Dr. Fabio Araujo Reis works with his two sons and daughter to run their family farm, Fazenda do Salto, in the Sul de Minas region of Brazil. Fabio's sons, Andre and Juca, work along with 35 employees on the estate, many of whom grew up near the farm and later chose to return to the Carmo da Cachoeira area after finishing school.

Located in a biological conservation corridor, the Valle del Cauca region lies between the National Park of Tatama and the Serrania de los Paraguas mountains. Coffee and sugar cane are popular crops here, and the farmers have a keen focus on water management and the environment to ensure that natural resources are preserved.

The coffee from Suke Washing Station in comes from roughly 1,000 smallholder farmers and is processed at Abdurahman Mahdi’s wet mill in Bule Hora. Grown at elevations above 2,000 meters, the coffee benefits from high altitude, fertile soils and stable climate, that together support slow maturation and complex profiles.

The Worka Sakaro washing station, in the Gedio Zone, works with more than 400 smallholder farmers in the region. These farmers grow coffee on the steep mountain slopes at approximately 2,000 to 2,200 meters above sea level. Anaerobic natural processing enhances the delicate citrus notes while producing a crisp cup profile.

This southern Indonesian island is best known for the discovery of 18,000 year old hobbit-like skeletons, but quality improvements in coffee production on Flores have made this emerging origin a sought-after cup. Giling Basah is a unique way of wet hulling in Indonesia that lends distinctive environmental notes.

Mandiri Kopi emphasizes traceability, sustainability and community. Established in 2011, the cooperative is grounded in ethical practices, guaranteeing competitive prices and dependable supply chains. Giling Basah, or wet-hulled coffee, is a process unique to Indonesia that gives these beans an earthy character.

Ibonia Estate focuses on organic matter management and soil conservation as top priorities in coffee production. The growers see the value of the region's soil, a deep, reddish-brown composition known as Kikuyu loam, and recognizes its role in developing the distinctive qualities of their coffee offerings.

A 16oz jar of our cold brew concentrate ready to be poured over ice or add two parts concentrate to one part hot water to enjoy warm.