In Cau Dat, a mountainous region of Vietnam known for tea and coffee, the Lotus Producers Group is part of a select few dedicated to Arabica cultivation in a predominantly Robusta producing nation. Comprised of small farms typically 1-3 hectares, these 100 or so farmers in Da Lat, with about a third being women-run, receive agronomical support to enhance quality. The Carbonic Maceration process, borrowed from winemaking, involves fermenting the whole cherries in a carbon dioxide-rich environment, washed and dried for a unique flavor profile.

Vietnam Da Lat

Luis Joaquin Lovo Muestra continues the work of his father, Joaquin Augusto Lovo Lopez, by producing high-quality Caturra coffee at Bella Aurora Farm. They focus on quality, resulting in a Cup of Excellence winning coffee from the Dipilto region.

Nicaragua Bella Aurora

This single-origin coffee from Honduras produced by Anibal Erazo features a washed process, resulting in flavor notes of lime and cherry cola. The coffee comes from the Santa Barbara region, at an altitude of 1,550 masl and is of the Pacas varietal. The recommended brew methods are V60, Chemex, Auto Drip, and Aeropress.

Honduras Anibal Erazo

Myin Dwin has positively impacted its community by shifting from heroin poppy to coffee production. The area, renowned for coffee, has seen improvements in education, healthcare, and gender equality, fostering a spirit of collaboration. They started working with the Winrock/CQI project in 2015.

Myanmar Myin Dwin

Gachatha coffee is known for its fresh fruit flavors with a lush, sugary, piquant taste. The Gachatha Farmers Cooperative Society mill established in 1963 is in Nyeri, Kenya. It's a high-elevation coffee with distinctive mango and black tea notes.

Kenya Gachatha AB

AB sorts between AA and PB and tend to be more balanced. Gathaithi Farmers Cooperative Union producers offer their cherries to Gathaithi Factory for processing.

Kenya Gathaithi AB

Jeovany Lara grows sweet and complex coffees in Honduras. Having sold his produce as blends since 2010, with Benjamin Paz and San Vicente mill, his small farm's coffee is now showcased globally. The mill processes coffee with a mission to help small producers like Jeovany to prosper without blending their unique lots.

Honduras Jeovany Lara

Finca La Bendicion is known for high-quality coffee and has won awards including the Nicaragua Cup of Excellence. This particular lot is from Luis Alberto's Pacamara lot and processed via the Honey method. Shade dried for 20 to 35 days, it showcases careful drying with controlled temperatures.

Nicaragua La Peña

The Cerrado region in southwestern Minas Gerais, Brazil, noted for being a large savannah, has been transformed from grasslands to farmlands since the 1960s. This coffee from Cerrado offers distinct flavor notes of peanut butter and milk chocolate, grown at altitudes between 900-1,250 masl.

Brazil Ipe Amarelo

This coffee is grown by small producers in Western and Central Kenya, farms between 0.5 and 2 hectares. Processed and sold by Kenyacof Limited, they focus on quality, sustainability, gender equality, and land stewardship. Fresh year-round with a main harvest and a fly crop, 'AB' denotes seed size, which is a mixture of A (sorted with a 6.8 mm screen) and B (sorted with a 6.2 mm screen).

Kenya Swara AB

Jeovany Lara is a small producer growing stellar coffee in the high altitude hillsides of Honduras. High altitude results in sweeter and more complex coffees. Jeovany first sold his produce in 2010. Now, with the help of Benjamin Paz of the San Vicente mill, Jeovany's coffee from his small farm is showcased globally.

Guatemala Aragon

Kainamui Factory prepares coffee for export where larger beans are labeled AA, 15/16 screen as AB, and peaberry as PB. Peaberry is a single seed within the coffee cherry. This cooperative ensures meticulous washing, drying, and preparation of the coffee.

Kenya Kainamui PB

Claudio Lenin Madrid is a 3rd generation coffee producer. His commitment to quality is evident in every cup with vibrant notes of blackberry and honey butter. Carefully washed and processed, this offering foregrounds the beauty of single-origin Honduran coffee.

