Global Portfolio of Origins
Perez Zeledon Region · Southern Costa Rica
Costa Rica
This coffee is sourced from small communities and family farms across Costa Rica’s Perez Zeledon region and produced at elevations ranging from 1,400 to 1,900 meters. Grown primarily from Catuai and Caturra varietals, the coffee is washed and sun dried to highlight clarity and balance. Producers are organized through CoopeAgri, which supports members through agronomy services, shared resources, and community-focused initiatives that contribute to consistent regional quality.
Chiapas Region · Southern Mexico
Mexico
This coffee comes from producer groups across Chiapas, cultivated between 1,000 and 1,800 meters using traditional washed processing. Varietals include Typica, Bourbon, Maragogype, Oro Azteca, and Costa Rica Hybrid, contributing to both structure and complexity in the cup. Sourcing is supported through Alma de Chiapas, which helps farmers strengthen quality, financial practices, and long-term independence while connecting them to international markets.
Huehuetenango Region · Western Highlands
Guatemala
This coffee is sourced from approximately 400 family-owned farms across the municipality of Huehuetenango, grown at elevations between 1,800 and 2,000 meters in mineral-rich clay soils. With limited on-farm processing infrastructure, producers deliver cherry to a centrally located wet mill operated by Unitrade Coffee, ensuring consistency and quality. Community support initiatives are provided through CoffeeCare, which focuses on education, nutrition, and health for farming families during harvest season.
Tolima Region · Central Andes
Colombia
This coffee is produced by small-scale growers organized through Café del Macizo, founded in 2003 in the rural municipality of Planadas. Cultivated between 1,500 and 2,100 meters in the foothills of the Central Cordillera, the coffee benefits from high elevations and diverse microclimates. Washed and sun dried, the lot reflects both the region’s natural character and the collective experience of its long-standing producer group.
Mount Kilimanjaro Region · Northern Tanzania
Tanzania
Grown on the Kilimanjaro Plantation Estate, this peaberry coffee is cultivated between 1,200 and 2,000 meters in the fertile volcanic soils surrounding Mount Kilimanjaro. The estate underwent extensive replanting in the early 2000s and operates with centralized washed processing to ensure consistency. Estate-wide drip irrigation and careful post-harvest handling contribute to clarity, balance, and uniform quality in the cup.
Regional Smallholder Producers · Indonesia
Sumatra
This coffee is produced by smallholder farmers across rural Sumatran communities, where coffee is cultivated on modest plots and processed using traditional methods. Cherries are often hand-pulped and fermented locally before undergoing wet-hulling (Giling Basah), a regional process in which parchment is removed at higher moisture levels. Combined with Sumatra’s humid climate, this method contributes to the region’s signature profile and tea-like finish, while careful hand-sorting ensures Grade 1 quality standards.
Kintamani Highlands · Central Bali, Indonesia
Bali
Produced by small family-owned farms organized through Subak Abian, this coffee is cultivated in the volcanic loam soils of the Kintamani Highlands near Mount Agung. Cherries are hand-picked, carefully sorted, and processed using wet-hulling followed by extended sun drying on raised beds. Farming practices reflect long-standing Subak Abian traditions rooted in Tri Hita Karana, emphasizing balance between environment, community, and cultivation.
Jinotega Region · Northern Highlands
Nicaragua
This coffee is grown in Nicaragua’s Jinotega region at elevations between 1,000 and 1,400 meters and fully washed before sun drying to preserve clarity and structure. Varietals include Caturra, Catuai, Bourbon, Catimor, and Maragogype, contributing to depth and balance in the cup. Producers are organized through Cooperativa Multifuncional Family Coffee R.L., a cooperative founded in 2013 by family-owned farms that share processing resources and focus on quality-driven production.
Amazonas Region · Northern Andes
Peru
This coffee is grown in Peru’s Amazonas region at elevations between 1,600 and 1,800 meters and processed using a traditional washed method to highlight clarity and balance. Varietals include Typica, Castillo, Bourbon, and Catimor, contributing to a structured yet approachable profile. Producers are organized through Asociación de Productores Cafetaleros Juan Marco El Palto (El Palto), a cooperative founded in 2003 by smallholder farmers focused on improving quality and long-term economic sustainability for member families.
Cerro Azul Region · Central Highlands
Honduras
This coffee is grown in the Cerro Azul highlands at elevations between 1,200 and 1,600 meters, where cool temperatures and volcanic soils support slow cherry maturation. Washed and sun dried, the coffee is produced from Typica, Bourbon, and Catuai varietals. Producers are organized through Coop Cafetalera Siguatepeque Limitada, a smallholder cooperative that provides shared resources and technical support to ensure consistent quality across the region.