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Zambia Lupili coffee originates from the Northern Province, near borders with Tanzania and the DRC, grown at 1,300-1,600 meters. Cultivated in sandy clay loam, the cherries ripen from July-October. Primarily fully washed, the coffee undergoes careful fermentation and is sun-dried on raised beds. A six-week rest in aerated silos precedes hulling, enhancing clarity. Coffee production significantly contributes to local employment and supports eco-friendly milling and irrigation initiatives.

This Costa Rican coffee originates from the renowned Tarrazú region, awarded Denomination of Origin status in 2019, and is cultivated at 1,600 meters. Grown in red clay soil with a humid, tropical climate, the beans undergo a honey process—a technique pioneered in Costa Rica—that balances sweetness and brightness. Classified as Strictly Hard Bean (SHB), the coffee is produced by a collective of women farmers, supporting greater equity within the industry. Harvest occurs between January and March.

This Guatemalan coffee originates from the high-elevation Huehuetenango region, one of the country’s non-volcanic growing areas. Smallholder farmers independently wet-mill and dry their harvests before delivering them to Dinamica for final processing—including destoning, hulling, and size sorting. The area’s unique microclimates, influenced by both warm and cool air currents, contribute to its suitability for cultivating coffee at significant altitudes. It is well-suited for blends and various brewing methods.

This Tanzania Peaberry consists of unroasted, green coffee beans available in 1, 2, 5, and 10-pound quantities. The beans undergo a washed processing method, removing the cherry before drying. Peaberry refers to a natural mutation where only one round bean develops within the coffee cherry instead of the usual two flat-faced beans. This coffee is intended for roasting experiments and small-batch operations.

Costa Rica SHB Tarrazu “La Pastora” coffee beans are cultivated at elevations between 1200–1800 meters, qualifying them as Strictly Hard Bean—the highest grade within Costa Rica’s system—and benefitting from volcanic soil. Produced by Coopetarrazu, a major regional employer focused on quality improvement and worker safety, these coffees exhibit a complex structure. The cooperative also invests in local community education and recycling initiatives. The beans demonstrate a notable intensity and inherent sweetness.