Turquesa denotes carefully prepared High Grown, EP‑sorted coffee from Chiapas’s estate and cooperative producers near the Guatemala border. Selective handpicking, clean washed milling, and even patio drying deliver naturally sweet, polished parchment. Taken to a medium–dark curve, sugars caramelize into toffee around a fudgy chocolate core, while roasted‑almond/walnut tones round the mid‑palate. The mouthfeel turns 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 comforting as a daily cup and reliably structured for espresso service without harshness.

Sustainability Badges: High Grown (HG), EP Sorting, 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 hills of Nueva Segovia around San Juan del Río, the Las Segovias cooperative organizes selective handpicking, clean washed milling, and even patio drying methods that underline Nicaragua’s reputation for poised sweetness. SHG density supports a medium curve that develops a fudgy chocolate core while turning cane sugars toward toffee and caramel. Roasted‑almond and walnut tones round the mid‑palate, the body drinks velvety and cohesive, and acidity stays low and smoothly integrated to support a chocolate‑forward line. Expect a long, tidy cocoa‑nut finish—comforting for daily and reliably structured espresso without harshness.

Sustainability Badges: Cooperative Sourced, SHG Parchment, Selective Handpicking, Clean Washed Process, Traceable Lot, Small Batch Roasted

Aromatic citrus and soft floral notes unfold over a honeyed oolong base, creating a cup that’s bright, silky, and beautifully layered. Hints of orange zest mingle with delicate blossoms, while the semi-oxidized leaves provide a smooth, creamy texture and gentle complexity. Each sip offers a fresh, uplifting profile—zesty yet balanced, with a lingering sweetness that never overwhelms. Crafted in small batches and packed fresh to capture its vibrant aromatics, this blend transforms everyday tea into a fragrant, sunlit escape—perfect for savoring whenever you want to brighten your day with a taste of spring.

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

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

Drawn from PNG’s Eastern Highlands, “A Mile High” coffees are selectively handpicked and classically washed, then slow‑dried to protect sweetness and structure. The region’s tidy wet mills and careful screen grading deliver even roasting and a naturally clean profile. Taken to a dark roast with an extended Maillard phase, this lot settles into a fudgy chocolate core; caramelized sugars show as molasses and toffee; and roasted‑almond/walnut tones anchor the mid‑palate. Acidity stays very low and smoothly integrated, emphasizing weight and composure. Expect a long, tidy cocoa‑nut finish—dependably rich on its own and rock‑solid for dense, crema‑forward espresso service.

Sustainability Badges: Community/Estate Sourced, Selective Handpicking, Clean Washed Process, Careful Screen Selection, Traceable Lot, Small Batch Roasted

Tropical fruit and soft floral notes dance over a bold black tea foundation, offering a cup that’s vibrant, multidimensional, and full of sunny character. Mango and pineapple bring juicy sweetness, while rose petals and calendula add a gentle, aromatic lift. The tea itself provides brisk structure, balancing nectar-like fruit with a clean, refreshing finish. Every sip feels like a quick escape to a sun-drenched garden—uplifting, bright, and never heavy. Crafted in small batches and packed fresh, this blend delivers a taste of the exotic for daily rituals that crave a little extra color and complexity.

A lively burst of passionfruit brings tropical brightness to this smooth black tea blend. The aroma is vivid—sweet-tart and floral, with hints of ripe fruit and a touch of citrus. Each sip reveals a balanced interplay of brisk tea tannin, juicy passionfruit, and delicate calendula, finishing with a clean, refreshing lift. The blend’s sunlit character makes it perfect for moments when you want a taste of the tropics, no matter the season. Crafted in small batches and packed fresh, this tea delivers a vibrant, fruit-forward cup that’s uplifting, nuanced, and easy to enjoy every day.

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

Tightly rolled green tea leaves unfurl to reveal a cup that’s brisk, smoky, and satisfyingly robust. The aroma hints at toasted grains, light earth, and a touch of mineral, while the liquor is lively and full-bodied, with a subtle vegetal sweetness beneath its bold edge. This classic preparation preserves freshness and imparts a signature depth, making each sip both grounding and invigorating. Crafted in small batches and packed fresh, this organic selection is ideal for those who appreciate green tea’s more assertive side—distinctive, complex, and perfect for moments that call for clarity and focus.

Aged and fermented for depth, this pu-erh offers an earthy, mellow cup with remarkable smoothness and subtle complexity. The aroma is rich—evoking damp forest floor, cocoa, and a hint of spice—while the liquor is full-bodied and round, with gentle mineral undertones and a clean, lingering finish. Each sip reveals layers of flavor that evolve as the tea steeps, balancing grounding earthiness with a touch of natural sweetness. Crafted in small batches and packed fresh, this organic pu-erh is perfect for those seeking a calming, contemplative brew with character that deepens over time.

