On this page you will find information on the current bean origins we have in stock and are roasting. We will also list coffee that has been ordered and is enroute to our facility, arriving soon. We hope you enjoy learning about the origin of coffee you are ordering and will be drinking. Some find it fascinating to learn where coffee is grown and learn about the farmers, their growing methods, and the way that the beans are processed prior to being dried for shipment to roasters.
**Sold Out** HIMALAYAN NEPAL NUWAKOT Washed Process USDA ORGANIC 2024 ($20/lb.)
We are excited to let you know that we have partnered with a supplier in Nepal and are importing directly from them. Nepalese coffee is by far, some of the best coffee in the world. Most of our other coffee offerings are purchased through multiple layers of buyers/resellers but we are buying this coffee straight from the source in Nepal. Due to the logistics of getting this coffee to the US, the price will be slightly more but we guarantee that it will be well worth the additional cost. It is being sourced from organic Himalayan Arabica farmers on the slopes of the mid-hills of Nepal. The coffee trees grow between 1,200 – 1,300 meters above sea level.
The chilly autumn climate in combination with the unique soil and biodiversity creates a nurturing growth environment. The result is a distinctive creamy caramel and chocolate flavor with low acidity, a smooth and clean, nutty aftertaste, and a floral aroma.
Mexico Chiapas Highlands Washed SHG 2025 ($15/lb.)
Mexico Chiapas Highlands Washed SHG 2025
Mexico’s southernmost state, Chiapas, is home to a vibrant network of smallholder farmers whose livelihoods are closely tied to coffee. Farms stretch across the Sierra Madre de Chiapas mountains at elevations of 1,200–1,750 masl, where steady rainfall, fertile volcanic soils, and a dense forest canopy create ideal growing conditions.
The Chiapas region, bordering Guatemala’s Huehuetenango, shares many of the same complex cup qualities—chocolate-forward with a balanced sweetness and gentle fruit undertones—that have made the area one of Mexico’s most important coffee producers.
Washed Processing
Chiapas farmers traditionally use the washed (wet) process, which has long been a hallmark of Mexican coffee. Ripe cherries are pulped, fermented, washed clean of mucilage, and dried on patios or raised beds. This careful process highlights the region’s clarity and balance, showcasing classic Chiapas flavor notes: milk chocolate, roasted almond, gentle nuttiness, dried-fruit sweetness, and a touch of citrus. The result is a clean, versatile coffee that shines across brew methods and represents the best of Chiapas’ agricultural excellence.
Mexico Coffee Grading (SHG)
This coffee is graded Strictly High Grown (SHG), meaning it was cultivated at elevations of 1,200 masl and above. The SHG designation indicates slower cherry development in cooler mountain climates, producing denser beans with more nuanced flavor.
Mexico Coffee History
Coffee arrived in Mexico in the late 18th century, introduced by Spanish colonists. By the 19th century, it had become a cornerstone of Chiapas’ economy, where the combination of fertile soils and high elevations proved ideal for cultivation. Today, Mexico ranks among the top coffee producers in the world, with Chiapas consistently leading national output. Despite challenges like climate change and a crippling leaf rust outbreak that decimated farms in the 2010s, Chiapas farmers continue to drive innovation and preserve the region’s heritage, delivering coffees that embody both tradition and resilience.
What does Mexican coffee taste like?
Does Mexico have good coffee? The answer is a resounding yes. Production of high-quality specialty Mexican coffee beans is on the rise despite industry hurdles. Smallholder producers are quick to adopt innovative agricultural and processing practices to offer variety in their exports. Drinking Mexican coffee is often like enjoying a candy bar in a cup. Mexican coffee beans express a wide range of flavors, but chocolaty sweetness is often a hallmark of Mexican specialty coffee. This coffee from Tzeltal producers in Chiapas features a delicious blend of cocoa, honey sweetness & stone fruit notes with a bright acidity and medium body.
Costa Rica Tarrazú San Diego Jaguar Honey SHB EP 2025($15/lb.)
Beneficio San Diego – Costa Rica’s Most Innovative Coffee Mill
Beneficio San Diego is the most modern mill in Costa Rica. It was established in 1888 and has been innovating ever since. Today Beneficio San Diego specializes in coffees from Tarrazú and Tres Ríos regions. The mill takes pride in striving for ever increasing efficiency and quality standards. At the same time, it has taken a leading role in working with producers to ensure good community relations and sustainable production.
Honey Processing
The honey process started in Costa Rica and has since spread to other countries in Central America. In this process some or all of the mucilage of the coffee cherry – or coffee honey – that coats the parchment is left on during the drying stage, giving the coffee a sweetness that resembles a natural.
As the average farm size of three hectares in the Tarrazú region, this unique honey coffee is produced by a community of farmers who deliver to the San Diego wet mill. These are carefully selected during the harvest, based on their farm condition and cherry ripeness.
