Every mountain has its own character. So does every single origin. These are coffees that tell you exactly where they came from — no blending, no hiding. Just pure terroir in every cup.

Honduras El Paraíso – Organic SOLD OUT

From the lush highlands of El Paraíso, Honduras — a region gaining serious recognition for its bright, fruit-forward coffees grown by small-scale organic farmers at elevations above 1,500 meters.

• Flavor Notes: Citrus, red berries, apple, caramel, honey
• Acidity: Bright — orange, lime, tropical
• Body: Medium to creamy
• Finish: Clean, smooth, and sweet

Ethiopia Yirgacheffe – Organic

Yirgacheffe is the birthplace of coffee itself. Grown in the ancient forests of southern Ethiopia at elevations up to 2,200 meters, these beans carry the DNA of wild coffee in every sip.

• Flavor Notes: Strawberry, blueberry, tropical fruit, subtle red wine
• Acidity: Lively and juicy
• Body: Medium to full
• Finish: Sweet and lingering, wine-like

Gesha Nicaragua La Bastilla – Natural Process

From the cloud forests of Jinotega, Nicaragua at 1,400+ meters. La Bastilla's Gesha is a rare, small-batch gem — naturally processed to amplify its extraordinary aromatic complexity.

• Flavor Notes: Ripe strawberry, hibiscus, tropical fruit, honey, cacao nib
• Acidity: Juicy and balanced
• Body: Round and creamy
• Finish: Sweet, floral, and lingering

Sumatra – Wet-Hulled

From the volcanic highlands of Sumatra, Indonesia — one of the most distinctive coffee origins on earth. The traditional wet-hulling process (Giling Basah) creates a flavor profile unlike anything else: bold, earthy, and deeply complex.

• Flavor Notes: Dark chocolate, cedar, dried fruit, leather, clove
• Acidity: Low to muted
• Body: Full, syrupy, and heavy
• Finish: Long, bold, and rustic

Tanzania Peaberry – Dry Process SOLD OUT

Peaberry beans are a natural mutation where a single, round bean develops inside the cherry instead of two flat halves — resulting in a more concentrated, vibrant flavor. These come from the slopes of Kilimanjaro and the Rift Valley highlands of Tanzania.

• Flavor Notes: Bright citrus, red berries, peach, subtle black tea
• Acidity: Bright and crisp
• Body: Medium
• Finish: Clean and refreshing

Brazil Salma – Natural Process

From the Salma farm in Brazil's celebrated Matas de Minas region, where naturally processed cherries dry slowly in the sun, concentrating sweetness and developing a rich, dessert-like profile.

• Flavor Notes: Milk chocolate, caramel, roasted hazelnut, delicate spice
• Acidity: Soft to very low
• Body: Medium to full, creamy and smooth
• Finish: Clean, slightly sweet, and comforting

Mexico / Chiapas – Single Origin

From the misty highlands of Chiapas, Mexico's most celebrated coffee-growing region, nestled in the Sierra Madre mountains at elevations above 1,200 meters. Grown by indigenous smallholder farmers, Chiapas coffees are known for their balanced complexity and clean, sweet finish.

• Flavor Notes: Milk chocolate, brown sugar, citrus, stone fruit, subtle nuttiness
• Acidity: Mild to medium, bright and approachable
• Body: Medium, smooth and round
• Finish: Clean, sweet, and lingering

Peru Warmikuna – Women's Coffee

From the highlands of Peru, crafted by women. Warmikuna — meaning "women" in Quechua — celebrates the female farmers of Peru's mountainous growing regions. This single-origin coffee is a testament to their craft, dedication, and the rich terroir of the Andes.

• Flavor Notes: Stone fruit, milk chocolate, floral finish
• Acidity: Bright

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