Farms
Peru
CUPPING NOTES: Medium Acidity, Smooth Body, Lemon, Herbal, Chocolate
GRADE: Grade 1, SHG, EP
REGION: Amazonas
ALTITUDE: 1,600-1,800 M
PROCESS: Washed
VARIETALS: Typica, Castillo, Bourbon, and Catimor
Brazil
CUPPING NOTES: Medium Acidity, Smooth Body, Mandarin Orange, Chocolate, Clean Finish
GRADE: SSFC 17/18
REGION: Sul de Minas
ALTITUDE: 950-1,100 M
PROCESSING: Natural
VARIETALS: Mundo Novo, Catuai, Icatu, and Bourbon
Costa Rica
CUPPING NOTES: Pineapple Juice, Blackberry, Almond Bright Sweet and Complex
REGION: San Marcos de Tarrazú, San José, Costa Rica
ALTITUDE: 1,300 – 1,600 MASL
PROCESS: Fully Washed and Dried in the Sun
VARIETAL: Caturra, Catuai
SOIL: Volcanic Loam
Explore the Ports of Coffee, Spice, Tradition & Culture
Quality begins with trust.
Every cup reflects the labor, perseverance, and legacy of those who grow, move, and select the coffee, brought together in a brew grounded in strength, intention, and responsibility, and tied to a global tradition of craft and culture.
Bali
CUPPING NOTES: Bakers Chocolate, Orange Peel, Juniper, Molasses, Clean
REGION: Kintamani Highlands of Central Bali, Indonesia
ALTITUDE: 1200-1600 MASL
HARVEST: May-October
SOIL: Volcanic Loam
PROCESS: Hand-picked, Wet-hulled, Two-step Sun Dried on Raised Beds
VARIETALS: Bourbon, (S795 & USDA 762) Typica, and Catimor
Guatemala
CUPPING NOTES: Medium Acidity, Medium Body, Lemon/Lime, Nougat, Brown Sugar
REGION: Huehuetenango, Guatemala
ALTITUDE: 1,800-2,000 MASL
PROCESS: Fully Washed and Dried in the Sun and in Mechanical Dryers
VARIETALS: Bourbon, Catuai, and Caturra
SOIL: Clay Minerals
CERTIFICATION: Conventional
Robusta
CUPPING NOTES: Cacao, Brazil Nut, Malt, Rich, Smooth, Heavy Body
GROWER: 70 producers organized around Adena Coffee West Java
ALTITUDE: 800 – 1,200 masl
VARIETALS: Huni & Lampung Robusta
SOIL: Volcanic loam
REGION: Garut Regency, West Java Province, Indonesia
PROCESS: Full natural
HARVEST: May - September