This coffee was selected for its incredibly exceptional cup profile. Given the uniqueness and complexity of the honey process, no two honey coffees are alike. This craft process starts with the strict selection of perfectly ripe cherries, once the coffee is depulped the mucilage is left on allowing the natural sugars to enhance the coffees sweetness. The coffee is then dried on African beds or patios, allowing the coffee to dry in a slow and even way.
Costa Rica Green Coffee Origin Report
Costa Rica coffees sell at a premium. The country has a reputation for delivering high quality and for innovation – a winning combination. Costa Rica’s quality socio-economic infrastructure programs such as universal healthcare, high education levels, sophisticated agronomy and research, and well-regulated agricultural sustainability programs certainly contribute to the high cost of coffee. Additionally, when coffee roasters buy Costa Rican green coffee, producers receive nearly 80% of the FOB value, guaranteed.
Nepal Syangja Natural Process USDA Organic 2025 $20/lb.
These beans are grown in the foothills of the Himalayan Mountains at an elevation of 4600 feet. They have been processed using the natural process. Natural coffee processing is also called dry processing. It is an age-old method that is still used today, where ripe coffee cherries are picked from the trees and spread out to dry under the sun. It is said to originate from Ethiopia, where coffee cultivation began.
You might be wondering, how does the natural process impacts the flavor of your brew?
Well, this method enhances the sweetness and fruity notes in your coffee. It allows the cherry’s natural sugars to seep into the coffee beans while drying, resulting in a more vibrant cup with luscious berry or tropical fruit flavors.
These beans have an Specialty Coffee Association score between 85-87.
Ethiopia Organic Guji Dimtu Tora G1 Natural 2025 $18/lb.
Guji Dimtu Tora Natural
Organic Guji Dimtu Tora G1 Natural is a vibrant and aromatic coffee sourced from the Dimtu Tora kebele in the Hambela Wamena woreda, located in the Guji zone in Oromia, Ethiopia. This coffee comes to us from Azeb Tadesse and was processed at the Dimtu Tora coffee processing station, a mill established in 2022. The coffee was grown at altitudes ranging from 1900 to 2300 masl, contributing to its complex flavor profile.
Organic Green Coffee Beans
This coffee is certified Organic, reflecting sustainable and environmentally conscious farming practices. The farming system integrates shade trees such as Enset, Albizia, Acacia, Militia, and Polyscias, supporting agroforestry and biodiversity. The varieties include Dega, Kurame, and 74110, grown in rich volcanic soil.
The Guji Zone
The Guji zone is renowned for its high-quality coffee and rich cultural heritage. Hambela Wamena, where Dimtu Tora is located, borders Kercha, Gedeo (SNNP), Shakiso, and Uraga woredas. The region’s elevation and climate create ideal conditions for coffee cultivation.
Smallholder farmers play a vital role in the coffee supply chain, contributing to the area’s reputation for producing exceptional organic coffees.
Ethiopia Coffee Grading System
Ethiopian coffee is graded based on physical characteristics and cup quality. Grade 1 (G1) is the highest quality, indicating minimal defects and superior flavor. Organic Guji Dimtu Tora G1 Natural meets these standards, offering a clean and complex cup.
Natural Processing
This coffee underwent natural (dry) processing at the Dimtu Tora site. Ripe cherries were hand-sorted and sun-dried on raised beds for roughly two weeks. The beans were dried until they reached a moisture content of 10–12%.
Traceability at Dimtu Tora was ensured through a voucher system tracking cherries from farmers to storage and conditioning bins, maintaining transparency and quality control throughout the process.
Ethiopian Coffee History
Ethiopia is widely regarded as the birthplace of coffee. Its diverse microclimates and heirloom varietals contribute to the country’s reputation for producing some of the world’s most distinctive and flavorful coffees.
The Guji Zone, in particular, has gained recognition for its unique profiles and commitment to sustainable farming. The Dimtu Tora Station continues this legacy, offering coffees with superior cup qualities that reflect Ethiopia’s rich coffee heritage.
This coffee has a Specialty Coffee Association score of 87
Nicaragua Jinotega Mountain Water Processed Decaf $15/lb.
Nicaraguan coffee, grown in the misty mountains of Central America, is a standout for its smooth, balanced taste and medium body. With flavors of chocolate, nuts, and bright fruit, it’s crafted with care, blending tradition with a strong commitment to sustainability. This brew tells a story of resilience, from small family farms to global markets, and it’s a must-try for anyone who loves a good cup.
Nicaraguan Coffee History
Coffee first landed in Nicaragua in the 1790s, brought by Catholic missionaries to Diriamba in the Carazo region. Initially grown for local use, it wasn’t until the 1850s that commercial plantations took root, fueled by European and U.S. demand. By the late 19th century, coffee was a cornerstone of Nicaragua’s economy, with sprawling estates dotting the highlands. The volcanic soils and high altitudes proved perfect for growing Arabica, and exports soared.
