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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.

This blend draws inspiration from the historical espresso tradition of Southern Italy, where dark, robust flavors are preferred. Achieving the expected quality requires a dark, oily roast – a “Dark Italian Roast” – to deliver a full-bodied espresso. The resulting brew exhibits characteristics common to this style, including a substantial strength and a profile favoring dark chocolate notes. This roast level is key to unlocking the depth expected in traditional Italian espresso preparations.

This washed A/X grade lot originates from several small farms on Kuta Ridge, situated in the Waghi valley region of Papua New Guinea's Western Highlands. Elevation reaches 1,585 meters, and milling occurs at the Kuta Coffee Mill. A cooperative effort between the Ulga and Kolga tribes manages this mill, offering bonuses for consistently delivered quality cherries. Local commercial farming history dates to 1928, when Jamaican Blue Mountain was initially planted. This lot is designated P614412-5.

Grown in Nariño, Colombia—a region where the Andes Mountains converge—this coffee originates from various smallholder farms within the Aponte Village community. Cultivated at 2,000-2,500 meters on volcanic soil, the beans undergo a unique Honey co-fermentation process. Fresh blackberry juice is fermented 72 hours, then used to rehydrate the coffee, enhancing sweetness and complexity. Ally Coffee began sourcing from Aponte in 2015, supporting innovation in this high-altitude region.

Peru's Andean regions produce certified Fair Trade Organic (FTO) beans, cultivated largely by smallholder farmers. Grown for generations at significant elevations, these coffee farms practice traditional cultivation methods. Harvesting occurs from April through September, and the coffee is processed at the farms before export. This structure supports communities relying on premium crop production, ensuring quality control and sustainable agricultural practices.

Ethiopian coffees, particularly from Sidamo and Harrar, are renowned for their distinctive aromatics and fruity complexity. This coffee is processed using the dry (natural) method, where the whole cherry dries around the bean – a technique demanding careful handling. Grown at elevations between 1800-2000 meters, the beans undergo triple hand-sorting to remove defects, resulting in a Grade 3 designation signifying increased cleanliness. Roasting to Full City or French levels yields a notably sweet profile.