Direct trade single origin farms
Our Dark Roast (Espresso Blend)
A Central American blend of dark roasted coffee with notes of smooth, nutty, chocolate sweetness.
Works great for espresso, gives a nice crema and jolt.
Six Families Honey Process
This is a medium roast pandemic blend from Costa Rican coffees from six different families. All coffees have been through the honey process. Due to the processing the coffee is naturally sweet with notes of hazelnut and chocolate. It is as if you have already added some sugar.
La Ceiba
Medium Roast - Guatemalan coffees are known around the world for high quality and this is no exception. The Ceiba lot from Huehuetenango is a community coffee, investing in sustainable sourcing to benefit a large group of producers. The cup profile boasts a rich floral and berry aroma and is full of chocolate and lemon, with a creamy body thanks to the specific Huehuetenango territory.
La Ilusion
Medium Roast - This coffee is from the highest altitude farm in Nicaragua on the mountain, Mogoton. Francisco Valle is the producer as well as the man who owns and runs the cooperative Notes of tea, chocolate, creamy, floral, sweet and a little cherry this coffee is a great afternoon delight.
Mexican Decaf
Decaf from the Chiapas region of Mexico is great as a dark roast. Notes of Chocolate, rich and full bodied you wouldn't know it was decaf. (Swiss Water process)
Santa Teresa del Mogoton
Medium Roast - Notes of chocolate, sweet and fruity.
Producer Silvio Sanchez came to coffee farming through studying agronomy. His mother loved coffee and so the two of them saved their money, took out a loan, and purchased a piece of land well-suited to growing coffee in the La Union, San Fernando region of the Nueva Segovia department.
Santa Teresa de Mogoton is a relatively remote farm, accessible by single road that leads to a handful of farms. The farm is beyond the reaches of cell phone service and the deep trenches along the sides of the road from heavy rainfall challenge even well-equipped 4×4 trucks.
Natural processing begins when cherries are picked, weighed, and checked for quality at the farm. Next, cherries are transported an hour and a half down the mountain to the warm, dry town of Ocotal in plastic boxes to keep the cherries in good shape. The drying is done in full sun on African drying beds at the Expocamo mill. The coffee is constantly turned and sorted for uniformity. Each day’s picking, called a “partida,” is delivered and dried separately.