Congo Kivu

Due to civil unrest of recent history, the coffee farms near Lake Kivu were abandoned for some time. Now, the region has seen farmers coming together to plant new coffee trees and cooperatives have been set up to re-build the much needed coffee infrastructure. The mouthfeel has a pleasant bitterness in the finish like you'd expect from stone fruit and orange zest.

Kenya AA

Kenya AA is considered to be one of the world's best coffee beans - the area has a reputation for absolute excellence, especially because it lies near the region where coffee beans first originated. Grown on volcanic soils and high altitudes, beans grow slower allowing more time for flavor development and maturity.


Malawi is a country in southern Africa where most of the specialty coffees are produced by Estates. The subtropical climate with rich clay minerals give the coffee a smooth and slightly spicy flavor.


Grown by Lake Kivu around 1,500 to 1,900 meters above sea level, Rwanda bean have clean bright flavors rivaling the best Central America coffees, more balance than Kenyas, and a rich deep finish.

Ethiopia Sidamo

These coffees are known for their slightly woody aroma along with a rich body that is very complex along with a bright and vibrant aftertaste.

Ethiopia Yirgacheffe

Known as some of the highest quality Arabica coffee beans in the world, Ethiopian Yirgacheffe is known for its high quality unique fragrance and distinctive flavor.

Tanzania Peaberry

Peaberry beans come from a coffee fruit that encases on whole unroasted green bean rather than the usual two half-beans - these make up of less thatn 10% of any coffee crop and are known for their superior flavor. Cultivated in the Mbinga District of Ruvuma, Tanzania Peaberry has a medium body and a bright fruit-toned acidity.

Uganda Bugisu

Bugisu is a region in eastern Uganda where coffee is grown at moderately high elevations. It has more body and slightly lower acidity than most other East African coffees.


Grown in volcanic rich soil in the region of Mbirizi at an altitude of 1700-1800 meters. Similar to other East and Central African coffees such as Rwanda, Tanzania and Kivu. These beans are well balanced and full bodied with notes of black tea, sweet apricot, juicy cherry and a tang of orange juice.


Our top coffee consultant helped us create a truly great espresso blend, nicely balanced and complex - dark, buttery and chocolatey.

Bali Blue Moon

This shade-grown coffee comes from the Kintamani Highlands region of Bali. Since Bali farmers are not permitted to use pesticides on their coffee crops, all fertilizers on the island are 100% organic. Not only is it good, but it's environmentally-friendly as well.

Indian Monsooned Malabar

A complex-flavored coffee grown in India that is dry processed before roast to reduce the coffee's acidity an enhance its body. The processing can take anywhere from 12-16 months and relies on the region's monsoons to transform the beans (bloat in size due to moisture).

Papua New Guinea

This Indonesian coffee is cultivated in the rugged mountains of Papua New Guinea around albizza trees. Growing around these trees allow the coffee beans to capture their fruit-like essences to bring out a truly unique flavor.


The tiny island of Timor is split in two, with Indonesia claiming the west side and East Timor, a small independent nation, inhabiting the rest. Since all coffee there is grown on small farms, the farmers have banded together to improve their production capacity.

Sulawesi Toraja

Toraja is grown at relatively high altitudes on the island of Sulawesi which is located in the middle of Indonesia's Malay archipelago. A medium dark roast brings ou the deep and brooding fruit notes and rustic sweetness of these beans.

Sumatra Mandheling

Grown on the Indonesian island of Sumatra, Mandheling is known for its full body and vibrancy. The flavor develops well because of the rich volcanic soil and tropical climate. Rich in history and rich in flavor, these coffee beans are legendary in the world of Sumatran coffee.

Yemen Mocca Sanani

Mocca is grown in Yemen near the Red Sea in the mountainous region on the Arabian peninsula's southern tip. Nurtured by the rich soils of the mountain terraces, Mocca has a earthy yet balanced flavor.


Our Java is certified organic and harvested from small farmers in eastern Java and Indonesia

Panama Boquette

The area of Panama where these coffee trees grow has the ideal growing climate - increased precipitation and shade protection. Due to the humid conditions and ample shade, the coffee beans develop at a slower pace making them much more flavorful.


As the 2nd largest producer of coffee in Central America, Honduras beans are grown above 4,500 ft and are classifed as "High-Grown beans" making these beans more dense and flavorful than average Central America beans.

Nicaragua Segovia

Cultivated in the northeastern region of Nicaragua and grown between 1,000 and 1,400 meters, farmers (Fair Trade) grow these quality beans on small farms.

Brazil Fazenda

One of the highest coffee producing countries in the world, Brazil's hot humid climate lends itself to be the perfect place to grow coffee. At Fazenda de Lagoa, several generations have been dedicated to their plantations and have made coffee cultivation not just their business, but their lifestyle.

Colombia Huila

In the growing region of the department of Huila, Colombia, most coffee comes from small family owned farms. These farmers will pick and process their own coffee before delivering to larger factories for sorting and packaging.

Costa Rica

Coffee from the interior mountains of Costa Rica are known to be relatively heavy-bodied with a complex and fragrant aroma. It is grown in high altitutes and has a lively taste with high acidity.

El Salvador

Grown in volcanic soils high in the mountains of El Salvador, most of these beans tend to be softer and exhibit less acidity than typical Central American beans. However, ours are of the Bourbon variety and are known for a more complex flavor and aroma - these beans grow slower (higher altitude) allowing them more time to absorb nutrients and develop the best possible flavor.

Guatemala Antigua

Grown at high altitudes in rich volcanic soil in the Antigua district of Guatemala, these beans are distinguishable by its medium body and subtle milk chocolate undertones.

Mexican Chiapas

Chiapas is known for producing some of the very best Mexican coffees, and ours is no exception. With a balanced body, the fruity and nutty flavors are bright but not overpowering.

Peru Decaf

Before roasting, beans are put through a water process to remove the caffeine but preserve the natural and full flavors resulting in a soft and sweet taste and a pleasant finish.

Mexican Decaf

Before roasting, our gourmet coffee beans are put through a natural water process to remove the caffeine but preserve the natural and full flavors resulting in a soft and sweet taste and a floral finish.