Bordering Oaxaca and Guatemala, Chiapas features jagged mountains boasting nutrient-rich volcanic soil and lush jungle that provide the perfect landscape for coffee growing. The coffees produced in this region get harvested between November to March and feature balanced chocolatey undertones with medium body and bright acidity. Here, the coffee plants mature more slowly through the season, which adds density to the beans and means greater acidity and sweetness in the final cup.

Costa Rican coffees are among the world’s best, quite possibly because they are the only country in the world where it is illegal to produce any type of coffee other than 100% Arabica—the highest quality of coffee beans. It is here where our rainforest alliance certified farms hail within the dramatic mountains and high elevation hillsides of the Coto Brus region which hugs the largest rainforest preserve in Central America. Harvested between September and December, these beans feature maple, chocolate, and honey undertones.

As the third largest exporter in the world, Colombia continues to deliver superior arabica coffee of various flavor profiles. Up north, coffee is less acidic but features more body. In the south you can enjoy distinctive coffee with higher acidity. Colombian’s main growing region lies between Medellín, Cali, and Bogotá, also known as the Zona Cafetera or “Coffee Growing Axis.” In 2011, UNESCO declared the "Coffee Cultural Landscape" of Colombia, a World Heritage site.

Peru has it all: coast, mountains, and jungle. And coffee. Lots of it. Peru is the third largest producer of coffee in South America, after Brazil and Colombia. Coffee is grown between the Andes mountain range on the west and the Amazon River basin on the east. The three main growing regions are the north, the selva central (central jungle), and the southern highlands around Cusco. Because of this large geographical spread, Peru has a long growing season from April to October.