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.

In the mountainous highlands of Chiapas in southern Mexico, near the border with Guatemala, coffee is grown at elevations between 3,000 and 5,000 feet in lush, shaded environments. The region’s volcanic soils, abundant rainfall, and warm days paired with cooler nights create ideal conditions for slow cherry development and balanced flavor formation. Much of the coffee is produced by smallholder farmers using traditional methods. Coffees from Chiapas are typically smooth and approachable, with gentle acidity and comforting notes of chocolate, nuts, caramel, and subtle citrus sweetness.

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

High in the rugged mountains of northwestern Huehuetenango near the border with Mexico, some of Guatemala’s most distinctive coffees are grown at elevations often exceeding 5,000 feet. Warm, dry winds from the Mexican plains protect coffee trees from frost, allowing farmers to cultivate high-altitude plots with ideal growing conditions. The region’s limestone-rich soils and cool nights slow cherry development, helping sugars concentrate and flavors deepen. Coffees from Huehuetenango are known for their bright acidity, layered sweetness, and elegant complexity, often featuring notes of citrus, stone fruit, cocoa, and delicate floral tones.

Region: Huehuetenango

Farm: Various Farm Holders

Altitude: 1,400 - 2,200 masl

Processing method: Washed

Variety: Bourbon, Catimor, Caturra, Pache, Maragogype

Tasting Notes: Meyer lemon acidity, almond, and caramelized sugar sweetness.

In the highlands of Yirgacheffe in southern Ethiopia, coffee is grown at elevations often between 5,500 and 7,000 feet in rich, fertile soils and a cool mountain climate. Many farms are small, family-run garden plots where coffee grows slowly under partial shade alongside other crops. This slow maturation enhances clarity and aromatic complexity. Washed coffees from Yirgacheffe are especially known for their bright acidity and tea-like body, with expressive notes of jasmine, citrus, and stone fruit. These distinctive growing conditions help produce some of the world’s most elegant and recognizable coffees.

Region: Torea, Yirgacheffe

Farm: Tore

Variety: Heirloom varietals

Elevation: 1,700 - 1,820 masl

Processing method: Natural

Tasting Notes: Light-bodied, sweet, and slightly nutty with notes of pineapple and blackberry

In the fertile highlands of the Wahgi Valley in Papua New Guinea, coffee is grown at elevations between roughly 4,500 and 6,000 feet in rich volcanic soils and a cool tropical mountain climate. Many coffees are produced by smallholder farmers who cultivate trees alongside food crops in traditional garden systems. Slow cherry maturation at high altitude contributes to dense beans and layered flavor development. Coffees from the Wahgi Valley are known for their balanced body and lively acidity, often featuring notes of cocoa, baking spice, tropical fruit, and a subtle earthy sweetness that reflects the region’s unique terroir.

Region: Wahgi Valley

Farm: Various smallholder farms

Variety: Arusha, Bourbon, Typica

Elevation: 1,400 - 1,900 masl

Processing method: Washed

Tasting Notes: Almond, graham cracker, and papaya with tart acidity