Green Mountain Coffee: Grown High, Crafted with Care

Some of the best coffee in the world comes from high in the mountains. The combination of elevation, cooler temperatures, volcanic soils, and slower cherry maturation results in more complex flavor profiles. We call this collection: Green Mountain Coffee.

Kenya: Mt. Kenya (1,700–2,200m)

Bright acidity, citrus and berry flavors, and unmatched complexity. Explore Kenyan coffee.

Featured Cooperatives in Kenya

• Sprout Factory Test (2926m)
• Ndundu Coffee Factory (1961m)

Cameroon: Mt. Mbapit (1,100–1,800m)

Grown in volcanic soil, Cameroonian mountain coffee is smooth, chocolaty, and rich. Explore Cameroon coffee.

Featured Cooperatives in Cameroon

• Caplabam Farmers Mill (1388m)

Guatemala: Antigua Highlands (1,500–2,000m)

Famous for full-bodied coffees with floral aromas, cocoa, and spice. Explore Guatemala coffee.

Featured Cooperatives in Guatemala

• Cooperativa La Asuncion (2047m)
• Asociación Chajulense Va’l Vaq Qujol (1989m)

How Climate Affects Cherry Production

Climate change threatens the consistency and timing of cherry development. Too much heat or too little rain can disrupt harvests. Learn how Climate Smart Coffee supports adaptation.

From Farm to Cup

Each mountain-grown cherry is hand-picked and processed with care. Explore the journey through our Instagram stories:

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