-CIBAO ALTURA / MOCHA-

(Domincan Republic)

In the Cordillera Mountains of the Dominican Republic, coffee and cacao have grown side by side since Taíno times.

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. 

-BARAHONA TYPICA-

(Dominican Republic)

In 1805, revolutionary leader Toussaint L’Ouverture brought Typica seeds to the Dominican Republic from Haiti, 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 and are carefully tended by Señora Alexandra, one of the country’s pioneering female farmers.

-GESHA-

(PERU)

High in the Andes Mountains the Yanesha Indigenous community of the Coopchebi cooperatives farm the rare Gesha varietal, guided by traditions that date back thousands of years. 

For the Yanesha, 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.

Shade grown ecosystems, sun dried processing, regenerative methods and communiity investments, all in support of education, infrastructure, and cooperative ownership models. Preserving flavor integrity biodiversity and soil health, and minimizing environmental impact through each plant gown.