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Fazenda Primavera, located in Angelândia, Minas Gerais, Brazil, cultivates specialty coffee at 950–1050 meters elevation. This lot features washed-process Catucai, a hybrid of Icatu and Catuai developed in 1988 by Brazilian researchers. The 670-hectare farm, producing roughly 12,000 bags annually, utilizes advanced infrastructure—including extensive drying patios and electric dryers—and prioritizes environmental sustainability through water recycling and composting. It transitioned ownership in 2022 but continues under Ronaldo Morais Pena Filho’s direction.

This specialty-grade, 100% Arabica coffee originates from Latin America and features a mixed varietal composition. Processed using the Mountain Water Process (MWP), this decaffeinated coffee achieves 99% caffeine removal via water and coffee solids, preserving original flavor compounds. Grown at elevations between 1200-1800 meters, it exhibits medium acidity and body with medium/high sweetness. Best suited for medium roasts and drip or French press brewing.

Grown in the Copán region of Honduras, near the Guatemalan border, this coffee originates from Katia Duke’s San Isidro farm—a multi-generational family operation. Cultivated between 1000–1500 meters elevation with annual rainfall of 1300-2300mm, the Catuai and Catimor varietals undergo a fully washed process. This method emphasizes bean clarity, and Katia Duke transformed her family's farm after studying agronomy and facing challenges from leaf rust.

Javarra Espresso is a blend primarily featuring Indonesian Java beans complemented by Ethiopian Harrar. Designed as a classic espresso, roasting profiles range from Blonde—dropped at the beginning of first crack, exhibiting a light body—to Full City. Lighter roasts showcase brighter acidity, while City roasts offer a balanced profile. The blend aims for a smooth, rich cup suitable for espresso consumption or milk-based drinks.

Palmera coffee originates from the Huila department of Colombia, a region situated within the Central and Eastern Andes Mountains. Primarily grown by smallholder farmers, Huila coffees benefit from a diverse topography and nitrogen-rich soils. The Departmental coffee committee actively invests in producer training—spanning fertilization to processing—to enhance quality. This dedication results in specialty-grade beans, carefully hand-harvested and sorted, representing Huila’s unique terroir. Palmera is named for Colombia’s national tree, acknowledging the region's environment.

This coffee originates from Christian Álvarez’s El Rodeo farm in Tarrazú, Costa Rica—a high-altitude region within the Zona de Los Santos. Primarily grown with Caturra and Catuaí varieties at elevations exceeding 2,000 meters, the Red Catuai cherries undergo a honey process, retaining approximately 75% of the mucilage. Processed at the Palmichal micromill, it’s sun-dried on patios then finished in a drum dryer, benefiting from a family-operated farm established in 2012.