Latin America

Often referred to as “mild” for their medium body and medium acidity, Latin American coffees are the sturdy and reliable types. Make no mistake about the beauty of symbiosis… the “mildness” of our Latin Americans is the unobtrusive, gracious backdrop that allows the supple caramel and chocolate of these coffees to shine.

Colombia La Esperanza (Cup of Excellence)

La Esperanza is a sweet and complex coffee with flavors of currant, dried fruit, plum, cherry syrup, the taste and texture of honey and a delicate floral finish.

Costa Rica Brumas del Zurqui (Direct Trade)

Juan Ramon Alvarado owns 50+ acres of land in Costa Rica’s Central Valley. Alvarado produces about 750 bags per year on his farm Brumas del Zurqui. In 2006, the farm won 1st place at Costa Rica’s ‘Crop of Gold’ auction, despite the unusual climate of his farm. This small lot of half Caturra and half Catuai was cultivated between 1350 and 1500 meters above sea level. Alvarado uses BRIX meters which read sugar levels to judge berry ripeness during the harvest. He produces ‘honey coffee’ which is created by leaving an excess of mucilage surrounding the beans. This mucilage, composed of sugars and alcohols, is absorbed into the bean during the drying process creating a sweeter, heavier bodied cup. Brumas del Zurqui has notes of chocolate syrup and hazelnuts with a subtle lemon flavor.

Costa Rica El Espino Estate (Direct Trade)

Gillio Francesca Ferraro produces this blend of Catuai and Caturra varietals. El Espino EState is located in the Zarcero area of the West Valley in Costa Rica between 1650 and 1700 meters above sea level. Don Gillio processes his coffee using the Penagos technology, a mechanical method that removes mucilage using friction and bristles that move back and forth across the depulped beans. The beans are then washed and dried n the sun on patios. El Espino Estate has flavors of cherry, butterscotch, and mandarin orange with a tea-like finish.

Costa Rica El Quemado (Direct Trade)

This sparkling and refreshing cup will remind you of fresh-squeezed sweetened lemonade, pineapple, crisp pear and a white wine-like finish.

Costa Rica Finca La Pira (Direct Trade)

Carlos Urena Ceciliano produces a blend of Caturra and Catuai coffee on Finca La Pira. This farm is 1650 meters above sea level in the Dota Valley of the Tarrazu region. La Pira is mechanically demucilaged, fully washed, and then dried in the sun on African beds. La Pira has flavors of lemon-lime, honey, and caramel with a hint of pepper.

Costa Rica El Quemado (Direct Trade)

This sparkling and refreshing cup will remind you of fresh-squeezed sweetened lemonade, pineapple, crisp pear and a white wine-like finish.

Costa Rica Finca Salaca-Villalobos (direct trade)

Finca Salacia’s Villalobos micro lot fills your mouth with watermelon, fruit punch, black cherry, honey mead, and orange blossoms with a vanilla aroma.

Costa Rica Millo Gamboa (Direct Trade)

Millo Gamboa produces this Typica varietal coffee at his San Marcos farm in the San Pablo region of Tarrazu, Costa Rica. The farm only produces about 10-15 bags of Typical per year. The coffee is cultivated at 1500 meters above sea level. It is fully washed and dried in the sun on African beds. The coffee was processed at La Candelilla Boutique Mill. When you drink this, tangerine, lemon, and bittersweet chocolate will hit your palate along with a honey mouthfeel.