our coffee origins

Explore the world of our coffees.

All of our imports are high-altitude coffees grown 1600-2100 meters above sea level. The cooler temperatures and lower humidity of this setting ensures healthier beans and fewer insect or fungus defects. We only import Arabica beans of Bourbon and Caturra cultivar varieties.


The growers we work with farm 5-8 acres of land in the Chapada de Minas region within the state of Minas Gerais, located in the southeastern part of the country. The Chapada region is one of the newest coffee frontiers within the state, and is growing rapidly. All of the family farms are members of the Brazil Specialty Coffee Association. High-quality Brazilian coffee is soft, nutty, bittersweet and low in acid.


About 230 families, each with 5-8 acres of coffee plants, make up the cooperative with work with in central Guatemala, not far from Antigua. Guatemalan coffee beans typically produce a full bodied, rich, slightly sweet brew.


All of the estate coffees we source from Colombia are purchased from separate growers from the town of Salgar Antioquia in the Southwestern area of the country. We also roast the coffees separately to honor and represent each family’s hard work. Our greatest surprise was finding a specialty grade coffee here, with zero defects, that we call Honey Coffee because of its sweet notes thanks to its unique drying process.


We have been working with La Selva, the cooperative in Oaxaca near San Cristobal de las Casas, for nearly 20 years. The coffee produced here has fewer defects than coffee from lower altitudes and has an outstanding flavor profile. The land is hard to reach and the harvest is difficult, but we are happy to pay the growers for their extra effort to provide consistently high-quality beans that produce a nutty, sweet cup of coffee.

haitian bleu

Growers in the Jacmel Valley cultivate these gorgeous beans, known for their blue-green color and sweet flavor. Created in 1994 as Haiti’s first specialty coffee brand, Haitan Bleu first introduced washed processing techniques which produce a sweet, nutty, citrusy flavor, while the natural or dry-processed beans have a dark chocolate or peanut undertone. Another element of the clean flavors this coffee brings is that currently 80 percent of the cultivated agricultural land in Haiti is free of chemicals and 100 percent is organic.