composed and refined rather than overly fruit driven. Roasted to a medium profile, the goal is a smooth, complete daily cup with a sweet leaning character and a clean finish that stays polished across brew methods. It performs well for drip and pour over when you want definition and steadiness, and it can also translate into espresso when you want balance and structure without pushing into heavier roast character. As an organic washed coffee from a producer group with a strong farming philosophy, it offers both a clear origin story and a dependable, approachable cup style.

Honduras Organic 18 Rabbit Yellow Marcala is a premium single-origin coffee produced by a celebrated female-owned estate pioneering biodynamic farming in the Marcala region. Grown at 1,400 meters, this selection undergoes a specialized yellow honey process, involving a shorter fermentation period of less than eight hours to preserve its delicate profile. Roasted to a refined medium level, the cup presents a smooth, creamy body with a balanced structure. The aroma is characterized by mild floral notes and honeysuckle, while the palate delivers a sophisticated flavor profile defined by green apple, caramel, and balanced chocolate. This foundational selection reflects the environmental dedication of the Zelaya Ontreras family, whose unique processing methods consistently earn top honors in regional competitions. Developed to highlight its pastry-like sweetness and subtle acidity, it provides a consistent and aromatic experience suitable for versatile brewing methods, including traditional drip and pour-over. This offering represents a focused and pure taste of organic Honduran coffee.

Driven by the foundational "Finca Humana" philosophy, the COMSA cooperative empowers over fifteen hundred regional producers through extensive ecological training programs centered at their biodynamic demonstration farm. This organically grown, aggregate lot utilizes an exceptional regional blend of Bourbon, Catuai, Caturra, Lempira, Ihcafe 90, Pacas, and Typica trees cultivated across high-altitude slopes. To ensure impeccable quality, harvested cherries undergo precise density flotation and meticulous post-harvest manual sorting prior to uniform wet processing. Ideally optimized to handle deep thermal application, this heavy-density inventory serves as a spectacular selection for a rich morning filter pour-over or an exceptionally smooth, full-bodied espresso extraction featuring massive marketplace presence.

Honduras has become one of Central America’s most important origins for specialty coffee, with quality increasingly driven by smallholder cooperatives that share processing infrastructure and agronomic knowledge. Kingdom Growers comes from the Montecillos Mountain Range, where nearly 200 small farms work together to strengthen consistency and raise long term income through community scale production. In this region, farms are often just a few acres, and coffee is harvested by hand on steep slopes before lots are processed and milled with shared standards. Montecillos is recognized by IHCAFE as one of Honduras’s major coffee growing regions, spanning locales such as La Paz, Comayagua, Santa Bárbara, and Intibucá. This washed selection is grown at 1,200 to 1,600 masl, where elevation supports steady ripening and a structured cup. Roasted to a medium profile, it’s designed for everyday brewing with balance, clarity, and dependable sweetness.

Crafted as a meticulous blend of our exceptional single-origin lots, our signature house roast represents the pinnacle of artisan curation and precision roasting. This balanced selection of high-density seeds is specifically built to highlight harmonious synergy across diverse regional terroirs. Available in light, medium, and dark roast profiles, this versatile blend adapts beautifully to your preferred morning ritual. The lighter profile delivers vibrant complexity, the medium brings superb balance, and our dark roast provides an unyielding, rich body. Meticulously optimized for a brilliant pulse-pour drip or a luxurious, velvety espresso extraction, this signature house offering delivers an elevated, deeply sophisticated consumer experience that defines our roasting philosophy.