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Grown at elevations between 4,200-5,500 feet in Huehuetenango, Guatemala, this Rainforest Alliance Certified coffee originates from the established Huixoc Estate—a farm historically focused on coffee cultivation alongside pine forestry. Varietals include Bourbon, Caturra, Catuai, and Mundo Novo. The beans undergo a fully washed process and are sun-dried on patios. Unique micro-climates, volcanic soils, and abundant spring water contribute to its distinguished quality.

This sampler features six distinct half-pound coffees. Included are naturally processed Nicaraguan Selva Negra Arabica, grown at 4,000ft by descendants of German settlers; Indonesian Bali Kintamani, sun-dried on raised beds; Flores Bajawa wet-hulled coffee; Kenyan Meru AA washed Arabica; Uganda Washed Robusta (1900-2200m); & Indian Monsooned Malabar. Varietals include Bourbon, Typica, SL28, & SL34. Processing varies from natural to washed, highlighting diverse flavor profiles & origins.

This blend combines Ethiopian and Indonesian coffees, diverging from traditional espresso profiles. Built upon a foundation of Ethiopian beans, select Indonesian varieties contribute earthy qualities and body. Roasting options range from lighter profiles—dropped during or near the “first crack”—to City Roast, a balanced light-medium style gaining popularity. Lighter roasts exhibit brighter acidity, while darker options develop more body. The blend aims for a unique character beyond typical low-acidity espresso.

This El Salvador coffee undergoes a pulped natural, or “honey,” process where the skin is removed, but the sticky mucilage remains during drying. This labor-intensive method—popular in Central America—imparts sweetness and a fuller body, combining aspects of both washed and dry-processed coffees. Grown under shade trees, the volcanic soil contributes to a smooth finish and brighter aromatics, enhancing the coffee’s inherent qualities. Fresh roasting is key to optimal flavor, with whole beans retaining peak taste for roughly three weeks.

Ethiopia Yirgacheffe, 100% Arabica Ethiopian heirloom grown at 2050–2200 m, is organic and specialty-grade. Cherries are hand-picked by smallholders, delivered to the Idido mill, sorted and sun-dried on raised beds as a natural lot. Current-harvest lots show medium–high acidity, pronounced sweetness and medium–high body. Best roasted light to preserve fruit-forward characteristics; recommended brews include pour-over or iced preparations.

“Asian Twist” is an espresso blend featuring coffee beans sourced from the Asian Pacific region. Departing from traditional espresso profiles favoring low acidity, this blend exhibits brighter acidity and fruity characteristics. Roasting options range from light—dropped during or after first crack, presenting a dry bean surface—to City Roast, a balanced light/medium style gaining popularity. This blend aims to offer complexity with minimal added sweeteners.