Single-Origin

Sourced from the high-altitude terraced mountainsides of the Sa'dah Governorate, this rare lot represents the foundational heritage of global coffee cultivation. Composed entirely of ancestral Jaadi Yemen Landrace varieties, the hyper-arid alpine microclimate naturally forces the trees to produce highly concentrated, dense peaberry seeds. Following a traditional post-harvest protocol, the whole cherries undergo ancient dry processing on raised rooftop patios to slowly cure the seed within its protective fruit jacket. This historically significant inventory displays intense structural resilience under thermal application. Ideally calibrated for careful brewing methods, this historic crop performs brilliantly as a distinctive filter pour-over or a remarkably deep, complex single-origin espresso extraction showcasing immense marketplace presence.

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.

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.

Honduras Organic 18 Rabbit Red Marcala is a premium single-origin coffee produced by a female-owned collective dedicated to biodynamic and organic farming practices. Sourced from the Marcala region at 1,400 meters, this coffee undergoes a specialized red honey process, fermenting for twenty-four hours in cool night temperatures to develop its unique character. Roasted to a refined medium level, it features a heavy body with a smooth, juicy mouthfeel. The aroma is characterized by vibrant notes of strawberry, raspberry, and cherry, which carry over into the cup. The flavor profile is defined by a sophisticated balance of mild fruit notes, graham cracker, and walnuts, finishing with an intense sweetness. This foundational selection reflects the matriarchal heritage and intentional soil regeneration efforts of the Zelaya Ontreras family. Developed to highlight its well-rounded acidity and complex sweetness, it provides a consistent and aromatic cup suitable for versatile brewing methods. This offering represents a focused and pure taste of high-quality Honduran coffee, delivering a rich and velvety experience.

Sourced from the high-altitude, volcanic slopes of East Africa, this exceptional Tanzanian lot features meticulously sorted peaberry seeds harvested by dedicated smallholder farmers. The unique geological characteristics of the region’s mineral-dense soil directly influence the concentrated density of these naturally occurring round coffee seeds. Following a rigorous wet-processing method and careful patio drying, this highly dense inventory develops incredible structural resilience. Crafted specifically to withstand intense dark heat profiles, this sophisticated lot retains its superb body and clean structure during the roast. It serves as an extraordinary selection for a rich, bold drip extraction or a remarkably smooth, velvety espresso with excellent marketplace appeal.

In Jamaica’s Blue Mountains, coffee is grown in steep, misty terrain where cool temperatures and frequent cloud cover slow cherry development and help build a refined, structured cup. This peaberry lot from Portland Parish represents a natural sorting rarity: instead of two flat sided seeds, the cherry forms a single rounded bean that often roasts more evenly and can present a more concentrated expression of the coffee’s character. Carefully cultivated in the eastern reaches of the Blue Mountain range, it reflects the region’s reputation for balance, cleanliness, and understated sweetness. Roasted light, this selection is designed to preserve clarity and aromatic lift, keeping the cup bright and precise while maintaining the smooth, polished finish that Blue Mountain coffees are known for. It’s an ideal choice for customers who want nuance and elegance in a high definition brew.

Kenya’s central highlands, clustered around Mount Kenya, are known for producing coffees with exceptional clarity and structure, and this AA Select Plus lot reflects that heritage. Sourced from smallholder farms in Kiambu County and offered through the Nairobi Coffee Exchange, the coffee is consolidated and milled locally before being graded, cupped, and sold at auction—an approach that has helped establish Kenya’s reputation for rigorous quality standards. Processing follows a classic Kenyan washed style with a double fermentation, where pulped cherries are soaked and fermented in stages to refine cleanliness and emphasize definition in the cup. After fermentation, the coffee is sun-dried on raised beds for an extended period, allowing airflow and slow drying to support stability and precision. Roasted light, this coffee is built to highlight origin character rather than roast influence, preserving brightness and aromatic lift while keeping the finish crisp and refreshing. It’s a profile designed for drinkers who appreciate a vivid, high-toned cup with a structured backbone and the kind of polish that has made Kenyan coffees a benchmark in specialty coffee.

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.

On the Ugandan flank of Mount Elgon, Bugisu smallholders deliver ripe cherries to cooperative wet mills for careful washed processing and raised‑bed drying. AA grading selects the largest, most even screens, supporting clean, consistent dark development. Taken deep with an extended Maillard phase, this lot settles into a fudgy chocolate core; caramelized sugars read as molasses and toffee; and roasted‑almond/walnut tones round the mid‑palate. Acidity stays very low and smoothly integrated, emphasizing weight and composure. Expect a long, tidy cocoa‑nut finish—dependably rich and dense crema for espresso.

