Know your beans
A field guide to coffee origins
Where a coffee grows is the first thing you taste. The same plant turns floral in Ethiopia, earthy in Sumatra, and nutty in Brazil — shaped by altitude, soil, and the way each cherry is dried. Here's a quick tour of the single origins we carry, and what to expect in the cup.
Terroir
Place is a flavor.
Altitude, soil, shade, and the variety of the tree all leave fingerprints in the cup. A bean grown high and slow in volcanic soil tastes nothing like one grown low and fast — same plant, different planet.
Process
How it's dried, changed.
Washed coffees read clean and bright; naturals (dried in the fruit) turn jammy and wild; honey process splits the difference. The same cherry can land sweet-and-tidy or fruit-forward depending on what happens after picking.
-
East Africa · Ethiopia
Ethiopia
Floral and bright — jasmine, bergamot, blueberry.
Coffee's birthplace, and still its most lyrical. Heirloom varieties grown in the highlands of Yirgacheffe and Guji give Ethiopian coffee its trademark tea-like body and perfume. Washed lots lean citrus and florals; naturals tip into ripe berry and stone fruit.
Shop Ethiopia -
South America · Colombia
Colombia
Balanced and sweet — caramel, red apple, cocoa.
The dependable classic. A long growing season across the Andes and careful washed processing give Colombian coffee its round body and clean sweetness. It's the cup most people picture when they think "good coffee" — and a reliable everyday pour.
Shop Colombia -
South America · Peru
Peru
Smooth and mild — milk chocolate, toffee, soft citrus.
Quietly excellent and easy to love. Smallholder farms high in the northern Andes grow washed coffees with gentle acidity and a clean, mellow finish. Peru is the easy-drinking origin that rarely shouts and never disappoints.
Shop Peru -
Indonesia · Sumatra
Sumatra
Earthy and deep — cedar, dark chocolate, baking spice.
Big, savory, and unmistakable. Sumatran coffee is wet-hulled — a regional method where the bean is hulled while still damp and finishes drying bare in humid air — which gives it a heavy, syrupy body and low-toned earthiness. If you like a dark, brooding cup with almost no brightness, this is home.
Shop Sumatra -
Central America · Guatemala
Guatemala
Rich and layered — cocoa, baking spice, ripe orange.
Volcanic and full of depth. Highland regions like Antigua and Huehuetenango grow washed coffees with a full body, gentle acidity, and a chocolate-and-spice backbone. Guatemalan coffee is the one that tastes both comforting and complex at once.
Shop Guatemala -
East Africa · Kenya
Kenya
Bold and juicy — blackcurrant, tomato, grapefruit.
The showstopper. Kenyan coffee is famous for its wine-like acidity and intense, savory-sweet fruit, thanks to celebrated SL-28 and SL-34 varieties and a meticulous double-washed process. Pour it bright and let it cool — the flavors only get louder.
Shop Kenya -
Indonesia · Bali
Bali
Soft and round — brown sugar, ripe citrus, nutty cocoa.
Indonesia's gentler side. Grown on the Kintamani highlands beside the island's volcanoes, Balinese coffee is often washed rather than wet-hulled, so it keeps Indonesian body without the heavy earthiness. Expect a smooth, sweet, easygoing cup.
Shop Bali -
South America · Brazil
Brazil
Nutty and smooth — peanut, chocolate, low acidity.
The backbone of espresso everywhere. Brazil's lower-altitude farms and natural (dry) processing produce a heavy, nutty-sweet cup with very little brightness — a smooth, sweet body that makes a forgiving espresso base. Great solo, even better blended.
Shop Brazil -
North America · Mexico
Mexico
Clean and gentle — almond, caramel, light citrus.
Bright, delicate, and easy to love. High-grown coffees from Chiapas and Oaxaca lean washed and crisp, with a light body and soft nutty sweetness. Mexico is the origin that shines in a lighter roast and a morning that doesn't ask for much.
Shop Mexico -
Central America · Costa Rica
Costa Rica
Clean and bright — honey, citrus, red apple.
Bright, balanced, and impeccably clean. The Tarrazú highlands and meticulous micro-mills turn out washed and honey-process coffees with crisp acidity, syrupy sweetness, and a polished finish. Costa Rica is so committed to quality it once banned planting lower-grade robusta — here it's specialty or nothing.
Shop Costa Rica -
Central America · Honduras
Honduras
Sweet and mellow — caramel, hazelnut, soft stone fruit.
Central America's quiet powerhouse. High-altitude farms in regions like Marcala and Copán grow washed coffees with gentle acidity, a creamy body, and easygoing caramel sweetness. Now one of the biggest producers in the Americas — and increasingly a specialty star.
Shop Honduras -
Central America · Nicaragua
Nicaragua
Balanced and smooth — chocolate, almond, mild citrus.
Approachable and well-rounded. Shade-grown coffees from the highlands of Jinotega and Matagalpa lean washed, with a medium body, soft acidity, and a nutty-chocolate sweetness. An easy crowd-pleaser that's just as good solo as it is in a blend.
Shop Nicaragua -
East Africa · Tanzania
Tanzania
Bright and juicy — blackberry, citrus, brown sugar.
Kenya's southern neighbor, with a softer accent. Coffees grown on the slopes of Kilimanjaro and around Mbeya bring lively acidity and dark-berry fruit, usually a touch gentler than Kenyan lots. Tanzanian peaberry — where the cherry yields one round bean instead of two — is especially prized.
Shop Tanzania -
Pacific · Papua New Guinea
Papua New Guinea
Rich and wild — cocoa, tropical fruit, brown spice.
Big, exotic, and a little untamed. Grown on smallholder garden plots high in the Highlands — around Sigri and the Wahgi Valley — PNG coffee pairs Indonesian-style body with brighter fruit: cocoa and baking spice lifted by tropical sweetness. A bold, characterful cup with real depth.
Shop Papua New Guinea