Region: Dipilto, Nueva Segovia 

Elevation: 1000-1450 masl

About: Finca Buenos Aires, nestled in the scenic Dipilto Mountains of northern Nicaragua near the Honduran border, stands as a testament to the Valladárez family's dedication to coffee excellence. Established by Luis Emilio Valladárez over 50 years ago, this coffee farm spans 75 hectares, with varieties like Maracaturra, Maragogipe, Java, Villa Sarchi, and Caturra cultivated between altitudes of 1200 to 1450 masl. 

Under the management of Luis's son, Olman Valladárez, the farm has flourished, earning accolades in competitions like the Cup of Excellence. Most recently, Finca Buenos Aires secured second place with a natural processed Maracaturra 2023 Cup of Excellence, and a sister farm, Los Alpes, took first place with a washed Geisha. 

Beyond coffee, the Valladárez family's commitment extends to community well-being, sponsoring public health campaigns and organising celebratory events. The philosophy at Finca Buenos Aires revolves around creating a sustainable and familial atmosphere, where everyone involved, from collaborators to consumers, enjoys the fruits of their labour.   

Maragogipe is a natural mutation of Typica that was discovered near the Brazilian city of the same name in 1870. It is prized for its large bean size and unique flavour profile. This natural Maragogipe expresses notes of blackberry, kiwifruit, and milk chocolate. 

Region: Chalcuapa, Santa Ana

Elevation: 1355 masl

About: When the Pacas family first purchased La Esperanza, in 2010, the farm needed some TLC. Having been neglected for years, but showing significant potential, the family decided to undergo a complete renovation program; not only replanting the farm, but also redesigning it in the process. Now, about two-thirds of the way through renovation, La Esperanza has become a large variety garden. Having been divided into 18 separate tablons (individual lots), each growing a different variety; including Pacas, Orange Bourbon, Bernardina, and Mokka, to name a few. Due to the steep gradient, unique micro-climate and biodiversity, and the Pacas family’s hard work, coffees from La Esperanza have placed in the Cup of Excellence competition three times, most recently in 2021. Orange Bourbon is a very rare variety and is a natural mutation of Red Bourbon. When ripe, the cherries turn bright orange with brown spots. 

NOTES: Floral, Fruity, Black Plum, Chocolate

NEIGHBOURHOOD – Guatemala (Capsules)

Origin: Guatemala
Process: Natural
Varietal: Pacamara Bourbon

Flavour Profile

Ripe Cherry • Citrus • Milk Chocolate

Cup Experience

A vibrant and expressive coffee with bright fruit-forward notes. Juicy ripe cherry and zesty citrus lead the cup, balanced by the creamy sweetness of milk chocolate. Smooth, lively, and full of character — a perfect capsule for everyday indulgence.

Capsule Details

• Compatible with standard capsule machines
• Convenient, consistent brewing
• Preserves the bright and complex profile of Guatemalan Pacamara Bourbon

Ander – Drinking Chocolate – Vietnam (Dak Lak) – 200g

100% Ground Dark Chocolate | Single Origin | No Sugar Added

Description:
Crafted from single-origin cocoa beans grown in the volcanic highlands of Dak Lak, Vietnam, this premium drinking chocolate by Ander delivers a pure, intense cocoa experience.

Made from 100% ground cocoa mass — not cocoa powder — it retains the natural cocoa butter for a rich, velvety texture and deep chocolate flavor with hints of tropical fruit acidity and earthy undertones. No sugar, no dairy, no additives. Just real chocolate for true cocoa lovers.

Ideal for preparing traditional hot chocolate, mochas, or using in baking and desserts.

