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

Rancho San Francisco sits in Chiapas’s high coffee corridor near the Guatemala border, where cool nights and dry harvest winds favor slow, even drying and clean washed profiles. Taken darker with an extended Maillard phase, this estate lot lands in a fudgy chocolate core; caramelized sugars read as molasses and toffee; and toasted‑almond/walnut tones round the mid‑palate. The body drinks heavy and coating, acidity settles to a smooth, integrated hum, and the cup resolves in a long, tidy cocoa‑nut finish. It’s a polished, dessert‑leaning dark roast—dependably rich on its own and rock‑solid as a base for espresso.

Sustainability Badges: Estate Sourced, Selective Handpicking, Clean Washed Process, Traceable Lot, Small Batch Roasted

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

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

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

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

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

Mandheling designates classic North Sumatran coffee prepared via wet‑hulling (giling basah), a method that partially dries parchment, hulls at higher moisture, then finishes slowly producing plush texture, low acidity, and forest‑spice nuance. Grade 1 sorting tightens defect counts for cleaner cups. Taken to a dark roast with an extended Maillard phase, this lot centers on a fudgy chocolate core; caramelized sugars present as molasses and toffee; and cedar, sweet‑spice, and toasted‑almond/walnut notes round the profile. Acidity stays very low and smoothly integrated, emphasizing weight and calm structure. Expect a long, tidy cocoa‑nut finish with a subtle cedar echo—comforting and unmistakably Sumatra.

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

Mutu Batak is a curated Lintong selection emphasizing meticulous smallholder prep and classic wet‑hulling (giling basah). Cherries are selectively handpicked, partially dried, hulled at higher moisture, and slow‑finished methods that create Sumatra’s hallmark plush texture, low acidity, and forest‑spice nuance. Taken to a medium–dark curve, this lot develops a fudgy chocolate core; caramelized sugars lean to toffee and caramel; and cedar/sweet‑spice layers ride alongside toasted‑almond and walnut warmth. Acidity stays low and smoothly integrated, supporting weight and calm structure. Expect a long, tidy cocoa‑nut finish with a gentle cedar echo—comforting, composed, and distinct.

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

Tanzania’s peaberry selections isolate single‑seeded beans prized for focused acidity and even roasting, often sourced from Northern Highlands factories near Kilimanjaro/Arusha or Southern Highlands stations in Mbeya and Mbozi. Classic washed processing—careful fermentation, thorough washing, and raised‑bed drying—preserves clarity and honeyed sweetness. Kept at a medium–light roast, the cup shows lemon–grapefruit zest and black‑tea structure over a cane‑honey core, with red‑currant/berry lift and a touch of florals. Acidity reads bright and precise but composed; body lands silky and tea‑like. Expect a clean, persistent finish where citrus and black‑tea notes linger around gentle sweetness—articulate, refreshing, and tidy.

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

Peaberry selections in Tanzania isolate single‑seeded beans prized for even roasting and focused structure, typically sourced from Northern Highlands factories near Kilimanjaro/Arusha or Southern Highlands stations in Mbeya and Mbozi. Clean washed processing—ferment, wash, soak—protects clarity and sweetness. Taken to a medium–dark curve, this PB shows a cocoa‑to‑dark‑chocolate core with toffee and cane‑caramel depth, while a thread of black‑tea citrus keeps the cup lively but composed. The body turns velvety and cohesive; acidity stays low and smoothly integrated, supporting a chocolate‑forward line. Expect a long, tidy finish where cocoa and black‑tea notes linger with calm precision.

Sustainability Badges: Cooperative/Estate Sourced, Double‑Wash/Soak, Raised‑Bed Dried, Selective Handpicking, 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

In the heart of Mubende, Uganda, the Kaweri estate cultivates Native Canephora (Robusta) selections at 1,300 masl. Cherries are handpicked and washed at the estate’s mill, a meticulous process that elevates clarity and crema potential. At a dark roast, the cup centers on dark chocolate and molasses, with toffee and roasted walnut warmth through the mid-palate and a gentle sweet spice. 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 built for espresso or strong daily cups.

