Sourced With Care

Six origins, one standard.

Farmers we know, processes we trust, and cups worth the trip.

Our Origins

Six farms, six stories

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
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
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
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
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
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

Our Heritage

Charted since 1814

The same routes that carried coffee, spice, and trade centuries ago still shape how Olde Port sources today, a global tradition of craft and culture in every port.

 Read Our Sourcing Story