Coffee origins

Discover the rich, smooth flavors of Uganda's Mount Elgon highlands. Grown in fertile volcanic soils and carefully small-batch roasted by Expression Coffee Co., this medium-dark single-origin coffee delivers a full-bodied cup with notes of chocolate, caramel, and brown sugar. With its mellow acidity, natural sweetness, and satisfying finish, it's a perfect everyday coffee for those who enjoy a bold yet balanced brew.

Rooted in a family tradition dating back to 1888, Brazil’s Sítio Sassafras is cultivated by the fourth generation of the Vanini family. Part of the sustainability-focused FAF Bob-O-Link initiative, this naturally processed specialty coffee reflects generations of craftsmanship and a commitment to protecting the land. Smooth and naturally sweet, it offers inviting notes of milk chocolate, brown sugar, and caramel, with gentle acidity and a rich, satisfying finish.

The Colombia Huila El Tiple Supremo EP 2025 crop represents the best of Colombia’s celebrated Huila region. With a Q-Grade of 84+, this green coffee delivers balanced sweetness, lively acidity, and a smooth medium body. Supremo EP sizing ensures uniform beans, ideal for consistent roasting results.

Grown on the volcanic slopes of Hawaii's Big Island, our 100% Kona Fancy comes from Lions Gate Farms in the celebrated Kona coffee region. Rich volcanic soils, tropical sunshine, and gentle Pacific breezes create ideal conditions for producing this exceptional coffee. Carefully graded and roasted in small batches in Vero Beach, Florida, this premium single-origin offering captures the smooth, refined character that has made authentic Kona coffee famous worldwide.

Founded by the Croce family in the Mogiana region. The Bob-O-Link project, an FAF initiative launched in 2008, was created to transform Brazilian coffee from a mere commodity into a specialty product. The harvest is carried out manually, and the cherries undergo a 100% natural process: after careful selective picking, they are washed and floated to remove damaged and less-dense beans, then gently dried on raised beds and turned periodically to even out moisture and enhance complexity.

Strictly Hard Bean (SHB) specifies the altitude at which the coffee was grown. The higher altitude and lower temperatures mean that the coffee fruit matures more slowly, creating a denser bean.

EP stands for European Preparation. EP beans are Screen 15+ with a low defect tolerance.

Rwanda Dukunde Kawa Mbilima is truly special. It comes from small family farms located in the Gakenke district, very close to a natural gorilla habitat. In this region, cultivation is so artisanal that farm plots are not measured by hectares, but by the number of trees each family owns.

What makes it so good? The fundamentals: traceability to the Marcala region, which is a protected designation of origin (DENOMINACION DE ORIGEN CAFE DE MARCALA); meticulous post-harvest hand sorting of cherry; cherry floating to remove less dense beans; proper fermentation; long drying times; and a healthy dose of the COMSA philosophy and training.

Smooth, clean and rich, these beans make an awesome single origin cup, or blend base. This is a Fine Cup (FC) and Strictly Soft (SS), the highest cup category in the Brazilian coffee grading. 17/18 refers to the size of the beans, which is strictly large bean.

Bolivia Yungas Mountain coffee originates from the eastern Andes slopes in the Yungas region—specifically around Caranavi, Coroico, and Palos Blancos—at elevations typically between 1200 and 1700m, though the broader region spans 600–2000m. Grown under shade in biodiverse forested terrain with rich volcanic soils and abundant rainfall (1900 mm annually) combined with moderate temperatures (15–25 °C), this environment nurtures dense, slow-maturing Arabica beans.