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 Zeledón region, 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 with agronomy services, shared infrastructure, 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 both structure and complexity in the cup.
Sourcing is supported through Alma de Chiapas, which helps farmers strengthen quality standards, financial practices, and long-term independence while connecting them to international markets.
Huehuetenango Region · Western Highlands
Guatemala
Sourced from approximately 400 family-owned farms across the municipality of Huehuetenango, this coffee is 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, focusing on education, nutrition, and healthcare for farming families during harvest season.
Tolima Region · Central Andes
Colombia
Produced by small-scale growers organized through Café del Macizo, founded in 2003 in the rural municipality of Planadas, this coffee is cultivated between 1,500 and 2,100 meters in the foothills of Colombia’s Central Cordillera.
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 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 meticulous post-harvest handling contribute to clarity, balance, and uniform cup quality.
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, 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 harmony between environment, community, and cultivation.
Sidama Region · Southern Ethiopia
Ethiopia
This coffee is grown in the Sidama region at elevations between 2,000 and 2,200 meters, where high altitude and favorable growing conditions support slow cherry development. Cultivated from local heirloom Sidamo varietals, the coffee is naturally processed and sun dried to express clarity, sweetness, and aromatic complexity.
Produced on small family farms within the Oromia zone, cherries are delivered to a local cooperative for processing using traditional natural methods. Coffee holds deep cultural and economic significance in Ethiopia, where it remains a vital livelihood for millions of farming families and a cornerstone of the country’s agricultural heritage.
Othaya · Nyeri County · Central Highlands
Kenya
This coffee is grown in the highlands of Nyeri County at elevations between 1,700 and 1,890 meters, where cool temperatures and high elevation support slow cherry development and vibrant cup clarity. Cultivated from classic Kenyan varietals including SL28, SL34, Ruiru 11, and Batian, the coffee is fully washed and sun dried on raised beds.
Producers are members of the Othaya Farmer Cooperative Society, a long-established cooperative within Kenya’s cooperative export system. Cherries are processed at the Gatugi Factory using traditional fermentation, soaking, and density sorting methods before final grading at the Othaya dry mill, an approach that reflects Kenya’s long-standing emphasis on meticulous processing and consistency.