The 20th century brought ups and downs. Coffee boomed in the early 1900s, making Nicaragua one of Central America’s top producers. But political turmoil, including the Sandinista revolution and civil war in the 1980s, disrupted farms, damaged infrastructure, and slashed output. Many farmers fled or abandoned their land. Recovery began in the 2000s, and today, coffee accounts for 15–20% of Nicaragua’s export revenue, generating ~$400 million annually and supporting ~300,000 jobs—roughly 45% of agricultural labor. The industry’s rebound is a testament to farmers’ grit, with small-scale producers leading the charge.
Nicaragua’s coffees now shine in specialty markets, often winning Cup of Excellence awards for their quality. The U.S. (40%), Europe (35%), and Canada are the biggest buyers, with growing interest from Asia. From humble missionary plots to global acclaim, Nicaraguan coffee’s story is one of perseverance.
What Does Nicaraguan Coffee Taste Like?
Nicaraguan coffee is known for its smooth, sweet profile, with a medium-to-full body and low acidity. Expect notes of milk chocolate, toasted nuts (like almond or hazelnut), and bright fruit—think citrus, apple, or stone fruit like peach. These flavors come from high-altitude Arabica varieties, grown at 3,600–5,900 feet, where cool nights and warm days coax out complexity.
The taste varies by region and roast. Lighter roasts highlight floral and citrusy notes, while darker roasts bring out deeper cocoa and caramel tones. Nicaragua’s volcanic soils add a subtle minerality, and shade-grown practices enhance flavor depth. Arabica dominates (95–98% of production), with varieties like Caturra, Catuai, and Bourbon leading the pack. Whether you sip it black or with milk, Nicaraguan coffee delivers a balanced, crowd-pleasing cup.
What is Mountain Water Process Decaf?
The Mountain Water Process is a chemical-free, natural method of removing the caffeine from the coffee beans, and it’s kind of like a spa day for your coffee. Here’s how it works:
Step 1: Soaking in Pure Mountain Water
First, the green coffee beans (those are the raw, unroasted beans) are soaked in the purest water imaginable.
Now, we know what you’re thinking: “What’s so special about water and beans?” Well, this water isn’t just any old tap water. It’s nature’s purest gift to coffee—high-altitude, cool, and uncontaminated, which ensures that the beans stay fresh and flavorful throughout the process.
Step 2: Caffeine Extraction
Once the beans are submerged, the water begins its magic. The caffeine in the beans dissolves into the water, separating itself from the beans’ natural flavors and oils. But hold on—here’s where the Mountain Water Process truly shines: the water doesn’t just absorb all the caffeine and leave the beans flavorless. Instead, it’s carefully filtered through activated charcoal (yes, charcoal—sounds odd, but it’s a natural purifier!) to remove the caffeine, while keeping the good stuff: the rich flavor compounds that make coffee, well, coffee.
Step 3: Re-soaking for Full Flavor
Now that the water has removed the caffeine, it’s time to get back to flavor town. The beans are re-soaked in this specially treated water. This step is key—it allows the beans to reabsorb the flavors and oils that were lost in the initial soaking. Essentially, the beans are getting their flavor back, but with zero caffeine.
At the end of this process, you’re left with beans that have been decaffeinated in the most natural way possible—without any harsh chemicals, solvents, or artificial treatments. And, because the flavors are preserved, the end result is a decaf coffee that’s as delicious and aromatic as its full-caffeine counterpart.
Why Should You Care About the Mountain Water Process?
- Taste Without the Tradeoff: One of the biggest complaints about decaf coffee has always been the taste. People often say decaffeinated coffee is flat or lacks the complexity of regular coffee. Thanks to the Mountain Water Process, this isn’t the case. The beans retain their natural flavors, meaning you can sip away on a cup of decaf that’s just as flavorful, rich, and aromatic as a regular cup.
- No Chemicals, No Problem: Most decaffeination methods use chemicals like methylene chloride or ethyl acetate to strip the caffeine from the beans. Not only does this sound a little concerning, but it can also affect the flavor. The Mountain Water Process, on the other hand, is 100% chemical-free. It’s all-natural, using only pure water and charcoal to do the job.
- Environmentally Friendly: If you care about sustainability, the Mountain Water Process is a win for you. Unlike other methods that involve harsh chemicals, this process is much gentler on the environment. No toxic waste, no chemical runoff—just good, clean water from a natural source. Plus, the entire process is eco-friendly and low-impact, making it a more responsible choice for coffee lovers who are mindful of their carbon footprint.
- It’s Unique: Not every decaffeinated coffee on the market uses this method, so choosing Mountain Water Process decaf means you’re drinking something special. When you opt for Mountain Water Process decaf, you’re enjoying a small-batch, artisanal approach that is as much about craftsmanship as it is about quality. It’s a slower, more thoughtful process that requires careful attention to each batch, resulting in a smoother, more flavorful cup of coffee. The end product is a decaf that doesn’t taste like a compromise—it tastes like something made with intention. You’re not just drinking coffee; you’re savoring something that’s been created with a little more care, a little more passion, and a lot more flavor.