La Minita helped set Costa Rica’s modern quality bar—rigorous picking, immaculate washed milling, and lot separation that became the Tarrazú gold standard. On steep volcanic slopes, cool nights and dry harvest winds slow ripening and protect delicate aromatics. Kept at a measured medium, this lot opens with milk chocolate and cane‑caramel over a clean cocoa frame. A fine line of orange zest and gentle stone fruit brings lift without sharpness. The mouthfeel lands satin‑smooth and cohesive; acidity reads medium and tidy. Expect a precise, cocoa‑perfumed finish that showcases why La Minita remains a benchmark for clean, sweet Central American coffee.

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

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In the Cibao highlands, families like the Ramírez clan helped revive Dominican specialty coffee by tightening picking, washed processing, and slow mountain drying. Ocean breezes meet cool valley nights here, stretching ripening and protecting fragile aromatics. Kept light in the roaster, this Organic lot shows crystalline clarity: lemon zest and white grape sparkle over a honeyed core, framed by jasmine and cane sugar. Texture lands silky and tea‑like, acidity reads bright and crisp yet neatly composed, and the finish is clear, sweet, and floral‑citrus lifted—an elegant snapshot of the DR’s high‑island terroir when handled with care.

Sustainability Badges: Organic, Smallholder Sourced, Traceable Lot, Mountain‑Washed, Small Batch Roasted

Hand-flattened leaves from the Dragonwell tradition yield a pale jade liquor with poised sweetness and graceful depth. The aroma suggests warm chestnut, spring greens, and a hint of orchid, while the cup drinks silky and precise, with a calm mineral line and no bitterness when brewed cool. Pan-firing fixes the leaf’s verdant character, delivering a clean, lingering finish that rewards unhurried sips. With moderate caffeine and remarkable clarity, this organic selection captures the quiet elegance of a classic Longjing while staying approachable for daily enjoyment.

A refined Earl Grey lifted with a velvety touch of vanilla, this blend marries bright bergamot citrus to a smooth, creamy finish. The aroma opens with lively lemon-orange zest and delicate florals, while the cup rests on a composed black tea base that brings gentle tannin and depth. Vanilla rounds the edges of the bergamot, adding a soft custard note that lingers without heaviness. Crafted in small batches and packed fresh to preserve volatile aromatics, this take on a classic is polished yet comforting—equally suited to slow mornings or late-day resets when you want clarity with a hint of indulgence.

On the volcanic cordillera of Apaneca‑Ilamatepec, farms like La Esperanza helped revive El Salvador’s quality reputation after decades of upheaval—replanting Bourbon and Pacas, tightening selective picking, and investing in clean washed milling. SHG density from these high slopes tolerates deeper roasting without collapsing sweetness. Taken dark with an extended Maillard, the cup settles into bittersweet chocolate and molasses, with toffee and roasted‑walnut tones anchoring the mid‑palate. Acidity falls to a soft, integrated hum; texture turns heavy and coating. Expect a measured, chocolate‑sweet finish that reflects disciplined wet‑mill practice and Rainforest Alliance standards—comforting, polished, and steady.

Sustainability Badges: Rainforest Alliance, High‑Elevation Grown, Estate/Smallholder Sourced, Traceable Lot, Small Batch Roasted

Built on a classic breakfast profile, this organic blend delivers a dignified cup with real presence. Aromas of toasted grain and light cocoa lead into a full-bodied sip with clean malt, gentle tannin, and a quietly brisk edge that reads focused rather than sharp. A touch of dried-fruit sweetness rounds the mid-palate before the finish lands tidy and satisfying. Crafted in small batches and packed fresh to protect aroma, it’s a versatile daily staple—dependable, balanced, and composed enough to stand on its own while robust enough to pair with pastries or a hearty breakfast.

