Sourcing Regions

The Duarte province is a major hub for high-quality, organic, and biodiversity-friendly cocoa production, particularly around San Francisco de Macorís. The region is known for producing complex, fruity cacao. Coffee grown in the Pico Duarte region thrives at high altitudes (up to 3,101 meters) in rich volcanic soil, creating a distinctive, complex, and high-quality Arabica bean. This region often features shade-grown coffee, primarily cultivating Typica and Caturra varieties.

Located in the northern Dominican Republic, Cibao is a fertile, mountainous valley spanning from Manzanillo Bay to Samaná Bay, regarded as the country's agricultural heartland and cultural epicenter. Anchored by Santiago de los Caballeros,  this region produces most of the nation's tobacco, hosts Merengue music, and is characterized by lush landscapes, high peaks, and strong agricultural traditions.

Known as the "Pearl of the South" (La Perla del Sur), Barahona is a province in the southwestern Dominican Republic, celebrated for its rugged, untouched nature. It offers dramatic landscapes combining mountains, rivers, and Caribbean beaches. 

A key high-altitude coffee-growing region

located in the southwest, featuring mountainous terrain up to 1,700 meters, which offers an ideal, warm microclimate for producing savory, robust, and relatively mellow coffee. The high-quality, shade-grown Arabica coffee is known for having some of the most fruit-like flavors in the region, and benefits from a temperate climate. Coffee cherries here are typically hand-picked and sun-dried, with a focus on producing quality Arabica varieties such as Typica, Caturra, and Catuai.

Located in the central mountains at high altitudes of around 1400 meters, this region produces high-quality, 100% Arabica coffee known for a smooth, low-acid profile with tasting notes of hazelnut, cocoa, and fruit, often produced using eco-friendly, "honey-processed" methods.

Located in the central highlands of Costa Rica, Tarrazú is one of the country’s most well-known coffee-producing regions, with farms typically situated between 1,200–1,900 meters above sea level. The region benefits from rich volcanic soils, defined wet and dry seasons, and high elevations that support slow cherry maturation. Coffees from Tarrazú are known for their bright acidity, clean structure, and pronounced flavor clarity, often featuring notes of citrus, honey, and chocolate.

Located in the Alajuela province of central Costa Rica, the West Valley is a well-established coffee-producing region known for its distinct microclimates and strong dry seasons. Farms are typically situated at elevations between 1,200–1,800 meters, benefiting from volcanic soils and consistent sunlight during harvest periods. The region is also recognized for its innovative processing methods, including natural and honey processes. Coffees from the West Valley are known for their bright acidity, full body, and complex flavor profiles, often featuring notes of tropical fruit, citrus, and chocolate.

Located just east of San José in Costa Rica’s Central Valley, Tres Ríos is one of the country’s oldest and most traditional coffee-producing regions. Farms are typically situated at elevations between 1,200–1,650 meters, with rich volcanic soils and a well-defined climate supporting consistent production. The region is known for producing clean, balanced coffees with bright acidity, medium body, and classic flavor notes of citrus, honey, and chocolate.

Located around the capital city of San José, the Central Valley is one of Costa Rica’s most historic and accessible coffee-producing regions. Farms are typically situated between 1,000–1,600 meters in elevation, benefiting from fertile volcanic soils and a stable climate. The region is known for producing clean, well-balanced coffees with moderate acidity and a smooth body, often featuring notes of chocolate, nuts, and mild citrus.

Located in southern Costa Rica, the Brunca region—particularly around Pérez Zeledón—is known for its emerging role in coffee production. Farms are typically situated at moderate to high elevations and benefit from diverse microclimates influenced by both Pacific and inland conditions. Coffee production here is largely driven by smallholder farmers, with increasing attention to quality and specialty processing. Coffees from Brunca are generally well-balanced, with medium body, moderate acidity, and flavor notes that can include citrus, chocolate, and subtle fruit tones.

Located on the eastern side of Costa Rica near the Caribbean slope, Turrialba is a lower-altitude coffee region influenced by higher humidity and consistent rainfall. The area is known for its lush landscapes and proximity to the Turrialba Volcano, with farms typically situated between 600–1,200 meters. Coffees from Turrialba tend to have a softer profile, with mild acidity, lighter body, and subtle flavor notes such as nuts, chocolate, and gentle citrus, making them well-suited for blends.

Located in central Guatemala and surrounded by the Agua, Fuego, and Acatenango volcanoes, Antigua is one of the country’s most renowned coffee regions. Farms are typically situated between 1,500–1,700 meters, benefiting from rich volcanic soils, consistent rainfall, and cool nights. The region is known for producing high-quality coffees with a full body, bright acidity, and complex flavor profiles, often featuring notes of chocolate, spice, and citrus.

Located in northwestern Guatemala near the Mexican border, Huehuetenango is one of the country’s highest and most remote coffee-growing regions. Farms are often situated at elevations above 1,500 meters, benefiting from a unique dry climate due to rain shadow effects from surrounding mountains. This allows for natural sun drying and consistent processing conditions. Coffees from Huehuetenango are known for their bright acidity, medium body, and complex flavor profiles, often featuring notes of fruit, chocolate, and caramel.

Located around Lake Atitlán in southwestern Guatemala, this region is known for its dramatic landscape surrounded by volcanoes and rich volcanic soils. Coffee farms are typically situated on steep slopes between 1,200–1,800 meters, with a climate influenced by the lake and seasonal winds. Production is largely driven by smallholder farmers, often using traditional methods. Coffees from Atitlán are known for their full body, bright acidity, and complex flavor profiles, commonly featuring notes of chocolate, spice, and citrus.

Located in central Guatemala near Antigua, Acatenango lies along the slopes of Volcán de Fuego and Volcán Acatenango. Farms are typically situated at elevations between 1,300–2,000 meters, benefiting from rich volcanic soils and a cool, dry climate during harvest. The region is known for producing coffees with a pronounced body, bright acidity, and complex flavor profiles, often featuring notes of citrus, chocolate, and spice.

Located southeast of Guatemala City near the slopes of Volcán Pacaya, the Fraijanes Plateau is a highland coffee region known for its fertile volcanic soils and active geological influence. Farms are typically situated between 1,300–1,800 meters, with a climate that includes both defined dry periods and occasional volcanic activity that enriches the soil. Coffees from Fraijanes are known for their bright acidity, medium body, and clean profiles, often featuring notes of citrus, chocolate, and subtle spice.

Located in eastern Guatemala near the border with Honduras, Nuevo Oriente is a traditional coffee-growing region characterized by rolling hills and a drier climate compared to western regions. Farms are typically smallholder-operated and situated at moderate elevations between 1,200–1,700 meters. The region produces well-balanced coffees with medium body and moderate acidity, often featuring classic flavor notes of chocolate, caramel, and nuts, making it a consistent option for blends and everyday specialty offerings.