Region: Aceh

Farm: Various smallholder farms

Variety: Ateng, Bor Bor, Catimor, and Timor

Elevation: 1,300 - 1,650 masl

Processing method: Wet-Hulled

Tasting Notes: Heavy mouthfeel with prune, grapefruit, and dark chocolate.

Tasting Notes: Mild malt and fruit flavors, with mellow acidity and sweetness

Farm: Various smallholder farms

Variety: Bourgon, Typica, Mundo Novo

Grown at: 1,000 - 1,800 masl

Processing method: Washed

Decaffeination Process: Mountain Water Process

The decaffeination process for this coffee takes place at Descamex, a facility situated in Mexico. Here, green coffee undergoes immersion in a water solution to eliminate caffeine along with other soluble components, including flavor compounds. Through a specialized filtering system, the caffeine molecules are separated and captured from the solution, leaving behind a flavor-rich liquid free from caffeine. This treated solution is then reintroduced to the green coffee beans, enabling them to reabsorb the flavorful compounds. Following this step, the coffee is dried once more.

This coffee does well with any brew method, including espresso.

A phenomenal coffee from the Chiapas region of southern Mexico. Produced by Finca Triunfo Verde (FTV) and Campesinos Ecologicos del aSierra Madre de Chiapas (CESMACH), it has all the killer notes you would expect from a high quality Mexican coffee. This is a great all-purpose coffee, suitable for any brew method from drip to espresso.

Region: Chiapas

Farm: CESMACH Cooperative

Altitude: 1,200-1,750 masl

Processing method: Washed

Variety: Bourbon, Typica, Mundo Novo

Tasting Notes: Green apple, caramel, dark chocolate

Region: Jinotega

Farm: Member farmers of Gold Mountain Coffee Growers

Variety: Red and yellow caturra, red and yellow catuai, Bourbon, Pache

Elevation: 1,200 - 1,600 masl

Processing method: Natural

Tasting Notes: Mango, cherry, boterkoek, and honey sweetness

Region: Jinotega

Farm: Santa Adela

Variety: Red Catuai

Elevation: 1,096 - 1,230 masl

Processing method: Carbonic maceration natural

Tasting Notes: Cherry hard candy, gala apple, sweet and full-bodied.

Situated in Brazil's Campo das Vertentes region, Fazenda São Paulo, owned by José Carlos Cepera, encompasses 1800 hectares, with 600 dedicated to coffee cultivation and receiving around 1,500 mm of rainfall annually. Employing diverse processing methods like natural, pulped natural, and fermented, the farm utilizes drying techniques on raised beds, concrete patios, or rotating dryers. Originating in the early 1980s as part of a larger agribusiness group, Fazenda São Paulo's coffee enterprise has expanded to 600 hectares, becoming a key aspect of the group's operations. Cepera reflects on the farm's journey, seeing it as both an agricultural investment and a source of employment and development for hundreds of families in the region. Renowned for its commitment to quality and sustainability, Fazenda São Paulo integrates expertise, management, and technology, earning accolades like a Cup of Excellence auction lot in the 2015 Naturals competition, while also holding Rainforest Alliance certification for its production systems.

Region: Campo das Vertentes

Farm: Fazenda Sao Paulo

Altitude: 950 - 1,100 masl

Processing method: Natural

Variety: Arara

Tasting Notes: Mild sweetness, milk chocolate, red grape, and almond.

Region: Guji, Oromia

Farm: Israel Degefa

Variety: Heirloom varietals

Elevation: 2,100 - 2,300 masl

Processing method: Natural, 96 hours dry fermentation.

Tasting Notes: Heavy body and sweet, with layered fruit notes and mango