Guji’s high forests helped shape coffee’s earliest cultivation; families here still handpick at altitude and deliver cherries to community mills like Buku Sayisa for meticulous Grade 1 prep. Raised‑bed drying under thin shade preserves floral volatiles and a citrus–honey line while slow night air tightens structure. Kept at light–medium, the roast protects top‑end aroma yet builds a gentle caramel base: lemon zest and sweet citrus glide over red‑berry and stone‑fruit hints, with jasmine and wildflower in the nose. Acidity is lively but clean, texture lands silky and tea‑like, and the finish is bright‑sweet with blossom and citrus that linger with poise.

Sustainability Badges: Organic, Smallholder Sourced, Raised‑Bed Dried, Spring‑Washed, Traceable Lot, Small Batch Roasted

In Bensa’s Durato/Bombe micro‑region, families have sun‑dried naturals on raised beds for generations, stacking trellises along forest edges where cool night air slows dehydration and concentrates fruit sugars. Careful cherry selection and Grade 1 sorting keep the profile pristine. Taken to a measured medium roast, this lot shows ripe strawberry and blueberry jam atop a honey‑cocoa core, with a flicker of citrus zest that reads bright but orderly. Acidity sits lively and clean, the mouthfeel is silky and cohesive, and the finish carries a clear berry–cocoa resonance—an expressive, modern Sidamo natural that drinks sweet, polished, and composed.

Sustainability Badges: Smallholder Sourced, Raised‑Bed Dried, Traceable Lot, Small Batch Roasted

In the Gedeo Zone’s high ridges around Yirgacheffe, coffee grows in garden plots beneath enset and shade trees—an origin synonymous with floral, citrus‑driven cups since the 1960s. Handpicked cherries are wet‑milled at community washing stations, where cool spring water and raised‑bed drying preserve delicacy and perfume. Kept light in the roaster, this lot shows classic Yirgacheffe poise: lemon zest and sweet bergamot over a honeyed core, with jasmine and white‑grape nuance. Acidity is bright and crystalline yet neatly composed, texture lands silky and tea‑like, and the finish is clean and sweet with lingering citrus‑floral lift—precise, elegant, and refreshing.

Sustainability Badges: Smallholder Sourced, Spring‑Washed, Raised‑Bed Dried, Traceable Lot, Small Batch Roasted

Limu, in Ethiopia’s Jimma zone, has long been known for clean, sweet, washed coffees—early adopters of centralized wet mills that lifted quality beyond traditional sundried lots. High elevations, cool nights, and spring‑fed washing stations yield parchment with poised acidity and honeyed sweetness. Kept light in the roaster, this Organic G2 lot shows classic Limu character: lemon zest and sweet citrus over a cocoa‑honey spine, with white‑flower aromatics and a touch of white grape. Acidity reads bright and crystalline but neatly composed, body lands silky and tea‑like, and the finish is clean and sweet with a lingering citrus‑floral lift.

Sustainability Badges: Organic, Smallholder Sourced, Spring‑Washed, Raised‑Bed Dried, Traceable Lot, Small Batch Roasted

Harar’s Longberry lineage traces to caravan trade that once moved coffee east across the Ogaden to the Gulf—dry‑processed lots prized for cocoa‑spice depth and dried‑fruit tone. Grown on arid highland slopes and sun‑dried on raised beds in thin layers, ripe cherries develop concentrated sugars as cool nights slow dehydration. A balanced medium roast preserves the region’s hallmark character: milk chocolate and caramel at the core, date/raisin richness through the mid‑palate, and a gentle blueberry echo. Acidity reads lively yet orderly, the texture is silky and rounded, and the cup resolves in a cocoa‑spice finish—nostalgic, fragrant, and quietly complex.

