Available In Single Serve As Grind Option

Our very popular coffees of South and Central America are medium to full-bodied with a clean and crisp finish

  • Ecuador La Tortuga


    We're proud to present this very special coffee from the Galapagos, grown by Quiman Valle and his pet turtle Ricardo. It's an elegantly processed green blend of Typica and Bourbon that brings with it the essence of tropical island fruit. 

    Region: Galapagos 

    Elevation: 1,475 ft

    Varietals: Typica, Bourbon 

    Processing Method: Fully washed, 24 hour fermententation 

    Drying Method: Raised beds

    *This coffee is only available in an 8oz bag*

    Body: medium
    Acidity: bright
  • El Salvador Tres Potros Natural Pacamara


    Tres Potros means “three colts” in Spanish, named after the three brothers who own, share, and manage the farm. Together, they produce some of the highest quality coffee along the Santa Ana Volcano, and consistently place in El Salvador’s prestigious Cup of Excellence.

    Region: Cordillera de Apaneca  

    Elevation: 4,600 ft

    Varietals: Pacamara 

    Processing Method: Naturally processed  

    Drying Method: Raised beds for 18+ days 

    Flavor Notes: Honey, Fig, Sweet Melon

    Body: rich
    Acidity: lively
  • Costa Rica Finca Los Papillos


    This family farm is owned and managed by Miguel Angel Cabezas, his wife Miriam and their three children. Their love and gentle care for the coffee they produce brings about a subtle decicacy in body and floral aromatics.  

    Elevation: 4,900 ft

    Varietals: Caturra, SL28 

    Processing Method: White Honey 

    Drying Method: Raised beds 

    Flavor Notes: Clementine, Floral, Sweet, Delicate 

    Body: medium
    Acidity: lively
  • Honduras “Nancy Hernandez” Finca El Jazmin Honey Micro Lot


    Nancy Hernandez has helped her family with the entire coffee process since she was eight years old. She now has expanded her family's coffee business and even opened her own cafe.  This honey process brings out orange and honey with hints of peach and raspberry throughout the cup.

    Elevation: 5,085 ft

    Varietals: Catuai, Pacas, Bourbon 

    Processing Method: Honey 

    Drying Method: Raised beds 

    Flavor Notes: Orange, Honey, Peach & Raspberry 

    Body: medium
    Acidity: bright