The Sierra Maestra mountains in southeast Cuba, near Santiago de Cuba, are the heart of Cuban coffee production. Over 90% of coffee is grown in this region, which is renowned for its fertile, humus-rich soil and high-altitude, hand-picked Arabica beans.

Key historical farms, known as cafetales, form part of the 19th-century French-founded La Isabelica UNESCO World Heritage landscape. Modern production in the region focuses on organic, shade-grown methods.

Salgar Coffee Growers Cooperative

In southwestern Antioquia, amid striking mountain vistas and lush, fertile soils, you’ll find a group dedicated to producing the highest-quality coffee. Founded in 1965 by thirty-four coffee producers seeking to stabilise market prices, the Salgar Coffee Growers Cooperative (Cocafisa) now represents nearly 3,000 smallholder farmers in this iconic region.

United by the principles of honesty, transparency, solidarity, responsibility, trust, empowerment, and commitment, the cooperative works tirelessly to ensure long-term economic stability.

This Mexican decaf is blended with wet-polished Vietnamese and natural Ethiopian coffees. Ethically sourced via Neumann Kaffee Gruppe (NKG) and roasted to a modern French roast profile, it delivers a bold and prominent presence in the cup.

NKG Verified coffee is sourced from registered farms committed to integrity, responsibility, and the development of a more sustainable coffee industry.

Mocha Mattari (or Matari) coffee comes from the Bani Mattar (or Bani Matar) district, located west of Sana’a in the high-altitude mountains of Yemen. It is one of the most prestigious coffee-growing regions in the country.

While farmers cultivate coffee on their own family lands, they often work in conjunction with local, long-standing traders or collectors for processing and export, such as the Al-Hamdani family or Pearl of Tehama.

The beans are grown at very high altitudes—typically 2,000–2,400 masl—and are naturally processed, sun-dried on rooftops, and traditionally cultivated without the use of chemicals.

Honduras Capucas coffee is an organic and Fairtrade-certified specialty coffee produced by the COCAFCAL cooperative near Celaque National Park in western Honduras.

COCAFCAL is a pioneer in improving the production of both liquid and solid organic fertilisers. The cooperative operates dedicated facilities to produce fertiliser for its members and partners. It also supports and trains farmers in reforestation, agroforestry systems, and the protection of local forests and water resources.

Sourced from Brazil and Vietnam, these coffee beans come from Rainforest Alliance-certified farms that prioritise environmentally conscious practices and help ensure fair opportunities for the growers involved.

Yirgacheffe coffee comes from the Gedeo Zone in southern Ethiopia, a high-altitude region (1,700–2,200+ masl) renowned for producing some of the world’s most fragrant and delicate coffees. These beans often feature citrus, floral (jasmine), and tea-like notes.

They are widely considered “sustainable by default” because they are primarily grown by smallholder farmers in traditional “coffee gardens” rather than on large industrial plantations.

The high altitude leads to slower cherry ripening, resulting in more concentrated and complex flavours. Indigenous heirloom varieties, known for their high genetic diversity, are grown with minimal intervention. Coffee trees are typically cultivated under the shade of native plants and forest canopies, helping to protect biodiversity.

Coffee is often grown alongside food crops such as bananas, which supports soil health and provides food security for farming families. Much of the coffee is sourced through organisations like the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), which represents many smallholder producers.

JBM is JBM—one of the most exclusive coffees in the world. Coffee was first introduced to Jamaica in 1728, and today Jamaican Blue Mountain coffee is cultivated in a strictly controlled, high-altitude region in the eastern part of the island.

Located between Kingston to the south and Port Antonio to the north, the Blue Mountains rise to 2,256 metres (7,402 ft), making them some of the highest peaks in the Caribbean. The region’s cool, misty climate, high rainfall, and rich, well-drained soil create ideal conditions for coffee cultivation.

Production is characterised by steep terrain, smallholder farming, and a meticulous “farm-to-cup” approach that prioritises quality over quantity—earning it the nickname “the champagne of coffees.”

Mavis Bank Coffee Factory, home of JABLUM, is Jamaica’s largest processing facility, handling beans from over 6,000 farmers.

