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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.

Sumatra Mandheling coffee originates from the Indonesian island of Sumatra, cultivated by the Mandheling people – an ethnic group within North Sumatra. Known for a full body, the coffee benefits from the region’s unique growing conditions. Typically exhibiting low acidity, it undergoes a “giling basah” (wet-hulled) process, contributing to its distinctive earthy character. The resulting beans often display subtle sweetness alongside herbal aromas.

The Red Barn Blend is designed for larger-batch brewing, suitable for drip or percolator methods. Roasting profiles range from a lighter style—dropped near the first crack, exhibiting bright acidity—to a fuller City Roast. This blend presents a balanced flavor profile and can be roasted to taste. The blend is known for exhibiting notes reminiscent of brown sugar, hazelnut, and chocolate.

This Robusta coffee undergoes a monsoon processing method, mirroring the treatment of Monsooned Malabar-AA Arabica. High-grade, naturally processed Robusta beans are exposed to monsoon winds and humidity, resulting in a uniquely mellow profile. Often utilized as a blending component – typically a small percentage – it contributes to increased crema and higher caffeine levels in espresso. It pairs well with Brazilian natural coffees as a base.

Guatemala Finca Nueva Granada is a 100% Arabica, Bourbon-varietal coffee grown at 1,800 m between two volcanoes. Lots are washed-processed and graded SHB (strictly hard bean). The farm practices shade-grown cultivation, provides on-site schooling, and uses spring water for pulping as part of sustainable processing. Versatile across brew methods, it performs well roasted to Full City, offering medium body with caramel, chocolate and smoky character and medium–high acidity.

Grown at elevations between 4,200-5,500 feet in Huehuetenango, Guatemala, this Rainforest Alliance Certified coffee originates from the established Huixoc Estate—a farm historically focused on coffee cultivation alongside pine forestry. Varietals include Bourbon, Caturra, Catuai, and Mundo Novo. The beans undergo a fully washed process and are sun-dried on patios. Unique micro-climates, volcanic soils, and abundant spring water contribute to its distinguished quality.