Catimor is an agricultural workhorse, a cross between Caturra and Timor, not a delicate or complex showpiece. We harvest this coffee from our high-altitude field we call “La Pera.” Catimor usually finds its home in our everyday farm blend. But like all our varietals, we separate the absolute best of each varietal first. We keep it as a standalone lot for drinkers who want genuine strength in their cup: bold, direct, and sturdy without being harsh. Sweetness leans toward ripe plum rather than brown sugar. Ideal for the AeroPress, espresso, French press, or drip. Whole bean only.
$17.60
An 87-point SCA cup. 100% single-varietal, top-end washed Pacamara from Finca Peña Blanca, harvested in limited quantities. Small-batch roasted on the lighter side of medium to caramelize sugars while protecting delicate aromatics. Delivers vibrant notes of ripe pineapple, floral lavender, and bright lime citrus. Sensitive and responsive to grind and brew method—an enthusiast’s coffee. Whole bean only.
$21.95
Sourced from the same harvest and trees as our National Winner entry, this is its limited companion lot. While the exported auction lot was heavily scrutinized, hand-selected at the farm, and dry milled under audited competition protocols, this lot was dry milled separately by the farm. It shares the identical honey process and solar greenhouse drying, roasted by us right where light meets medium roast to highlight panela, sugar cane, wild honey, and subtle berry with a soft citric acidity. Whole bean only.
$22.99
This versatile cup delivers a classic, traditional profile without sacrificing cloud-forest quality. A balanced slightly darker roast that rounds out sharp acidity into clean caramelized sweetness, brown sugar, ripe apricot, soft citrus acidity, and a smooth body with zero bitterness. Intended for drip machines, French press, and dependable morning routines.
$15.99
Pache is the quintessential sweet Guatemalan cup. A natural dwarf mutation of Typica officially recognized in Guatemala in 1949, it is a delicate heirloom variety that many farms abandoned for disease-resistant hybrids. Grown at 5,000 feet (1,500 meters), slow mountain maturation yields rich brown sugar, ripe apricot, and a gentle balance. A friend from Australia once described it as the perfect dessert coffee—it sits comfortably and is naturally gentle on the stomach, making it ideal after a meal or for anyone sensitive to harsher roasts. Shines in paper pour-overs and automatic drip. Whole bean only.
$15.99
This rare, single-origin lot stems from a spontaneous botanical mutation of the historic Typica lineage, famous for its remarkable “elephant bean” gigantism.
$21.95
