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 Las Lajas


     Location- Costa Rica/Sabanilla

    Flavor Notes- Star fruit, pear, apple

    Process- Red Honey

    Altitude- 1600m

    Las Lajas mill is one of the best micro mills within the Central Valley of Costa Rica, with unique and exceptional drying techniques.  The coffee cherry is removed from the bean while the pulp is left on to dry. The end result is delightful.

    Body: medium
    Acidity: balanced
  • Guatemala Los Arroyos


    This large bean Pacamara varietal, grown by Luis Sagastume, comes from one of the oldest and most environmentally conscious farms in Guatemala. Established in 1914, Finca Los Arroyos has dedicated itself to being a steward of the land it grows coffee on.

  • Colombia El Agrado


    You cannot get to this farm by car or motorcycle. It takes an hour by horse, through creeks & over steep hills. The farm & home is tucked between the mountains of Tolima, and as of 2016, has consistently produced micro lots. We are privileged and proud to share that we purchase the entire crop from this small scale farm. 

    Body: medium
    Acidity: lively
  • 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
  • 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
  • Costa Rica Don Fernando Micro Lot


    A syrupy mouth feel and notes of orange and honey are present in this juicy coffee from Costa Rica.

    Body: medium
    Acidity: bright