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

Native to tropical Southeast Asia, butterfly pea flower has long been used in Thai and Malay herbalism as a natural dye and calming tea. Its striking blue petals have been brewed for centuries in traditional ceremonies, symbolizing peace and clarity, and are still celebrated in wellness rituals and modern mixology.

Camu Camu grows wild along the riverbanks of the Amazon rainforest in Peru and Brazil. Indigenous peoples have used its tart, vitamin C–rich berries for generations to support immunity and vitality in the humid tropics. Today, it’s prized worldwide for its potent antioxidant profile and unique flavor.

Ceylon cinnamon powder, often called “true cinnamon,” is a gentle, sweet spice for teas, oatmeal, and baking. Its delicate warmth and citrusy aroma make it a staple for flavor and wellness. Used in Sri Lankan and South Indian kitchens for centuries, it’s a symbol of prosperity and comfort.

Limu, in Ethiopia’s Jimma zone, has long been known for clean, sweet, washed coffees—early adopters of centralized wet mills that lifted quality beyond traditional sundried lots. High elevations, cool nights, and spring‑fed washing stations yield parchment with poised acidity and honeyed sweetness. Kept light in the roaster, this Organic G2 lot shows classic Limu character: lemon zest and sweet citrus over a cocoa‑honey spine, with white‑flower aromatics and a touch of white grape. Acidity reads bright and crystalline but neatly composed, body lands silky and tea‑like, and the finish is clean and sweet with a lingering citrus‑floral lift.

Sustainability Badges: Organic, Smallholder Sourced, Spring‑Washed, Raised‑Bed Dried, Traceable Lot, Small Batch Roasted

Guarana is native to the Amazon basin and has been revered by the Satere-Mawe tribe for centuries. Traditionally, the seeds were sun-dried, ground, and formed into sticks for energy and stamina during long hunts. Its reputation as a natural stimulant endures, making it a key ingredient in Brazilian soft drinks and supplements.

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

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

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 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

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.

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

In the highlands of Chimbu, Chuave District, smallholders cultivate Bourbon and Typica hybrid trees at 1,500–1,850 masl, delivering ripe cherries to local wet mills for washed processing. SCR. 15 designates a large, even screen size, supporting clean, consistent dark roasting. At this depth, the cup centers on dark chocolate and molasses, with caramelized sugar, roasted almond, and a gentle spice note through the mid-palate. Acidity sits very low and smoothly integrated, while the body is heavy and coating. The finish is long, sweet, and tidy with cocoa-nut persistence—a robust, comforting profile true to PNG’s highland tradition.

Sustainability Badges: Organic, Smallholder Sourced, Selective Handpicking, Clean Washed Process, Screen 15 Selection, 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. Taken to a dark roast, this lot centers on dark chocolate and molasses, with vanilla, black licorice, and roasted almond rounding the profile. Acidity sits very low and smoothly integrated, the body is heavy and coating, and the finish is long, sweet, and clean comforting, composed, and unmistakably Toraja.

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

From the volcanic highlands near Lake Toba in Lintong, this “TP” (Triple Picked) lot is hand-sorted three times for exceptional cleanliness and uniformity—an extra quality step prized in specialty Sumatras. Smallholders cultivate Sigararutang, Jember, and Andungsari at 1,300–1,600 masl, with cherries handpicked and processed using Indonesia’s signature wet-hulling (giling basah). At a dark roast, expect a cup anchored in dark chocolate and molasses, with toffee, roasted almond, and a gentle cedar-spice note. Acidity sits very low and smoothly integrated, the body is heavy and coating, and the finish is long, sweet, and tidy with cocoa-nut persistence—robust, comforting, and distinctly Lintong.

Sustainability Badges: Smallholder Sourced, Selective Handpicking, Wet-Hulled Craft, Triple Picked, Traceable Lot, Small Batch Roasted

Mandheling designates classic North Sumatran coffee prepared via wet‑hulling (giling basah), a method that partially dries parchment, hulls at higher moisture, then finishes slowly producing plush texture, low acidity, and forest‑spice nuance. Grade 1 sorting tightens defect counts for cleaner cups. Taken to a dark roast with an extended Maillard phase, this lot centers on a fudgy chocolate core; caramelized sugars present as molasses and toffee; and cedar, sweet‑spice, and toasted‑almond/walnut notes round the profile. Acidity stays very low and smoothly integrated, emphasizing weight and calm structure. Expect a long, tidy cocoa‑nut finish with a subtle cedar echo—comforting and unmistakably Sumatra.

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

On the tiny island of Timor, over 7,000 small farmers—organized into 16 cooperatives and nearly 500 farmer groups—produce this Organic, Fair Trade Heritage Reserve lot. Grown at 1,000–1,400 masl on small, often organic plots, Híbrido de Timor trees are handpicked and wet-processed at cooperative mills. Taken to a dark roast, the cup centers on dark chocolate and molasses, with robust graham cracker sweetness and roasted almond/walnut depth. The body is heavy and coating, acidity sits very low and smoothly integrated, and the finish is long and tidy with cocoa-nut persistence. Dependable, comforting, and quietly distinctive.

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

Turmeric has colored and flavored South Asian cuisine and medicine for over 4,000 years. Native to India, it was used in Vedic rituals and Ayurvedic tonics as a symbol of prosperity and purification. Its vibrant yellow root remains central to Indian cooking, wellness, and traditional healing practices worldwide.

On terraced mountainsides around Ṣa‘dah, Yemen’s heirloom coffee is sun‑dried whole‑cherry on rooftops and patios—methods unchanged for centuries. Peaberry selections isolate single‑seed beans that roast evenly and often taste extra‑concentrated. Kept light in the roaster, this lot shows classic Mocca character: cocoa and spice in the nose, dried date/raisin sweetness, and a thread of citrus zest that brightens without sharpness. Hints of rose and cardamom float over a honey‑cane core. Acidity reads lively and precise; texture is silky and tea‑like. Expect a clean, lingering finish where cocoa, citrus, and dried‑fruit tones resolve with quiet, old‑world elegance.

Sustainability Badges: Heirloom Landraces, Terrace‑Grown, Sun‑Dried Whole Cherry, Hand‑Sorted Peaberry, Traceable Lot, Small Batch Roasted