Edgar's coffee, which has a dark chocolate flavor with notes of citrus and banana, is grown on the ideal plantation. Located at an altitude of 5,000 feet, with ample shade and the perfect slope, we're happy to serve you coffee of this quality. We love his coffee, and know you will too!

Herman’s coffee is fresh, bold, and crisp. It’s a coffee that can easily be drank without an ounce of sugar or cream. The care and hard work Herman puts into his crops is second to none. It’s a coffee that you will thoroughly enjoy!

The Jaya Family has mastered the art of both washed and honey processed coffee. Fortunately for us, we were able to import both! The washed is a flavorful, dark chocolate coffee. The honey processed is similar to the washed, but the sweetness of the honey creates a milk chocolate aftertaste. Both coffees are second to none.

Jose’s natural and washed processed coffees are harvested and processed with care. He utilizes advanced drying methods to fortify his coffees with a strong chocolate base that we know you'll love.

Milton’s plantation is just over 7,000ft above sea level. His high-altitude-grown coffee, diverse plantation, and ample shade produces one of the best cups of coffee in the entire country.

Ramiro’s plantation is just over 5000ft above sea level. His various strands of Arabica Coffee are processed organic and harvested with the utmost care. His smooth, chocolatey coffee, with subtle hints of banana, is something you need to try.

Grown at over 7000ft in altitude in Vilcabamba, Ecuador, Roberto’s coffee is coupled not only with highly favorable geographical elements, but also with true passion as well. His Catucai variety is bold and packed with flavor.