Finca Los Angeles is located in the Ahuachapán Mountains in western El Salvador. This farm is part of the Los Naranjos group, led by Sigfredo Corado, former professor of agronomy at the National Agricultural School. The farm is part of the Renacer program (To be reborn in Spanish), a coffee vocational school and training program for producers in the area. Farmers thus have access to information about innovations and better agronomic practices. This program is funded by Raices ( Roots ) and supported by Catholic Relief Services in El Salvador.

The technical field school, led by Sigfredo with 6 field technicians, helps small and medium-sized producers in the area by disseminating the best farming practices to maintain healthy soil. They thus ensure the environmental sustainability of coffee production, which also results in social sustainability, together with the production of quality coffee. The field school is located on the sister farm Finca Noruega, where classes are held twice a month for those interested.

This farm is planted only with the pacamara variety and has been managed by Sigfred for 10 years. The farm under his management was not chemically treated and purely natural procedures were followed to ensure a good quality harvest. The farm is divided into 23 Manzanas with approximately 3,000 trees in each section. The farm is beautifully divided by shade trees and wind barriers that protect the coffee trees and cherries from direct sunlight. At the price of such a smaller absolute amount of coffee produced, the coffee is of high quality and the long-term production capacity of the farm is maintained.
After harvesting, the Pacamara is washed and floated, then the cherries are placed in closed barrels where they ferment for 48 hours. After the fermentation process is complete, the coffee is laid out on drying beds for 25 days, where it is moved and rolled every hour.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast El Salvador Finca Los Angeles coffee darkly . It is most suitable for espresso and espresso drinks with milk.

Country of origin: El Salvador

Cup score : 86

Region: Ahuachapan

Variety: Pacamara

Processing: Anaerobic natural (natural)

Altitude: 1350 meters above sea level

Flavor profile: Mango-peach creaminess with sweet caramel and milk chocolate body

Finca Los Angeles is located in the Ahuachapán Mountains in western El Salvador. This farm is part of the Los Naranjos group, led by Sigfredo Corado, former professor of agronomy at the National Agricultural School. The farm is part of the Renacer program (To be reborn in Spanish), a coffee vocational school and training program for producers in the area. Farmers thus have access to information about innovations and better agronomic practices. This program is funded by Raices ( Roots ) and supported by Catholic Relief Services in El Salvador.

The technical field school, led by Sigfredo with 6 field technicians, helps small and medium-sized producers in the area by disseminating the best farming practices to maintain healthy soil. They thus ensure the environmental sustainability of coffee production, which also results in social sustainability, together with the production of quality coffee. The field school is located on the sister farm Finca Noruega, where classes are held twice a month for those interested.

This farm is planted only with the pacamara variety and has been managed by Sigfred for 10 years. The farm under his management was not chemically treated and purely natural procedures were followed to ensure a good quality harvest. The farm is divided into 23 Manzanas with approximately 3,000 trees in each section. The farm is beautifully divided by shade trees and wind barriers that protect the coffee trees and cherries from direct sunlight. At the price of such a smaller absolute amount of coffee produced, the coffee is of high quality and the long-term production capacity of the farm is maintained.
After harvesting, the Pacamara is washed and floated, then the cherries are placed in closed barrels where they ferment for 48 hours. After the fermentation process is complete, the coffee is laid out on drying beds for 25 days, where it is moved and rolled every hour.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast El Salvador Finca Los Angeles coffee darkly . It is most suitable for espresso and espresso drinks with milk.

Country of origin: El Salvador

Cup score : 86

Region: Ahuachapan

Variety: Pacamara

Processing: Anaerobic natural (natural)

Altitude: 1350 meters above sea level

Flavor profile: Mango-peach creaminess with sweet caramel and milk chocolate body

Fair Trade and organic certified coffees from Guatemala are relatively common, the reason being that historically many small producers have organized themselves into democratically run cooperatives in order to have greater ability to achieve said certifications. Guatemala's coffee sector sees the participation of many indigenous producer groups, who typically have a strong cultural connection to the care and preservation of the land and natural resources, making organic certification an obvious choice. Coffee beans are thus protected in the agro-forestry system by natural means and there is no need to expose them to chemical extractions.

