-BARAHONA TYPICA-

(Dominican Republic)

Long before coffee became a global obsession, a single varietal began its journey across the Caribbean. In 1805, revolutionary leader Toussaint L’Ouverture brought Typica seeds to the Dominican Republic, planting the roots of a coffee culture that would flourish for generations. Today, those same heritage seeds still grow on the slopes of the Barohuco Mountains, carefully tended by Señora Alexandra, one of the country’s pioneering female farmers.

For Alexandra and her family, coffee is more than a livelihood, it’s a living inheritance. Their farm is a testament to patience, tradition, and resilience. Each harvest is hand-picked, sun-dried, and cultivated without the use of synthetic chemicals, preserving the land’s biodiversity and the integrity of the Typica varietal.

The result is Heritage 1805, a coffee with depth and soul, where notes of chocolate and caramel mingle with tropical mango, papaya, and citrus. Every sip carries with it over two centuries of care, courage, and continuity.

-GESHA-

(PERU)

High in the Andes Mountains, where clouds cling to ancient terraces and rivers cut through sacred valleys, another story unfolds. Here, Quechua Indigenous cooperatives farm the rare Gesha varietal, guided by traditions that date back thousands of years to the Incan Empire.

For the Quechua, agriculture is not just an act of cultivation, it’s a sacred dialogue with nature. The sun (Inti), moon (Killa), and earth (Pachamama) are more than celestial forces; they are living spirits to be honored. Each season, planting and harvest are accompanied by ceremonies designed to maintain balance and harmony in the natural world.

This deep spiritual connection yields Sagrada Harvest, a coffee that is as complex as the culture that nurtures it. Delicate florals like jasmine and verbena give way to sweet maple, apricot, and lemon, while an ultra-low acidity makes it one of the most refined cups on earth. With an SCA score of 89.5, it ranks among the top 1% of coffees worldwide.

-CIABO ALTURA / MOCHA-

(Domincan Republic)

In the Cordillera Mountains of the Dominican Republic, coffee and cacao have grown side by side since Taíno times, two sacred crops shaped by mountain mist, volcanic soil, and centuries of Indigenous stewardship.

The name Cocoa Canuco honors that lineage. Canuco refers to the ancestral Taíno farming system of raised, fertile mounds that naturally regulate water, protect roots, and renew the soil, a regenerative method still echoed in the way these beans are cultivated today. The varietal itself, Cibao Altura Arabica, is unique to the Dominican highlands, slow-maturing in cool elevation air and developing a naturally rich body with quiet complexity.

After harvest, the beans are infused with the island’s world-renowned cacao: subtle chocolate notes layered into a smooth, full-bodied cup balanced by citrus brightness, toasted sugar warmth, and a gentle nutty finish. Roasted in small batches in Tamboril by Christian, our synesthetic master roaster, Cocoa Canuco is a fusion of Dominican origin and Taíno heritage.