Sustainability Badges: Smallholder Sourced, Raised‑Bed Dried, Traceable Lot, Small Batch Roasted

Harar’s “Queen City” moniker nods to the ancient walled city that once ruled caravan trade linking Ethiopia’s highlands to the Gulf. Coffee here is traditionally dry processed in arid mountain air, concentrating sugars and preserving a cocoa‑spice profile prized since the first global coffee wave. Kept at a balanced medium roast, this selection opens with milk chocolate and caramel, moves into dried‑fruit richness (date/raisin), and carries a faint blueberry echo. Acidity is lively yet orderly, body sits silky and rounded, and the cup resolves in a cocoa‑spice finish. It’s an old‑world Harar expression—fragrant, characterful, and quietly complex.

Sustainability Badges: Smallholder Sourced, Raised‑Bed Dried, Traceable Lot, Small Batch Roasted

Elegant and comforting, this breakfast blend leans silky rather than bracing, trading hard edges for a plush, patisserie-friendly profile. The aroma suggests warm brioche, soft cocoa, and a whisper of honeyed malt. In the cup, rounded body and gentle tannin create a smooth glide, with a subtle dried-fruit nuance through the mid‑palate and a tidy, chocolate-tinged finish. Crafted in small batches and packed fresh to preserve its composed aromatics, this organic take on French Breakfast reads refined and versatile—dependable for everyday ritual yet polished enough to pair with croissants, berry jam, or a simple square of dark chocolate.

Toasted rice meets steamed green tea for a cup that’s both savory and softly sweet. The aroma evokes warm cereal, nori, and a hint of barley candy, while the liquor drinks clean and balanced with gentle umami and a calm, rounded finish. The roasted grain adds comfort and depth without masking the tea’s verdant clarity, creating a profile that’s grounding yet refreshing. Crafted in small batches and packed fresh to protect delicate aromatics, this organic genmaicha feels effortless and satisfying—an easy daily staple with character in every sip.

Guarana is native to the Amazon basin and has been revered by the Satere-Mawe tribe for centuries. Traditionally, the seeds were sun-dried, ground, and formed into sticks for energy and stamina during long hunts. Its reputation as a natural stimulant endures, making it a key ingredient in Brazilian soft drinks and supplements.

ASDECAFE, a cooperative in Huehuetenango’s highlands, organizes smallholder production with a focus on precise picking, clean washed processing, and careful patio drying. SHB (Strictly Hard Bean) density supports deep roasting, developing a dark chocolate core, caramelized sugars that read as toffee and molasses, and comforting warmth from roasted almond and walnut. Acidity sits very low and smoothly integrated, emphasizing weight and composure. The body drinks heavy and coating, while the finish is long and tidy with cocoa‑nut persistence. Expect a polished, classic Huehuetenango cup—dependable for daily drinkers and robust enough for dense espresso service.

Sustainability badges: Cooperative Sourced (ASDECAFE), SHB Parchment, Selective Handpicking, Clean Washed Process, Traceable Lot, Small Batch Roasted

In the remote Cuchumatán highlands, ASDECAFE unites smallholders across ridges once connected by mule trails, channeling Organic Fair-Trade parchment to meticulously clean wet mills. Dry mountain winds off the Tehuantepec help parchment dry evenly at altitude, locking in sweetness and structure. Kept at a measured medium, this SHB lot settles on milk chocolate and cane‑caramel over a tidy cocoa frame, brightened by orange‑zest and red‑apple lift. Acidity reads medium and precise; the mouthfeel is silky and rounded. Expect a crisp, cane‑sweet finish with gentle cocoa—an elegant, dependable Huehuetenango built on high elevation, cool nights, and cooperative discipline.

Sustainability Badges: Organic, Fair Trade, Cooperative Sourced (ASDECAFE), High‑Elevation Grown, Traceable Lot, Small Batch Roasted

Finca Santa Margarita sits on volcanic slopes where cool nights and dry harvest winds slow ripening and tighten structure—classic conditions behind Guatemala’s poised sweetness. Selective handpicking and clean washed processing at elevation yield parchment with crisp definition and low defect count. Kept at a measured medium roast, the cup opens with milk chocolate and cane‑caramel over a tidy cocoa frame, brightened by orange zest and a soft red‑apple note. Acidity reads medium and precise, the mouthfeel is silky and rounded, and the finish lands neat with cocoa‑cane persistence. It’s a polished, dependable Guatemalan—refined enough for purists, comforting for daily drinkers.

