A curated selection of premium, high-altitude single-origin coffees that highlight the bright acidity and complex flavor profiles prized by pour-over enthusiasts. These beans are sourced from elevations above 1,200 meters, ensuring dense, slow-developing cherries with vibrant fruit and floral notes.
Get targeted exposure with custom position pinning and highlighted placement.
Grown on the fertile slopes of Hawaii's South Kona district, this coffee offers a rare combination of bright acidity and smooth sweetness. The high volcanic altitude contributes to a clean, crisp cup with notes of honey, citrus, and mild spices, ideal for V60 brewing.
A classic high-altitude African coffee known for its intense floral jasmine aroma and bergamot-like citrus notes. Sourced from the Gedeo Zone at elevations up to 2,200 meters, it provides a tea-like body and exceptional clarity when brewed via pour-over methods.
Considered the pinnacle of specialty coffee, this rare varietal from Boquete, Panama, delivers complex flavors of stone fruit, bergamot, and honey. Grown at high elevations in shaded microclimates, it offers a delicate, aromatic cup that rewards precise water temperature control.
Renowned for its balanced, mild flavor with no bitterness, this coffee is grown in the misty Blue Mountains. The high altitude and specific climate create a smooth, clean cup with nutty and chocolatey undertones, perfect for those seeking a refined pour-over experience.
Grown in the fertile soils of Nyeri County at over 1,600 meters, this coffee boasts a full body with vibrant blackcurrant and tomato acidity. The AA grade signifies large bean size, which develops complex sugars during slow maturation, resulting in a rich, syrupy brew.
This Strictly Hard Bean (SHB) coffee from the Antigua region offers a perfect balance of brightness and body. Grown in volcanic soil at high elevations, it features notes of cocoa, spice, and caramel, making it a versatile and reliable choice for Chemex or Hario V60.
Supremo beans are hand-sorted for size, ensuring uniform extraction in pour-over setups. This Tarrazu origin provides a clean, bright cup with high acidity and notes of orange peel and milk chocolate, reflecting the ideal climate and altitude of the central valley.
From the Huila region's high-altitude farms, this coffee balances sweetness and acidity with a medium body. It exhibits distinct notes of red apple, brown sugar, and nuts, offering a comforting yet complex profile that highlights the minerality of the Andean soil.
While often associated with low-acid profiles, high-grade L1 beans from North Sumatra offer earthy, herbal notes with a syrupy mouthfeel. Grown at varying altitudes, this coffee provides a heavy body that complements the slower flow rate of cone-shaped pour-over brewers.
This washed coffee from the Northern Province offers bright acidity with complex fruit and wine-like notes. Grown at high elevations on smallholder farms, it delivers a clean, tea-like body with hints of strawberry and citrus, showcasing the potential of African highlands.
An underappreciated gem from the Yungas region, this coffee offers floral aromatics with a citrusy brightness. The high altitude contributes to a dense bean structure, resulting in a sweet, complex cup with notes of apricot and jasmine, ideal for light roasts.
Grown in the Lomito micro-region of Chiapas, this coffee is known for its spicy, fruity character and low acidity. The high elevation allows for slow cherry development, imparting notes of brown sugar, cinnamon, and red berries that shine in a gooseneck pour.
Peaberries are naturally mutated single-seed beans that often develop more concentrated flavors. This Tanzanian origin offers bright, wine-like acidity with chocolatey undertones, providing a unique textural experience and vibrant flavor profile in pour-over preparations.
Sourced from the high-altitude rainforests of the Chanchamayo Valley, this organic coffee features a balanced body with hints of dried fruits and nuts. The strict organic farming practices at elevation ensure a clean, sustainable cup with subtle sweetness and clarity.
This Central American coffee is renowned for its honey-processed sweetness and bright acidity. Grown in the highlands of Jalapa, it offers notes of orange, honey, and chocolate, creating a vibrant and aromatic cup that responds well to precise pour-over techniques.
Grown in the highlands of South Sulawesi, this coffee offers a unique herbal and earthy profile with low acidity. The high altitude contributes to a full body and spicy undertones, making it an excellent choice for those who prefer a heavier, more robust pour-over.
True estate-grown Kona coffee offers a silky texture and mild, sweet flavor with hints of nuts and brown sugar. The microclimate and high elevation of the slopes provide ideal growing conditions, resulting in a consistent, premium cup that is less acidic than other highlands.
Grown on the fertile volcanic slopes of Mount Cameroon, this coffee offers a balanced cup with floral and fruity notes. The high altitude and rich soil contribute to a clean, bright acidity with hints of berry and citrus, appealing to adventurous pour-over drinkers.
A newer entrant in the specialty market, this Guatemalan-style Geisha from El Salvador offers intense jasmine and citrus notes. Grown at high elevations in the Chalatenango region, it provides a delicate, tea-like body with a sparkling sweetness ideal for light brewing.
This coffee from the Eastern Highlands offers a unique blend of fruit and spice with a full body. The high-altitude processing in Goroka results in a clean cup with notes of chocolate and citrus, providing a distinctive flavor profile that stands out in blind taste tests.