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

  • Costa Rica La Perla Geisha


    The SL-28 is a unique, delightful, and well-regarded Arabica coffee cultivar that when cared for, produces sweet, floral, and complex notes in the cup. Grown commonly in Kenya, it is special to find partners who grow this varietal in Latin America. Our Costa Rican friends, Carlos & Diana Barrantes, who own 5 small farms, are responsible for the quality of these beans.  

    Variety: SL-28

    Farm: Finca La Casa, La Perla Micro Mill

    Region: Naranjo

    Process: Honey 

    Flavors: Strawberry, Peach

    Body: full
    Acidity: balanced
  • Nicaragua La BendiciĆ³n


    Finca La Bendición is a family farm nestled high in the mountains of Mozonte. To get there, you traverse winding roads that are so narrow, your tires often skirt close to the cliffs. Upon arriving, Sergio Jarquin and his father, José, greet you with hospitality, a coffee, and deep conversation.

    Altitude: 1,500 m

    Processing Method: Washed

    Flavor Notes: Chocolate, Maple, & Almond

    Body: medium
    Acidity: balanced
  • Colombia El Zapote


    This coffee was produced by all-star farmer, Ana Sanchez, of Tolima, Colombia. This particular small-lot made it to the national auction this year, where Rick Hubbard trveled down, cupped it, and bought it on the spot. 

    Farm: Finca El Zapote

    Variety: Castillo

    Region: Ibague, Tolima

    Process: Washed 

    Notes: Tangerine, Lemongrass, Milk Chocolate. 

    Agtron Color: 58 (Med- Light Roast)

    Body: medium
    Acidity: bright
  • Costa Rica Finca Fidel


    Finca Fidel is a small 1.5 hectare farm within the Western Valley of Costa Rica, owned by Oldmar Arrieta and Marlene Morera. They cultivate a single variety called Catura, which yields higher quality cherries when compared to many other varieties common throughout Costa Rica. 

    Flavor Profile: Chocolate, Pear, Guanabana

    Process: Honey 

  • 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 particular harvest batch is honey processed, which brings out orange and honey notes 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