Coffee by origin

Heirloom varieties from the southwestern highlands. We have roasted the Habtamu Gato site in Limmu at 1,930 masl, honey processed, and a natural-processed Guji lot before it.

Huila and Caldas, 1,500 to 1,900 masl — the widest range we carry from one country. Gesha from Finca Miramar, Sidra from El Diviso, and a sugarcane-EA decaf from Finca Tamana.

Cerrado Mineiro and Vale da Grama. Yellow Catuai from Fazenda Sao Luiz at 1,450 masl, pulped natural, and a Red Catuai from Finca Recreio dried in the fruit.

Pichincha, at 2,100 masl — the highest lot on our shelf. Sidra from Finca Terrazas del Pisque, washed.

Citala, in Chalatenango, at 1,450 masl. Pacamara from Finca Luna — a large-bean hybrid grown on volcanic soil — washed.

The Simalungun and Karo highlands of North Sumatra. Giling Basah wet-hulling gives the heaviest body we sell — earthy and herbal, with a smoky finish.

The West Valley, 1,500 to 1,700 masl. Caturra from Volcan Azul, natural processed — vanilla, red grape and malted chocolate.

Southern Province, 1,550 to 1,850 masl. Red Bourbon from the Fugi washing station, double-fermentation washed — green tea, lavender, a creamy body.

Huehuetenango and Jalapa, 1,500 to 1,900 masl. A certified organic lot from the Apicuc Cooperative, fully washed and sun-dried, with milk chocolate sweetness.

Comayagua and El Paraiso, 1,700 to 1,900 masl. Typica and Parainema, Swiss Water decaffeinated — brown sugar, stewed plum and almond.