Eight origins. One standard. Each is a single farm, a single lot, a single harvest. No blends. We carry a coffee when it earns the shelf, not on a schedule.
Suke Quto, Guji. Heirloom, washed, at altitude. Clean and unmistakable.
From the northern highlands of Cajamarca, 1,600 metres up.
Kayon Mountain, Guji. Heirloom varietals, naturally processed at 1,900 to 2,200 metres.
Batu Kurau, Perak. Lowland Liberica grown without chemicals, washed clean.
Long Banga, Sarawak. Anaerobic honey processed. A rare polyhybrid, unfamiliar in the cup.
Finca El Diviso, Huila. A single Gesha cultivar from the Lasso family farm, at 1,700 to 1...
Finca El Diviso, Huila. Ethiopian Landrace genetics in Colombian soil. The Lasso family, ...
Janson family farm, Boquete. Green Tip Gesha. Anaerobic natural process. 1,300 to 1,800 m...
Six are certified organic. The two Malaysian Libericas are organic by practice, grown without synthetic inputs. Green beans are screened for mycotoxins at independent ISO/IEC 17025 laboratories, with each report linked on its coffee's page as the batch clears.
Ethiopia and Peru, washed clean. Colombia and Panama, the cultivars worth the wait. Sarawak and Taiping, Malaysia's own Liberica. Read each label. It tells you where the coffee grew, how it was processed, and, as each batch clears, what the laboratory found.
Green beans are screened for ochratoxin A and aflatoxins at an independent laboratory accredited to ISO/IEC 17025, before we roast. One farm, one lot, one harvest. Each report is published on its coffee as the batch clears.
An occasional note on origin, roast, and the work behind the bag. Sent rarely. Read slowly.
