Fair Trade

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.

This Colombian coffee is produced by ASOBRIS, a small producer association formally known as Asociación de Productores Agrícolas Ecológico y Pecuarios Brisas del Quebradon. With roughly 42 members, the group has focused on improving productivity through sustainable agricultural practices, finding stronger markets for their coffees, and improving social conditions not only for members but for the surrounding community as well. The coffee is organic and Fair Trade certified, and it is grown across 1,200 to 1,500 masl, a range that supports steady development and a composed cup profile. After harvest, the coffee is mechanically depulped, then fermented for 18 to 24 hours before being washed and wet milled. Drying begins with patio drying for about two weeks, then finishes in solar dryers to support consistent moisture removal and stability. The association’s work is tied to the broader landscape around the Tolima volcano, where volcanic soils help manage water and retain nutrients important for healthy growth and strong yields. Roasted to a medium dark profile, this coffee is designed to feel grounded and complete, with a smooth structure that performs well across daily brewing and espresso without pushing into heavy roast character.

On the island of Timor, coffee is shaped as much by community structure as by geography. The island is split between Indonesia in the west and East Timor, an independent nation, and coffee production in East Timor is built around thousands of small farmers working on small plots. Because farms are small and resources are distributed, growers have organized into cooperatives and farmer groups to strengthen production capacity and operate shared infrastructure, including the mills needed for wet processing. That cooperative model matters: it creates a pathway for consistent processing standards and gives small producers access to equipment that would be difficult to maintain individually. This lot is a washed coffee grown at 1,000 to 1,400 masl, a range that supports a clean structure and a composed cup profile. The coffee is organically produced and Fair Trade certified, reflecting a system where organic cultivation is common and where cooperatives help formalize quality and market access. Roasted to a medium dark profile, the goal is a grounded, complete cup with a smooth structure that performs well across daily brewing and espresso, offering depth without pushing into heavy dark roast character.

Konga is a well-known area within Ethiopia’s Yirgacheffe region, valued for coffees that show clarity and finesse. This Konga G2 lot is washed and grown at 2,000 to 2,200 masl, where high elevation conditions support slower development and a more layered structure. Washed processing emphasizes cleanliness and definition, making it a strong fit for drinkers who value precision in the cup. Roasted to a light medium profile, the intent is balance: bright and clean, but still complete and composed. This is an excellent choice for pour over and other filter methods where clarity matters, and it can also make a lighter espresso for customers who prefer lift and structure over heavier roast development. Konga is a smart pick when you want a coffee that feels refined and articulate, with a finish that stays crisp and elegant.

This Haiti coffee comes from APCAB Coop in the Central Plateau, a cooperative with roughly 680 growers and a reputation for producing coffees that are smooth and creamy in character. One of the most meaningful details in this lot’s story is that it is shade grown, a rarity in Haiti where many areas have experienced significant deforestation and reduced forest cover. Shade growing signals a more protective approach to the farm environment, supporting long term resilience and helping maintain a healthier ecosystem around coffee plants. It also reflects the kind of forest cover that is increasingly uncommon in the region, making this coffee stand out not only for cup quality but for the conditions it is grown in. APCAB’s work is also tied to a value based market relationship: the cooperative is paid roughly 300% higher than the Fair Trade minimum, not as a donation, but as compensation for an exceptional product. That pricing structure matters because it supports grower sustainability and reinforces quality incentives across the cooperative. This coffee is washed and grown around 1,300 masl, a combination that supports a clean structure and a composed cup profile. Roasted to a medium level, it is designed to feel balanced and complete, with a smooth body and a polished finish that performs well across daily filter brewing and espresso.

Coffee in Timor has long been shaped by geography and history. The island sits at the crossroads of Southeast Asia and the Pacific, and its modern coffee economy in Timor Leste grew through waves of outside influence, local adaptation, and, eventually, independence. Today, production is defined less by large estates and more by thousands of smallholder farmers working steep, highland plots and relying on cooperative systems to bring coffee to market. Those cooperatives matter: they make it possible to share wet mills, standardize quality, and maintain consistency across many small farms that would struggle to process coffee individually. This Heritage Reserve lot is a washed coffee grown at 1,000 to 1,400 masl, where cooler conditions support a structured cup and a steady pace of ripening. Certified Organic and Fair Trade, it reflects both farming practices and a supply chain built around traceability and community scale infrastructure. Roasted dark, it’s designed for customers who want depth and reliability across everyday brew methods.