Produits

Bali Organic Blue Moon comes from the Kintamani Highlands in northern Bali. Roasted to a medium roast to highlight a smooth, syrupy body and a deep, rounded sweetness. In the cup, expect chocolate driven sweetness with a cedar-like structure, dark sugar depth, and a vanilla toned finish. Balanced and versatile, it performs beautifully across espresso and filter brewing.

Apolo is an indigenous region in northern Bolivia that only recently began exporting coffee commercially, and its entry into the market is tied to a deliberate conservation and community income model. Work in the region was developed with Wildlife Conservation Society and Cafe Kreyol to support ecological preservation while creating sustainable economic opportunity for local communities. Cafe Kreyol works directly with five indigenous communities in Apolo, building a supply chain centered on long term relationships rather than short term extraction. This lot is washed and grown around 1,700 masl, a combination that tends to support a clean structure and a more transparent cup. Roasted to a medium profile, the intent is balance and versatility: enough development to feel smooth and complete, while keeping the coffee composed and easy to brew across methods. It performs well as a daily filter coffee and can also translate into espresso when you want a steadier, more classic profile. Apolo is a strong choice for customers who care about origin story and stewardship as much as the cup itself, and for drinkers who want a coffee that feels refined and reliable without leaning too light or too dark.

Bela Vista sits in the rolling Cerrado/Minas Gerais belt where even ripening and meticulous wet milling shaped Brazil’s reputation for clean, reliable cups. This washed lot takes a dark roast gracefully: extended Maillard pushes chocolate into a fudgy, bittersweet register while caramelized sugars read as molasses and toffee. The profile settles on toasted‑walnut and almond warmth through the mid‑palate, carried by a heavy, coating body. Acidity drops to a soft hum, and the cup resolves neatly with dark‑cocoa and nut persistence. Careful screen grading and tight dry milling support an even, polished extraction—comforting, dessert‑leaning, and composed.

Inland from Brazil’s eastern coast, the Matas de Minas region is known for coffees that balance approachability with nuanced sweetness, shaped by rolling terrain and a long tradition of family farming. This organic lot comes from the Dutra family’s operation near São João do Manhuaçu, where careful lot separation and consistent post-harvest handling support a clean, dependable profile year after year. Processed naturally, the coffee is dried with the fruit intact, a method that can deepen sweetness and add a more rounded, fruit-toned complexity while preserving a smooth, easy-drinking structure. Roasted to a medium level, this coffee is built for balance: developed enough to feel soft and cohesive in the cup, while still leaving room for a brighter, citrus-leaning lift to show through. It’s a versatile option that works well across brew methods and appeals to customers who want a composed daily coffee with an organic foundation and a profile that feels both polished and expressive without becoming heavy.

Oberon designates large, clean natural lots from Minas Gerais—screen 17/18 parchment selected for even roasting and dependable sweetness. Taken dark with an extended Maillard phase, this profile leans into bittersweet chocolate and toffee while natural processing contributes roasted‑nut depth and a subtle smoke‑kissed edge. The body is heavy and coating; acidity settles into a soft, low hum that keeps the cup smooth. Expect a composed finish that trails dark cocoa and toasted walnut. Tight dry milling and consistent screen grading make this a reliable, dessert‑leaning Brazilian dark roast that pours rich and steady from first bag to last.

Daterra Estate is widely recognized as one of Brazil’s benchmark producers, known for disciplined quality control and a long-term commitment to sustainability. This peaberry lot comes from a farm system that emphasizes consistency from harvest through milling, and Daterra’s coffees have carried Rainforest Alliance certification since 2003—an established signal of environmental and social standards within the operation. Peaberry coffees are sorted from the main lots and consist of single, rounded seeds that can roast with a slightly different rhythm, often producing a concentrated, cohesive cup. This coffee is processed using a semi-washed method, balancing cleanliness with a rounder sweetness and a more textured body than a fully washed profile. Roasted to a medium level, it’s designed to highlight harmony and sweetness without pushing into heavier roast character, making it well suited for drip brewing and as a steady espresso component. The profile is built around a smooth structure and a lingering, sweet finish, offering an approachable cup that still feels distinctive and purposefully crafted.

