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Ethiopian Harrar coffee originates from the Oromia region, historically known as Harrar, east of Addis Ababa. Primarily cultivated on small farms at 4,500-6,300 feet elevation, it’s a dry-processed (natural) Arabica recognized for its complex fruitiness and intense aroma. Beans are categorized as Longberry, Shortberry, or Mocha, with Longberry typically being larger. Harrar exhibits medium acidity, a full body, and greenish-yellowish beans. It's known for chocolate and spice notes alongside a potential fermented aftertaste.

This exceptional Rwandan coffee originates from small holder farmers affiliated with the Cobabakagi and Terimbere Kawa Yacu cooperatives, processed at Buf Café's Remera washing station in the Nyamagabe region of Ginkongoro Prefecture. Grown at elevations between 1,600 and 1,900 meters, this 100% Bourbon Arabica varietal undergoes a fully washed process featuring floating sorting, 8-12 hour fermentation, a 24-hour soak, and raised bed drying. Harvested May through August, the beans exhibit bright acidity, medium body, and notes of dark chocolate and black currant.

SOPACDI Cooperative in South Kivu's Gera Village cultivates organic Arabica at 1,530 meters. This fully washed lot features Blue Mountain, Bourbon, Caturra, Catuai, and Kabare 2 varietals from 88 smallholder farmers, including 17 women. Beans undergo same-day depulping, 12-hour dry fermentation, 12-hour wet fermentation, wash canal processing, and 20-25 days of shaded drying on raised beds. Harvest runs March through June, with exports June to October.

Brazil Cerrado coffees are typically grown at elevations between 800-1200 meters and are known for a balanced profile. This conventionally processed green coffee presents a smooth body and is characterized by nuanced, mature fruit sweetness. Aging this coffee post-harvest can further develop its textural complexity, resulting in a fuller, creamier mouthfeel. Brazil is the world’s largest coffee producer, with Cerrado a significant growing region.

Grown in the renowned Tarrazú region of Costa Rica, these SHB (Strictly Hard Bean) coffees thrive in volcanic soil at high altitudes, developing a notably dense bean structure. A washed processing method contributes to a clean flavor profile. These beans are well-suited for lighter roasts emphasizing brightness, or medium roasts developing a balanced sweetness. The elevation contributes to slower maturation and concentrated sugars.

Gishamwana Island coffee grows on Rwanda's Lake Kivu at elevations between 1,500 and 1,650 meters. Producer Emmanuel Rwakagara maintains over 35,000 Bourbon trees organically within biodiverse forest, providing more shade than typical African coffees. This fully washed lot undergoes depulping, fermentation, washing, soaking, and raised-bed drying. Harvest runs March through June.