The Danbi Udo station, owned by Hailu Abebe of Demand Trading PLC, has made a name for itself processing high-quality Ethiopian coffee from the the Guji Zone. Farmers handpick ripe red cherries, and the mill meticulously processes and sorts the coffee to protect quality before forwarding it to Addis Ababa for dry milling. Elevations range from 1,950–2,200 masl, contributing to dense green coffee beans ideal for coffee roasting. Flavors include tropical fruit, honeysuckle, lavender, citrus, black tea

The Nicaragua La Bastilla Geisha Natural SHG EP is a highly acclaimed, fruit-forward specialty micro-lot. Grown at the Finca La Bastilla estate in Jinotega at 1,300–1,500 meters, this specific natural process highlights the Geisha varietal’s floral aromatics and natural sweetness, delivering vibrant tasting notes of tropical fruits, strawberry, and cherry.

West Javan coffee that features a semi-washed processed for a clean and crisp cup. Flavor profiles include dark chocolate, vanilla, brown spices, pear, pecan, pipe tobacco, black tea, and citrus or lime acidity.

A clean, vibrant decaf from the high-growing regions of Honduras, this certified organic coffee delivers a bright, fruit-forward cup without sacrificing sweetness or structure.

The coffee is decaffeinated using the Swiss Water Process, a chemical-free method that uses water, temperature, and time to gently remove caffeine while preserving the coffee’s original character. Its HG EP classification—High Grown, European Preparation—reflects both its higher-elevation cultivation and careful green-coffee sorting.

Roasted to highlight its natural clarity, this coffee offers lively fruit notes, balanced acidity, gentle sweetness, and a smooth, clean finish. It is an excellent choice for drinkers seeking a flavorful specialty coffee with virtually all of the caffeine removed.

The Huipiles regional blend is a showcase that encapsulates the rich, complex flavors signature of the Huehuetenango Department. Many small communities coexist here, each with its own traditions that are reflected in its huipil design, a traditional garment with multiple panels stitched together. Each embroidered pattern is geography-specific, and the complexities of these designs are represented in the Huipiles regional blend. In the cup, a medium body with medium acidity is highlighted by sweet and aromatic notes of milk chocolate, vanilla, brown spices, pear, and pecan.

This organic Honduran decaf is roasted specifically for espresso to develop greater sweetness, body, and balance while preserving its naturally bright, fruit-forward character.

Decaffeinated through the Swiss Water Process, this coffee is produced without chemical solvents, using water, temperature, and time to remove caffeine while maintaining the coffee’s original flavor structure. Its HG EP classification—High Grown, European Preparation—reflects its higher-elevation cultivation and careful green-coffee sorting.

The espresso roast produces a syrupy body, lively fruit notes, rounded acidity, and a smooth, lingering finish. It is sweet and balanced as a straight shot, while retaining enough depth and structure to stand up well in cappuccinos, lattes, and other milk-based drinks.

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. Flavors include milk chocolate, honey, and raspberry.