Sustainability Badges: Estate Sourced, Selective Picking, Clean Washed Process, Traceable Lot, Small Batch Roasted

On the Ugandan flank of Mount Elgon, Bugisu smallholders deliver ripe cherries to cooperative wet mills for careful washed processing and raised‑bed drying. AA grading selects the largest, most even screens, supporting clean, consistent dark development. Taken deep with an extended Maillard phase, this lot settles into a fudgy chocolate core; caramelized sugars read as molasses and toffee; and roasted‑almond/walnut tones round the mid‑palate. Acidity stays very low and smoothly integrated, emphasizing weight and composure. Expect a long, tidy cocoa‑nut finish—dependably rich and dense crema for espresso.

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

In Vietnam’s Central Highlands, honey processing has emerged to elevate Robusta character: ripe cherries are depulped and dried with mucilage intact, concentrating sugars and tempering rough edges. Taken to a dark roast with an extended Maillard phase, this lot lands in a fudgy chocolate core; caramelized sweetness reads as molasses and toffee; and the honey method contributes a gentle dried‑fruit undertone. Expect a heavy, coating texture with toasted‑walnut/almond warmth through the mid‑palate. Acidity stays very low and smoothly integrated, emphasizing weight and calm structure. The cup finishes long and tidy with cocoa‑nut persistence—robust, comforting, and espresso‑ready.

Sustainability Badges: Selective Handpicking, Honey Process, Estate/Cooperative Sourced, Traceable Lot, Small Batch Roasted

On terraced mountainsides around Ṣa‘dah, Yemen’s heirloom coffee is sun‑dried whole‑cherry on rooftops and patios—methods unchanged for centuries. Peaberry selections isolate single‑seed beans that roast evenly and often taste extra‑concentrated. Kept light in the roaster, this lot shows classic Mocca character: cocoa and spice in the nose, dried date/raisin sweetness, and a thread of citrus zest that brightens without sharpness. Hints of rose and cardamom float over a honey‑cane core. Acidity reads lively and precise; texture is silky and tea‑like. Expect a clean, lingering finish where cocoa, citrus, and dried‑fruit tones resolve with quiet, old‑world elegance.

Sustainability Badges: Heirloom Landraces, Terrace‑Grown, Sun‑Dried Whole Cherry, Hand‑Sorted Peaberry, Traceable Lot, Small Batch Roasted

Khulani denotes prized coffee from villages around Khulan in Saada, where heirloom trees cling to stone terraces and cherries are sun‑dried whole on rooftops—methods carried forward for centuries. Natural processing concentrates sugars and preserves Mocca’s spice‑cocoa signature. At a measured medium roast, this lot balances cocoa and cardamom with date/raisin sweetness and a clean line of citrus zest. Soft rose and dried‑apricot hints add perfume without turning sharp. Acidity reads lively yet composed, texture lands silky and cohesive, and the finish lingers with cocoa, citrus, and dried‑fruit resonance—refined, expressive Yemen built on meticulous handwork and patient drying.

Sustainability Badges: Heirloom Landraces, Terrace‑Grown, Sun‑Dried Whole Cherry, Hand‑Sorted, Traceable Lot, Small Batch Roasted

Red Sea is a curated composition inspired by trade routes that linked East Africa and the Arabian Peninsula—coffees known for cocoa‑spice depth, dried‑fruit richness, and a citrus‑floral lift. Kept at a measured medium roast, the cup centers on cocoa and cane‑caramel, layered with date/raisin sweetness and a trim line of citrus zest. A whisper of cardamom‑like spice and gentle florals nods to classic Mocca profiles while remaining tidy and modern. Acidity reads medium and composed, the texture lands silky and cohesive, and the finish is clean with cocoa‑citrus resonance—approachable, distinctive, and tuned for daily drinkability.

Sustainability Badges: Selective Handpicking, Clean Processing, Composition Curated For Balance, Traceable Components, Small Batch Roasted