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World Tour Club

Reimagine your morning coffee...

Make it a visit to a new land to start off the day's adventure.


Each month is a new destination spanning around the globe.


You'll get to visit 12 out of the more than 50 countries that produce our beloved beans, get to meet the country and your beans' behind the scenes. 

January -

new winter arrival

We are excited to reveal this new African gem to our line up, with its swarthy earthiness and unique mouthfeel that will bring on the warm fuzzies we all love mid-winter.  Like this native land's falls, you'll be sure sure to give your tastebuds a rush! 


Variety: Indigenous heirloom cultivars

Harvest: October - December

Altitude: 1750-2300 masl

Soil: Vertisol

Process: Fully washed and dried on raised beds


february -

papua new guinea

The Papua recipe for coffee is: essence of bright boldness with a jolt of caffeine. All who have tried PNG coffee have remarked on how delightfully fruity it is. If you don't like fruit, don't let this coffee scare you off. Think of it like the equivelant of eating a package of fruit snacks when your mom told you to have a piece of fruit. 

Grower: Coffee producers organized around the Kuta mill

Variety: Bourbon, Typica

Region: Tambul-Nebilyer District, Papua New Guinea

Harvest: April-September

Altitude: 1350 masl

Soil: Volcanic loam

Process: Fully washed and dried in the sun


march 2022 -

new spring arrival



april - guatemala

This "golden boy" of coffee shines out amongst the others. The medium-light roast brings out the subtle and not-so-subtle nuances of the bean. It's like the passive-aggressive bean in the coffee world, bright and citrusy. Passive it right down your throat and be aggressive about it! It's got lots of get-up-and-go to start your day off strong!

Grower: Carlos Roberto Serrano Roa | Finca La Severa

Variety: Anacafe 14, Caturra, Pache, and Sarchimor

Region: Santa Cruz Barillas,Huehuetenango, Guatemala

Harvest: October - February

Altitude: 1459 masl

Soil: Clay minerals

Process: Fully washed and dried in the sun, organic fertilizer created from plants own pulp


may - peru

Dark and bold, Peru packs a flavor punch that's bright and citrusy along with the toasty notes of a dark roast, altogether as surprising as the views atop Peru's Machu Picchu and as tangy as a marmalade sandwich at Paddington Station. Great black for bold Java Jivers and happily toned down but recognizable with cream for Jivers with a taste for the mellower side. 

Grower: 124 women members of Asociación de Productores Cafetaleros de la Cuenca del Rio Marañón (APROCCURMA)

Variety: Bourbon, Catimor, Caturra, Pache and Typica

Region: Rodríguez de Mendoza, Amazonas, Peru

Harvest: July - November

Altitude: 1500-1800 masl

Soil: Clay minerals

Process: Fully washed and dried in the sun

Certifications: Fair Trade, Organic


june - panama

Part of Java Jive's signature coffee collection, this coffee is grown on a small family farm on the slopes of the Barú Volcano in the province of Chiriquí, Panama. The volcanic soil is perfect for bringing out the maple syrupy, yet bright robust flavor found in this coffee. Try it out and you too will be hooked!

Grower: Vista Hermosa Farm

Variety: Caturra

Region: Boquete, Chiriquí, Panama

Harvest: December - April

Altitude: 1250 masl

Soil: Volcanic loam

Process: Mechanically demucilaged and dried on raised beds



july - new summer arrival

This surprise origin is a Royal staple named after the hallmark bluish hue of the bean produced from the wet-hulling process. The bulk of this origin's coffee production comes from small family-owned farms where each producer uses a few acres to cultivate coffee along with citrus trees in the volcanic soils of the highlands. Pesticides and synthetic fertilizers are never used. In recent years, local producer groups have begun to partner with regional exporters to establish organic and Rainforest Alliance certifications, which harmonize with their traditional principles of conserving forest, soil, and water resources.