Unfortunately, historically there have been legal barriers that prevented women from owning their own farms or becoming members of a cooperative. Today, however, there are programs and cooperatives that unite and improve the position of women in society. The coffees in this batch are 100% from farms owned or managed by women.

This coffee is dark roasted and is perfect for preparing espresso and espresso drinks with milk. We also roast FTO Women Producers light for the preparation of filtered coffee and more acidic espresso drinks.

Country of origin: Guatemala

Region: Huehuetenango

Variety: Bourbon, Catimor, Caturra

Processing: washed

Altitude: 1400 - 2200 masl

Flavor profile: Fresh blueberry flavored with soft praline and amaretto. Juicy acidity and pure fruity sweetness.

Fair Trade and organic certified coffees from Guatemala are relatively common, the reason being that historically many small producers have organized themselves into democratically run cooperatives in order to have greater ability to achieve said certifications. Guatemala's coffee sector sees the participation of many indigenous producer groups, who typically have a strong cultural connection to the care and preservation of the land and natural resources, making organic certification an obvious choice. Coffee beans are thus protected in the agro-forestry system by natural means and there is no need to expose them to chemical extractions.

Unfortunately, historically there have been legal barriers that prevented women from owning their own farms or becoming members of a cooperative. Today, however, there are programs and cooperatives that unite and improve the position of women in society. The coffees in this batch are 100% from farms owned or managed by women.

This coffee is dark roasted and is perfect for preparing espresso and espresso drinks with milk. We also roast FTO Women Producers light for the preparation of filtered coffee and more acidic espresso drinks.

Country of origin: Guatemala

Region: Huehuetenango

Variety: Bourbon, Catimor, Caturra

Processing: washed

Altitude: 1400 - 2200 masl

Flavor profile: Fresh blueberry flavored with soft praline and amaretto. Juicy acidity and pure fruity sweetness.

Norma Iris Fiallos owns San Rafael Farm located in the Los Limos area of ​​Corquin, Copan. Norma is one of the most innovative producers in the area with a large number of different varieties including bourbon, catuai, maragogype and parainema. The farm is set in a pine forest, which greatly acidifies the soil and gives the coffee a very unique cup profile. Coffee is grown entirely in the shade and the production area represents a fraction of the total land.

All processing takes place in the Aruco factory to standardize the process and have more control over the process to create consistent practices but also to reduce risk to the manufacturer. The mill is also at 800m above sea level, which provides a drier and more stable climate for drying coffee compared to farms where the weather is less predictable.

The coffee is delivered to the mill, where they assess the cherries and decide on the course of action for the coffee depending on how the coffee has been handled so far and what the goal is for the coffee. The cherry is cleaned and washed and then floated to remove any unripe products.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast Honduras Norma Iris Fiallos coffee dark . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Honduras

Cup score : 85.25

Region: Los Limos, Corquin, Copan

Farm: Norma Iris Fiallos

Variety: Parainema

Processing: macerated, washed

Altitude: 1300 m above sea level

Flavor profile: Brown sugar, chocolate, apple, milk chocolate, cherry, hazelnut, cocoa, blueberry, floral with a hint of black tea

Norma Iris Fiallos owns San Rafael Farm located in the Los Limos area of ​​Corquin, Copan. Norma is one of the most innovative producers in the area with a large number of different varieties including bourbon, catuai, maragogype and parainema. The farm is set in a pine forest, which greatly acidifies the soil and gives the coffee a very unique cup profile. Coffee is grown entirely in the shade and the production area represents a fraction of the total land.

All processing takes place in the Aruco factory to standardize the process and have more control over the process to create consistent practices but also to reduce risk to the manufacturer. The mill is also at 800m above sea level, which provides a drier and more stable climate for drying coffee compared to farms where the weather is less predictable.

