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Guatemala Huehuetenango Ixlama is a 100% Arabica, washed coffee grown at 1,524–1,830 m from Bourbon and Caturra varietals. Harvested by smallholders—including Finca El Paternal and Finca Nueva Palmira in San Pedro Necta and La Libertad—cherries are shade-grown, sun-dried on patios, then stored in guardiolas and sorted by computer color and mechanical density/size. Grade SHB (strictly hard bean), specialty harvest; lively acidity and a plump, syrupy body; versatile for drip, cold brew, French press.

This specialty-grade, 100% Arabica coffee originates from Central America, grown at elevations of 1200-1800 meters. It undergoes the MC Decaf process at the Qusac facility in Ontario, Canada, achieving approximately 99% caffeine removal. The coffee exhibits mild qualities and a medium body, with inherent sweetness. A medium roast is recommended for optimal flavor, hinting at chocolate and caramelized sugar aromas. It's suitable for 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.

Single-origin Sidamo, Ethiopia — 100% Arabica wild heirloom varietals grown at 1,770–2,200 m in the Southern Ethiopian highlands. Naturally processed, specialty-grade, Strictly High Grown (SHG) lots from indigenous smallholder farms. Current-harvest beans are best roasted light to medium (Cinnamon–Medium) and brewed as pour-over or iced coffee. Cup reports note pronounced berry and stone-fruit character with bright acidity, high sweetness, and a medium body.

Guatemala Antigua, 100% Arabica (Bourbon, Marsellesa), grown at 5,300 ft and certified Rainforest Alliance SHG. This lot is naturally processed—an uncommon, labor‑intensive method in Antigua that requires careful drying and experienced management. Cup characteristics include bright stonefruit and berry notes with a rounded, velvety mouthfeel and a dark chocolate finish. Best suited to light‑to‑blonde roast levels and brewing as pour‑over, iced latte, or espresso.

Blue Moon Espresso is formulated around Bali Blue Moon coffee, prized for its full body. The blend is specifically roasted to enhance dark chocolate notes and a syrupy mouthfeel, characteristics developed through the roasting process. This espresso is designed to perform well in milk-based beverages like lattes and cappuccinos, delivering a strong, intense flavor profile suited for higher-volume drinks. It results from extensive formulation and testing to achieve a desired character.