Product Details:

• Origin of Cocoa: Dak Lak, Vietnam

• Produced by: Ander

• Net Weight: 200g

• Form: 100% ground dark chocolate (not powder)

• Ingredients: 100% cocoa mass

• Flavor Notes: Intense cocoa, light acidity, clean finish

• Use: Hot chocolate, sauces, ganache, baking

Packaging:

• Type: Sealed glass jar

• Dimensions (approx.): 9 cm height × 7 cm diameter

• Shelf Life: 18–24 months

• Storage: Cool, dry place (16–20°C)

🌿 Ethiopia – Kayon Mountain – Natural Heirloom

Origin:

• Farm: Kayon Mountain Coffee Farm

• Region: Guji Zone, Oromia, Ethiopia

• Altitude: 1900–2200m

Varietal:

• Ethiopian Heirloom (indigenous varieties)

Processing Method:

• Natural (Carefully dried on raised beds for 12–20 days)

Sustainability Commitment:

• Organic farming with shade-grown cultivation

• Reforestation efforts and direct support to local communities

Flavor Profile:

• Bursting with strawberry, tropical fruits, jasmine, and cocoa nibs

• Velvety body, bright and juicy acidity, sweet lingering finish

Roast Level:

• Light to Medium (to emphasize juicy fruit notes and floral aromatics)

Perfect For:

• Pour-over, batch brew, bright espresso, or flash brew iced coffee

Farm Highlight:

• Kayon Mountain is family-owned and operated, committed to full vertical integration from seed to export — ensuring exceptional quality control.

A refreshing and sparkling infusion of dried coffee berry skin and pulp, sweetened with a tiny amount of sugar.

🌱 Origin & Farm

Cultivated in the lush highlands of Guatemala, this lot comes from El Morito, a renowned farm situated at elevations between 1,800 and 2,000 meters above sea level. The farm is known for its meticulous agricultural practices and dedication to quality. With a strong focus on biodiversity and long-term soil health, the environment is carefully preserved to support both sustainable farming and exceptional cup profiles.

🌾 Varietal & Processing

This micro-lot features the Pacamara variety, celebrated for its large bean size and complex, expressive flavor. The coffee is fully washed, with mucilage thoroughly removed before drying. This traditional method enhances the cup's clarity, structure, and vibrancy, allowing the intrinsic qualities of the variety to shine.

🍽️ Tasting Profile & Cup Notes

The cup delivers a dynamic and elegant experience. Expect notes of red apple, juicy mango, and floral honey, supported by hints of cocoa nib and orange zest. The acidity is bright and layered, while the body is velvety and full. A clean structure and lingering sweetness create a sophisticated and balanced finish, with subtle complexity unfolding in every sip.

🎯 Roasting & Brewing

Roasted with a gentle curve using a light air-based profile, typically around 8 minutes with a 50–55 second development time to preserve sweetness and aromatics.

Recommended V60 Recipe:

• Dose: 15g

• Water: 240g at 91°C

• Brew time: 2:30–3:00

Also ideal for batch brewing with slight adjustments to grind and water ratio.

💚 Sustainability & Legacy

El Morito has earned a respected place in Guatemala’s specialty coffee scene through its commitment to quality, innovation, and environmental care. The farm emphasizes sustainable practices, including reforestation initiatives and organic waste composting, helping ensure a regenerative future for both land and livelihood.

In a Cup

A refined and complex profile driven by ripe fruit, florals, and depth. The combination of red apple, mango, and cocoa is elevated by a silky texture and radiant acidity. A long, honeyed finish rounds out a cup that’s as structured as it is satisfying—ideal for both thoughtful sipping and competition-quality brewing.

BUGAN – RUGALI (RWANDA)

Why you might like it:

This exceptional Rwandan coffee is defined by its intense sweetness and rich body. It delivers an almost syrupy experience, with a deep plum jam note and a bright, cherry-like acidity, particularly vibrant in espresso. The medium to full body provides excellent structure, while the juicy, silky mouthfeel enhances its complexity.

Rather than the typical brown sugar notes expected from Rwandan coffees, Rugali surprises with a floral and fruity wow effect—featuring enzymatic flavors, a distinct hibiscus aroma, and a refined aftertaste of purple fruit.