The coffee is delivered to the mill, where they assess the cherries and decide on the course of action for the coffee depending on how the coffee has been handled so far and what the goal is for the coffee. The cherry is cleaned and washed and then floated to remove any unripe products.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast Honduras Norma Iris Fiallos coffee dark . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Honduras

Cup score : 85.25

Region: Los Limos, Corquin, Copan

Farm: Norma Iris Fiallos

Variety: Parainema

Processing: macerated, washed

Altitude: 1300 m above sea level

Flavor profile: Brown sugar, chocolate, apple, milk chocolate, cherry, hazelnut, cocoa, blueberry, floral with a hint of black tea

Oscar and Francisca Chacón are third generation coffee producers who have embraced the development of their surroundings and the production of quality coffee. Committed to quality and innovation, the couple are among the first ever farmers in Costa Rica to use the honey method to process coffee beans.

In 2005, after years of supplying their cherry to the cooperative at the going market price, they decided to join the brand new "micromill revolution" and buy their own dehusker to have more control over the quality and price they got from the harvest. "At first we didn't know what we were doing," explains Oscar. “We were just experimenting. This experimentation has led to some of the most exciting new flavor profiles we've ever tasted: Chacons now produce a wide variety of honey process coffees, modulating the drying time to create different effects in the cup.

Necessity drove the family to innovate more when an earthquake in 2008 knocked out electricity and water in their area during harvest. Unable to run the huskers or wash off the grounds to produce washed coffees, Francisca was inspired by her knowledge of African coffee production and quickly built raised beds on the property. So they started experimenting with the processing of coffee cherries using the honey method.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast Las Lajas coffee darkly . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Costa Rica

Region: Ahuachapan

Variety: Common Costa Rican

Processing: honey

Altitude: 1400 - 1600 masl

Flavor profile: Rich caramel and cocoa flavors with pronounced acidity and subtle sweetness.

Oscar and Francisca Chacón are third generation coffee producers who have embraced the development of their surroundings and the production of quality coffee. Committed to quality and innovation, the couple are among the first ever farmers in Costa Rica to use the honey method to process coffee beans.

In 2005, after years of supplying their cherry to the cooperative at the going market price, they decided to join the brand new "micromill revolution" and buy their own dehusker to have more control over the quality and price they got from the harvest. "At first we didn't know what we were doing," explains Oscar. “We were just experimenting. This experimentation has led to some of the most exciting new flavor profiles we've ever tasted: Chacons now produce a wide variety of honey process coffees, modulating the drying time to create different effects in the cup.

Necessity drove the family to innovate more when an earthquake in 2008 knocked out electricity and water in their area during harvest. Unable to run the huskers or wash off the grounds to produce washed coffees, Francisca was inspired by her knowledge of African coffee production and quickly built raised beds on the property. So they started experimenting with the processing of coffee cherries using the honey method.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast Las Lajas coffee darkly . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Costa Rica

Region: Ahuachapan

Variety: Common Costa Rican

Processing: honey

Altitude: 1400 - 1600 masl

Flavor profile: Rich caramel and cocoa flavors with pronounced acidity and subtle sweetness.

The pride of our cafe and roastery in the form of direct trade with farmers from Mexico. From the Rancho La Victoria farm, we offer three types of organic coffee in organic quality: Organic Caracolillo, Organic Oro and Organic Premium .

Rancho La Victoria is a certified organic farm located east of the city of Puebla on the border of the Veracruz region. For 4 generations , they have been growing high-quality 100% Arabica here in the traditional way. There are fruits hand-picked from coffee trees on coffee plantations that are located in the shade of mature trees.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast Organic Caracolillo coffee dark . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Mexico

Region: Veracruz

Variety: Oro Azteca

Processing: washed

Altitude: 1650 – 1950 m above sea level

Flavor profile: vanilla, caramel

The pride of our cafe and roastery in the form of direct trade with farmers from Mexico. From the Rancho La Victoria farm, we offer three types of organic coffee in organic quality: Organic Caracolillo, Organic Oro and Organic Premium .

