From the heart of Tres Ríos, a region known for its rich volcanic soil and balanced climate, the Caturra and Catuai varieties flourish at an altitude of 1,300 meters—offering a harmonious blend of sweetness and depth. The cherries undergo a meticulous honey process, carefully overseen by dedicated farmers. The result is a cup brimming with notes of hazelnut and mixed nuts, a full body, and a smooth, elegant finish.

This coffee is harvested according to strict ripeness criteria, where the cherries are floated and hand-sorted to remove any defects. The cherries are then subjected to underwater fermentation for 30 hours before the pulp is removed. The covered beans are gently washed and then dried under controlled temperature conditions until the ideal moisture level is achieved.

From the renowned slopes of the Tarrazú mountains in Costa Rica, where morning mist meets warm sunlight, Tarrazú coffee grows across ideal terrain ranging between 1,200 and 1,900 meters above sea level. This region is one of the most celebrated in Costa Rican coffee cultivation, known for its volcanic soil and balanced climate.

From the highlands of Chiriquí in Panama, at an altitude of 1850 to 1950 meters, coffee beans grow in rich volcanic soil amidst breathtaking mountainous landscapes. This exceptional crop reflects dedication to farming and harvesting, with beans processed using the natural drying method, highlighting the unique character of every bean.

High in the Costa Rica highlands, at an altitude of 1,500 meters, coffee trees flourish in a biodiverse environment, nourished by fertile soil and an ideal climate that shapes their unique character. The H1, H3, H10, and H15 varieties are carefully cultivated under the supervision of passionate farmers who meticulously select the finest cherries to ensure an exceptional tasting experience.

In the heart of the Colombian highlands, where the rich traditions of coffee cultivation meet a passion for exceptional production, Caturra and Catuaí trees are carefully nurtured under the watchful eyes of dedicated farmers. This meticulous care results in unique coffee cherries that reflect the authenticity of their environment.

In the heart of Chiriquí mountains, at an altitude ranging from 1,500 to 1,700 meters above sea level, the beans of Jaramillo coffee grow with craftsmanship and dedication. This premium coffee is cultivated from the Catuaí variety and processed using the washed method, which brings out the best in the coffee while preserving its purity and natural sweetness.

On the fertile slopes of Santa Ana, the “Ruby” coffee beans flourish. Grown at elevations ranging from 1,200 to 1,750 meters above sea level, these Red Bourbon beans thrive in an ideal environment where mild climate meets rich volcanic soil. Through natural (dry) processing, the coffee preserves its distinctive character — a flavorful blend of dried fruits and nuts, with balanced sweetness and a full-bodied mouthfeel. “Ruby” is more than just coffee; it’s an experience that captures the soul of El Salvador in every cup.

Nestled in the heart of the lush Metapán mountains, Santa Rosa Farm is located in the highlands of El Salvador. Here, the Pacamara variety is cultivated under the shade of pine trees. Santa Rosa coffee earned first place in the Cup of Excellence using the natural (dry) processing method. Today, this coffee offers a unique flavor that reflects the richness of the soil and the farmers’ meticulous care.

From the highlands of Santa Ana in El Salvador, at an altitude of 1550 meters above sea level, comes San Joaquín coffee, carefully processed using the dry method. This method captures the essence of the land and sun, imparting rich and well-rounded flavors to the coffee.

In the heart of the fertile Tikapa farms, at an elevation of 1500 meters, Yellow Ikato coffee is cultivated with great care to offer you an exceptional experience of quality and flavor. Thanks to the anaerobic drying process, the rich and complex taste of every bean is enhanced, delivering a coffee with a unique and unforgettable character.

From Finca Bonita Rivela farm in Chirqui, at an altitude ranging between 1250 and 1300 meters, comes a unique coffee that represents the perfect balance between meticulous care for the land and a deep understanding of the science of coffee cultivation. Caturra and Catuaí beans are grown in a rich, natural environment, where each tree receives the careful attention of an experienced farmer.

Carl Jürgen, the eldest son, born in Costa Rica in 1932, made a significant impact on coffee exports about 25 years later. He played a pivotal role in bringing Costa Rica's exceptional coffee to various cities across Europe, where it was always highly valued.

From the enchanting West Valley, where the fertile lands lie at an altitude between 1300 and 1400 meters above sea level, comes West Valley coffee, processed using the dry method. This method reflects the beauty of nature and the ideal conditions for coffee growth, giving it rich, fruity flavors.

From the picturesque farms of Los Santos, at elevations ranging between 1300 and 1400 meters, comes the exceptional Hacienda Honey coffee. Carefully processed using the honey method, this coffee is infused with a unique blend of flavors. This product features notes of dried fruits, a natural sweetness balanced with hints of almond and tea, and a rich body that leaves a lasting impression with every sip.

In the heart of the Guayúa region in El Salvador, at an altitude of 1200 meters, comes Finca Ma Joy Coffee, a true reflection of the art of coffee cultivation and the craftsmanship of processing. The Red Bourbon beans are carefully grown in a fertile environment that brings out the best in the coffee. Thanks to the natural drying process, this coffee offers a harmonious blend of flavors, led by red fruits and natural sweetness, with elegant hints of vanilla and a full-bodied texture that delivers an unforgettable coffee experience.

