FARM/COOP: Producers organized through a traditional farmer organization in Bali
ALTITUDE: 1,200M -1,600M
REGION: Kintamani Highlands of Central Bali
PROCESS: Hand-picked, wet-hulled, two-step sun drying on raised beds
VARIETY: Bourbon, (S795 & USDA 762) Typica, and Catimor
CERTIFICATIONS: Organic
SOIL: Volcanic Loam
CUPPING NOTES: Dark Chocolate, Brown Sugar, Nutty with Fruit undertones.
Sourced from family owned farms located in the Kintamani highlands on the island province of Bali, Indonesia. These coffee beans are grown in the volcanic soils of Mount Agung along with citrus trees. The coffee production is typically organized around a Subak Abian, which refers to the ecologically sustainable irrigation systems developed more than 1,000 years ago by Hindu priest.

PRODUCER: Various Cooperatives
REGION: Jaen, Cajamarca
FARM: 400 smallholder farms
VARIETY: Caturra, Typica, Catimor, Mundo Nova, Pache, Bourbon
ALTITUDE: 1,650M to 1,800M
CERTIFICATIONS: Organic
PROCESS METHOD: Washed

Peru is a country that is emerging as a specialty market after many years of focusing on bigger lots. Our organic offering comes from micro-lots of the Jaen, Cajamarca regions of Peru.

For Decaf Lovers:
Our chemical-free decaf comes from a wide variety of origins but all experiencing the same decaffeinating process. This process works through diffusion instead of osmosis utilizing elements of water, temperature, and time. This maintains as many original coffee notes as possible, making the best decaf coffees.

CUPPING NOTES: Rich, Dark Chocolate and Almond, with a Heavy Body and a Mellow Acidity.

REGION: Sul de Minas
ALTITUDE: 950 to 1,100M above sea level
PROCESSING: Natural
VARIETY: Mundo Novo, Catuai, Icatu and Bourbon

Brazil is the largest coffee producing nation, growing approximately one-third of the world’s coffee. This large production accounts for 80% of the world’s Arabica beans. The region of Sul de Minas, produces the top cupping Brazilian coffee and is home to the most cooperatives in the country. Gentle rainfall on the region’s rolling hills combines with a mild climate to produce some of the the best coffee beans.

CUPPING NOTES: Mild Acidity, Medium Body, Chocolate, Lemongrass, Roasted Almonds, Clean and Sweet.

REGION: Chiapas
FARM/COOP: Finca Monte Azul
ALTITUDE: 1,200M -1,600M
PROCESS: Washed
VARIETY: Bourbon, Caturra
GRADE: SHG, EP, Organic
HARVEST MONTHS: December to April

These beans come from a group of smallholder farms in Chiapas who mill their coffee at Finca Monte Azul. Chiapas is the Southernmost coffee growing region in Mexico. It boasts an ideal climate and altitude to create perfect conditions for mild, sweet coffee.

CUPPING NOTES: Medium Acidity, Smooth Medium Body. Green Apple, Dark Chocolate and Graham Cracker.

REGION: Mount Kilimanjaro
FARM/COOP: Kilimanjaro Plantation Estate
ALTITUDE: 1,200M - 2,000M
PROCESS: Fully Washed/ Sun Dried
VARIETY: Kent and Bourbon
SCREEN: Peaberry
HARVEST MONTHS: September to January

The uniquely fertile area surrounding Mount Kilimanjaro is some of the best in the world for cultivating Arabica coffee. This plantation was planted with 1 million coffee trees between 2000-2005. Every coffee tree is connected to a drip irrigation system, which ensures adequate water supply at all times.

A central wet mill consistently guarantees high quality standards while simultaneously reducing water consumption for the “fully washed” processing. Since 2009, Kilimanjaro Plantation has had a drying system with 9 different sized drums, which have a total capacity of 111 m³

CUPPING NOTES: Medium Acidity, Smooth Body, Nougat, Stone Fruit, Black Tea, Jasmine