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Organic Chiapas coffee originates from Mexico’s southernmost state, grown at 1000-1500m elevation within the Sierra Madre mountains. Farms cultivate Bourbon, Caturra, Mundo Novo, and Maragogype varietals using washed processing. This fairly traded, shade-grown coffee earned a National Ecological Prize in 1996 for its cooperative’s environmental stewardship. Described as medium-bodied, it’s suitable for light to medium-dark roasts and exhibits a crisp finish.

Grown in the Chiapas region of Southern Mexico, El Mezcal coffee originates from a farm established by former *finca* workers seeking independent production. Cultivated at elevations between 1450-1800 meters, this coffee comprises Bourbon, Catimor, Guacamaya, Marsellesa and Maragoype varietals. Fully washed and fermented, it yields a medium-bodied coffee scoring 84 points, with a sweet finish. Best results are achieved with light to Full City roasts, showcasing chocolate and caramel notes at darker levels.

Grown in Mexico’s Chiapas state, within the Sierra Madre mountains at 1000-1500m, this coffee boasts certifications including organic, Fair Trade, and shade-grown status. Farmers are increasingly embracing organic techniques for sustainability. Varietals include Bourbon, Caturra, Mundo Novo, and Maragogype, undergoing a washed process. Characterized by medium body, it’s a “hard bean” suited for light to medium-dark roasts, and shares qualities with neighboring Guatemalan coffees.

This coffee originates from a collective of farmers, harvested between May and October. Details regarding specific growing elevations or varietals are not currently available. The “Farmers Collective” approach suggests a collaborative effort amongst multiple smallholder farms, potentially blending diverse micro-lots. Further information concerning processing methods—washed, natural, or honey—is needed to fully characterize the bean’s development. The harvest window indicates a seasonal availability linked to the region’s climate.

Grown over 1000 meters in the mountains of Nicaragua, this Arabica coffee benefits from a washed processing method and a dense bean structure, lending to versatile roasting profiles. Cultivation began in the mid-1800s, with the region facing historical trade disruptions. Produced at La Finca, a Young Life Camp and Farm, the coffee contributes directly to supporting Nicaraguan youth programs; profits fund camp attendance for local students. It exhibits a medium body, and a crisp acidity.

Kenyan AA coffee originates primarily from the Embu district in the Eastern Province, grown at elevations between 4,900–6,800 feet on deep red volcanic soil. The SL 34 varietal thrives at these altitudes. Commonly sold via auction, these highly-graded beans undergo wet processing—pulp removal and washing—contributing to a full body and pronounced acidity. The resulting coffee is known for its complex sweetness and layered fruit notes. A medium roast characterizes the AA grade, signifying both size and flavor profile.