Warming spices and a robust black tea base come together for a blend that channels autumn in every sip. Aromas of cinnamon, clove, and nutmeg rise first, followed by a rich, malty body and a creamy, pumpkin-forward sweetness. The cup is smooth and comforting, balancing gentle tannin with a medley of baking spice and a hint of vanilla. Crafted in small batches and packed fresh to preserve its inviting aromatics, this tea is a cozy, seasonal treat—perfect for crisp mornings, afternoon pick-me-ups, or whenever you crave the nostalgic flavors of fall.

Classic soda shop nostalgia meets the natural sweetness of rooibos in this playful, caffeine-free blend. Aromas of vanilla, sarsaparilla, and a hint of wintergreen rise from the cup, layered over a rich, coppery base. The flavor is smooth and rounded, with notes of licorice root and soft spice, finishing with a creamy sweetness that lingers. Crafted in small batches and packed fresh to preserve its lively aromatics, this blend is a fun, comforting twist on tradition—perfect for those who love the taste of root beer but want a soothing, herbal experience without any added sugar or caffeine.

Introducing you to the women of Hingakawa Women’s Coffee Cooperative - the proud women of Abakundakawa-Rushashi Cooperative in Rwanda. This women-run association, formed in 2004, offers a clean and balanced cup of coffee with bright acidity and notes of sweet, raisin, and dried tropical fruit. Their coffee farms are located in the mountainous Gakenke district, elevated at 1700-1900 meters and divided into five distinct zones. This bourbon varietal is washed and sun-dried, resulting in a bright, clean, and interesting cup with a pleasant and approachable taste.

Kawa Yacu (“our coffee”) unites women producers in Karongi along Lake Kivu, where selective handpicking, meticulous washed processing, and careful raised‑bed drying yield naturally sweet, polished lots. Taken to a medium–dark curve, this coffee develops a fudgy chocolate core; cane sugars turn toward toffee and caramel; and roasted‑almond/walnut tones anchor the mid‑palate. The texture 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—comforting and composed, with the added impact of women‑driven stewardship and traceable cooperative quality.

Sustainability Badges: Women‑Led Cooperative, Selective Handpicking, Double‑Washed, Raised‑Bed Dried, Traceable Lot, Small Batch Roasted

Hearty and full-bodied, this breakfast blend stands up to milk and sugar with ease, delivering a cup that’s bold yet balanced. The aroma is rich and malty, hinting at toasted grain and a touch of dried fruit, while the sip offers brisk structure and a satisfying depth. A subtle sweetness rounds the finish, making each cup both invigorating and approachable. Crafted in small batches and packed fresh to preserve its robust character, this organic tea is a steadfast companion for early mornings or whenever you crave a strong, comforting brew with classic breakfast tea appeal.

Floral and enchanting, this green tea blend invites you into a garden of delicate aromas and gentle sweetness. Notes of rose and jasmine mingle with the fresh, grassy character of green tea, while a hint of fruit adds playful brightness. The cup is soft and balanced, with a lingering perfume that blooms as it cools. Crafted in small batches and packed fresh to preserve its nuanced bouquet, this blend is perfect for quiet moments or whenever you want to savor the subtle beauty of flowers and tea in perfect harmony.

Vivid and naturally sweet, this green rooibos offers a lighter, more herbaceous take on the classic red variety. The aroma is fresh and grassy, hinting at honey and wildflowers, while the cup is smooth, mellow, and free of bitterness. Each sip delivers gentle body and subtle fruit notes, with a lingering finish that feels both clean and refreshing. Crafted in small batches and packed fresh to preserve its delicate character, this organic tea is a caffeine-free choice for any time of day—inviting, easygoing, and full of the unique charm of South Africa’s sun-drenched landscapes.

Naturally sweet and coppery red, this rooibos delivers smooth comfort with every sip. The aroma evokes honey, soft vanilla, and a touch of wildflower, while the cup is mellow and rounded, free from bitterness or astringency. Subtle notes of dried fruit and gentle earthiness provide depth, making each brew soothing and approachable. Crafted in small batches and packed fresh to preserve its gentle character, this organic tea is a caffeine-free staple—perfect for winding down, sharing with friends, or simply enjoying a taste of South Africa’s unique terroir at any time of day.

Refreshing and vibrant, this blend pairs brisk green tea with cool spearmint for a cup that’s both lively and soothing. The aroma is crisp and herbal, with minty top notes rising above a grassy, subtly sweet base. Each sip feels clean and invigorating, balancing the tea’s gentle body with spearmint’s natural clarity and a soft, lingering finish. Crafted in small batches and packed fresh to capture its uplifting aromatics, this organic blend is ideal for moments when you want to reset, refresh, or simply enjoy a classic combination done right.

