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Our Farms

Every batch of our coffee meets the standards of specialty grade and is ethically traded, emphasizing meaningful relationships and utmost respect for both the farm and the farmer. We meticulously assess each lot, considering cup quality, farm processes, and adherence to sustainable practices.

Mexico

Cupping Notes: Medium Acidity, Creamy Body, Lemon, Brown Sugar, Dark Chocolate, Well Balanced
Grade: SHG, EP
Region: Chiapas
Altitude: 1,400M -1,900 M
Process: Washed
VArietals: Typica, Catimor, and Bourbon
Certification: Organic


Details: FESICH was founded in 2016 represented by over 1,500 producers located in the Jaltenango region of the Chiapas state in the Southern most part of Mexico, bordering Guatemala. The cup profile is unique and complex due to the diversity of the landscape and elevations. Coffee is grown on hillsides intermixed with other native plants and fruit bearing trees.

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Guatemala

Cupping Notes: Medium Acidity, Medium Body, Lemon/Lime, Nougat, Brown Sugar
Grade: SHB, EP
Region: Huehuetenango
Altitude: 1,500-1,900 M
Process: Fully Washed and Sun Dried
Varietals: Catuai, Pache, and Caturra
Certification: Fair Trade, Organic


Details: This coffee comes from the Apicus COOP in the northern Huehuetenango region. The COOP has 200 members who have been working together for over 10 years to produce fantastic organic coffees. The high altitude, focus on cup quality and the use of reliable milling practices ensures a superior coffee year after year.

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Honduras

Cupping Notes: Bright Acidity, Smooth Body, Grapefruit, Milk Chocolate, Smooth Finish
Grade: SHG, EP
Region: Copan
Altitude: 1,400-1,600 M
Process: Fully Washed and Sun Dried
Varietals: Caturra, Red and Yellow Catuai, Bourbon, and Lempira
Certification: Fair Trade, Organic


Details: In 2014, 25 small coffee producers in the Casitas District, in the town of Corquin, Copan, formed the COOP called CAFESCOR – Cafes Especiales Corquin, S. A. de C. V. Since that time, the COOP has grown to over 131 partners farming over 400 cultivated hectares. With a wet mill in the community of Las Casitas and a dry mill in the community of Jimilile, the COOP partners are committed to continue growing and gaining recognition for excellence in coffee production.

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Nicaragua

Cupping Notes: Medium Acidity, Medium Body, Hazelnut, Molasses, Graham Cracker, Clean Finish
Grade: EP
Region: Jinotega
Altitude: 1,000-1,400 M
Process: Fully Washed and Sun Dried
Varietals: Caturra, Catuai, Bourbon, Catimor, and Marogogype
Certification: Fair Trade, Organic


Details: The Cooperativa Multifuncional Family Coffee R.L. (COMULFAC) was founded by a group of family-owned farms in 2013, with help from a privately-owned export company named J&M Family. The family farms are approximately between 4 and 100 acres, with their own micro-mill. Great care is taken to process harvested cherries, along with depulping, fermenting, and drying the coffee. Being part of the COOP allows the small family farmers to pool their resources and improve the quality of life for their families and communities.

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Costa Rica

Cupping Notes: Bright Acidity, Medium Body, Brown Spice, Brown Sugar, Stone Fruit
Grade: SHB, EP
Region: Perez Zeledon Region in Southern Costa Rica
Altitude: 1,400 to 1,900 M
Process: Washed and Sun Dried
Varietals: Catuai, and Caturra
Certification: Conventional


Details: CoopeAgri is a community of farmers from small communities, villages, and even single-family farms. CoopeAgri focuses on the well-being of members, their families, and communities. Medical care, agronomy support and outreach, and a café showcase are available to COOP members. The farmers use organic fertilizer made by the COOP.