Rancho La Victoria is a certified organic farm located east of the city of Puebla on the border of the Veracruz region. For 4 generations , they have been growing high-quality 100% Arabica here in the traditional way. There are fruits hand-picked from coffee trees on coffee plantations that are located in the shade of mature trees.

This coffee is dark roasted and is perfect for preparing espresso and espresso drinks with milk. We also roast Organic Caracolillo light for the preparation of filtered coffee and more acidic espresso drinks.

Country of origin: Mexico

Region: Veracruz

Variety: Oro Azteca

Processing: washed

Altitude: 1650 – 1950 m above sea level

Flavor profile: dried fruit, orange, caramel, marzipan

The pride of our cafe and roastery in the form of direct trade with farmers from Mexico. From the Rancho La Victoria farm, we offer three types of organic coffee in organic quality: Organic Oro, Organic Premium and Organic Caracolillo .

Rancho La Victoria is a certified organic farm located east of the city of Puebla on the border of the Veracruz region. For 4 generations, they have been growing high-quality 100% Arabica here in the traditional way. There are fruits hand-picked from coffee trees on coffee plantations that are located in the shade of mature trees.

This coffee is dark roasted and is perfect for preparing espresso and espresso drinks with milk. We also roast Organic Oro coffee light for the preparation of filtered coffee and more acidic espresso drinks.

Country of origin: Mexico

Region: Veracruz

Variety: Oro Azteca

Processing: washed

Altitude: 1650 – 1950 m above sea level

Flavor profile: plum, caramel, cocoa

The pride of our cafe and roastery in the form of direct trade with farmers from Mexico. From the Rancho La Victoria farm, we offer three types of organic coffee in organic quality: Organic Oro, Organic Premium and Organic Caracolillo .

Rancho La Victoria is a certified organic farm located east of the city of Puebla on the border of the Veracruz region. For 4 generations, they have been growing high-quality 100% Arabica here in the traditional way. There are fruits hand-picked from coffee trees on coffee plantations that are located in the shade of mature trees.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast Organic Oro coffee dark . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Mexico

Region: Veracruz

Variety: Oro Azteca

Processing: washed

Altitude: 1650 – 1950 m above sea level

Flavor profile: tangerine, caramel

The pride of our cafe and roastery in the form of direct trade with farmers from Mexico. From the Rancho La Victoria farm, we offer three types of organic coffee in bio quality: Organic Premium, Organic Oro and Organic Caracolillo .

Rancho La Victoria is a certified organic farm located east of the city of Puebla on the border of the Veracruz region. For 4 generations , they have been growing high-quality 100% Arabica here in the traditional way. There are fruits hand-picked from coffee trees on coffee plantations that are located in the shade of mature trees.

This coffee is dark roasted and is perfect for preparing espresso and espresso drinks with milk. We also roast Organic Premium coffee light for the preparation of filtered coffee and more acidic espresso drinks.

Country of origin: Mexico

Region: Veracruz

Variety: Oro Azteca

Processing: washed

Altitude: 1650 – 1950 m above sea level

Flavor profile: chocolate, caramel, tangerines

The pride of our cafe and roastery in the form of direct trade with farmers from Mexico. From the farm Rancho La Victoria, we offer three types of organic coffee in organic quality: Organic Premium, Organic Oro and Organic Caracolillo .

Rancho La Victoria is a certified organic farm located east of the city of Puebla on the border of the Veracruz region. For 4 generations , they have been growing high-quality 100% Arabica here in the traditional way. There are fruits hand-picked from coffee trees on coffee plantations that are located in the shade of mature trees.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast Organic Premium coffee dark . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Mexico

Region: Veracruz

Variety: Oro Azteca

Processing: washed

Altitude: 1650 – 1950 m above sea level

Flavor profile: citrus fruits, caramel, panela