Sustainability Badges: Estate/Smallholder Sourced, High‑Elevation Grown, Spring‑Washed, Traceable Lot, Small Batch Roasted

Perched in Huehuetenango’s dry, windy Cuchumatán range, Finca Vallaure benefits from cool nights and sun‑washed days that slow ripening and build dense SHB parchment. Selective handpicking and meticulous washed processing keep the profile pristine. At a measured medium roast, the cup centers on milk chocolate and cane‑caramel over a tidy cocoa frame, brightened by orange zest and a gentle red‑apple note. Acidity lands medium and precise, guiding a silky, rounded mouthfeel. Expect a crisp, cane‑sweet finish with subtle cocoa persistence—an elegant, dependable expression shaped by altitude, steady mountain drying, and estate‑level attention to detail.

Sustainability Badges: Estate Sourced, High‑Elevation Grown, Spring‑Washed, Traceable Lot, Small Batch Roasted

Geisha—renowned for floral perfume and citrus‑tea clarity—arrived in Central America via Ethiopia in the mid‑20th century and found new expression on Guatemala’s high, volcanic slopes. This SHB EP lot is honey processed: ripe cherries are depulped and dried with a thin layer of mucilage, concentrating sugars while preserving the variety’s delicate aromatics. Kept light in the roaster, the cup shines with jasmine and citrus blossom, sweet lime and bergamot, and a honey‑cane core with gentle stone‑fruit lift. Acidity reads bright and precise; texture lands silky and tea‑like. Expect a clean, lingering finish that carries floral‑citrus resonance and refined sweetness.

Sustainability Badges: High‑Elevation Grown, Selective Picking, Honey Process, EP Sorting, Traceable Lot, Small Batch Roasted

Huehuetenango’s Cuchumatán highlands channel dry mountain winds that allow coffee to ripen at altitude and dry evenly—key to the region’s reputation for clean sweetness and crisp structure. Smallholders handpick and deliver to community wet mills where careful washed processing keeps flavors tidy and bright. Held at a measured medium roast, this SHB lot settles on milk chocolate and cane‑caramel over a neat cocoa frame, lifted by orange zest and a gentle red‑apple note. Acidity lands medium and precise; the mouthfeel is silky and rounded. Expect a crisp, cane‑sweet finish with subtle cocoa persistence—dependable, refined, and distinct.

Sustainability Badges: Smallholder/Cooperative Sourced, High‑Elevation Grown, Spring‑Washed, Traceable Lot, Small Batch Roasted

Encircled by the volcanoes Agua, Fuego, and Acatenango, Antigua’s cool nights and dry harvest winds slow ripening and lock in clean sweetness—why the region became Guatemala’s benchmark for balance. La Flor del Café selections emphasize meticulous picking and washed milling for tidy structure and polished cup clarity. Held at a measured medium roast, the profile centers on milk chocolate and cane‑caramel over a neat cocoa frame, lifted by orange‑citrus and a gentle red‑apple note. Acidity reads medium and precise; texture is silky and cohesive. Expect a crisp, cane‑sweet finish with cocoa‑citrus persistence—refined enough for purists, comforting for daily drinkers.

Sustainability Badges: Estate/Smallholder Sourced, High‑Elevation Grown, Spring‑Washed, Traceable Lot, Small Batch Roasted

Antigua’s ring of volcanoes—Agua, Fuego, Acatenango—creates cool nights, mineral‑rich soils, and dry harvest winds that built Guatemala’s reputation for clean, sweet coffees. La Flor del Café’s Peaberry selection isolates single‑seeded cherries that roast evenly and often taste extra‑concentrated. Kept at a measured medium, the cup opens with milk chocolate and cane‑caramel over a tidy cocoa frame, lifted by orange zest and a soft red‑apple note. The peaberry texture reads especially cohesive and silky. Acidity lands medium and precise, guiding a crisp finish with cocoa‑citrus persistence. It’s a polished, classic Antigua—refined enough for purists, comforting for everyday drinkers.

