Named after the process in which the bean is obtained, our Melado is depulped and left to try in its mucilage - the sticky fruity coating that lives just beneath the surface of the cherry skin, or pulp. This method extracts the desired caramelized honeys and blueberry-like sugars that we’ve grown to know and love

An original heirloom to Nicaragua, the re-introduction of Arabica Typica plantations by our growers, Mr. Orlando Hoyes, has been a highly anticipated and nourturing journey. After 13 years of crop renovations

Our Bourbon coffee fruit is well known for its velvety body and pronounced, all-over-the-tongue mouthfeel. With soft florals and vanilla notes in the fragrance, silky chocolates highlighted with sweet citrus and cherries in taste

We continue to exclusively source this coffee varietal from our farmers in Las Sabanas, honouring Jimmy Hoyes as well and his aptitude for cultivation. Our Natural Prep offers a lovely hint of brandy and wine, while coating your palate with cherries and dark chocolates; however, a great natural will bring out an assortment of satisfying flavours.

 A spontaneous cross-pollination between Maragogype and Caturra varietals, growers preferred this mellowed cup and yield. Inheriting an exceptional acidic taste profile, floral aromas and growth prolificacy from the Caturra forefather, this variety is truly a novelty in the coffee industry. With a sweet-toned assigned nuttiness, our Maracatu brings forth syrupy chocolates completed with a round finish

Still classified as a “Parent” species, Caturra is a generation beneath Bourbon, inheriting its lustrous floral aromas with extraordinary toffees and chocolates, but remaining unique in providing a more medium finish and noteworthy acidity.