Tasting Notes:

🔹 Plum Jam
🔹 Cherry Acidity
🔹 Hibiscus & Purple Fruit

Origin & Process:

• Region: Nyamasheke, Rwanda

• Farm: Rugali Washing Station

• Producer: [Cooperative or Producer Name]

• Variety: Bourbon

• Altitude: 1,500–1,800 MASL

• Process: Washed

Best Brewing Methods:

Espresso | Pour-Over | French Press

The process of this coffee starts with a good selection of ripe cherries. They are then bagged and sealed to begin anaerobic fermentation. This first stage is followed by an oxidation process, in which the bags are opened and the cherries are placed in open plastic containers to be in contact with oxygen until the fermentation reaches the desired temperature, and the process ends with a thermal shock by placing the cherries in cold water before drying. The coffee enters the drying room for 15 to 18 days and is inoculated with the Pura Cepa's consortium of microorganisms to enhance the desired flavour and aroma. It is then left to dry until the desired moisture content is reached.

Spojka – Golden Drops

🇨🇴 Colombia

Indulge in the exotic richness of Spojka Golden Drops, a Colombian coffee that embodies warm, spicy complexity with a sweet, fruity essence. Carefully crafted using a meticulous multi-step fermentation process, this coffee delivers a memorable and deeply layered cup with every sip.

🌿 Origin: Colombia
🔬 Process: Semi-Washed, 2-Step Fermentation
🫘 Variety: Arabica
☕ Flavor Notes: Sweet yellow fruit, warm ginger, cinnamon spice
📈 Score: 86.6

What Makes It Special?

🌱 A Testament to Colombian Coffee Craftsmanship
Golden Drops is a showcase of precise coffee processing, celebrating Colombia’s dedication to innovation and quality.

🔬 Meticulous 2-Step Processing for Enhanced Flavor
This coffee undergoes a carefully controlled fermentation process:

✔ 24-hour initial fermentation, unlocking its natural fruit sweetness.
✔ 48-hour anaerobic processing, developing its signature warm, spiced depth.
✔ 15-day sun-drying, ensuring flavor stability and complexity.

The result? A cup that blends sweet yellow fruit with warm ginger and a hint of cinnamon, offering an inviting, spiced profile with a smooth finish.

Brewing Recommendation

☕ Best enjoyed as a filter coffee, where its delicate fruitiness and warm spice fully develop.
⚡ Also excellent as an espresso, delivering a rich, comforting shot with an intriguing spicy-sweet balance.

Product Details

📦 Type: Roasted Coffee, Arabica
⚖ Weight: 200 g
📸 Product photo is illustrative; each package is unique

A warm, exotic coffee that captures Colombia’s vibrant coffee tradition—one golden drop at a time! ✨☕

coffRegion: Dipilto, Nueva Segovia 

Elevation: 1000-1450 masl

About: Finca Buenos Aires, nestled in the scenic Dipilto Mountains of northern Nicaragua near the Honduran border, stands as a testament to the Valladárez family's dedication to coffee excellence. Established by Luis Emilio Valladárez over 50 years ago, this coffee farm spans 75 hectares, with varieties like Maracaturra, Maragogipe, Java, Villa Sarchi, and Caturra cultivated between altitudes of 1200 to 1450 masl. 

Under the management of Luis's son, Olman Valladárez, the farm has flourished, earning accolades in competitions like the Cup of Excellence. Most recently, Finca Buenos Aires secured second place with a natural processed Maracaturra 2023 Cup of Excellence, and a sister farm, Los Alpes, took first place with a washed Geisha. 

Beyond coffee, the Valladárez family's commitment extends to community well-being, sponsoring public health campaigns and organising celebratory events. The philosophy at Finca Buenos Aires revolves around creating a sustainable and familial atmosphere, where everyone involved, from collaborators to consumers, enjoys the fruits of their labour.   

Maragogipe is a natural mutation of Typica that was discovered near the Brazilian city of the same name in 1870. It is prized for its large bean size and unique flavour profile. This honey Maragogipe expresses notes of apricot, milk chocolate, and black tea.