Single Origin Favorites Sample Pack

Grown across the storied estates of Fazenda Santa Barbara, São Francisco, and Santo Antônio, this medium roast embodies the classic elegance of southern Brazil’s coffee tradition.

At altitudes of 750 to 1050 meters, Catuai and Mundo Novo cherries thrive in fertile volcanic loam, developing a naturally sweet, velvety character.

After harvest, the pulped‑natural process removes the cherry skin while allowing the sticky fruit layer to remain, infusing the beans with gentle sweetness as they dry slowly under the Brazilian sun. The result is an exceptionally smooth, refined cup—soft in texture, balanced in structure, and highlighted by warm cocoa notes that linger with quiet sophistication. This is a comforting, polished Brazilian profile that feels both timeless and effortlessly drinkable.

Sourced from smallholder farmers in the vibrant hills surrounding Medellín, this medium roast reflects the depth and diversity of Antioquia’s coffee heritage.

Grown at elevations of 1300 to 1500 meters in fertile volcanic loam, the blend of Castillo, Caturra, Colombia, and Typica varietals develops a naturally rich sweetness and bright, fruit‑driven character.

After harvest, the cherries undergo a meticulous fully washed process, then are dried slowly in solar dryers—an approach that shields the beans from unpredictable mountain rains while preserving clarity and consistency in the cup. The result is a beautifully layered profile where dried orange brightness meets juicy berry tones, all grounded by a smooth, comforting chocolate finish. Balanced, expressive, and unmistakably Colombian, this coffee captures the craftsmanship and resilience of Medellín’s small farming communities.

Grown by dedicated micro‑farmers in the lush highlands of Alajuela, this medium roast showcases the clarity and sweetness that Costa Rica’s volcanic terroir is known for.

At elevations of 1300 to 1445 meters, Caturra and Catuai cherries mature slowly in nutrient‑rich volcanic loam, developing a natural brightness and concentrated fruit character.

The eco‑pulped process gently removes the cherry skin while preserving a layer of sticky mucilage, allowing the beans to absorb additional sweetness as they dry under the warm Costa Rican sun. The result is a cup that opens with crisp sweet apple, deep raisin undertones, and a smooth honeyed finish. Balanced, clean, and naturally sweet, this coffee captures the essence of Alajuela’s smallholder craftsmanship and its vibrant, fruit‑forward profile.

Ethiopia Natural

A medium‑light roast from Ethiopia’s Sidama Zone, this coffee captures the vibrancy and sweetness that Indigenous Heirloom Cultivars are celebrated for.

Grown by smallholder farmers at elevations between 1700 and 1900 meters in rich, well‑draining nitisol soils, the cherries develop slowly, concentrating natural sugars and bright, fruit‑forward aromatics.

The full natural process—meticulously hand‑sorted and dried on raised beds—preserves the coffee’s inherent sweetness and layers of flavor. In the cup, you get a silky fusion of milk chocolate, ripe fruit, and warm caramel, all carried by a clean, lively structure that feels both comforting and refreshingly nuanced. This is a cup that showcases Sidama’s signature elegance while offering a smooth, approachable sweetness that keeps you coming back.

Grown by more than 1,500 dedicated smallholder members of coffee growers, this medium‑dark roast captures the soulful richness , one of Central America’s most celebrated coffee regions.

At elevations of 1,300 to 1,700 meters, the farmers cultivate a diverse mix of varietals in nutrient‑dense clay‑mineral soils, where cool mountain air and slow cherry development build natural sweetness and depth.

After being fully washed and sun‑dried, the beans reveal a comforting, full‑bodied profile—caramel warmth, gentle spice, and brown‑sugar richness that unfold smoothly with each sip. The medium‑dark roast level adds a touch of roasted complexity without overshadowing the origin’s inherent sweetness, resulting in a cup that’s bold yet balanced, inviting, and deeply satisfying from start to finish.

Rooted in the rugged, rainforest‑wrapped highlands of Aceh, Takengon, this coffee reflects the soulful intensity that has made Northern Sumatra one of the world’s most distinctive origins.

Grown between 1,100 and 1,600 meters and produced by the renowned (KBQB), each cherry is shaped by cool mountain air, fertile volcanic soil, and generations of smallholder expertise. The traditional wet‑hulling process—unique to Indonesia—creates the cup’s signature depth: a syrupy, weighty body that carries layers of dark chocolate, dried fruit richness, and warm earthy undertones.

A gentle medium acidity lifts the profile just enough to keep it vibrant, while the finish stretches long and satisfying, leaving a lingering resonance that feels grounding and luxurious. With a diverse mix of Tim Tim, Typica, Ateng, Onan Ganjang, and Jember varietals, this coffee is bold yet nuanced, rustic yet refined—a full‑bodied Sumatran experience that wraps you in its complexity from the first sip to the last.