On Bali’s Kintamani plateau—framed by ancient caldera walls and citrus groves—smallholder families have revived shade‑grown, organic coffee since the early 2000s. Blue Moon lots are carefully handpicked and community‑milled, drawing on clean mountain water and cool evening breezes that steady drying and preserve sweetness. A measured medium roast unlocks milk‑chocolate and caramel tones, layered with toasted almond and a soft baking‑spice resonance often tied to the island’s volcanic soils. Acidity is naturally low and rounded, the texture creamy and cohesive, and the finish lands calm and tidy with a cocoa‑sweet echo—comforting and polished for effortless daily drinking.

Sustainability Badges: Organic, Shade‑Grown, Smallholder Sourced, Community Wet‑Milled, Small Batch Roasted

Brothers Ednilson and Ednilson Jr. Dutra have stewarded Fazenda Dutra since the 1950s, turning it into one of Brazil’s flagship organic estates. Their hillsides in Minas Gerais mix native forest with coffee, fostering biodiversity and slow, even ripening. This screen 14/16 natural is patio‑dried under careful rotation to build sweetness without muddiness. A measured medium roast shapes a milk‑chocolate and caramel core, layered with hazelnut and a subtle dried‑cherry note often linked to well‑managed naturals. Acidity stays low and polished, the texture silky and rounded, and the finish resolves clean with cocoa‑nut echoes—refined comfort backed by estate precision.

Sustainability Badges: Organic, Family‑Owned Estate, Agroforestry/Shade, Traceable Lot, Small Batch Roasted

Daterra helped define Brazil’s modern estate model—lot mapping, selective picking, and painstaking dry‑/wet‑mill control. Their “Pearl Bourbon” earmarks peaberry selections from Bourbon blocks where single‑seeded cherries concentrate sugars and roast with exceptional evenness. At a measured medium, Maillard development draws out milk‑chocolate and caramel while preserving a clear Bourbon fruit line—think roasted almond and a delicate dried‑apricot accent. Cerrado Mineiro’s warm days and cool nights steady ripening and keep acidity low and polished. The mouthfeel lands notably silky and cohesive, and the finish carries a clean cocoa‑nut echo—refined comfort with estate‑grade precision in every sip.

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

Pink Bourbon emerged in Huila in the early 2000s—likely a natural cross—spreading farmer‑to‑farmer as cuppers prized its florals and red‑fruit sparkle. Grown on steep, volcanic slopes with dramatic day–night swings, cherries develop high sweetness and crisp structure. Washed processing clarifies the varietal’s aromatics; a measured medium roast sets a honey‑caramel core and cocoa foundation while preserving berry and citrus zest at the top. The texture lands silky and cohesive, acidity reads lively but polished, and the finish carries a clean floral‑citrus echo. It’s a modern Colombian signature: expressive fruit, anchored sweetness, and tidy, confident balance in the cup.

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

Bordering La Amistad International Park in Coto Brus, the La Amistad estate has been organically managed for decades, pairing shade canopies with careful washed processing. Grown at 1,220–1,524 meters from Caturra and Catuai, cherries ripen slowly under cool nights, building sugars and hallmark Costa Rican clarity. A measured medium roast centers the cup on milk chocolate and caramel, adds toasted‑nut warmth, and preserves a gentle citrus thread that keeps the profile lively without edge. Texture is silky and composed, acidity lands clean and low‑medium, and the finish is neat with cocoa‑cane sweetness—an elegant, dependable daily Costa Rican.

Sustainability Badges: Organic, Shade‑Grown, Direct/Traceable Trade, Park‑Border Agroforestry, Small Batch Roasted

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

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

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

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

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

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 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

Founded in the 19th century, Finca La Isabelia is a heritage estate in Jinotega’s cool highlands, where shade canopies, selective handpicking, and immaculate washed milling produce naturally sweet, polished cups. Kept at a measured medium roast, this Organic lot centers on caramel and milk chocolate over a tidy cocoa frame, brightened by orange‑citrus and soft red‑apple notes. Acidity reads clean and balanced, guiding a silky, rounded mouthfeel from mid‑palate to finish. Expect a crisp, cane‑sweet close with gentle cocoa resonance—an elegant, dependable Nicaraguan estate selection that drinks refined enough for purists and comforting enough for everyday service.

Sustainability Badges: Organic, Shade‑Grown, Estate Sourced, Selective Handpicking, Clean Washed Process, Traceable Lot, Small Batch Roasted

In the hills of Nueva Segovia around San Juan del Río, the Las Segovias cooperative organizes selective handpicking, clean washed milling, and even patio drying methods that underline Nicaragua’s reputation for poised sweetness. SHG density supports a medium curve that develops a fudgy chocolate core while turning cane sugars toward toffee and caramel. Roasted‑almond and walnut tones round the mid‑palate, the body drinks velvety and cohesive, and acidity stays low and smoothly integrated to support a chocolate‑forward line. Expect a long, tidy cocoa‑nut finish—comforting for daily and reliably structured espresso without harshness.

Sustainability Badges: Cooperative Sourced, SHG Parchment, Selective Handpicking, Clean Washed Process, Traceable Lot, Small Batch Roasted

In the hills of Nueva Segovia around San Juan del Río, the Las Segovias cooperative organizes selective handpicking, clean washed milling, and even patio drying methods that underline Nicaragua’s reputation for poised sweetness. SHG density supports a medium curve that develops a fudgy chocolate core while turning cane sugars toward toffee and caramel. Roasted‑almond and walnut tones round the mid‑palate, the body drinks velvety and cohesive, and acidity stays low and smoothly integrated to support a chocolate‑forward line. Expect a long, tidy cocoa‑nut finish—comforting for daily and reliably structured espresso without harshness.

Sustainability Badges: Cooperative Sourced, SHG Parchment, Selective Handpicking, Clean Washed Process, Traceable Lot, Small Batch Roasted