The Nicolia Farm began in 2017 when Carlos Monte decided to grow five unique coffee varieties in the Los Naranjos region of El Salvador. Using innovative techniques like natural drying, the honey process, and a special fermentation method, Carlos succeeded in producing coffee with distinctive flavors that reflect the fertile volcanic soil of the area. He established a state-of-the-art processing plant on the farm to ensure the highest quality at every stage of production, making Nicolia Coffee a point of interest for coffee lovers around the world.

The Nicolia Farm began in 2017 when Carlos Monté decided to cultivate five unique coffee varieties in the Los Naranjos region of El Salvador. Using innovative techniques like natural drying, honey processing, and special fermentation, Carlos succeeded in producing coffee with distinctive flavors that reflect the fertility of the volcanic soil in the area. He established an advanced processing facility on the farm to ensure the highest quality at every stage of production, making Nicolia coffee a favorite among coffee enthusiasts worldwide.

In the heart of the beautiful Apaneca mountain range in El Salvador, lies Finca Las Flores, owned by Thelma de Gutiérrez, a third-generation coffee producer. 60% of the farm is covered by shade trees, providing an ideal environment for slow maturation of the coffee, which helps develop its unique flavor. Coffee varieties such as Sarchimor, Catuai, and Pacas are grown at an altitude of 1100 meters above sea level, ensuring optimal conditions for maturation and the best quality beans.

In the highlands of the renowned Los Santos region in Costa Rica, nature speaks its own language. Here, exceptional coffee beans thrive at altitudes ranging from 1400 to 1600 meters. Thanks to meticulous dry processing, this coffee retains the depth of its fruity flavors, with hints of fresh apple and a balanced natural sweetness, complemented by a rich body that reflects the quality of its cultivation and production. Each sip of Laguna Verde is a testament to the farmers' dedication to delivering an exceptional coffee experience.

From the highlands of Ahuachapán in El Salvador, at an altitude of 1500 meters, comes Sampacho coffee, which embodies the art of coffee cultivation and the meticulous care of farmers in every detail of the production process. The beans grow in a rich environment that enhances their unique flavors, with a carefully applied drying process to bring out the best in the coffee.

On the slopes of the Tres Rios region in Costa Rica, at an altitude of 1330 to 1420 meters, grow the exceptional Yinka coffee beans. Nestled in nutrient-rich volcanic soil and a perfect climate, these beans shine through with their unique qualities. Thanks to the anaerobic natural process, they deliver a profile of wine-like fruity notes, high sweetness, and hints of blackberries, all wrapped in a full-bodied texture for a truly unique experience.

From the highlands of Chiriquí in Panama, at an altitude of 1850 to 1950 meters, coffee beans grow in rich volcanic soil amidst breathtaking mountainous landscapes. This exceptional crop reflects dedication to farming and harvesting, with beans processed using the natural drying method, highlighting the unique character of every bean.

From Finca Bonita Rivela farm in Chirqui, at an altitude ranging between 1250 and 1300 meters, comes a unique coffee that represents the perfect balance between meticulous care for the land and a deep understanding of the science of coffee cultivation. Caturra and Catuaí beans are grown in a rich, natural environment, where each tree receives the careful attention of an experienced farmer.

In the highlands of Tikapa, where the fertile land blends with the cool mountain air, Red Bourbon is produced—an exceptional coffee carefully processed using the natural drying technique that brings out its unique characteristics. This coffee features a delicious fruity flavor, with hints of guava and green apple, adding a natural sweetness that harmonizes beautifully, while its full body reflects its distinctive nature in every sip. Grown at an altitude of 1500 meters, it enhances its rich and balanced profile.

On the slopes of Tecapa - Chinameca in El Salvador, at an altitude of 1,500 meters, the unique Sarchimor coffee beans are cultivated. These beans reflect the authenticity of the nutrient-rich volcanic soil and the breathtaking natural surroundings, where the essence of the volcano merges with the skill of the farmers to create an unparalleled coffee experience. Sarchimor is processed using the natural (sun-dried) method, a technique that enhances the depth of flavor and concentrates the beans' natural sweetness. With every sip, you'll enjoy a rich fruity taste, notes of red fruits, and a balanced sweetness, all paired with a full-bodied texture that provides a harmonious and memorable experience.

From the highlands of Tacoya in El Salvador, at an elevation ranging between 1200 and 1350 meters, comes La Providencia coffee, which combines expertise in cultivation and modern processing techniques. The Catura and Catuaí beans grow in a naturally rich environment, where the careful application of the anaerobic dry processing method enhances their natural flavors and overall quality. La Providencia coffee stands out with its exceptional blend of fresh fruit and natural sweetness, complemented by delicious strawberry notes that add a refreshing touch. Its smooth body offers an exceptional experience for coffee lovers, reflecting the perfect balance between flavor and texture.

