Coffee

Parceiros do Café, an exclusive lot only available to our importer, is made up of coffee sourced from three different farms—Boa Vista, Fazenda Furnas, and Apostolo Simão. Each of these farms is run by dedicated families surrounding the Minas Gerais region. This lot is built with quality, transparency, and traceability in mind and established relationships with each of the farms based on both the quality of the cup and the farms’ openness to partner with our importer on data transparency. Each component brings its own unique quality to the blend and together makes a consistently delicious and clean cup of coffee. <strong>Impact</strong> <p class="PDq2pG_selectionAnchorContainer" data-start="20" data-end="465"><strong data-start="20" data-end="46">Living Income Pricing:</strong> 80% of the world's coffee farmers live below the poverty line and current prices paid to farmers do not meet farmers’ livelihood needs. This coffee was purchased using our importers Living Income Pricing benchmark which ensures that coffee producers were paid a fair, sustainable wage. By purchasing this coffee you're helping interrupt poverty among coffee farmers by paying a price that closes the living income gap.</p> <p data-start="467" data-end="783" data-is-last-node="" data-is-only-node="">This coffee is defined by an easy, low-acid simplicity that makes it approachable at any roast level, whether you're drinking it black or with milk. At dark, we taste rich baker’s chocolate and delicious molasses. At this level, the coffee stays clean and easy-drinking, never losing that simple, everyday character.</p>

<p class="PDq2pG_selectionAnchorContainer" data-start="41" data-end="494">In Tlogosari Village, East Java, the Walida Cooperative, a social non-profit organization led by Ahmad Muhlisin, collaborates with Belift Green Beans. This cooperative not only cultivates coffee but also allocates 20% of its profits to support a tuition-free K–12 school for local children. After completing his university studies, Ahmad returned to his village with a mission to enhance educational access and create lasting value within the community.</p> <p data-start="496" data-end="851">Walida coffee thrives in the foothills of Mount Argopuro in the Situbondo Regency. Due to limited water resources and a lack of government-supported irrigation, the coffee undergoes natural processing. The cherries are selectively picked, sorted by flotation, and then sun-dried on raised beds before being hulled, density-sorted, and prepared for export.</p> <p class="PDq2pG_selectionAnchorContainer" data-start="853" data-end="1375" data-is-last-node="" data-is-only-node="">The naturally processed East Java Walida offers a beautifully layered coffee experience, characterized by a luxurious mouthfeel and a vibrant, fruit-driven profile. In its darker roast, this coffee presents a bold, decadent character featuring rich dark chocolate, cherry compote, and subtle notes of spiced berry jam, all supported by a heavy, syrupy body. A versatile coffee, it showcases its complexity beautifully and makes an excellent choice for both a sophisticated pour-over and an indulgent dessert-like espresso.</p>

Microlots from Rwanda are traceable to the cooperative and washing-station level, and are selected on the basis of cup quality. These lots are separated out from the larger bulked day lots that the washing station produces, and represent highest quality Rwandan offerings. <h3 class="PDq2pG_selectionAnchorContainer" data-section-id="fkxgdi" data-start="330" data-end="350">Abadatezuka COOP</h3> <p class="" data-start="352" data-end="1399">Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the <strong data-start="481" data-end="506">Cyato Washing Station</strong>, which is located in the Cyato sector of the Nyamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gata, and Nsiduka. The washing station was established in 2017. One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the "unique profile" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.</p> <p data-start="352" data-end="1399">We roast this lovely coffee to <strong data-start="1432" data-end="1447">medium-dark</strong> where we taste dried cherry and dark chocolate supporting a delightful body. It shines at all brew methods.</p>

Tolima is renowned for producing high-quality coffee, recognized globally for its exceptional flavors and unique character. It is one of Colombia's key coffee-growing areas, benefiting from ideal climatic conditions, rich volcanic soils, and a commitment to sustainable and traditional farming methods. Most coffee farms in Tolima are small-scale and family-owned, emphasizing traditional and sustainable farming. Tolima's coffee is considered among the best in Colombia, often competing with Huila and Nariño for top honors. This region has been historically affected by conflict, but in recent years peace initiatives have allowed growth and investment in coffee production. This lot has been decaffeinated using the sugarcane or ethyl acetate process, which is a naturally occurring compound found in molasses. This decaf is everything you want it to be: smooth, balanced, and full of flavor. In our medium-dark profile, citrus can be tasted in the background, letting rich molasses shortbread flavors shine while still keeping a touch of brightness. Overall, it's an approachable and satisfying decaf from start to finish.

