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Certification/Grading: SHB Roast: Medium Tasting Profile: Dark chocolate, bright fruit, butterscotch. Grower: Smallholder farmers from Antigua Variety: Bourbon, Catuai, Caturra, & Typica Region: Antigua Guatemala Altitude: 1200-1616 M Soil Type: Volcanic Loam Process: Fully washed and sun dried.

Ethiopia Natural


Certification/Grading: Natural Roast: Med-light Tasting Profile: Milk chocolate, fruity, caramel Grower: Smallholder farmers from thee Sidama zone. Variety: Indigenous Heirloom Cultivars Region: Sidama Zone, Ethiopia Altitude: 1700-1900 M Soil Type: Nitisols Process: Full natural, sorted by hand.  Dried on raised beds.

Costa Rica


Certification/Grading: SHB/EP Roast: Medium Tasting Profile: Sweet apple, raisin, honey Grower: Micro farms in Alajuela Variety: Caturra & Catuai Region: Alajuela, Costa Rica Altitude: 1300-1445 M Soil Type: Volcanic Loam Process: Eco-pulped and dried in the sun.



Certification/Grading: SHG/EP/Org Roast: Medium-dark Tasting Profile: Caramel, spice, brown sugar. Grower: 1500 grower/members from Cafe Organics Marcala Variety: Bourbon, Catuai, Caturra, Lempira, & Typica Region: Marcala, La Paz, Honduras Altitude: 1300-1700 M Soil Type: Clay Minerals Process: Fully washed and sun dried.



Certification/Grading: SHG/EP Roast: Medium Tasting Profile: Cocoa, floral and citrus tones. Grower: Smallholder farmers from Molino Norte Variety: Yellow and Red CAtuai, Catimor & Parainema Region: Molino Norte, Matagalpa, Nicaragua Altitude: 900-1590 M Soil Type: Clay Minerals Process: Fully washed, fermented for 12-14 hours and then dried on patios and raised beds

Papua New Guinea


Certification/Grading: A/X Roast: Medium Tasting Profile: Caramel, honey and fruit. Grower: Small agricultural cooperatives in Chimbu. Variety: Bourbon & Typica Region: Chimbu Province, Papua New Guinea Altitude: 1350 M Soil Type: Volcanic Loam Process: Fully washed and dried in the sun.



Certification/Grading: AB Roast: Medium-light Tasting Profile: Pear, floral, jasmine, strawberry. Grower: Small cooperative farmers in the Mbeya area Variety: Bourbon & Kent Region: Mbeya Region of Tanzania Altitude: 1200-1900 M Soil Type: Clay Minerals Process: Fully washed and dried on raised beds

6 Bean Blend


Roast: Dark Roast House Blend.  Great for Espresso  meticulous blend of coffee from around the world

Nissi Nation Breakfast Blend +


Partnered Non-Profit: Nissi Nation Roast: Medium House Breakfast Blend Plus Robusta for Extra Caffeine

African Kahawa Blend


A very complex medium-dark roast of bright full flavor African grown coffees. Enjoy hints of toffee, caramel, chocolate, raisins, green apples, red fruits and even hints of cherries and black currant with a soft floral finish. Coffee cherries are often processed by hand at the home of the farmers after being hand picked. Quality standards are high and farmers adhere...

Asian Plateau Blend


A medium roast containing blended coffees of Southeast Asia offering herbal flavor notes and a heavy body. This coffee offers consistent flavor, a strong aroma and is best as a hot coffee drink. Grown under the full sun with washed processing that is environmentally friendly.

Latin American Blend


A medium-dark roast of select Latin American coffees perfectly blended for full flavor, offering nutty hints with mild fruity tones and a gentle cocoa aftertaste. Shade grown in the Central American rain forests and in volcanic soil near the Amazon rain forest, these blended coffees make a rich, delicious cup. Environmentally friendly washed processing and full sun dried for up...

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