In the late 1980s Daterra reimagined Brazilian estate coffee—mapping plots, cataloging varieties, and dialed milling—to chase sweetness and consistency. “Sweet Yellow” draws on yellow‑variety selections (often Yellow Bourbon/Catuai) that naturally carry higher soluble sugars. A medium–dark curve extends Maillard to deepen chocolate into a fudgy core and transform cane sweetness into toffee and praline, while pulped‑natural prep preserves a remarkably clean line. Cerrado’s plateau climate—dry harvests, cool nights—keeps acidity low and even, and the body turns syrupy and cohesive. Expect a long, chocolate‑caramel trail and a polished finish that reflects Daterra’s estate precision from field to bag.

Sustainability Badges: Estate Grown, Rainforest Alliance, Traceable Lot, Small Batch Roasted

The Sierra Nevada de Santa Marta—an isolated coastal massif rising from sea level to snowy peaks—has sheltered indigenous farming for millennia. Coffee took root on its flanks in the 19th century; today, Organic Fair Trade cooperatives steward shade canopies, spring water, and slow patio drying that preserve sweetness and clarity. Pushed to a medium–dark curve, this lot builds a fudge‑like chocolate core, turns cane sugars to toffee and praline, and settles into roasted‑almond warmth. Acidity stays low and even thanks to cool nights; texture is velvety and cohesive. Expect a steady, chocolate‑sweet finish that feels polished and confidently balanced.

Sustainability Badges: Organic, Fair Trade, Shade‑Grown, Smallholder Cooperative, Spring‑Washed, Traceable Lot, Small Batch Roasted

Tres Ríos, the “Bordeaux of Costa Rica,” sits on volcanic slopes east of San José where cool nights, steady trade winds, and mineral‑rich soils shape dense SHB parchment. The La Magnolia selection reflects the area’s long history of meticulous washed processing and patio drying that keeps flavors clean and composed. Pushed to a medium–dark curve, the profile settles into a fudge‑like chocolate core; sucrose polymerizes toward toffee, praline, and roasted‑almond notes anchor the mid‑palate. Acidity rests low and even, the texture turns velvety, and the cup closes with a measured chocolate‑sweet finish—comforting, polished, and unmistakably Tres Ríos.

Sustainability Badges: Estate/Smallholder Sourced, High‑Elevation Grown, 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.

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

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

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

“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

Turquesa denotes carefully prepared High Grown, EP‑sorted coffee from Chiapas’s estate and cooperative producers near the Guatemala border. Selective handpicking, clean washed milling, and even patio drying deliver naturally sweet, polished parchment. Taken to a medium–dark curve, sugars caramelize into toffee around a fudgy chocolate core, while roasted‑almond/walnut tones round the mid‑palate. The mouthfeel turns velvety and cohesive; acidity stays low and smoothly integrated, supporting a chocolate‑forward line from sip to finish. Expect a long, tidy cocoa‑nut close comforting as a daily cup and reliably structured for espresso service without harshness.

Sustainability Badges: High Grown (HG), EP Sorting, Selective Handpicking, Clean Washed Process, Traceable Lot, Small Batch Roasted

Kawa Yacu (“our coffee”) unites women producers in Karongi along Lake Kivu, where selective handpicking, meticulous washed processing, and careful raised‑bed drying yield naturally sweet, polished lots. Taken to a medium–dark curve, this coffee develops a fudgy chocolate core; cane sugars turn toward toffee and caramel; and roasted‑almond/walnut tones anchor the mid‑palate. The texture lands velvety and cohesive; acidity stays low and smoothly integrated, supporting a chocolate‑forward line from sip to finish. Expect a long, tidy cocoa‑nut close—comforting and composed, with the added impact of women‑driven stewardship and traceable cooperative quality.

Sustainability Badges: Women‑Led Cooperative, Selective Handpicking, Double‑Washed, Raised‑Bed Dried, Traceable Lot, Small Batch Roasted

In the highlands of Tana Toraja, the Sapan Minanga area is renowned for coffees grown at 1,300–2,000 masl by smallholders cultivating Typica, Catimor, and S795. Cherries are handpicked and processed at micro-mills using Indonesia’s signature wet hulling (giling basah), a method that yields plush texture and a distinctive bluish hue. At a medium–dark roast, this lot balances dark chocolate and toffee with vanilla, black licorice, and roasted almond warmth. Acidity sits low and smoothly integrated, the body is velvety and coating, and the finish is long, sweet, and clean comforting, composed, and distinctly Toraja.