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Colombia

Cupping Notes: Medium Acidity, Rounded Body. Dark Chocolate, Mango, Peach, Nice Complexity
Grade: Excelso, EP
Region: Tolima
Altitude: 1,500-2,100 M
Process: Washed and Sun Dried
Varietals: Caturra, Castillo, and Tipica
Certification: Organic


Details: A small group of farmers formed Cafe del Macizo in 2003 in the countryside municipality of Planadas, in the state of Tolima. With 59 lifetime growers, the group shares decades of knowledge and resources with each other to product high quality coffee. Located in the foothills of Cordillera Central, the beautiful mountains shape the lush landscape.

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Peru

Cupping Notes: Medium Acidity, Smooth Body, Lemon, Herbal, Chocolate
Grade: Grade 1, SHG, EP
Region: Amazonas
Altitude: 1,600-1,800 M
Process: Washed
Varietals: Typica, Castillo, Bourbon, and Catimor
Certification: Fair Trade, Organic


Details:Located in northern Peru in the Amazonian Andes, this coop began with just 35 small farmers in 2003. The Asociacion de Productores Cafetaleros Juan Marco El Palto (JUMARP) is also known as simply "El Palto." There are 40 women of the current 189 coop members, with approximately 550 hectares of organic and Fair Trade Certified coffee in production. Like their male counterparts, female members are represented on the El Palto Coop Board of Directors, whose mission it is to increase production and profitability in specialty coffee to increase each member family’s income.

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Brazil

Cupping Notes: Medium Acidity, Smooth Body, Mandarin Orange, Chocolate, Clean Finish
Grade: SSFC 17/18
Region: Sul de Minas
Altitude: 950-1,100 M
Processing: Natural
Varietals: Mundo Novo, Catuai, Icatu, and Bourbon


Details: This coffee is from small producers in the rolling hills of Sul De Mines. The mild climate, gentle rainfall, and micro climate brings out the best in the trees. The farms are small to medium in size, 10-150 hectares being farmed for generations.

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Ethiopa

Cupping Notes: Bright Acidity, Delicate Body, Caramel, Vanilla, Floral, Berry
Region: Sidama
Altitude: 2,000-2,200 M
Process: Natural and Sun Dried
Varietals: Local Heirloom - Sidamo
Certification: Conventional


Details: It is thought that the coffee plant was discovered in Ethiopia, where coffee is more than an income producing crop and is part of a long lasting culture. Coffee is Ethiopia’s main export commodity, contributing to the livelihoods of more than 15 million farmers and sector workers.
This coffee grown in the Oromia zone on family farms and is processed in a local cooperative. The traditional processing method provides a truly remarkable naturally processed coffee.

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Tanzania

Cupping Notes: Bright Acidity, Rounded Body, Fruity, Cranberry, Lemon/Lime
Grade: PB
Region: Mount Kilimanjaro
Altitude: 1,200M-2,000 M
Process: Fully Washed
Varietal: Bourbon - KP, N39
Certification: Conventional


Details: Grown on the Kilimanjaro plantation Estate, The uniquely fertile area in the region surrounding Mount Kilimanjaro is among the best in the world for the cultivation of Arabica. The entire plantation was planted with 1 million new coffee trees between 2000 and 2005. Every single coffee tree is connected to a drip irrigation system, which ensures an adequate water supply at all times. A central wet mill replaces the previously 8 decentralized processing plants and guarantees consistently high quality standards, while simultaneously reducing water consumption for the "fully washed" processing.