From the breathtaking highlands of Tecapa, at an altitude of 1500 meters, comes Marabon Coffee, a perfect blend of innovation and nature. These beans thrive in a fertile and rich environment, where anaerobic natural processing techniques are employed to enhance and elevate their unique flavors. Marabon boasts an exceptional flavor profile, featuring tropical fruits and guava, complemented by subtle almond notes and a natural sweetness. Its full-bodied texture offers a luxurious experience with every sip.

From the heart of the enchanting Tecapa Highlands in El Salvador, at an altitude of 1500 meters, Limba Coffee flourishes in a fertile natural environment that imparts its distinctive flavor. Thanks to the natural drying process, meticulous care at every stage of production results in a coffee that perfectly balances rich flavors and unique harmony. Limba stands out with its remarkable sweetness, layered with notes of caramel and cocoa powder, delicately complemented by almond and red fruit undertones. Its rich body offers an exceptional experience for coffee enthusiasts.

In the heart of the high Santa Ana mountains, where the earth meets the sky, the most exceptional coffee beans are cultivated, captivating the senses. Santa Ana is a carefully washed coffee, harvested by hand by farmers between early January and mid-March, ensuring the highest possible quality. These beans belong to the Bourbon variety, considered one of the finest in the world of coffee, giving it a perfect balance of flavor. They were processed at the "Las Tres Puertas" station, undergoing a natural fermentation process in tanks, which adds a rich and complex flavor. They were then sun-dried on the patios, enhancing their unique taste.

The Hacienda San Ignacio crop offers a unique flavor that transports you into a world of rich, layered tastes. With each sip, you'll experience the sweetness of brown sugar and the depth of cocoa, creating a harmonious blend that captures the rich essence of this region. The final touch of nuts adds a warm texture, making the experience complete and delightful.

In the heart of the high Santa Ana mountains, where the earth meets the sky, the most exceptional coffee beans are cultivated, captivating the senses. Santa Ana is a carefully washed coffee, harvested by hand by farmers between early January and mid-March, ensuring the highest possible quality. These beans belong to the Bourbon variety, considered one of the finest in the world of coffee, giving it a perfect balance of flavor. They were processed at the "Las Tres Puertas" station, undergoing a natural fermentation process in tanks, which adds a rich and complex flavor. They were then sun-dried on the patios, enhancing their unique taste.

In the heart of the Apaneca Ilamatepec mountains, Las Fosas Farm is situated at an elevation of 1,325 meters above sea level. Owned by the Alfaro family, fourth-generation specialty coffee producers, they work diligently to produce exceptional quality coffee, benefiting from the volcanic soil, ideal altitude, and unique climate.

Santa Rita farm is located in the Los Tablones Canton in Ataco, at an elevation of 1,350 meters above sea level. The farm grows Sarchimor and Pacas coffee varieties, with fully ripe coffee cherries harvested between November and February by a team of 40 workers. This premium coffee, classified as specialty grade, reflects the deep commitment of the Alfaro family in producing exceptional coffee using innovative techniques that prioritize quality at every stage of production.

In the heart of the Canton Quetzalapa Abanica region, the El Naranjo crop is grown on a farm of the same name, located at an altitude of 1450 meters. The varieties used are Castillo and Pacas, known for their high quality and ability to produce coffee rich in flavors.

In the heart of the Chiriquí region, specifically on Don Pepe Farm, situated at an altitude ranging from 1850 to 1950 meters, the Geisha Nava crop is cultivated. This exceptional Geisha variety symbolizes rich, delicious coffee quality. Grown in an ideal environment, it enhances the unique flavors of the coffee.

In the heart of the Chiriquí region, specifically on Don Pepe Farm, situated at an altitude ranging from 1850 to 1950 meters, the Geisha Nava crop is cultivated. This exceptional Geisha variety symbolizes rich, delicious coffee quality. Grown in an ideal environment, it enhances the unique flavors of the coffee.

El Batalillo farm is located in San Rafael and is part of Claudio Castro's group. This farm was one of 12 farms managed by Don Claudio 30 years ago, which at the time included two mills and 12 farms in the Tres Ríos region.

In the heart of the Canton Quetzalapa Abanica region, the El Naranjo crop is grown on a farm of the same name, located at an altitude of 1450 meters. The varieties used are Castillo and Pacas, known for their high quality and ability to produce coffee rich in flavors.

El Batalillo Farm is located in San Rafael and is part of Claudio Castro’s group. This farm was one of 12 farms managed by Don Claudio 30 years ago. At the time, the group comprised two mills and 12 farms in the Tres Ríos region.

In the heart of the New Oriente region, indigenous farmers passionately work to produce exceptional coffee. El Gigante is situated at the highest point of the Motagua Valley, at an altitude ranging from 1560 to 1800 meters above sea level. The farm enjoys its own unique climate, allowing it to benefit from well-defined rainy periods and optimal temperatures throughout the day. The farm comprises 40 hectares of natural forest in addition to 85 hectares of coffee cultivation.

The crop is grown in the La Majada farms in the Abianaca region, cultivated in several different types of soil, and harvested between November and April.