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.

Haiti’s Central Plateau is a highland growing area where coffee is often produced by small farms organized through local cooperatives, and where quality depends on careful cherry selection and shared processing standards. This lot comes from the town of Zombie Desert, tied to a smaller cooperative that operates one of the area’s model farms and produces a limited volume each season. With roughly 75 farmers averaging about one hectare each, the cooperative structure helps consolidate harvest work and deliver consistency that would be difficult for individual farms to achieve alone. Grown around 1,400 masl, the elevation supports a steady pace of ripening and a structured cup, while shade grown cultivation adds resilience and stability to the farm environment in a region where forest cover is less common. Washed processing emphasizes cleanliness and definition, and a medium dark roast is chosen to bring depth and comfort while preserving the underlying structure that highland coffees are known for.

This Haiti coffee comes from Coopcab in the Central Plateau, a cooperative system built around three sub cooperatives operating at different elevations: Blue Pine, Marre Blanc, and Gwo Chwal. Each sub cooperative has roughly 400 members, and together Coopcab is considered the largest cooperative in Haiti, with a history of selling coffee into markets such as Japan. What makes this lot especially notable is that it is shade grown, a rarity in Haiti where many areas have experienced significant deforestation. Shade growing can support slower cherry development and help protect farm ecosystems, and it also signals a deliberate approach to long term coffee agriculture in a challenging context. Processing oversight is centralized, with Coopcab’s president supervising coffee processing to maintain consistency across the three sub cooperatives. Café Kreyol partners directly with the cooperative and also maintains personnel on the ground to support sustainability and quality control at both the farm and cooperative level. They are also working with Coopcab to assess grower profitability, an important step toward long term financial sustainability for members. This coffee is washed and grown at 1,300 to 1,600 masl. Roasted to a medium profile, it is designed to feel balanced and complete, with a clean structure that performs well across daily filter brewing and espresso.

Honduras Organic 18 Rabbit Yellow Marcala is a premium single-origin coffee produced by a celebrated female-owned estate pioneering biodynamic farming in the Marcala region. Grown at 1,400 meters, this selection undergoes a specialized yellow honey process, involving a shorter fermentation period of less than eight hours to preserve its delicate profile. Roasted to a refined medium level, the cup presents a smooth, creamy body with a balanced structure. The aroma is characterized by mild floral notes and honeysuckle, while the palate delivers a sophisticated flavor profile defined by green apple, caramel, and balanced chocolate. This foundational selection reflects the environmental dedication of the Zelaya Ontreras family, whose unique processing methods consistently earn top honors in regional competitions. Developed to highlight its pastry-like sweetness and subtle acidity, it provides a consistent and aromatic experience suitable for versatile brewing methods, including traditional drip and pour-over. This offering represents a focused and pure taste of organic Honduran coffee.

On the biodiverse plateau of Lintong, southwest of Lake Toba, coffee is cultivated by local producers whose farming knowledge has been refined over generations. This Lake Toba Lintong TP lot is built through close coordination with a trusted mill, where careful cherry selection and disciplined sorting help maintain consistency across many small farms. The coffee is prepared using wet hulling, a processing method closely associated with Sumatra that shapes the coffee’s signature texture and depth. After processing, the beans are sun dried and sorted by hand, including a rare triple pick approach that tightens quality and helps ensure a clean, dependable cup. Grown at 1,300 to 1,600 masl, the elevation supports structure while the regional processing style contributes body and richness. Roasted dark, it is designed for customers who want boldness and comfort, with a grounded profile that performs well across everyday brew methods.

Coffee from northern Tanzania carries a distinctly highland character, shaped by the slopes and foothills surrounding Mount Kilimanjaro and the nearby Arusha region. This medium-dark roast is sourced from a network of small producers across districts such as Hai and Moshi Rural in Kilimanjaro, along with Meru district near Arusha. Farms in this area are typically compact—often one to two hectares—and many growers intercrop coffee with bananas and avocado, a traditional approach that supports biodiversity and helps buffer the farm against seasonal swings. The coffee is fully washed, with cherries pulped using locally made hand pulpers, fermented in simple buckets, and then dried slowly on raised beds to promote clean structure and clarity. Roasting it slightly deeper adds weight and roundness while keeping the origin’s lively edge intact, making this a strong option for customers who want more structure without drifting into a heavy, smoky profile. It’s built for a fuller mouthfeel, a steadier finish, and a balanced cup that still feels expressive rather than overly domesticated.