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Reserve coffee

Reserve coffees are high-quality coffees available in small quantities for a limited time. The flavors of these rare beans are exquisite, and their circumstances are unique.

I helped shape the concept, created the voice and wrote copy for nearly 100 of these stunning coffee labels.

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Malawi Peaberry sable farms

CRISP ACIDITY WITH A VIBRANT SPLASH OF LIME ZEST AND A SPICY, CITURS COMPLEXITY

Our third single-origin offering from Malawi, a country with one of the smallest coffee yields in East Africa, embodies hand-selected peaberries from three lush parcels of land cultivated by Sable Farms.

Peaberries are singular, round beans (less than 10% of a total harvest) formed naturally when one of the two seeds within the coffee cherry fails to develop. And our coffee experts love them. Dense and uniform in size, they roast more evenly and are delightful in your cup—delivering deep, concentrated flavors.

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Sumatra Blue Batak

SMOOTH AND EARTHY WITH DEEP, SYRUPY BODY AND SWEET HERBAL NOTES

For centuries Batak tribe members in the Lintong district on Lake Toba’s southern shore—Sumatra’s prized coffee-growing region—have cultivated big, bold coffees like this one in their backyard gardens.

After the ripest cherries are handpicked, they’re painstakingly wet-hulled in small batches. This unique processing method, which requires constant attention due to the humid climate, gives the unroasted beans a distinct blue tint and contributes to the complex herbal flavor, redolent of the lush, fertile land.

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Burundi Ngozi

BLACK TEA-LIKE AROMA AND CINNAMON SPICES WITH CHOCOLATE ACCENTS

In Burundi, a country fairly new to coffee cultivation, beans are grown by smallholder farmers and subsequently taken to washing stations, where they’re processed, pooled together and collected by coffee traders.

This extraordinary coffee from the town of Ngozi in northern Burundi was delivered to us by Gashikanwa Specialty Coffee, a female-owned trading company in a male-dominated field that is helping to develop Burundi’s specialty coffee industry while improving the lives of the farmers.

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Maui mokka

SPICY AROMAS WITH FLAVORS OF CANDIED FRUIT AND MILK CHOCOLATE

Grown exclusively on Maui, this ancient Mokka varietal—believed to date back nearly 1,000 years—descends from a seedling brought from Yemen.

The coffee’s deep, intense flavors are attributed in part to how it’s processed and to Hawaii’s consummate soil and climate. Each coffee cherry is left to dry on the tree, following centuries-old Yemeni tradition, after which it’s harvested on the fertile slopes of Pu’u Kukui—west Maui’s tallest peak and one of the world’s rainiest locations.

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JAMAICA BLUE MOUNTAIN

NOTES OF CITRUS FRUIT AND SMOOTH MILK CHOCOLATE COMPLEMENTED BY INTENSE, SATISFYING AROMAS

This coffee comes from two farms on the esteemed Amber Estate—Mount Lebanon and Abbey Green, gateway to the summit of Blue Mountain Peak—where the legendary blue-tinted mist, rich soil and abundant rainfall combine to create a sip layered with complex flavors.

Cultivated using rigorous standards of excellence and certified authentic, these beans stand alone in quality and character, much like the iconic wooden barrels they’ve been shipped in since the 19th century.

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100% Kona

FLORAL AND CARAMEL AROMAS WITH PRONOUNCED CITRUS AND NUT FLAVORS

High upon the slopes of Mauna Loa—in the Kona region of Hawaii’s Big Island—these beans take root in the rich volcanic soil under the bliss of sun-drenched mornings tempered by cloudy afternoons.

The Parry Estate, where the coffee is grown and processed, was once the royal land of King Kamehameha. And like the king’s legacy, which has been carefully archived and preserved, this coffee is tended to with the utmost care to ensure its resplendent flavors.

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Galapagos san cristobal

HERBAL WITH COLA NOTES, A JUICY ACIDITY AND A SOFT, CHOCOLATY MOUTHFEEL

Every summer and fall, the Humboldt Current moves through the Galapagos Islands carrying rich nutrients and creating a subtropical climate ideal for growing premium coffee at unusually low elevations.

Add the hot, equatorial sun, fresh-water springs and the rich, volcanic soil of San Cristobal, and you get this amazing coffee.

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nicaragua cabo azul

APRICOT AND MAPLE SYRUP NOTES WITH A CHOCOLATY MOUTHFEEL

The mountainous Matagalpa region in central Nicaragua—with its moderate climate and abundant rainfall—is known for high-quality coffee. It’s here the century-old Cabo Azul Estate produces these vibrant, richly flavored beans.

Washed and sun-dried, the beans rest on the estate for two months, developing their full flavors before being quickly hulled and exported. Special care is reflected in all aspects of operation—a commitment to exceptional coffee, the well-being of the workers, and the protection of 800 hectares of estate land as a bioreserve.

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Cameroon Mt Oku

FULL-BODIED WITH ENTICING HERBAL, FLORAL LAYERS AND BLACK PEPPER NOTES

Smallholder farmers from Cameroon, where robusta is the traditional coffee harvest, worked closely with a local cooperative and a team of technical experts to help improve the quality of their beans—and their livelihoods—and compete in the specialty market with this outstanding arabica.

Located in west central Africa, across the continent from where most of Africa’s finest coffees grow, Cameroon boasts a diverse geography—from deserts to rainforests to Mount Oku, where these beans thrive high in the nutrient-rich soil.

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Hawaii Ka’U

FRESH COCONUT AND SWEET CARAMELLY NOTES WITH HINTS OF CITRUS AND NUT

The Ka’u region, which neighbors Kona on the island of Hawaii, has been producing coffee for only 20 years on just 400 acres of land. But already the beans are making a lasting impression, winning awards for quality and astounding flavors.

Cultivated on the temperate slopes of Mauna Loa, abounding in rich volcanic soil, these beans are hand-selected and processed on small family farms devoted to Hawaiian tradition. The resulting taste is delicate and deliciously tropical.