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

  • Mexico La Esquina


    This micro lot won 1st in this year’s Aromas del Pico Mexican Coffee Auction. It was grown by Rodolfo Jimenez Lopez, who cultivates a single variety known as Garnica. This is a Mexican hybrid between Mundo Novo and Caturra.

    Notes: Mango, Cane Sugar, Juicy Raspberry 

    **Only Available in an 8oz Bag**

  • Costa Rica Barranquilla Lot 8


    Produced by master farmer Don Geovani Gonzalez, this lot was fermented and washed in traditional blue tile tanks instead of cement ones. The coffee brings a sense of individuality, cleanliness, and a distinctive flavor profile. 

    Notes: Caramel, Brown Sugar, Dark Chocolate 

  • 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
  • Costa Rica Finca Fidel


    Costa Rica 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: Washed,Honey

  • 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
  • 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