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KENYA

Cupping Notes: Bright Acidity, Orange, Lemon, Floral, Effervescent, Sweet Well Balanced
Grade: AB
Region: Othaya, Nyeri County
Altittude: 1,700-1,890 M
Process: Fully Washed and Sun Dried on Raised Beds
Varietals: SL28, SL34, Ruiru 11, and Batian
Certification: Conventional


Details: Othaya Farmer Cooperative Society is one of key member societies of the Kenya Cooperative Coffee Exporters (KCCE) organization. KCCE is an historic organization of almost 4,000 individual cooperatives. The group was formed in 2009, with the express goal of managing marketing and exporting operations cooperatively, as opposed to contractually with third parties. This lot is processed in Gauge.
The Gatugi Factory has 500 members actively harvesting and delivering to the processing center. 
Gatugi ferments for 27-35 hours depending on ambient conditions. After fermentation, the parchment is rinsed and the water replenished, and the clean parchment soaks for an additional 12 hours, after which it is sorted by density and brought to the tables to dry, typically for two weeks. After drying is complete the coffee is stored on site and eventually delivered to the Othaya dry mill for grading and a final density sort. The established milling and sorting by grade, or bean size, is a longstanding tradition and positions Kenya coffees well for roasters, by tightly controlling the physical preparation and creating a diversity of profiles from a single processing batch. hover around 323,000 kgs, meaning the average member of Gatugi is farming enough coffee fruit for roughly two 60kg bags of export-able green.

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India

Cupping Notes: Popcorn, Molasses, Rye
Grade: A
Region: Kerala, India
Altitude: 1,200M - 1,650 M
Process: Full Natural and Sun Dried
Varietals: Robusta
Certification: Organic


Details: India Organic Robusta Cherry is sourced from family owned farms organized around the Wayanad Social Service Society (WSSS) located in the district of Wayanad within the state of Kerala, India. WSSS was established in 1974 and supports more than 8,000 small producers. Coffee is cultivated in the Western Ghats mountain range, a UNESCO World Heritage Site and one of the most biologically diverse places in the world with more than 5000 species of flowering plants and 508 different species of birds.  In addition to coffee cultivation, farmers cultivate a diverse range of spices.

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Bali

Cupping Notes: Bakers Chocolate, Orange Juice, Juniper, Molasses, Clean
Region: Kintamani Highlands of Central Bali, Indonesia
Altitude: 1200-1600 M
Process: Hand-picked, Wet-hulled, Two-step Sun Dried on Raised Beds
Varietals: Bourbon, (S795 & USDA 762) Typica, and Catimor
Certification: Organic


Details: Bali Blue Moon is a Royal staple named after the hallmark bluish hue of the bean produced from the wet-hulling process called Giling Basah in the Indonesian language. The bulk of Bali’s coffee production comes from small family-owned farms where each producer uses a few acres to cultivate coffee along with citrus trees in the volcanic soils of Mount Agung’s Kintamani highlands. They carefully sort their harvested cherries before depulping and fermenting overnight with their own micro-mills. Then the coffee is washed and laid out on patios to shed the excess water from the coffee parchment. Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content. This wet-hulling process or Giling Basah leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export and gives the beans their distinct bluish color.
Balinese producers continue to maintain a traditional rural lifestyle organized around a Subak Abian, which is a reference to the ecologically sustainable irrigation systems developed more than 1,000 years ago by Hindu priests who practice Tri Hita Karana (the three sources of prosperity), a philosophy focused on the harmonization between the environment, humans and God. These traditions are followed in coffee cultivation, which means pesticides and synthetic fertilizers are never used.

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Papua New Guinea

Cupping Notes: Balanced Body, Medium/High Acidity, Citrus, Floral, Jasmine, Caramel
Grade: A/X
Region: Morobe and Madang (Belombibi, Wawet, Hongo, Neng)
Altitude: 1,200 - 1,700 M
PROCESSING:Washed
Varietals: Typica, and Mondo Novo
Certification: Fair Trade, Organic
Details: One of the most culturally diverse nations in the world with over 800 native languages, the South Pacific country of Papua New Guinea occupies the eastern half of the Island of New Guinea, the world’s second largest island, in addition to 600 offshore islands. 16 PNG coffee producing provinces (90% of production occurs in the Eastern and Western Highlands, Jiwaka, Morobe, and Chimbu provinces) provide income to 400,000 rural households, as most coffee is exported.

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