Fair Trade– and organic-certified coffees from Colombia are somewhat rare, compared to the more common “Association” that many farmers form with their neighbors, but producers who have the financial and organizational capabilities to become certified are very committed to both the ecological and social health of their communities. We continue to find more FTO coffees from Colombia every year and are continually impressed by the qualities coming from these programs. <strong>FUDAM</strong> Fundación Agraria y Ambiental Para el Desarrollo Sostenible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance–certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Union in Nariño, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road. FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association's leadership explained, “This is just how we live, these are our values and our way of life.” The farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16–24 hours dry. The coffees are generally washed two or three times before being dried either in small "casa elbas," mechanical dryers, or parabolic dryers. The mechanical drying takes between 25–40 hours, while the other drying structures can take up to 15 days. This coffee roasted at medium-dark performs well with all brewing methods. It has a rich body with sweet, fruity and spice like aromas.

<p class="PDq2pG_selectionAnchorContainer" data-start="42" data-end="799">CAFESMO is a young cooperative based in the Ocotepeque region of northwestern Honduras, founded in 2016 with a focus on diversity, quality, and long-term sustainability for coffee-producing families. The cooperative represents approximately 280 producer members farming between 2–12 hectares at elevations ranging from below 1,000 to above 1,900 MASL. In addition to coffee, many members cultivate plantains, citrus, avocado, corn, beans, and other crops, contributing to a diverse agricultural landscape and an extended harvest season. CAFESMO actively supports agroforestry programs among its members and became the first Honduran member of the ACORN carbon rights program, which supports environmental sustainability through carbon sequestration efforts.</p> <p class="PDq2pG_selectionAnchorContainer" data-start="801" data-end="1276">While Honduras is traditionally known for fully washed coffees, CAFESMO has become a leader in large-scale natural and experimental processing methods, producing coffees with the level of care typically reserved for competition microlots. This lot is an anaerobically fermented natural, processed through a controlled whole-cherry fermentation in oxygen-limited tanks before being dried on raised beds. The process enhances fruit intensity, sweetness, and clarity in the cup.</p> <p data-start="1278" data-end="1365">This coffee was grown using organic practices by certified organic producers at origin.</p> <p data-start="1278" data-end="1365">The Honduras Mercedes Anaerobic Natural is a fun and layered coffee with a heavy body and a fruit-forward profile that feels reminiscent of a cherry cola. Rich, sweet, and a little unexpected, it offers something worth exploring across every roast level. Moving into medium-dark roast, we taste dried strawberry, dark chocolate, and a deep, fruit leather <span style="font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, 'Helvetica Neue', Arial, 'Noto Sans', sans-serif, 'Apple Color Emoji', 'Segoe UI Emoji', 'Segoe UI Symbol', 'Noto Color Emoji';">quality with a heavy mouthfeel. While it shines brightest as a showcase drip or espresso, this is a versatile coffee that can be used any way you see fit.</span></p>

The Sumatra Buana Mandiri, a young cooperative in Bener Meriah, Sumatra, where 1,300 members farm at 1,200–1,400 MASL. Focused on sustainability, the group provides protective equipment, fertilizer, and seedlings, and operates its own local mill. Grown on the slopes of Mount Leuser, this lot showcases Sumatra's signature depth and complexity. Traditional <strong data-start="403" data-end="419">giling basah</strong> (wet-hulled) processing gives it a creamy body, gentle acidity, and notes of dried fruit, spice, and earthy richness, hand-sorted for consistent quality. This coffee was grown using organic practices by certified organic producers at origin. Sumatra Buana delivers the unmistakable character of a traditional wet-hulled Indonesian coffee, anchored by core notes of brown sugar, cedar, and baker’s chocolate across all roast levels. As the roast develops to medium, the sweetness deepens into brown sugar with a soft, sweet cedar quality that adds structure and warmth.

Guatemala ASDECAFE is a sustainable, second-level association founded in 2013 that now represents more than 1,000 producer members across seven cooperatives in Huehuetenango and El Quiché. By joining together, these co-ops share resources like transportation and certification costs, extending the reach of earned premiums. ASDECAFE supports members with technical assistance, trainings, and pre-financing while strengthening access to international markets and long-term buyer relationships. One member co-op, ASDEFLOR, formed in 2012 in Todos Santos, grows certified organic coffee on farms at 1,600–1,800 masl. Working together gives members greater bargaining strength and helps secure better prices and long-term stability. At medium roast, the profile settles into dulce de leche, balancing cherry and chocolate for an approachable, rounded cup.

