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Grown in the Copán region of Honduras, near the Guatemalan border, this coffee originates from Katia Duke’s San Isidro farm—a multi-generational family operation. Cultivated between 1000–1500 meters elevation with annual rainfall of 1300-2300mm, the Catuai and Catimor varietals undergo a fully washed process. This method emphasizes bean clarity, and Katia Duke transformed her family's farm after studying agronomy and facing challenges from leaf rust.

Javarra Espresso is a blend primarily featuring Indonesian Java beans complemented by Ethiopian Harrar. Designed as a classic espresso, roasting profiles range from Blonde—dropped at the beginning of first crack, exhibiting a light body—to Full City. Lighter roasts showcase brighter acidity, while City roasts offer a balanced profile. The blend aims for a smooth, rich cup suitable for espresso consumption or milk-based drinks.

Palmera coffee originates from the Huila department of Colombia, a region situated within the Central and Eastern Andes Mountains. Primarily grown by smallholder farmers, Huila coffees benefit from a diverse topography and nitrogen-rich soils. The Departmental coffee committee actively invests in producer training—spanning fertilization to processing—to enhance quality. This dedication results in specialty-grade beans, carefully hand-harvested and sorted, representing Huila’s unique terroir. Palmera is named for Colombia’s national tree, acknowledging the region's environment.

This coffee originates from Christian Álvarez’s El Rodeo farm in Tarrazú, Costa Rica—a high-altitude region within the Zona de Los Santos. Primarily grown with Caturra and Catuaí varieties at elevations exceeding 2,000 meters, the Red Catuai cherries undergo a honey process, retaining approximately 75% of the mucilage. Processed at the Palmichal micromill, it’s sun-dried on patios then finished in a drum dryer, benefiting from a family-operated farm established in 2012.

This coffee originates from Finca Las Cascadas in Chiapas, Mexico, a farm acquired and improved by E-Cafe, an export group also focused on social development initiatives like education and infrastructure projects. The coffee cherries undergo a washed process—a fermentation period of up to 36 hours removes mucilage—followed by destoning, hulling, and rigorous sorting by size and color to ensure uniformity. E-Cafe began experimenting with natural processing in 2018, diversifying from exclusively washed coffees. It is suitable for various brew methods.

Aloha Farms Co-op sources specialty Hawaiian coffees from over 31 farms, emphasizing sustainable and regenerative agriculture. Their USDA Organic Kona Arabica is cultivated in the South Kona rainforest above 3,000ft, benefiting from fertile volcanic soil on the slopes of Mt. Hualalai. Ka’u coffee originates from Wood Valley, utilizing a unique microclimate. Coffees are also sourced from Maui & Moloka’i, selected for distinct qualities. Best suited for pour-overs and drip methods.