Organic Manuka Honey Coffee - Espresso

This coffee is sourced from a network of smallholder farmers in the highlands of northern Nicaragua, particularly around San Juan del Río Coco in the department of Madriz. In this mountainous region near the Honduran border, generations of coffee growers cultivate their crops at high elevations under diverse shade canopies of native hardwoods and fruit trees. The area’s cool climate, rich volcanic soils, and elevations that qualify for Strictly High Grown (SHG) status create ideal conditions for producing dense, high-quality Arabica coffee.

These farmers typically manage small family-owned plots, often ranging from 2 to 10 hectares, and rely on cooperative support for technical training, organic certification, and export logistics. Sustainable agroforestry practices are central to production, with many farms certified organic and Bird Friendly® (SMBC), emphasizing biodiversity conservation, soil health, and responsible land stewardship.

Coffee in this region—primarily washed Arabica varieties such as Caturra and Bourbon—is carefully hand-harvested during the peak season. Ripe cherries are delivered to local wet mills, where they are depulped, fermented, washed, and dried on patios or raised beds before milling and export preparation. The SHG classification reflects the high elevation at which the coffee is grown, contributing to bright acidity, balanced sweetness, and refined cup clarity.

While not tied to a single estate, this offering represents the collective effort of small producers organized under UCA San Juan del Río Coco. Through cooperative collaboration, farmers gain access to certifications, quality control systems, and international markets—reflecting the resilience, craftsmanship, and environmental stewardship that define specialty coffee production in northern Nicaragua.

This coffee is sourced from a network of smallholder farmers in the Western Highlands of Guatemala, particularly in mountainous departments such as Quiché and Huehuetenango. In this rugged, high-elevation region, generations of Indigenous and mestizo farming families cultivate coffee along steep slopes under dense shade canopies of native trees, avocado, and Inga species.

These farmers typically manage small family-owned plots ranging from 1 to 5 hectares, relying on cooperative organizations for organic certification, centralized milling, and export coordination. Traditional agroforestry practices are widely used, helping preserve biodiversity, improve soil fertility, and maintain sustainable organic production systems.

Coffee in this region—primarily high-grown Arabica varieties such as Bourbon, Caturra, and Catuai—is carefully hand-harvested during peak season. Ripe cherries are delivered to community wet mills, where they are depulped, fermented, washed, and then dried on patios or raised beds under the highland sun. The beans are milled and graded to meet strict export standards, ensuring clarity, consistency, and traceability.

These lots are selected for their balanced acidity, cocoa sweetness, and clean cup profile, along with their organic certification and environmentally responsible farming methods. While not tied to a single estate, this offering represents the collective effort of small producers who depend on cooperative networks for processing, quality control, and access to international markets—reflecting the resilience, heritage, and ecological stewardship that define coffee cultivation in Guatemala’s Western Highlands.

This coffee is sourced from a network of smallholder farmers in the municipality of Inzá, located in the Cauca department of southwestern Colombia within the Colombian Massif of the Andes Mountains. In this high-altitude region—characterized by dramatic slopes, cool temperatures, and abundant freshwater springs—generations of coffee-growing families cultivate their crops under shade trees alongside native forest species and food crops.

These farmers typically manage small family-owned plots, often between one and three hectares, using traditional agroforestry practices that promote biodiversity, protect mountain watersheds, and support certified organic production methods. Coffee trees grow in Clay-Mineral Rich Volcanic Soil , enriched by ancient volcanic activity in the Andean range, providing natural nutrients and excellent drainage that contribute to slow cherry maturation and complex cup development.

Coffee in this region—primarily Arabica varieties such as Caturra, Castillo, and Colombia—is carefully hand-harvested during peak ripeness. For “Perla de Inzá” (GP) lots, cherries are selectively picked, fully washed, and dried on patios or raised beds to preserve clarity and sweetness in the cup. The parchment is then milled and graded to meet export standards, ensuring consistency and quality.

These lots are selected for their bright acidity, caramel sweetness, and clean finish, along with their traceability and commitment to environmentally responsible farming. While not tied to a single estate, this offering represents the collective effort of small producers who rely on cooperative networks for organic certification, processing infrastructure, and market access—reflecting the resilience, craftsmanship, and ecological stewardship that define coffee cultivation in the mountains of Inzá, Cauca.