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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.

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.