Source green coffee
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On Sulawesi (formerly Celebes), small family farms benefit from volcanic soil and shaded forests. Producers employ the wet-hulled method, leaving cherries exposed on patios. The coffee from this region is known for a smooth, medium-to-full body with mild, crisp acidity. Beans are transported to a central dry mill for sorting and export.

Bali Blue Moon coffee originates from the Kintamani Highlands of Indonesia, grown at 1,200-1,600 meters on volcanic loam soils enriched by Mount Agung. Smallholder farmers, organized through the traditional Subak Abian system—a thousand-year-old ecologically sustainable irrigation network—cultivate Bourbon, S795, Typica, and Catimor varietals. This Arabica is processed using a traditional wet-hulled method, featuring sun-drying on raised beds and is often organically farmed, reflecting local cultural philosophies.

Brazil Klatch Diamond Reserve is a natural-process coffee sourced by Mike Perry from two farms in the Cerro Mineiro region of Brazil. Perry hand-selected and blended beans during his annual sourcing trip; he cups samples from more than 120 farms to identify Brazilian components. The roast shows aromas of semi‑sweet chocolate and bright orange, with chocolate, toffee candy and cherry flavors, offering a balanced body and a lingering finish.

Bolivian Yungas coffee originates from the Eastern slopes of the Andes Mountains in La Paz, grown by the 38 families comprising the Bio Arabica Cooperative under Elias Choconapi's leadership. This organic, Fair Trade certified coffee is comprised of Catuai and Typica varietals cultivated between 1,500–1,700 meters. Fully washed and sun-dried on raised beds, it’s a Strictly High Grown (SHG) European Process coffee, meticulously hand-sorted to ensure exceptional quality. Each farm averages 8 hectares dedicated to quality production.

This coffee is produced by Cooperative Agraria Cafetalera José Olaya, a farmer-owned organization that aggregates smallholder harvests. The harvest period extends from April through September, corresponding to the region's seasonal maturation cycle. Cooperative members share processing facilities and technical support, enabling consistent quality and more direct market access. The lot represents the collective effort of multiple family farms working through a single producer association.

This coffee originates from a collective of smallholder farmers. Harvesting typically occurs between October and February, capturing the peak of the season’s yield. Details regarding varietal and precise processing methods aren’t currently available, but the sourcing emphasizes support for independent agriculturalists. Further information regarding elevation and farm history is pending release from the producers. It represents a direct trade relationship focused on sustainable practices.