Organic Mushroom Coffee Fusion - Lion's Mane & Chaga

This coffee is sourced from smallholder farming communities in the volcanic highlands of Flores Island in East Nusa Tenggara, Indonesia, particularly around the Bajawa, Ngada, and Manggarai regions. Coffee cultivation in Flores is dominated by multi-generational family farms, where producers typically manage small plots situated along steep mountain terrain between 1,200 and 2,200 meters above sea level. The region’s fertile clay-mineral rich volcanic loam soils, formed by centuries of volcanic activity, provide exceptional nutrient density and water retention that contribute to the coffee’s heavy body, earthy sweetness, and layered spice characteristics.

Farmers in Flores traditionally grow coffee beneath shade trees alongside vegetables, spices, and fruit crops using low-input agroforestry methods that support biodiversity and soil preservation. Harvesting is done entirely by hand, with ripe cherries selectively picked throughout the season before being processed using a combination of natural, washed, and traditional Indonesian wet-hulled methods. These processing styles help create the deep, syrupy texture and rustic complexity commonly associated with coffees from Eastern Indonesia.

The coffee is collected through local cooperative networks and regional processors that assist small producers with milling, quality control, export preparation, and certification support. Select lots are curated based on cup quality and consistency before undergoing the Swiss Water® decaffeination process, which removes caffeine while preserving the coffee’s original flavor profile. Rather than representing a single estate, this coffee reflects the collective craftsmanship of Flores’ smallholder coffee communities and the distinctive volcanic terroir of the Indonesian archipelago.

This coffee is sourced from a network of smallholder farmers in the highland regions of Huehuetenango and San Marcos in Guatemala , near the border of Mexico. In these mountainous areas—ranging from 1,500 to over 2,050 meters above sea level—indigenous farming communities cultivate coffee on small, family-owned plots using traditional and organic agricultural practices passed down through generations.

Grown in clay-mineral rich volcanic soil , the coffee benefits from Guatemala’s volcanic landscape, which provides excellent drainage and a dense concentration of nutrients essential for slow cherry development. Combined with cool mountain air and distinct wet and dry seasons, these conditions contribute to the formation of dense, high-quality beans classified as Strictly Hard Bean (SHB).

Farmers selectively hand-pick ripe cherries during the harvest season and typically process them using the washed method at local cooperative mills. The beans are then carefully dried, milled, and graded to meet export standards, including European Preparation (EP), which ensures minimal defects and consistent quality.

These coffees are consolidated and exported through organic-certified cooperatives, which provide farmers with access to shared processing infrastructure, certification support, and international markets. While not tied to a single estate, this offering reflects the collective dedication of Guatemala’s smallholder producers—highlighting their commitment to environmental stewardship, organic farming, and producing coffees with clarity, balance, and regional character.