Organic Iced Coffee - Espresso

Grown in the lush, volcanic highlands of Takengon , in the Aceh region of northern Sumatra , this coffee is produced by smallholder farmers who have cultivated Arabica coffee for generations. These producers farm on small plots—typically less than one hectare—and practice traditional methods passed down through families and communities. The region’s fertile volcanic loam soils , high elevation (ranging from 1,200 to 1,500 meters above sea level ), and unique microclimates create optimal growing conditions that contribute to the deep, earthy complexity Sumatra coffees are known for.

The coffee undergoes wet-hulling (locally known as giling basah ), a traditional Indonesian processing method in which the parchment is removed while the beans are still semi-wet. This technique, combined with drying on patios or covered beds, gives the coffee its distinctive heavy body , low acidity , and complex flavor notes.

Once processed, the green beans are sent to be decaffeinated using the Mountain Water Process (MWP) —a chemical-free decaffeination method that uses clean mountain water to gently remove caffeine while preserving the bean's original flavor integrity. The result is a decaf coffee that maintains the rich taste and character expected of a Mandheling.

This coffee is both USDA Organic and Fair Trade USA certified, ensuring that farmers receive fair compensation and that environmentally sustainable practices are upheld throughout the production cycle.

This coffee is sourced from Finca Las Camelias , a family-owned coffee farm located in the highlands of Jinotega, Nicaragua . In this lush mountainous region, small-scale farmers cultivate their coffee under partial shade, alongside native trees and biodiversity-friendly plantings, creating a balanced ecosystem that supports soil health and sustainable organic production. The farm’s soils are clay-mineral rich volcanic soils , providing essential nutrients and excellent drainage for Arabica coffee, and the high-altitude terrain (1,000–1,100 meters) with cool nights and abundant rainfall allows cherries to ripen slowly, developing complex flavors.

Coffee at Finca Las Camelias is carefully hand-harvested during peak season. The ripe cherries are processed on-site using a combination of machine and sun-drying methods , ensuring that the unique terroir of Jinotega is reflected in every cup. The beans are then sorted and milled to meet export standards, maintaining consistency, quality, and traceability. This lot represents the dedication, craftsmanship, and ecological stewardship of the farm, offering an organic coffee that highlights the bright citrus, dark chocolate, and hazelnut notes characteristic of this highland Nicaraguan region.

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.

This coffee comes from a network of smallholder farmers rooted in the highland communities of Colombia — a country celebrated as one of the world’s premier coffee-growing origins. Sourced through Royal Coffee and curated from multiple family-run farms, this lot is a community blend that reflects the collective effort, heritage, and skill of dozens (if not hundreds) of producers who each contribute their harvest to a unified lot.

Colombia’s coffee-growing communities are often nestled along the slopes of the Andes, where nutrient-rich volcanic soil, abundant rainfall, and varied microclimates create ideal conditions for cultivating specialty-grade Arabica. The farmers who grow this coffee typically manage small plots averaging 1–5 hectares , using methods passed down through generations — including hand-picking only the ripest cherries and careful on-farm processing that ensures quality and consistency.

While this coffee is not traceable to a single cooperative or estate, it’s part of a regional supply chain model built on trust, transparency, and sustainability. The farmers deliver their parchment coffee to local collection points or washing stations, where it’s evaluated, blended, and prepared for export. These supply chains are supported by local exporters and Royal Coffee , who work to ensure fair pricing, technical support, and access to specialty markets for producers who otherwise may not have the infrastructure to reach them independently.

The resulting coffee is a harmonious blend of diverse terroirs and micro-climates — often showcasing bright acidity, fruit-forward notes, and a clean, sweet finish that defines the best of Colombian profiles. Beyond the cup, this coffee represents a community-driven approach to quality: one that values the role of smallholders not just as suppliers, but as the heart of Colombia’s coffee identity.