Naturally sweet and distinctly herbal, this stevia leaf tea offers a clean, sugar-free lift with every cup. The aroma is green and subtly floral, while the flavor profile delivers gentle sweetness balanced by fresh, grassy undertones and a hint of earthiness. Each sip is smooth and mellow, leaving a lingering, pleasant aftertaste that feels both light and satisfying. Crafted in small batches and packed fresh to preserve its delicate character, this organic herbal tea is a caffeine-free way to enjoy natural sweetness—perfect for sipping on its own or as a gentle addition to your favorite blends.

Kalossi refers to coffees from the highlands of South Sulawesi—Toraja and neighboring Enrekang—where smallholders handpick ripe cherries and deliver to local mills. Many lots are wet‑hulled (giling basah), yielding the island’s signature low‑acid, plush profile with gentle sweet‑spice and cedar undertones. Taken to a medium–dark curve, this selection develops a fudgy chocolate core; caramelized sugars lean to toffee; and roasted‑almond/walnut notes round the mid‑palate. Acidity stays low and smoothly integrated, emphasizing weight and calm structure. Expect a long, tidy cocoa‑nut finish with a subtle cedar‑spice echo—comforting, composed, and distinctly Sulawesi.

Sustainability badges: Smallholder Sourced, Selective Handpicking, Wet‑Hulled Craft, Traceable Lot, Small Batch Roasted

In the highlands of Tana Toraja, the Sapan Minanga area is renowned for coffees grown at 1,300–2,000 masl by smallholders cultivating Typica, Catimor, and S795. Cherries are handpicked and processed at micro-mills using Indonesia’s signature wet hulling (giling basah), a method that yields plush texture and a distinctive bluish hue. Taken to a dark roast, this lot centers on dark chocolate and molasses, with vanilla, black licorice, and roasted almond rounding the profile. Acidity sits very low and smoothly integrated, the body is heavy and coating, and the finish is long, sweet, and clean comforting, composed, and unmistakably Toraja.

Sustainability Badges: Smallholder Sourced, Selective Handpicking, Wet-Hulled Craft, Cooperative Micro-Mills, Traceable Lot, Small Batch Roasted

In the highlands of Tana Toraja, the Sapan Minanga area is renowned for coffees grown at 1,300–2,000 masl by smallholders cultivating Typica, Catimor, and S795. Cherries are handpicked and processed at micro-mills using Indonesia’s signature wet hulling (giling basah), a method that yields plush texture and a distinctive bluish hue. At a medium–dark roast, this lot balances dark chocolate and toffee with vanilla, black licorice, and roasted almond warmth. Acidity sits low and smoothly integrated, the body is velvety and coating, and the finish is long, sweet, and clean comforting, composed, and distinctly Toraja.

Sustainability Badges: Smallholder Sourced, Selective Handpicking, Wet-Hulled Craft, Cooperative Micro-Mills, Traceable Lot, Small Batch Roasted

From the volcanic highlands near Lake Toba in Lintong, this “TP” (Triple Picked) lot is hand-sorted three times for exceptional cleanliness and uniformity—an extra quality step prized in specialty Sumatras. Smallholders cultivate Sigararutang, Jember, and Andungsari at 1,300–1,600 masl, with cherries handpicked and processed using Indonesia’s signature wet-hulling (giling basah). At a dark roast, expect a cup anchored in dark chocolate and molasses, with toffee, roasted almond, and a gentle cedar-spice note. Acidity sits very low and smoothly integrated, the body is heavy and coating, and the finish is long, sweet, and tidy with cocoa-nut persistence—robust, comforting, and distinctly Lintong.

Sustainability Badges: Smallholder Sourced, Selective Handpicking, Wet-Hulled Craft, Triple Picked, Traceable Lot, Small Batch Roasted

Mandheling denotes classic North Sumatran coffee prepared via wet‑hulling (giling basah), where parchment is partially dried, hulled at higher moisture, then slow‑finished—yielding plush texture, low acidity, and forest‑spice nuance. Grade 1 sorting tightens defects for a cleaner, more polished cup. Taken to a medium–dark curve, this lot develops a fudgy chocolate core; caramelized sugars lean to toffee and caramel; and gentle cedar/sweet‑spice layers ride alongside toasted‑almond and walnut warmth. Acidity stays low and smoothly integrated, emphasizing weight and calm structure. Expect a long, tidy cocoa‑nut finish with a subtle cedar echo—comforting, composed, and distinctly Sumatra.

Sustainability Badges: Smallholder Sourced, Selective Handpicking, Wet‑Hulled Craft, Grade 1 Sorting, Traceable Lot, Small Batch Roasted