Single-Origin

From the southwestern highlands of Oaxaca, this coffee reflects a region where agriculture and community organization have long been intertwined. Since 1989, the Oaxaca State Coffee Producers Network (CEPCO) has worked to unite and support producers with a focus on quality, freshness, and infrastructure that helps coffees move through harvest and processing without picking up dull, stale character. The network’s impact extends beyond the cup: proceeds have helped strengthen women’s organizations, provide family support, and finance practical improvements that make production more resilient year after year. Today, many of CEPCO’s farmers operate on a small scale—often under two hectares—bringing careful attention to harvest timing and lot handling. Washed processing keeps the profile clean and structured, letting Oaxaca’s highland character show through with clarity. Roasted to a light-medium level, this coffee is designed to preserve brightness and definition while adding a touch more roundness than a very light roast, making it an easy fit for customers who want a crisp, origin-forward cup with a balanced, approachable finish.

From Sulawesi—an Indonesian island once known as Celebes—Kalossi is a historic name that predates “Toraja” in the trade vocabulary for coffees from this region. Grown in Tana Toraja, these coffees benefit from volcanic soils and dense forest shade that helps retain moisture and moderate temperature across the season. Production is rooted in small family farms where growers harvest and process their own cherries before the coffee moves through Indonesia’s signature wet-hulled method. In this approach, parchment is removed while the beans still hold higher moisture, leaving them more exposed as they finish drying on patios before collection and transport to a central dry mill for final preparation, sorting, and export. The result is a cup that tends to feel fuller and more aromatic, with a profile that leans wild, spicy, and highly complex—often a touch funkier and more earthy than neighboring Toraja lots. Roasted to a medium-dark level, this coffee is built to emphasize body and depth while keeping the origin’s distinctive character intact, making it a strong choice for customers who want intensity, structure, and an unmistakably Indonesian finish.

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.

Gedeb is part of the broader Yirgacheffe area in southern Ethiopia, a landscape known for high elevation growing conditions and coffees that can show remarkable fragrance and layered structure. This Worka Sakaro G1 lot is a natural processed heirloom coffee grown at 2,000 to 2,200 masl, where cooler temperatures can support slower development and a more refined density. Natural processing keeps the coffee in fruit as it dries, a method that can build sweetness and aromatic intensity while still allowing the cup to finish clean when the lot is well prepared. Roasted to a light medium profile, the intent is clarity with presence: a cup that feels lifted and articulate, but not thin. This is an excellent choice for pour over and other filter methods where definition matters, and it can also make a bright, modern espresso for drinkers who prefer structure and clarity over roast weight. Gedeb coffees are often chosen by customers who want something expressive and distinctive, and this lot is positioned to deliver that experience in a refined way.

This single-origin lot originates from the highly elevated Kochere district, a small coffee-producing territory situated within the prominent Southern Nations, Nationalities, and Peoples Region of southern Ethiopia. Local smallholder families manually cultivate indigenous heirloom cultivars across small plots distributed throughout this mountainous zone. Upon harvesting, producers transport their ripe cherries to centralized municipal washing stations for wet processing. This technical handling relies on local water sources to meticulously strip away fruit pulp before the dense seeds undergo controlled patio drying. The regional topography provides exceptionally mineral-rich, iron-dense acidic soil qualities that fundamentally dictate uniform plant development.

Hawaiian Kona coffee is grown on the volcanic slopes of the Big Island, where elevation, ocean air, and mineral rich soils create a distinctive environment for slow, even cherry development. Kona Hualālai Prime comes from the Hualālai side of the Kona district, an area shaped by lava formed terrain and a long tradition of small farm cultivation. Coffee from this region is typically harvested in multiple passes to select ripe cherries, then carefully processed to preserve clarity and balance. Roasted to a medium profile, this selection is designed to highlight Kona’s hallmark smoothness and rounded sweetness while keeping the cup clean and structured. It’s an everyday luxury coffee: approachable, polished, and dependable across drip, pour over, or immersion brewing—built for customers who want a refined cup without sharp edges.

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.

In the coffee-growing districts of Sakleshpur and Coorg in Karnataka, India, robusta is cultivated on family-owned farms where coffee production is often a multi-generation craft rather than a short-term crop. Robusta thrives in these landscapes with deeper root systems, larger leaves, and naturally higher yields, and it is widely valued for its intensity and structure in the cup. This lot is processed naturally, allowing the fruit to dry around the seed before milling—an approach that can add depth and heavier sweetness while reinforcing robusta’s bold profile. Roasted dark, this coffee is built for drinkers who want maximum weight and presence, with a profile that leans into strength rather than delicacy. It’s a practical, high-impact option for customers who prioritize a firm backbone, a heavier finish, and a coffee that stands up well in milk-based drinks or any brew method where you want the roast to carry through. As a robusta, it also delivers a distinctly higher caffeine experience than most arabica offerings, making it a straightforward choice for customers who want intensity with purpose.

