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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.

Yirgathon Espresso features Ethiopian Yirgacheffe beans, processed using both washed and natural methods, formulated for light roast espresso. Additional beans contributing chocolate notes create a balanced profile. Roasted to a light degree—dropped near the end of the first crack—this blend exhibits bright acidity and a developed body. The resulting espresso is designed to integrate well with milk and sweeteners, maintaining a clean finish. It is intended for those who prefer a lighter roast character.

This specialty grade, 100% Arabica coffee originates from Latin America and is entirely decaffeinated. Processed as a blend of mixed varietals, it’s designed for consistent quality and “jitter free” enjoyment. The coffee exhibits a medium body and sweetness, with low acidity. A medium roast highlights nuanced characteristics often described alongside mocha and butterscotch, making it suitable for any brewing method. It represents a current harvest selection.

This Costa Rican coffee is processed utilizing an innovative anaerobic fermentation method at Beneficio San Diego, a mill operating since 1888. Cherries are fermented in an oxygen-free environment, encouraging lactic and malic acid development. Harvested at peak ripeness—targeting 26 Brix—the process enhances natural flavors. Sourced from the Tarrazú and Tres Ríos regions, the coffee reflects Costa Rica’s commitment to sustainable practices and quality. Producers receive approximately 80% of the coffee's value.

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.