Specialty Coffee

Specialty coffee grows high in the mountains of the “Bean Belt,” the sweet spot between the Tropics of Cancer and Capricorn. The altitude, climate, and density of the beans create rich, unique flavors that can’t be found anywhere else. Unlike mass-produced coffee, specialty coffee is usually roasted in small batches by skilled roasters who combine traditional methods with modern techniques. Roasted at lower temperatures for shorter times, the result is a lighter roast that highlights natural sweetness and aroma. Arabica beans are the heart of specialty coffee. Farmers carefully hand-pick only the ripest cherries, ensuring exceptional quality from the start. A single plant takes about three years before its first harvest and yields only one to two pounds of coffee a year. It takes over 1,500 cherries to make just one pound of coffee—proof of the care and effort behind every cup. But specialty coffee is about more than taste. By choosing it, you support farming communities, sustainability, and future generations. Traditional farming paired with thoughtful innovation helps farmers improve their harvests while protecting their land and heritage.