In Guatemala’s Huehuetenango region, coffee is often grown in highland landscapes where shade trees and mixed agriculture shape both farm ecology and cup character. This lot is produced by La Asociación Sostenible de Cafe de Guatemala (ASDECAFE), a member-driven group built around sustainability, environmental protection, and equitable practices for the people who carry the work from harvest through processing. The association has expanded to more than a thousand active members and has continued to strengthen quality systems as it moved into certified organic production. Coffee is cultivated under guava, plantain, and banana trees, a canopy that supports biodiversity and helps moderate temperature and moisture across the growing season. Washed processing keeps the profile clean and structured, allowing Huehuetenango’s highland identity to show with clarity rather than heaviness. Roasted to a medium level, this coffee is designed for balance—enough development for an approachable body and steady sweetness, while still preserving a crisp, origin-forward finish. It’s a versatile option for customers who want a dependable daily cup with clear provenance and values-driven sourcing.

High in the mountains of Chiapas, Rancho San Francisco is a Strictly High Grown coffee produced by third-generation farmers Delmar and Fernando Moreno Guillén on their family estate. The farm relies heavily on natural shade trees, creating a slower-growing environment that supports density and structure in the seed. While not certified organic, it is described as naturally grown and processed without chemical fertilizers, reflecting a values-driven approach that prioritizes stewardship over shortcuts. This lot is primarily planted to Typica and Bourbon, with a small presence of older Caturra trees still producing in parts of the farm. Washed processing keeps the cup clean and composed, providing a stable foundation that can be pushed across roast styles without losing coherence. Roasted dark, this coffee is built for depth and presence, developing quickly and evenly due to its softer seed structure while still presenting a substantial, satisfying cup. It’s a versatile option that performs well as a solo brew or as a grounding component in blends, and it’s especially well suited to customers who want a darker profile that remains balanced rather than harsh.

Introducing you to the women of Hingakawa Women’s Coffee Cooperative - the proud women of Abakundakawa-Rushashi Cooperative in Rwanda. This women-run association, formed in 2004, offers a clean and balanced cup of coffee with bright acidity and notes of sweet, raisin, and dried tropical fruit. Their coffee farms are located in the mountainous Gakenke district, elevated at 1700-1900 meters and divided into five distinct zones. This bourbon varietal is washed and sun-dried, resulting in a bright, clean, and interesting cup with a pleasant and approachable taste.

Konga is a well-known area within Ethiopia’s Yirgacheffe region, valued for coffees that show clarity and finesse. This Konga G2 lot is washed and grown at 2,000 to 2,200 masl, where high elevation conditions support slower development and a more layered structure. Washed processing emphasizes cleanliness and definition, making it a strong fit for drinkers who value precision in the cup. Roasted to a light medium profile, the intent is balance: bright and clean, but still complete and composed. This is an excellent choice for pour over and other filter methods where clarity matters, and it can also make a lighter espresso for customers who prefer lift and structure over heavier roast development. Konga is a smart pick when you want a coffee that feels refined and articulate, with a finish that stays crisp and elegant.

Bioya is a natural processed heirloom lot from Ethiopia’s Yirgacheffe region, built around the traditional approach of drying coffee in fruit to develop deeper sweetness and a more expressive character. Natural processing often emphasizes fragrance and roundness, and it can add a sense of richness even when the roast stays light. This coffee is grown at 1,720 masl and roasted to a light profile to keep the cup vivid and articulate, with a clean structure and an elegant finish. It is designed for drinkers who enjoy lighter roasts that still feel complete rather than thin. As a single origin arabica coffee, it is a strong choice for pour over, batch brew, and other filter methods where clarity and aroma can show clearly. It also works well iced when you want a lighter profile that stays crisp and refreshing. Bioya is a great option for customers looking for a bright, modern style coffee that feels polished.

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.

This Haiti coffee comes from APCAB Coop in the Central Plateau, a cooperative with roughly 680 growers and a reputation for producing coffees that are smooth and creamy in character. One of the most meaningful details in this lot’s story is that it is shade grown, a rarity in Haiti where many areas have experienced significant deforestation and reduced forest cover. Shade growing signals a more protective approach to the farm environment, supporting long term resilience and helping maintain a healthier ecosystem around coffee plants. It also reflects the kind of forest cover that is increasingly uncommon in the region, making this coffee stand out not only for cup quality but for the conditions it is grown in. APCAB’s work is also tied to a value based market relationship: the cooperative is paid roughly 300% higher than the Fair Trade minimum, not as a donation, but as compensation for an exceptional product. That pricing structure matters because it supports grower sustainability and reinforces quality incentives across the cooperative. This coffee is washed and grown around 1,300 masl, a combination that supports a clean structure and a composed cup profile. Roasted to a medium level, it is designed to feel balanced and complete, with a smooth body and a polished finish that performs well across daily filter brewing and espresso.