Where It Comes From

The Origins

Every bag of Summit Origins coffee is traceable to a specific farm region. Altitude, soil, and climate at each origin produce flavors that no blending or processing can replicate.

01
Espresso Roast
Honduras
Cerro Azul  ·  1,200-1,600 MASL
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Honduras
Elevation
1,200-1,600 MASL
“Dark caramel, hazelnut, clean finish”

Grown in the misty highlands of Cerro Azul, Honduras, these beans develop at high altitude under ideal conditions. The cooler temperatures slow the cherry ripening, concentrating sugars and producing a dense, complex cup.

Process
Washed
Variety
Arabica
Certification
SHG, EP
02
Medium Roast
Ethiopia
Sidama  ·  2,000-2,200 MASL
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Ethiopia
Elevation
2,000-2,200 MASL
“Stone fruit, bergamot, floral brightness”

The Sidama zone of southern Ethiopia sits at extraordinary altitude, producing some of the world's most complex coffees. Heirloom varieties grown here carry genetic diversity that shows up in the cup as layered, floral, fruit-forward flavors.

Process
Natural
Variety
Heirloom Ethiopica
Certification
SHG, EP
03
Dark Roast
Uganda
Rwenzori  ·  1,500-2,000 MASL
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Uganda
Elevation
1,500-2,000 MASL
“Dark chocolate, smoky cedar, bold body”

The Rwenzori mountains known as the Mountains of the Moon rise along Uganda's western border. Volcanic soils and consistent rainfall create ideal growing conditions. The result is a full-bodied, richly textured coffee that stands up to dark roasting.

Process
Washed
Variety
SL28 / SL34
Certification
SHG, EP
The Collection

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