Near the Kenyan border, a coffee tradition resurfaces, rooted in heritage: tart berry sugars & bright acidity.

A fresh harvest from Peru’s small-scale farmers, guided by organic training for cultivation: bright citrus fruits & caramel.

A meticulous process by Marcos in Cerrado, unveiling a unique Brazilian cup profile: pear-like sweetness & a honeyed texture.

Our second year with Li and Nanuo, delving into the unique character of Chinese coffee: tart acidity & red berries.

A pioneering farm empowering female coffee farmers across the region: rich cherry sweetness & a lingering boozy finish.

Lake Kivu's steady winds create ideal conditions for drying high-quality coffees: red apple sweetness & a jam-like body.