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Grown between 1400 and 1800 masl in the highlands of Baja Verapaz, this Catuai lot is cultivated by Poqomchi’ and Q’eqchi’ smallholders on farms under 2 hectares. Produced in biodiverse agroforestry systems with chalum, gravilea and avocado shade, it embodies a balance of tradition and ecology. The washed process brings out a crisp clean acidity, delivering notes of blackcurrant, hazelnut and green apple.
*All coffees are sold as whole beans. If you would like your coffee ground, please leave a note at checkout.
From Bajawa, in the volcanic highlands of Flores, Indonesia, this natural S795 coffee grows between 1200 and 1500 masl, surrounded by forests, native shade trees and mineral-rich volcanic soils.
Many farmers manage small plots, often linked to ancestral tanah adat lands, where land is connected to local customary systems. Some plots are found within protected forest areas, where coffee grows under the shade of diverse trees that support rich biodiversity. The coffee is grown using traditional practices, with minimal reliance on chemical treatments or external inputs. After harvest, it is naturally processed.
This coffee is part of the Slow Food Coffee Coalition, a global movement for good, clean and fair coffee.
*All coffees are sold as whole beans. If you would like your coffee ground, please leave a note at checkout.
In Burundi’s Kayanza region, near the Kibila forest, the Nemba washing station works with 1074 smallholders who cultivate coffee on tiny family plots averaging about 150 coffee trees. Cherries are handpicked and fermented in anaerobic environment for around 36 hours using LALCAFÉ INTENSO™ yeast (Saccharomyces cerevisiae) amplifying juicy red fruit notes and higher complexity. A striking example of fermentation-driven expression in this beautiful Red Bourbon variety.
*All coffees are sold as whole beans. If you would like your coffee ground, please leave a note at checkout.
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Better coffee is not only about what is in the cup, but also about the people, practices and choices behind it.
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