Sustainability Badges: Smallholder Sourced, Selective Handpicking, Wet-Hulled Craft, Cooperative Micro-Mills, Traceable Lot, Small Batch Roasted

Mandheling denotes classic North Sumatran coffee prepared via wet‑hulling (giling basah), where parchment is partially dried, hulled at higher moisture, then slow‑finished—yielding plush texture, low acidity, and forest‑spice nuance. Grade 1 sorting tightens defects for a cleaner, more polished cup. Taken to a medium–dark curve, this lot develops a fudgy chocolate core; caramelized sugars lean to toffee and caramel; and gentle cedar/sweet‑spice layers ride alongside toasted‑almond and walnut warmth. Acidity stays low and smoothly integrated, emphasizing weight and calm structure. Expect a long, tidy cocoa‑nut finish with a subtle cedar echo—comforting, composed, and distinctly Sumatra.

Sustainability Badges: Smallholder Sourced, Selective Handpicking, Wet‑Hulled Craft, Grade 1 Sorting, Traceable Lot, Small Batch Roasted

Mutu Batak is a curated Lintong selection emphasizing meticulous smallholder prep and classic wet‑hulling (giling basah). Cherries are selectively handpicked, partially dried, hulled at higher moisture, and slow‑finished methods that create Sumatra’s hallmark plush texture, low acidity, and forest‑spice nuance. Taken to a medium–dark curve, this lot develops a fudgy chocolate core; caramelized sugars lean to toffee and caramel; and cedar/sweet‑spice layers ride alongside toasted‑almond and walnut warmth. Acidity stays low and smoothly integrated, supporting weight and calm structure. Expect a long, tidy cocoa‑nut finish with a gentle cedar echo—comforting, composed, and distinct.

Sustainability Badges: Smallholder Sourced, Selective Handpicking, Wet‑Hulled Craft, Curated Quality, Traceable Lot, Small Batch Roasted

Peaberry selections in Tanzania isolate single‑seeded beans prized for even roasting and focused structure, typically sourced from Northern Highlands factories near Kilimanjaro/Arusha or Southern Highlands stations in Mbeya and Mbozi. Clean washed processing—ferment, wash, soak—protects clarity and sweetness. Taken to a medium–dark curve, this PB shows a cocoa‑to‑dark‑chocolate core with toffee and cane‑caramel depth, while a thread of black‑tea citrus keeps the cup lively but composed. The body turns velvety and cohesive; acidity stays low and smoothly integrated, supporting a chocolate‑forward line. Expect a long, tidy finish where cocoa and black‑tea notes linger with calm precision.

Sustainability Badges: Cooperative/Estate Sourced, Double‑Wash/Soak, Raised‑Bed Dried, Selective Handpicking, Traceable Lot, Small Batch Roasted

Heritage Reserve denotes carefully curated Organic, Fair-Trade parchment from Timor-Leste’s cooperative network—smallholder plots with legacy Typica and Timor Hybrid trees, selective handpicking, and clean washed processing. Taken to a medium–dark curve, the profile turns cane sugars toward toffee and caramel around a dark‑chocolate core, while roasted‑almond/walnut notes add comforting depth. The mouthfeel lands velvety and cohesive; acidity stays low and smoothly integrated, supporting a chocolate‑forward line from sip to finish. Expect a long, tidy cocoa‑nut close—polished, steady, and quietly distinctive, with cooperative traceability and Organic/Fair Trade credibility baked in.

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

On the slopes of Mount Elgon in eastern Uganda, Bugisu smallholders cultivate heirloom Bourbon/Typica lines under shade, delivering ripe cherries to cooperative wet mills for clean washed processing and raised‑bed drying. Careful prep yields naturally sweet, tidy parchment that thrives just shy of dark. Taken to a medium–dark curve, this Organic lot develops a cocoa‑to‑dark‑chocolate core; cane sugars lean to toffee and caramel; and roasted‑almond/walnut notes round the mid‑palate. The texture drinks velvety and cohesive; acidity stays low and smoothly integrated, supporting a chocolate‑forward line. Expect a long, tidy cocoa‑nut finish—polished, steady, and quietly distinctive Bugisu.

Sustainability Badges: Organic, Cooperative Sourced, Selective Handpicking, Double‑Wash/Soak, Raised‑Bed Dried, Traceable Lot, Small Batch Roasted