Kona’s coffee story dates to the 1820s, when small family farms took root on Mauna Loa’s leeward slopes and began hand-sorting rare peaberries—single-seeded cherries prized for even roasting and concentrated sweetness. This lot carries that legacy: selective picking, clean washed processing, and careful resting in Kona’s dry breezes. A medium–dark curve extends Maillard to develop fudge‑like chocolate and toffee while preserving the origin’s hallmark clarity. Mineral-rich volcanic soils show as a distinct macadamia‑like nuttiness; day–night swings keep acidity soft and even. Expect a velvety texture, cocoa‑rich mid‑palate, and a tidy nut‑cocoa finish—luxurious, composed, and distinctly Kona.

Sustainability Badges: Estate/Smallholder Sourced, Traceable Lot, Small Batch Roasted

Founded in the 1970s on the slopes above Holualoa, Purple Mountain helped anchor Kona’s small‑farm renaissance with organic cultivation, handpicking, and meticulous wet milling. Peaberries and flat beans are sorted with care, parchment rests in Kona’s dry breezes, and lots are blended for sweetness and balance. Taken to a medium–dark curve, the profile shows fudge‑like chocolate and toffee, a distinct macadamia‑style nuttiness tied to volcanic soils, and a whisper of baking spice. Acidity lands soft and integrated; texture is velvety and cohesive. Expect a measured, cocoa‑sweet finish with a gentle nut echo—polished, comfort‑forward Kona with certified organic credibility.

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

Named for Uaxaclajuun Ub’aah K’awiil— “18 Rabbit,” the Classic Maya ruler of Copán—this Organic microlot showcases Honduras’s modern honey‑process craft. Ripe cherries are depulped and dried with a full layer of mucilage (black honey), turned sparingly to concentrate sugars and deepen fruit complexity while keeping clarity intact. Roasted to a measured medium, the cup centers on caramelized sugar and milk chocolate over a tidy cocoa line, with red‑berry and stone‑fruit accents for lift. Acidity reads medium and composed; the mouthfeel is silky and cohesive. Expect a clean, sweet finish with lingering berry‑cocoa resonance—refined and expressive.

Sustainability Badges: Organic, Smallholder/Microlot Sourced, Honey Process, Selective Picking, Traceable Lot, Small Batch Roasted

Named for Uaxaclajuun Ub’aah K’awiil—“18 Rabbit,” the Classic Maya ruler of Copán—this Organic natural reflects the region’s careful raised‑bed craft. Selectively handpicked cherries are thin‑layer dried with frequent turning; cool mountain breezes slow dehydration and concentrate sugars, protecting clarity. Kept light in the roaster, the cup shows ripe strawberry and red‑berry notes atop a honey‑cocoa core, framed by jasmine and a touch of cane sugar. Acidity reads bright and clean without edge; the texture lands silky and tea‑like. Expect a crisp, sweet finish with lingering berry and blossom—an elegant, fruit‑forward Honduran natural that feels precise rather than wild.

Sustainability Badges: Organic, Smallholder/Microlot Sourced, Raised‑Bed Dried, Selective Picking, Traceable Lot, Small Batch Roasted

Named for Uaxaclajuun Ub’aah K’awiil—“18 Rabbit,” the Classic Maya ruler of Copán—this Organic microlot showcases Honduras’s refined honey‑process craft. Ripe cherries are depulped and dried with a generous mucilage layer (red honey), turned regularly to build caramelized sweetness while preserving clarity. Roasted to a measured medium, the cup centers on caramel and milk chocolate over a tidy cocoa line, lifted by ripe red‑berry and stone‑fruit accents. Acidity reads medium and balanced; the mouthfeel is silky and cohesive from mid‑palate to close. Expect a clean, sweet finish with lingering berry‑cocoa resonance—expressive, polished, and easy to love by the cup or bag.

Sustainability Badges: Organic, Smallholder/Microlot Sourced, Honey Process, Selective Picking, Traceable Lot, Small Batch Roasted

Named for Uaxaclajuun Ub’aah K’awiil— “18 Rabbit,” the Classic Maya ruler of Copán—this Organic microlot reflects a region where agriculture and ceremony have intertwined for centuries. Selective handpicking in Copán’s cool highlands yields dense, sugar‑rich cherries; careful washed processing and slow patio drying refine the cup’s clarity. Kept at a measured medium roast, caramel and milk chocolate form the core, while hints of red apple and soft stone fruit add lift. Acidity sits poised and clean, the body rounds to a silky mid‑weight, and the finish resolves in cocoa and cane‑sugar sweetness—an elegant, approachable Honduran with cultural resonance and modern polish.

