Region: Central America

It was in the period  of approximately 1740-1805 that coffee growing plants were widely spread in Central America.  While a fairly recent phenomenon, the ideal conditions allowed the crop to flourish and spread throughout most Central American countries.

Honduras
  • El Aguacate

    Honduras Cup of Excellence – lot#22
    Tomas Sosa Calderon has put decades into
    making this an amazing coffee for you.
    With an orange, floral aroma and subtle apricot
    acidity, this award winner leaves you with a lingering caramel flavor. Limited availability.

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Honduras
  • El Pinabetal

    Honduras Cup of Excellence Lot#25. Grown at over 1600m high, this coffee from the Ocotepeque region has been lovingly cared for by Saúl Melara Santos and his family. It has an amazing melon & green apple aroma with sweet spice balancing that green apple tartness. This award winner leaves you with a syrupy sweet long aftertaste. Limited availability.

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Nicaragua
  • This new arrival of Estate Nicaragua is smooth with especially rich flavor and attractive soft notes of nuts and cacao.
    This cup is well rounded and complex. The start has a milk chocolate body featuring hints of cocoa. The finish is long lasting with creamy caramel nut flavors and nice floral tones in the aftertaste. Another Grounds for Health coffee, you can feel good while sipping this knowing you are helping coffee-growing families get the healthcare they need.

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Honduras
  • The spicy sweetness of this award winner is further enhanced by a full body and berry fruit acidity. As it cools the spice settles into sweetness that tastes like a mouth full of berries!

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Honduras
  • I first had this coffee during the Honduras Cup of Excellence, and then met with farmer Francisco Moran to see if he would be willing to sell me all of his crop…it is that good! All of Francisco’s hard work is evident in this wonderfully sweet, citrus and peach coffee with a creamy caramel base that gives it good body & mouthfeel.

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Honduras
  • From the Santa Barbara region of Honduras comes a direct trade coffee from a good friend; Farmer Jose Arnold Paz. Arnold takes the most thoughtful and rigorous care of his coffee from seedling to plant, and does all the processing of the coffee you enjoy drinking. His farm & processing are an inspiration to what is possible in quality cultivation. This coffee has a smooth body with notes of sweet citrus and nuts that presents itself as a lush acidity that charms your tongue.

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Costa Rica
  • This washed coffee from the Frailes, Tarrazu Region has Chocolate body and floral notes that highlight the lite & brite acidity of tropical fruits. This high altitude (1700masl) caturra varietal was also bought to support Grounds For Health, a non-profit organization that develops and supports health care efforts in coffee growing countries.

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Guatemala
  • La Organica

    Santa Felisa Estate – OCIA Certified Organic from the Acatenango Valley. Sibling owners Anabella & Antonio Meneses craft this certified coffee with fruit fragrance, peach sweetness, a creamy body & a green apple acidity.

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Guatemala
  • Frente Finca Carlota

    Santa Felisa Estate – OCIA Certified Organic from the Acatenango Valley. Sibling owners Anabella & Antonio Meneses craft this amazing coffee with apple & coffee blossom fragrance, wild honey sweetness, a creamy body & medium acidity.

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