Sustainability Badges: Estate/Smallholder Sourced, High‑Elevation Grown, Traceable Lot, Small Batch Roasted

Grown in Haiti’s mountain districts where coffee farms are interplanted with pines and fruit trees, “Blue Pine” highlights the country’s gentle, low‑acid profile when picked carefully and washed clean. Selective handpicking and spring‑water wet milling preserve sweetness; slow patio drying steadies the cup. At a measured medium roast, expect milk chocolate and caramel at the core, a touch of vanilla and baking‑spice warmth, and mellow nut tones through the mid‑palate. Acidity lands soft and balanced, texture sits silky and cohesive, and the finish is tidy with cocoa‑cane persistence—an approachable Haitian cup built for daily drinkers who prefer smooth clarity.

Sustainability Badges: Smallholder Sourced, Selective Picking, Spring‑Washed, Traceable Lot, Small Batch Roasted

Organically cultivated on Haiti’s mountain farms, Haitian Blue shows it's best when cherries are carefully handpicked and washed with clean spring water. Cooperative milling and slow patio drying preserve sweetness and keep the cup tidy. Roasted to a balanced medium, this lot opens with milk chocolate and caramel, folds in toasted‑almond richness and a hint of vanilla and gentle baking spice, and carries a silky, cohesive texture. Acidity sits low to medium and even, guiding the cup to a neat cocoa‑cane aftertaste. It’s an approachable, comfort‑forward profile—smooth, sweet, and quietly distinctive for daily drinkers who value clarity over sharpness.

Sustainability Badges: Organic, Smallholder Sourced, Selective Picking, Spring‑Washed, Traceable Lot, Small Batch Roasted

Sourced from Haiti’s mountain districts around Marre Blanc, this lot reflects careful smallholder cultivation—selective handpicking, spring‑water washing, and slow patio drying that protect sweetness and clarity. Roasted to a balanced medium, the cup opens with milk chocolate and caramel, folds in toasted‑almond and gentle baking‑spice warmth and shows a hint of vanilla over a clean cocoa line. Acidity sits low to medium and even; the texture is silky and cohesive from mid‑palate to close. Expect a neat, cocoa‑cane aftertaste that feels composed and refreshing—an approachable Haitian profile built for daily drinkers who value smooth sweetness over sharp brightness.

Sustainability Badges: Smallholder Sourced, Selective Picking, Spring‑Washed, Traceable Lot, Small Batch Roasted

High above the southeastern coast, Savanne Zombie’s Mountain plots produce parchment known for calm sweetness and tidy structure. Smallholders handpick ripe cherries, wash them with clean spring water, and slow‑dry on patios—methods that keep the profile smooth and composed. Roasted to a medium–dark sweet spot, the cup settles on fudge‑like chocolate and toffee, framed by roasted‑almond depth and a hint of baking spice. Acidity rests low and even; the texture turns velvety and cohesive from mid‑palate to close. Expect a measured, chocolate‑sweet finish with a gentle nut echo—an indulgent yet polished Haitian profile built for dependable daily comfort.

Sustainability Badges: Smallholder Sourced, Selective Picking, Spring‑Washed, Traceable Lot, Small Batch Roasted

Kona Extra Fancy from Kona Hills Coffee Company, located in the Mauka Honaunau district of Hawaii, is the highest grade of Kona Coffee available. The beans, grown on the slopes of Mauna Loa and sorted with a screen size of 19, absorb more nutrients from the 100-year-old trees, resulting in a bold, complex, and well-rounded cup of coffee. This shade grown environment also contributes to the bean's larger size, producing a smooth, bold, and rich flavor with notes of fruit, floral, nuts, milk chocolate, caramel, and a hint of sweetness.