Sustainability Badges: Organic, Smallholder/Microlot Sourced, Selective Picking, Traceable Lot, Small Batch Roasted

Named for Uaxaclajuun Ub’aah K’awiil— “18 Rabbit,” the Classic Maya ruler of Copán—this Organic microlot highlights Honduras’s precision honey processing. Ripe cherries are depulped and dried with a moderate mucilage layer (yellow honey), turned frequently to preserve clarity while concentrating sugars. Roasted to a measured medium, the cup centers on caramel and milk chocolate over a tidy cocoa line, lifted by ripe red‑berry and peach/apricot hints. Acidity reads medium and composed; the mouthfeel is silky and cohesive from mid‑palate to close. Expect a clean, sweet finish with lingering berry‑cocoa resonance—expressive, polished, and easy to love by the cup or bag.

Sustainability Badges: Organic, Smallholder/Microlot Sourced, Honey Process, Selective Picking, Traceable Lot, Small Batch Roasted

Kingdom Growers unites smallholders across the Montecillos range—home to some of Honduras’s highest, coolest coffee valleys—focusing on selective picking, clean washed milling, and community development. SHG density from these slopes supports a measured medium roast that highlights sweetness and poise. Expect a core of caramel and milk chocolate over a tidy cocoa frame, lifted by gentle orange‑citrus and red‑apple notes. Acidity reads medium and precise, mouthfeel is silky and rounded, and the finish lands neat with cocoa‑cane persistence. It’s a polished, dependable Honduran profile—approachable for daily drinkers and refined enough for those chasing classic Central American balance.

Sustainability Badges: Cooperative Sourced (Kingdom Growers), SHG Parchment, Selective Picking, Spring‑Washed, Traceable Lot, Small Batch Roasted

In India, “Cherry Robusta” denotes sun‑dried Robusta prepared as whole cherries—an old coastal tradition refined in Karnataka and Kerala. Careful picking and slow patio or yard drying concentrate sugars while taming rough edges typical of lower‑grade Robustas. Kept at a measured medium roast, this lot leans comfort‑sweet: cocoa and caramel at the core, toasted‑almond/walnut warmth through the mid‑palate, and a faint spice hint. Acidity sits low and integrated, emphasizing weight and crema potential, the texture drinks heavy and cohesive. Expect a tidy cocoa‑nut finish dependable as a base for blends yet balanced enough to stand alone for a strong daily cup.

Sustainability Badges: Selective Picking, Sun‑Dried Cherry, Estate/Cooperative Sourced, Traceable Lot, Small Batch Roasted

“Cherry Robusta” in India denotes sun‑dried whole cherries—an old Karnataka/Kerala practice that concentrates sugars and builds tactile weight. Taken darker with an extended Maillard phase, this lot pushes chocolate toward a fudge‑bittersweet core while caramelized sugars read as molasses and toffee. Natural processing contributes roasted‑nut warmth and a gentle smoky shade that stays controlled. The body is heavy and coating with excellent crema potential; acidity falls to a low, integrated hum. Expect a composed finish trailing dark cocoa and toasted walnut—dependable for dense espresso bases and comforting, strong drip where you want richness first and foremost.

Sustainability Badges: Selective Picking, Sun‑Dried Cherry, Estate/Cooperative Sourced, Traceable Lot, Small Batch Roasted

Monsooned Malabar is India’s signature post‑harvest style: green coffee is spread in ventilated warehouses along the southwest coast during monsoon season, repeatedly raked and re‑bagged as humid winds swell the beans and soften acidity. The result is uniquely mellow, sweet, and texturally plush. Taken to a medium–dark curve, this lot builds a fudge‑like chocolate core, turns sugars toward toffee and caramel, and layers gentle sweet spice with toasted‑almond/walnut warmth. Acidity reads very low and integrated; the body is velvety and coating. Expect a long, tidy cocoa finish—comforting and exceptional for smooth espresso.

