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Fazenda Primavera, located in Angelândia, Minas Gerais, Brazil, cultivates specialty coffee at 950–1050 meters elevation. This lot features washed-process Catucai, a hybrid of Icatu and Catuai developed in 1988 by Brazilian researchers. The 670-hectare farm, producing roughly 12,000 bags annually, utilizes advanced infrastructure—including extensive drying patios and electric dryers—and prioritizes environmental sustainability through water recycling and composting. It transitioned ownership in 2022 but continues under Ronaldo Morais Pena Filho’s direction.

This specialty-grade, 100% Arabica coffee originates from Latin America and features a mixed varietal composition. Processed using the Mountain Water Process (MWP), this decaffeinated coffee achieves 99% caffeine removal via water and coffee solids, preserving original flavor compounds. Grown at elevations between 1200-1800 meters, it exhibits medium acidity and body with medium/high sweetness. Best suited for medium roasts and drip or French press brewing.

Yirgathon Espresso features Ethiopian Yirgacheffe beans, processed using both washed and natural methods, formulated for light roast espresso. Additional beans contributing chocolate notes create a balanced profile. Roasted to a light degree—dropped near the end of the first crack—this blend exhibits bright acidity and a developed body. The resulting espresso is designed to integrate well with milk and sweeteners, maintaining a clean finish. It is intended for those who prefer a lighter roast character.

This specialty grade, 100% Arabica coffee originates from Latin America and is entirely decaffeinated. Processed as a blend of mixed varietals, it’s designed for consistent quality and “jitter free” enjoyment. The coffee exhibits a medium body and sweetness, with low acidity. A medium roast highlights nuanced characteristics often described alongside mocha and butterscotch, making it suitable for any brewing method. It represents a current harvest selection.

Ethiopian Sidamo coffee originates from the Sidamo Zone in southern Ethiopia, a historically renowned growing region. This particular coffee undergoes a natural (dry) processing method, allowing the coffee cherry to dry with the bean inside. Sidamo coffees generally exhibit a medium body and are associated with bright acidity. This FTO (Fair Trade Organization) certified coffee supports local farming communities.

Java Dutch Estate is a 100% Arabica Typica coffee from Indonesia, wet‑hulled at 1,200–1,250 m and graded specialty (Grade 1). The lot is current‑harvest and suited to full‑city through espresso roasts; brewing methods include espresso and French press. Reported cup attributes include a chocolate‑forward body with dried‑fruit and baking‑spice (cinnamon, clove) nuances. The crop traces to Dutch plantings on Java, rebuilt after 19th‑century rust outbreaks.