Grower: Subak Abian (SA) a traditional structure of farmer organization

Variety: Bourbon, Typica, and Catimor


Harvest: May - October

Altitude: 1200 – 1600 meters

Soil: Volcanic loam

Process: Hand-picked, wet-hulled, two-step sun drying on raised beds

Certifications: Organic, Rainforest


august - mexico turquesa

Mexican coffee is primarily grown in the southern-most state of Chiapas, where tropical conditions, higher altitudes, and volcanic soils create ideal growing conditions. Turquesa (Turquoise in Spanish) is named after the vast blues in the oceans and skies of Mexico. This coffee has large beans, is high grown, and comes from multiple farms. Most of the area’s coffee producers are smaller farms and owned by families of indigenous descent. The beans are European Prepared (EP) to ensure minimal defects and are wet processed, meaning the skin / pulp of the cherry is removed from the beans after harvesting. 


The initial tase of this coffee is smooth and then the bite comes. SPICY! Can you believe it? Spicy coffee?! You have been warned...drink this up and feel the burn! It can be tamed with a little cream, and then just makes a mild presence. (If you actually burn yourself, we can not be held responsible.)

Region: Chiapas

Altitude: 900 – 1,100 m

Variety: Catuai

PROCESSING: Washed and patio dried

CUP: Mild Acidity, medium body

FLAVOR: Chocolate, nutty, green apples, sugarcane, cinnamon spice


september - sumatra

Sumatra is a bold coffee that dances on your tongue like an energetic cowboy at a hoedown. This is a staple of our dark coffees. It's bold , toasty, slightly earthy, and a little sassy like the tigers of its heartland. Grab your stumpf fiddle, it's time to Sumatra! 

Grower: Sara Ate Cooperative of 500 members

Variety: Lini S-795, Typica, and Caturra

Region: Villages near Takengon in the province of Aceh located at the northern end of Sumatra, Indonesia

Harvest: October - January | March - June

Altitude: 1200 – 1600 masl

Soil: Volcanic loam

Process: Wet hulled and dried in the sun

Certifications: Fair Trade, Organic


october - new fall arrival

Blessings of rain down in Africa has encouraged this wonderfully complex Kenyan coffee to grow. Each sip reveals a different treasure once hidden in an unassuming coffee bean. If you enjoy something out of the ordinary, you have to try this coffee...but just remember to hurry boy, it's waiting there for you!

Region: Surprise! 

Process: Double fermentation / Raised Beds

Altitude: 1,400 - 2,000 m.a.s.l.

Varieties: Bourbon

Cup notes: Mild Sweet Acidity / Medium Body

Flavor: Balanced cup with notes of apricot, stone fruits, current and citrus


november - brazil mogianA

Brazil is the top coffee producing nation in the world; producing more than 5,714,381,000 pounds of coffee per year! Even though coffee is harvested on a massive scale, don't let that deter you from trying this single-origin coffee. Brazil coffee is a bit chocolaty and a bit nutty...kind of like a chocolate easter bunny munching on an acorn. Ahhh, mental images. 

Grower: Cooperativa Regional de Cafeicultores em Guaxupé Ltda.

Variety: Bourbon, Mondo Novo hybrid

Region: Mogiana region, along the border of São Paulo & Minas Gerais, Brazil

Harvest: May - August

Altitude: 800-1200 Meters

Soil: Volcanic loam

Process: Full natural and dried in the sun and mechanical driers


december -

colombia supremo excelso

Of all the coffee out there, this one will bring you back to your childhood as you reminisce those early morings when you woke up smelling coffee brewing. The only difference is that this is actually GOOD coffee!

Grower: Coffee producers from coffee communities in Colombia

Variety: Caturra, Typica, Castillo, and Colombia

Region: Colombia

Harvest: April - June | October - January

Altitude: 1300 - 1650 masl

Soil: Sandy loam | Clay minerals | Volcanic loam

Process: Fully washed and dried in the sun

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