Abakundakawa cooperative farmers hand-pick ripe cherries on the volcanic slopes of Rwanda's mountainous Gakenke district. The region's distinct microclimate, high elevation, and rich volcanic soils help produce coffee with balanced, sweet, floral, and fruit-forward notes. Founded in 2004, Abakundakawa has grown from 180 to nearly 2,000 members and now operates two washing stations. The co-op is a central economic and organizing institution, building local infrastructure, paying dividends, and supporting projects like supplying fresh water to a local hospital. It also provides health insurance and, through an NGO partnership, dairy cows to improve food security. This lot was produced by members of Abakundakawa women's associations—Duhingekawa and Abanyamaka—whose tailoring center, training programs, and income initiatives build economic and social resilience across the community. This coffee was grown using organic practices by certified organic producers at origin. Rwanda Abakundakawa is a deeply expressive coffee built on golden sweetness and layered fruit, offering both clarity and richness. At the coffee's medium roast, the acidity softens and comes into balance with the fruit, while the body turns rounder and more substantial, allowing golden sugars to take center stage and creating a more integrated cup.

<p class="PDq2pG_selectionAnchorContainer" data-start="45" data-end="576">Los Ocotes is a regional lot from <strong data-start="79" data-end="105">Beneficio Las Segovias</strong> in Ocotal, Nueva Segovia, Nicaragua, owned and operated by fourth-generation coffee producer Luis Alberto Balladárez Moncada and his wife, Esperanza, as a family enterprise. Named after the Ocote, a native pine of the region, the lot reflects the family's commitment to quality and community: alongside coffee from their own farms, Finca La Bendición and Finca Un Regalo de Dios, the majority comes from neighboring smallholders the Balladárez family works with closely.</p> <p class="PDq2pG_selectionAnchorContainer" data-start="578" data-end="1182">Grown between 1,000 and 1,700 meters above sea level across a mix of varieties, Híbridos (H1, H2, H3), Red Catuai, Marsellesa, Java, SL-34, Paraíso, and Caturra Estrella, this lot blends 95% washed and 5% honey processed coffee. The washed portion is depulped and undergoes a 36-hour anaerobic fermentation before washing, while the honey component skips fermentation entirely, moving straight from depulping to an 18-day dry on African beds and patios. The cup is approachable and sweet, with notes of caramel, red apple, and warming spice—a consistent profile that represents the best of Nueva Segovia.</p> <p data-start="1184" data-end="1494" data-is-last-node="" data-is-only-node="">At medium roast, we detect baked apple, joined by marzipan and dark caramel, while the graham cracker sweetness lingers underneath. This coffee is sturdy and reliable, leaving you reaching for another cup. Whether brewed as a batch or served as a single origin espresso, it's excellent on its own or with milk.</p>

In Ethiopia, the Oromia Coffee Farmers Cooperative Union (OCFCU) is a farmer-owned cooperative representing producers across the Oromia Regional State, which accounts for approximately 65% of Ethiopia’s coffee-growing land. Founded in 1999 with 34 member cooperatives, OCFCU was created to enable smallholder farmers to export coffee directly. Today, it includes 217 primary cooperatives representing more than 200,000 farming households. OCFCU returns 70% of its net profits to member cooperatives, which in turn pass 70% on to farmers, who are paid three times per season for greater financial stability. The union also invests in schools, health centers, clean water projects, and provides pre-harvest financing and other financial services to its members. This coffee was grown using organic practices by certified organic producers at origin. This coffee is complex and refined across all roast levels. At medium, layers of light brown sugar, citrus, and peach deepen the sweetness while preserving the coffee’s lively character. This roast level brings its own character, making this coffee an exciting choice for pour-over or a playful expression as an espresso offering.

Grateful is a delicious blend that goes with a variety of brewing methods, but we love it as our Cold Brew. The richness of this Central American and East African mix, chosen for their ability to build a cup that is both layered and nuanced, comes to shine in our cold brew. Central American coffees provide sweetness, body, and structure, while East African coffees add clarity and acidity. Together they contribute dimension to the profile, and create a fruit-forward blend with pronounced acidity, in balance with sweetness and depth. We roast this lovely blend a medium to maximize flavor and body.

<p data-start="34" data-end="576">Kindness is our go-to Espresso blend. It is reliable, versatile, and layered and created to please a wide range of preferences. It is comprised of washed coffees from Central and South America. Approachable yet nuanced, the blend offers structure and depth without ever feeling sharp or overwhelming. We roast Kindness at medium adding richness and sweetness to a smooth and easy-drinking profile. With its rich body, balanced acidity, and natural sweetness, Kindness delivers a satisfying, well-rounded experience across all brewing methods</p>