Peaberry coffees are naturally sorted for their small, round seeds, formed when a coffee cherry develops a single bean instead of two. That shape often roasts with a little extra concentration, giving the cup a more focused structure and a sweetness that feels pronounced rather than diffuse. Brazil Porto Bello Peaberry from Daterra Estate is semi washed, a process that keeps the profile clean while preserving a deeper sweetness and a rounded body. It is grown at 1,500 masl and harvested June through August, a seasonal window that aligns with Brazil’s dry period and supports stable drying and consistency. Roasted dark, the goal is depth without harshness: a steady cup that feels harmonious and complete, with a smooth finish and a sweetness that lingers. It is a strong fit for drip coffee when you want richness and balance, and it can also serve as a dependable espresso component when you want sweetness and structure without sharp edges. This is the kind of coffee that works as a daily anchor - classic, composed, and easy to brew across methods while still offering a distinctive character.

Launched as a seasonal estate selection, Summer Solstice captures Daterra’s early-harvest sweetness and meticulous lot curation. In Cerrado Mineiro’s plateau climate—dry harvests, cool nights, and long daylight—cherries ripen evenly, preserving floral–citrus volatiles while building soluble sugars. Daterra’s pulped‑natural approach protects clarity yet keeps the caramel depth Brazil is loved for. A light–medium roast preserves lemon zest and wildflower honey up top, adds a soft peach/apricot lift, and sets everything on a gentle cocoa–caramel backbone. Acidity is lively but clean, the body silky and cohesive, and the finish glows with a citrus–honey resonance that feels refreshing and poised.

In the late 1980s, Daterra helped redefine Brazilian estate coffee by treating the farm like a mapped and measured system: separating plots, tracking varieties, and tightening milling protocols to produce consistent sweetness at scale. Sweet Yellow draws on yellow variety selections that are often associated with higher soluble sugars, supporting a naturally sweet foundation even before roast development. This lot is prepared as a semi washed coffee, a method that preserves sweetness and body while keeping the cup remarkably clean. Grown around 1,150 masl in Brazil’s Cerrado plateau climate, dry harvest conditions and cool nights encourage steady maturation and a smooth, low sharpness profile. Roasted to a medium dark curve, it’s designed to deepen chocolate tones and turn cane like sweetness toward caramel and toffee, delivering a cohesive, syrupy body and a polished finish built on estate level precision from field to bag.

In southern Colombia, Huila is celebrated for coffees shaped by elevation, volcanic soils, and a microclimate that supports careful harvest timing and slow cherry development. This Supremo 17/18 screen lot is grown and harvested in Huila near the Nevado del Huila volcano, where mineral-rich terrain and highland conditions contribute to the region’s reputation for complexity and clarity. Producers commonly rely on practical, hands-on methods—using manual, hand-cranked depulpers and managing fermentation and washing with close attention—before drying the coffee evenly on raised beds to support stability and clean structure. Washed processing keeps the profile composed and articulate, emphasizing definition rather than heaviness. Roasted to a medium level, this coffee is designed for balance: developed enough for an approachable body and steady sweetness, while still preserving the origin’s crisp, highland character. It’s a versatile daily option for customers who want a classic Colombian foundation with clear provenance and a refined finish, and it performs well across drip, pour-over, and espresso-oriented brewing styles.

Reserva del Patrón is La Minita’s high selection coffee from Nariño, Colombia’s southernmost district, built around strict elevation and export standards rather than volume. The lot is sourced from high altitude plantations and only coffees grown above 1,600 meters are considered for export, a threshold that narrows the field to specific growing conditions and a more consistent structure. From La Minita’s overall output, only a small portion qualifies as Reserva del Patrón and meets the highest Europrep standards each year, making it a deliberately limited selection rather than a routine offering. This coffee is washed and grown across 1,600 to 2,200 masl, a range that supports slower development and a composed cup profile. Roasted to a medium level, it is designed to feel balanced and complete, with enough development for body while keeping the cup clean and structured. It is a strong daily coffee for customers who want a classic Colombian profile that stays refined and reliable across brew styles, and it works well for both filter brewing and espresso. If you enjoyed Don Enrique, this is positioned as a natural sense of polished consistency.

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.