Bali’s rich volcanic soil and rich, wet climate make it an ideal place to grow coffee. Kintamani coffee is the culmination of generations of expertise, innovation, and tradition. It’s grown on smallholder farms by farmers who take pride in their work. They hand-pick the beans, wet-hull them, and dry them on raised beds. This all contributes to the deep, rich flavor of this organic dark chocolate coffee.

This coffee is a perfect way to start your day. It has a delicate flavor with a subtle cocoa note. This coffee is a blend of two varieties, Catuai and Mundo Novo, grown at an altitude of 750-1050 meters. The soil is a volcanic loam and the coffee is dried in the sun. This is a certified natural coffee with a certification from the National Coffee Association of Brazil.

We invite you to enjoy this unique, hand-crafted Colombian coffee with rich, fruity notes of orange and berry. Our coffee is grown by the Mallholder family, who have been farming in Medellin Castillo for generations. They select the Caturra and Colombia varieties of coffee beans to create a full-bodied, chocolatey brew.

The product is a cup of coffee with a light, sweet apple flavor. It has a taste of raisin and honey, with a hint of citrus. It is a medium-bodied coffee with a nutty aftertaste. The coffee is made from Caturra beans grown on small farms in Alajuela.

This Ethiopian chocolate is made with smallholder farmers from the Sidama zone. It is made with heirloom varieties of Nitisols, which are found in the Sidama zone. The beans are dried on raised beds, which are the traditional way of drying in the region.