Sustainability Badges: Estate/Cooperative Sourced, Monsooned Process, Traceable Lot, Small Batch Roasted

Monsooned Malabar AA is a signature of India’s southwest coast, crafted in Karnataka at 1,100–1,200 masl from varieties like Kents, S.795, Catimor, and Selection 9. “AA” designates the largest, most uniform bean screen size, prized for its density and clean roasting performance. After harvest, green coffee is exposed to humid monsoon winds in open warehouses, swelling the beans and softening acidity while building plush texture and mellow sweetness. At a dark roast, the cup delivers bold fudgy chocolate and molasses, with toffee, toasted nut, and a gentle earthy spice. Acidity sits very low and smoothly integrated, the body is heavy and coating, and the finish is long, sweet, and clean—comforting, distinctive, and built for rich espresso.

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

“Nuggets” are India’s top Extra Bold screen selections—large, dense arabica beans historically exported from the princely state of Mysore. Sourced from legacy estates in Karnataka’s highlands, these lots are prized for sweetness, polish, and tactile weight. Taken to a dark roast with an extended Maillard phase, the profile lands in a fudge‑bittersweet chocolate core; caramelized sugars read as molasses and toffee; and roasted‑almond/walnut tones anchor the mid‑palate. Acidity falls to a low, the body is heavy and coating with excellent crema potential. Expect a long, tidy cocoa‑nut finish—luxurious, consistent, and built for comfort or dense espresso bases.

Sustainability Badges: Estate Sourced, Extra Bold Screen Selection, Clean Washed Process, Traceable Lot, Small Batch Roasted

Built for body and backbone, this organic Irish Breakfast delivers a forthright cup with satisfying heft. Aromas of toasted grain and dark malt rise first, followed by a clean, brisk edge that energizes without harshness. In the cup, the structure is firm yet polished, carrying a subtle cocoa hint and a touch of dried-fruit roundness through the finish. Crafted in small batches and packed fresh to safeguard aroma, it’s a rock-solid everyday blend—dependable for early starts, steady through milk or plain, and composed enough to reward a focused, unadorned sip when you want clarity and strength in equal measure.

Harvested from the rocky Atlantic coasts of Ireland and Scotland, Irish sea moss has sustained coastal communities since the 1800s. It was traditionally used as a nutritious food during times of scarcity and is now a staple in Caribbean wellness for its mineral content and soothing properties.

A vibrant blend of rooibos and tropical fruits, Organic Island Breeze Rooibos Tea sweeps the palate with sunlit sweetness and a mellow, honeyed body. Pineapple and mango bring juicy, tangy energy, while apple and orange add a bright, refreshing lift. Rooibos’s natural smoothness grounds the blend, keeping each sip plush and balanced from start to finish. Naturally caffeine-free and packed fresh to preserve lively aromatics, this tea is crafted for those seeking a taste of the tropics without added sugars or artificial flavors. Every cup delivers a gentle, fruit-forward escape—inviting, uplifting, and endlessly sippable.

Grown on the mist‑cooled slopes of Jamaica’s Blue Mountains, this designation has signified careful handpicking, meticulous washing, and slow, even drying since mid‑20th‑century export standards made it famous. The terroir’s steady climate yields naturally sweet parchment that thrives just shy of dark. At a medium–dark curve, sugars caramelize into toffee and praline around a fudge‑like chocolate core, while a soft walnut‑almond warmth rounds the mid‑palate. Acidity sits low and polished, texture turns velvety and cohesive, and the finish carries a tidy cocoa‑sweet line. It’s Blue Mountain at its comforting best—refined, composed, and wonderfully easy to drink.

Sustainability Badges: Protected Origin, Selective Handpicking, Clean Washed Process, Traceable Lot, Small Batch Roasted

Founded in the Dutch colonial era, Kayumas is one of East Java’s legacy estates on the Ijen Plateau, known for clean, structured coffees and meticulous estate milling. Dense parchment handles darker development with poise: an extended Maillard phase builds a fudgy chocolate core while caramelized sugars read as molasses and toffee. Estate prep contributes toasted‑almond/walnut warmth and a subtle sweet‑spice shade. Acidity settles to a very low, integrated hum; the texture drinks heavy and coating from mid‑palate to close. Expect a long, tidy cocoa‑nut finish that is comforting, composed, and true to Java’s historic profile for rich, smooth cups and espresso bases.

Sustainability Badges: Estate Grown, Selective Picking, Clean Estate Milling, Traceable Lot, Small Batch Roasted

“Taman Dadar” (“flower garden”) is an Organic selection from the historic Kayumas estate area on East Java’s Ijen Plateau, where shade canopies and careful estate/cooperative milling yield clean, sweet cups. Taken to a medium–dark curve, this lot develops a fudgy chocolate core, turns sugars toward toffee and caramel, and layers gentle sweet‑spice over toasted‑almond/walnut depth. The profile drinks velvety and composed, with acidity resting low and even so the cocoa‑nut line carries from mid‑palate to finish. Expect a polished, chocolate‑sweet close—classic Java comfort with organic credibility and enough structure to shine as a standalone or espresso component.

