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In Ethiopia’s Sidama region, Daye Bensa Coffee was founded in 2006 by Asefa Dukamo and his brother Mulugeta, building a processing network designed to move coffee efficiently while protecting quality at each stage. With multiple washing stations and dry mills, the group is able to handle cherry in a timely way—an important advantage during peak harvest when delays can flatten flavor. This Durato Bombe lot is collected from hundreds of small farmers connected to the village of Durato Bombe in the Bensa Woreda of the Sidama Zone, an area that shares its name with the mountain where the coffee is grown. Processed naturally, whole cherries are sun-dried—often up to about two weeks—allowing the fruit to shape sweetness and deepen complexity before the coffee is milled and prepared for export. Roasted to a medium level, this coffee is designed to balance clarity with richness, offering a profile that feels sweet and layered without becoming heavy. It’s a strong choice for customers who want Ethiopia’s natural-process character in a cup that remains composed, versatile, and consistently expressive across brew methods.

In southwest Ethiopia, the Jimma Zone sits on a high, gently sloping plateau where fertile soils and elevation create ideal conditions for coffee cultivation. Coffees from districts such as Limu, Gera, and Goma are especially prized for their delicate, vibrant fruit character, and many lots from this area are labeled “Limu” as much for shared terroir and cup profile as for strict geographic boundaries. This Grade 2 selection is produced from indigenous landraces and heirloom cultivars and processed as a washed coffee, a method that emphasizes clarity and structure while allowing the region’s nuanced aromatics to remain intact. Jimma is also known for its celebrated “white” honey, gathered by bees from coffee blossoms and surrounding forest flora—an emblem of the region’s sensory richness and a fitting metaphor for the refined sweetness often associated with these coffees. Roasted light, this coffee is designed to preserve brightness and lift, highlighting an origin-forward profile that feels precise rather than heavy. It’s a compelling option for customers who want Ethiopia’s complexity with a clean, articulate finish.

Harrar is one of Ethiopia’s most storied coffee-growing regions, located in the Eastern Highlands and known for producing a distinctive, wild-varietal arabica profile that feels unmistakably origin-driven. This Longberry lot is naturally processed to emphasize the region’s expressive character, with whole cherries dried to allow fruit influence to deepen sweetness and complexity. “Longberry” refers to an Ethiopian grading term for larger bean size rather than an unusual shape, and it’s often associated with a more structured, deeper cup compared to lighter, more overtly fruity Harrar expressions. The region’s cultural center is the walled city of Harrar, a historic hub on key trade routes and an enduring symbol of the area’s connection to coffee commerce and tradition. Roasted to a medium level, this coffee is designed to balance intensity with clarity—developed enough to bring out a fuller body and deeper tones, while still preserving the signature aromatics that make Harrar so recognizable. It’s a strong choice for customers who want a natural-process Ethiopia with complexity, a slightly darker lean, and a finish that stays compelling rather than purely bright.

In eastern Ethiopia, Harrar coffees have earned a reputation for intensity and character, shaped by high elevation terrain and a long tradition of dry processing. This lot comes from the Harari People’s Regional State and is produced from Ethiopian heirloom varieties, then processed naturally dried with the fruit intact to deepen complexity and amplify the coffee’s more expressive side. Harrar is often described as a coffee with attitude: aromatic, layered, and unmistakably origin-driven rather than polished into sameness. It’s a style that can show different faces across the roast spectrum, but at a medium roast it holds a particularly compelling balance—bright enough to feel lively while still carrying a grounded, earthy structure. Expect a cup that opens with an attention-grabbing fragrance and develops into a profile that feels both wild and composed, with fruit-forward lift, spice, and floral nuance supported by darker undertones. As the cup cools, the balance shifts subtly, revealing additional depth and reinforcing why Harrar remains one of Ethiopia’s most storied coffees.

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.

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.

In Guatemala’s highland corridor, the Acatenango area is known for coffees shaped by elevation, volcanic terrain, and a long agricultural history. Finca Santa Margarita, founded in 1838, is a multi-generational family farm now stewarded by Camila Topke—one of your trading partners and a member of the International Women’s Coffee Alliance. The estate spans a large footprint, with dedicated coffee acreage planted to varieties such as Caturra, Sarchimor, Catimor, and Geisha, and it operates with a clear commitment to community infrastructure and environmental care. Surrounding forest and wildlife are preserved, and the farm supports daily life on-site with an elementary school, a church, and a health clinic. A defining feature of Santa Margarita is the role of women across the operation, from harvest work to technical programs like grafting, and to leadership in the school and clinic. Washed processing keeps the cup clean and structured, allowing the origin’s highland character to come through with clarity. Roasted to a medium level, this coffee is designed for balance—approachable body, steady sweetness, and a finish that stays composed across brewing methods.

In Guatemala’s western highlands, coffee from San Marcos is shaped by mountain growing conditions and a long tradition of careful processing that highlights clarity and aroma. This lot is a Geisha, a variety prized for its expressive fragrance and lifted cup profile, grown at 1,500 to 1,650 masl where cooler temperatures support slower ripening and more concentrated development. Processed as a honey coffee, it is dried with some fruit mucilage still attached, a method that can bridge the clean structure of washed coffees with added sweetness and texture. Roasted light, it’s designed to preserve the variety’s aromatic range and keep the cup bright and precise, making it a strong choice for customers who want a more nuanced, high definition brew.

In the heart of Antigua, Guatemala, coffees are shaped by highland elevation, volcanic soils, and a long-standing milling tradition that has helped make the region a benchmark for structured, well-defined cups. This peaberry lot comes from the Pastores mill and is produced from the same base coffee as La Flor del Cafe, with the peaberries separated during sorting. Peaberries—single, rounded seeds that form when a cherry develops one bean instead of two—often roast with a slightly different rhythm and are prized for their density and concentrated character. Washed processing keeps the profile clean and composed, allowing Antigua’s balance to show without distraction. Roasted to a medium level, this coffee is designed to land in the sweet spot between brightness and body: developed enough for a fuller mouthfeel, while still preserving a lively, refreshing edge. It’s an approachable, crowd-pleasing profile that works well across brew methods and is especially well suited to customers who want a balanced cup with a steady finish and a classic Guatemala foundation.

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.

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.

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.

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.

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.