Farms

  • Cost Rica

    Cupping Notes: Bright Acidity, Medium Body, Brown Spice, Brown Sugar, Stone Fruit
    Grade: SHB, EP
    Region: Perez Zeledon Region in Southern Costa Rica
    Altitude: 1,400 to 1,900 M
    Process: Washed and Sun Dried
    Varietals: Catuai, and Caturra
    Certification: Conventional

  • Kenya

    Cupping Notes: Bright Acidity, Orange, Lemon, Floral, Effervescent, Sweet Well Balanced
    Grade: AB
    Region: Othaya, Nyeri County
    Altitude: 1,700-1,890 M
    Process: Fully Washed and Sun Dried on Raised Beds
    Varietals: SL28, SL34, Ruiru 11, and Batian
    Certification: Conventional

  • Mexico

    Cupping Notes: Medium Acidity, Creamy Body, Rich Chocolate, Dark Cherry, Orange, Sweet and Clean Finish
    Grade: SHG, EP
    Region: Chiapas
    Altitude: 1,000M -1,800 M
    Process:Washed
    Varietals: Typica, Bourbone, Marchellza, Oro Azteca, Costa Rica Hybrid
    Certification: Organic

  • 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

  • Colombia

    Cupping Notes: Medium Acidity, Rounded Body, Dark Chocolate, Mango, Peach, Nice Complexity
    Grade: Excelso, EP
    Region: Tolima
    Altitude: 1,500-2,100 M
    Process: Washed and Sun Dried
    Varietals: Caturra, Castillo, and Tipica
    Certification: Conventional

  • Bali

    Cupping Notes: Bakers Chocolate, Orange Peel, Juniper, Molasses, Clean
    Grower: Producers organized through Subak Abian (SA) a traditional structure of farmer organization in upland Bali
    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

  • 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
    Certification: Conventional

  • (Robusta)

    Cupping Notes: Popcorn, Molasses, Rye
    Grade: A
    Region: Kerala, India
    Altitude: 1,200M - 1,650 M
    Process: Full Natural and Sun Dried
    Varietals: Robusta