Sustainability Badges: Organic, Shade‑Grown, Estate/Cooperative Sourced, Clean Estate Milling, Traceable Lot, Small Batch Roasted

Lush peach aroma rises from every cup, mingling with the gentle strength of a classic black tea base. Sun-ripened stone fruit flavors unfold smoothly, balanced by subtle wildflower and honey notes that linger on the palate. The infusion is rounded, soft, and never cloying, with a touch of floral lift as it cools. Crafted in small batches and packed fresh to preserve vibrant aromatics, this blend delivers a taste of summer in any season—bright, inviting, and perfectly tuned for moments when you crave a little extra sunshine and sweetness in your daily ritual.

Kenya’s peaberry selections isolate single‑seeded beans (screen 15/16 here) prized for focused acidity and even roasting. Sourced from cooperative factories using classic double‑washed protocols—soak, wash, soak—these lots are famed for clarity and sweetness. Kept light in the roaster, the cup shows textbook Kenyan poise: black‑tea tannin and lemon‑grapefruit zest over a honey‑cane core, with red‑currant/berry lift and a hint of florals. Acidity reads bright, precise, and composed; body lands silky and tea‑like, not thin. Expect a clean, persistent finish where citrus and black‑tea notes linger with honeyed sweetness—an elegant, energetic peaberry that pops without turning sharp.

Sustainability Badges: Cooperative Sourced, Double‑Washed, Selective Picking, Traceable Lot, Small Batch Roasted

AA Select Plus highlights Kenya’s largest, most uniform screens chosen from cooperative factories that use the classic double‑washed method—soak, wash, soak—to maximize clarity and sweetness. Kept light in the roaster, this lot shows textbook Kenyan articulation: lemon–grapefruit zest and black‑tea structure over a honey‑cane core, with red‑currant and subtle floral lift. The acidity is bright and laser‑clean but composed, never harsh; body lands silky and tea‑like with fine grip. Expect a long, graceful finish where citrus and black‑tea notes linger around gentle sweetness—an energetic, elegant AA that pops on the palate impeccably tidy in the cup.

Sustainability Badges: Cooperative Sourced, Double‑Washed, Selective Picking, Traceable Lot, Small Batch Roasted

A bouquet of rose petals and hibiscus brings a romantic flourish to this smooth black tea, infusing each cup with gentle tartness and floral depth. Aromas of ripe berry and fresh petals rise first, followed by a soft, velvety texture and a touch of natural sweetness. The finish is layered and elegant, with botanicals adding complexity without overpowering the tea’s classic character. Crafted in small batches and packed fresh to highlight its vibrant aromatics, this blend is perfect for moments of reflection or connection—inviting, expressive, and designed to turn any tea break into something memorable.

Fragrant lychee and delicate green tea leaves come together for a cup that’s both lively and softly sweet. The aroma is tropical and inviting, hinting at fresh fruit and gentle florals, while each sip delivers juicy clarity balanced by grassy undertones and a clean, refreshing finish. The blend’s natural vibrancy is complemented by the green tea’s subtle depth, creating a profile that’s uplifting but never overpowering. Crafted in small batches and packed to preserve its vivid aromatics, this tea is a bright, fruit-forward escape—ideal for moments when you crave something light, aromatic, and just a little exotic.

In Oaxaca’s Sierra and Mixteca communities, smallholder cooperatives revived quality by tightening selective picking, clean washed processing, and slow mountain drying—often under Organic and Fair-Trade programs that stabilize prices and invest in local projects. Kept at a medium–light roast, this lot shows lemon‑honey brightness and white‑grape lift over a cane‑sugar core, with a hint of cocoa to ground the cup and soft floral aromatics. Acidity reads lively but composed; the texture is silky and tea‑like, not thin. Expect a clean, sweet finish with citrus‑floral persistence—an elegant everyday Mexico profile that balances refreshment with approachable sweetness.

Sustainability Badges: Organic, Fair Trade, Cooperative Sourced, Selective Handpicking, Spring‑Washed, Traceable Lot, Small Batch Roasted

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.

Sustainability Badges: Organic, Fair Trade, Cooperative Sourced, Selective Handpicking, Spring‑Washed, Traceable Lot, Small Batch Roasted

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