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.

Hacienda La Amistad is an organic coffee from Coto Brus, a canton in the Puntarenas province of Costa Rica, owned and operated by Roberto Montero, a third generation coffee farmer. The story of the farm is tied to the region’s early history: Roberto’s grandfather arrived in the area in the early 1900s as part of a team surveying the border between Costa Rica and the newly formed country of Panama. That long family connection to place is reflected in a farm identity built over generations rather than seasons. This coffee is washed and grown at 1,220 to 1,524 masl, a high grown range for Costa Rica that supports a composed structure and a clean, balanced cup. Washed processing emphasizes clarity and definition, and it also provides a consistent foundation for a medium roast that aims for smoothness without heaviness. Roasted to a medium profile, the goal is a refined daily coffee that feels complete and steady across brew methods. It works well for drip and pour over when you want a clean, structured cup, and it can also translate into espresso when you want balance and polish rather than aggressive roast weight.

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.

18 Rabbit in Marcala, Honduras is a collective of farms led by women within the Zelaya Ontreras family, with Señora Flhor, her mother, and other family members shaping both production and export. The group is closely tied to organic and biodynamic farming practices, with an emphasis on regenerating the soil that supports long term agriculture. That stewardship is paired with processing choices designed to build sweetness and texture. Honey process sits between washed and natural, named for the sticky mucilage that remains on the bean during drying. More mucilage and longer drying can increase sweetness and deepen mouthfeel, and the style is often described in color bands such as yellow, red, golden, black, and white honey. This lot is produced as a red honey and fermented for about 24 hours, mostly at night in cooler conditions. The slower, cooler fermentation window is intended to develop sweetness and complexity without pushing the profile into overly fermented character. Roasted to a medium profile, the goal is balance and versatility, with a rounded acidity, a fuller mouthfeel, and a polished finish that works across filter brewing and espresso.

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.

18 Rabbit in Marcala, Honduras is a female owned operation recognized for pushing organic and biodynamic farming practices, with an emphasis on regenerating the soil that supports long term agriculture. That focus on stewardship is paired with a processing approach designed to build sweetness and texture. Honey process sits between washed and natural, and the name refers to how much sticky mucilage remains on the bean during drying. More mucilage and longer drying can increase sweetness and deepen mouthfeel, and the style is often described in color bands such as yellow, red, golden, black, and white honey. This lot is produced as a yellow honey, sometimes described as semi washed, with a shorter fermentation window of less than eight hours. After depulping, the beans are strained and then dried, aiming for a cup that feels sweet and fruit leaning while staying clean and composed. Roasted to a medium profile, the goal is balance and versatility: enough development to feel smooth and complete, while keeping the coffee lively and polished across brew methods. It performs well as a daily filter coffee and can also translate into espresso when you want sweetness and texture without pushing into heavier roast character.

Finca La Isabelia in Jinotega, Nicaragua is an organic coffee built around a honey process, a method that sits between washed and natural and is defined by how much sticky fruit mucilage remains on the bean during drying. Keeping that mucilage in place can deepen sweetness and add a more rounded mouthfeel, while still preserving a clean, structured cup when the drying is managed carefully. This lot is grown at 1,300 masl and produced from a mix of classic Central American varieties, including Caturra, Catuai, Catimor, and Bourbon, giving it a broad foundation for balance and consistency. Roasted to a medium profile, the goal is a composed daily cup that feels smooth and complete without leaning too bright or too heavy. It is a versatile coffee that works well across drip, pour over, and espresso, especially for customers who want sweetness and body without pushing into darker roast character. As an organic honey processed coffee, it also offers a clear story of careful production and a cup style that is approachable, polished, and easy to return to.

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.

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.

On the slopes of Mount Elgon, an ancient volcano on the Uganda Kenya border, Bugisu coffee is grown in a landscape shaped by elevation, rainfall, and rich volcanic soils. This organic lot comes from family farms in the Kapchorwa District and is named for the Bugisu people native to the area, tying the coffee’s identity directly to place and community. The Sipi Falls Coffee Project has been involved in regulating and supporting production since 1999, and over time it has evolved to help protect more than 2,000 hectares of coffee land. That long horizon matters because it creates continuity: consistent standards, practical support, and a focus on quality that can be sustained season after season. Agronomic practices have improved through intercropping, which helps maintain soil health and provides coffee plants with access to vital nutrients while also supporting farm resilience. This coffee is washed and grown across 1,300 to 2,000 masl, giving it a broad but high potential range for structure and cleanliness. Roasted to a medium dark profile, it is designed to feel grounded and complete, with a smooth, composed finish that works well for daily brewing and espresso.