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Coffee from Lacau Village in East Timor's Ermera District grows at 1,500-1,900 meters elevation. This organic, shade-grown Arabica comes from 23 smallholder families cultivating Hybrid de Timor and Typica varietals. The volcanic soil and cool mountain climate at 8-20°C contribute to slow bean development. After hand-harvesting, beans undergo washed processing with 24-48 hour fermentation, then dry on raised beds. Certified organic.

This Papua New Guinea coffee originates from the Kimel Estate in the West Highlands, grown at elevations exceeding one mile. The estate cultivates heirloom Arabica varieties descended from Ethiopian plants brought by Kenyan farmers, thriving in volcanic soil under shade trees. Known for a sweet, smooth body and clean profile—unlike many Indonesian coffees—it’s recommended to roast to Full City to Viennese. Expect a savory hint of orange and a spicy finish with medium roasting.

Uganda Sipi Falls organic Arabica is grown by smallholder farmers in the Bugisu region of Kapchorwa District on Mt. Elgon's slopes. Altitude ranges from 1,500 to 2,000 meters in volcanic loam soil. The project started in 1999 through UTZ to improve quality and provide sustainable income. Fully washed and sun-dried, it features Bourbon, SL 14, SL 28, Blue Mountain, and Bugisu varietals. Harvest runs August to December.

Ethiopian Harrar coffee originates from the Oromia region, historically known as Harrar, east of Addis Ababa. Primarily cultivated on small farms at 4,500-6,300 feet elevation, it’s a dry-processed (natural) Arabica recognized for its complex fruitiness and intense aroma. Beans are categorized as Longberry, Shortberry, or Mocha, with Longberry typically being larger. Harrar exhibits medium acidity, a full body, and greenish-yellowish beans. It's known for chocolate and spice notes alongside a potential fermented aftertaste.

This exceptional Rwandan coffee originates from small holder farmers affiliated with the Cobabakagi and Terimbere Kawa Yacu cooperatives, processed at Buf Café's Remera washing station in the Nyamagabe region of Ginkongoro Prefecture. Grown at elevations between 1,600 and 1,900 meters, this 100% Bourbon Arabica varietal undergoes a fully washed process featuring floating sorting, 8-12 hour fermentation, a 24-hour soak, and raised bed drying. Harvested May through August, the beans exhibit bright acidity, medium body, and notes of dark chocolate and black currant.

Northern Peru's Norandino Cooperative, established in 1995, represents smallholder farmers cultivating Typica varietals at elevations between 915 and 1,220 meters. These organic, Fair Trade certified beans undergo fully washed processing and sun drying during the May-to-September harvest. The cooperative provides agricultural training and social support to members, each managing fewer than 250 coffee plants in the Amazonas, Cajamarca, Piura, and San Martin regions.