Huehuetenango (often shortened to “Huehue”) is one of Guatemala’s most respected coffee regions, quietly producing some of the finest beans in the world.

Most farms are small, family-run operations, often passed down through generations. Farms such as La Esperanza work alongside organisations like the A’xola Cooperative to produce high-quality, carefully cultivated coffee.

Swiss Water Decaf is produced by the Swiss Water Decaffeinated Coffee Company Inc., based in Burnaby, Canada, using a 100% chemical-free, water-based process.

The green coffee is sourced from Colombia, supporting smallholder cooperatives and specialised producers rather than a single estate.

Brazil Ipanema Coffee has been cultivated since 1969. The estate is located in a vibrant region of Brazil, known for its ideal growing conditions and commitment to quality coffee production.

Ethiopian Kosher-certified coffee originates from the high-altitude, mountainous regions of southern and eastern Ethiopia.

These coffees are generally cultivated by smallholder farmers in what is often referred to as “garden coffee,” and are almost entirely composed of Arabica varieties grown using traditional methods.

The Bayu Kidul Farm Estate is a 100-hectare coffee plantation located in East Java, surrounded by smallholder clove and sugar cane farms. Coffee is grown at elevations of 900–1,200 metres near the village of Bondowoso, on the slopes of two active volcanoes—creating highly fertile conditions ideal for specialty coffee.

Coffee was first introduced to Southeast Asia by the Dutch in the 1600s. They established plantations across islands such as Java, Sumatra, and Bali. The island of Java became so closely associated with coffee that its name is now used worldwide as a synonym for it.

This blend combines caffeinated coffee with decaf to create a smooth, lower-caffeine option.

The caffeinated component comes from Honduras, where farms are located near the community of Río Blanco in the municipality of Siguatepeque, within the Comayagua department. These farms are situated at higher altitudes than their counterparts in Nicaragua, contributing to the coffee’s quality and character.

This coffee is blended with Mexican Mountain Water Process decaf, resulting in a balanced cup with reduced caffeine content.

Triple Crown coffee is sourced from family-owned farms in the high-altitude regions of Minas Gerais, Brazil. Key producers include Fazenda Ambiental Fortaleza and Fazenda do Sertão.

The beans are naturally processed, and the farms focus on sustainable practices, ethical production, and the preservation of local ecosystems.

JUMARP (Asociación de Productores Cafetaleros Juan Marco El Palto) is an innovative organisation transforming coffee production in rural Peru.

Founded in 2003 by José Carranza Barboza and 35 smallholder farmers, the cooperative supports sustainable farming and community development.

This certified organic coffee is produced by members of the Mujeres programme, which promotes gender equity by supporting women farmers. Across Peru, most producers follow a small-scale, household-based model, with coffee carefully hand-picked.

This is our house blend. Like all of our coffees, it is ethically sourced, fully traceable, and supports fair practices at origin. The exact composition, however, is something we prefer to keep as our little secret.

Finca Hamburgo is a historic and highly regarded coffee plantation in the Soconusco region of Chiapas, Mexico, near Tapachula. Founded in 1888 by German immigrant Arthur Edelmann, it is now managed by the fifth generation of the Edelmann family.

Located at elevations of 900–1,350 metres above sea level, the estate is also a popular destination, offering a museum, restaurant, spa, and guided tours that showcase the full farm-to-cup process.

Aquiares Estate, located on the slopes of the Turrialba Volcano, is the largest continuous coffee farm in Costa Rica, covering approximately 924 hectares (around 2,300 acres).

This historic, Rainforest Alliance-certified estate has been producing high-quality, shade-grown Arabica coffee since 1890.

Kenya AA refers to the highest grade of coffee based on bean size, typically measuring 7.2 to 7.8 millimetres in diameter, which allows for more even roasting.

Some of the finest coffees from Kenya are graded AA or peaberry. The Kaganda Factory, located in Murang’a County, is part of a cooperative representing around 1,100 smallholder farmers. Coffee is grown in rich volcanic soil at elevations of 1,750–1,850 masl, contributing to its distinctive quality.