Honduras Claudio Madrid

Combines beans from Myanmar Myin Dwin and Mexico Grupo Terruño Nayarita. The Myanmar coffee, from a town steeped in legend, ranks high consistently, while the Mexican lot comes from growers producing some of the most exciting coffees.

Loud & Proud

This coffee is produced by Yerin Sagastume on the 'Los Quetzales' farm, part of family efforts headed by Pedro Sagastume. Located at 1600 masl with ideal conditions in Santa Barbara, this Honduran coffee boasts complex and bright characteristics. The Pacas varietal undergoes a honey process, pulped without water and dried with mucilage on raised beds for up to 20 days.

Honduras Yerin Sagastume

This coffee is sourced from multiple producer communities in Mexico, specifically Nayarit. It is naturally processed, enhancing its fruity flavors while maintaining sustainable practices.

Mexico El Duende PB

This coffee is sourced from nine small producers in San Pedro Necta. They have received support for improved agricultural management and processing at the Bella Vista mill in Antigua.

Guatemala Las Palomas

Palekana means to be protected. Enjoy a relaxed experience with this blend that brings to mind a morning in paradise.

Palekana Blend

This Kona coffee is grown on a 35-acre farm, offering a taste of the Aloha Spirit.

100% Farm Direct Kona

Kaka'hi'aka means morning and is a blend that captures the essence of Hawaiian sunrises.

Kaka'hi'aka Blend

Barikongo is part of the Komothai Farmers Cooperative Society, with cherries sourced from 220 farmers. The coffee undergoes sorting, pulping, and fermentation. It is processed without soaking and aims to empower the next generation.

Kenya Barikongo AB

Crossfade is a blend of Ethiopian and Colombian coffee, ideal for espresso. Enjoy its balanced flavor, perfect with milk, as an americano, or straight. Sidamo's light roast emphasizes fruity, floral notes, while Cundinamarca's medium roast adds a chocolatey almond profile.

Crossfade

Breaker One 9 is a signature blend recommended for various brew methods. It features peanut butter, orange, chocolate, and cherries tasting notes. This blend combines natural coffee from Brazil and a regional blend from Colombia, offering a complex, robust flavor.

Breaker One 9

Request Line is a classic diner coffee blend roasted darker to balance the qualities of Colombian and Brazilian beans. It's a great choice for those new to specialty coffee.

Request Line

The Colombia Del Campo, exclusive to Broadcast Coffee, contributes to their signature blends. Its special varietal stands out on its own, reflecting the work of friends and farmers in Colombia dedicated to producing this foundational coffee.

Colombia Del Campo

The decaf coffee uses a sugar cane decaffeination process, preserving flavor and being environmentally friendly. Roasted to a medium level, ideal for an everyday coffee taste with or without cream or sugar.

Decaf Colombia Palo Rosa

Gaturiri Factory is part of Barichu Farmers Cooperative Society in Nyeri county, Kenya. This lot is an AB screen size sort, known for balance. The factory sits on the Kirigu River and serves approximately 1,500 small scale producers.

Kenya Gaturiri AB

This award-winning coffee by Marjorie Pereira, a widow who took over her husband's farm, exemplifies dedication to quality. The natural process and collaborative family effort yield distinct jasmine and peach cobbler notes.

Brazil Marjorie Pereira

Muungano Cooperative, comprised of around 4,400 smallholder producers, focuses on gender justice and integration across ethnic groups. They operate mainly along the western shores of Lake Kivu, with multiple washing stations and a newly acquired dry mill running on solar energy from Nuru, aiming for a lower carbon footprint.

DR Congo Muungano

Our seasonal blend is back, with washed Colombian coffee paired with the Myanmar Myin Dwin, creating a balanced, fruity cup with hints of baking spice.

Lights on Jackson

El Cuarenteño is located in the Sierra de San Juan, with coffee production between 900 and 1400 meters. The coffee is both organic and conventional, with three societies contributing. This coffee underwent 'Honey' processing due to a machine error during mucilage separation.

Mexico Cuarenteno

Pway Na Phar coffee represents the hard work and expertise of 100 family-owned farms in the region. The producers are guided by a local leadership group to ensure quality during harvesting.

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