Origin and Plantation
This rare Geisha variety comes from the high altitudes of Tarrazú, one of Costa Rica's most renowned coffee-growing regions. The red honey processing, in which part of the pulp remains on the bean during drying, ensures exceptional sweetness and texture.

Character and Taste
Exotic and refined – with notes of jasmine, passion fruit, red apple and a silky body. A geisha coffee with tropical elegance and vibrant fruit.

Origin and Plantation
This Guatemalan coffee comes from the growing region of Antigua, which is renowned for its outstanding quality and is probably the most famous growing region. Most of Guatemala’s coffee plantations are located in the south of the country. There, the fertile soils of the volcanic mountainsides of the Sierra Madre provide ideal conditions for Arabica beans. Coffee from Guatemala has always been among the world's best. The coffee has brought prosperity to the country. The triumphal march of gourmet coffee in the U.S. has made Guatemala one of the leading producers of high-quality specialty coffee today.

Character and Taste
"Terra Rossa" has a fine and fruity acidity with a distinct, full body. Its complex and rich aroma is surrounded by a harmonious mildness. Its light cocoa note can be noticed in the aftertaste.

Particularities
Guatemalan coffee could be awarded a prize for the best quality in Central America. But this does not automatically mean that all Guatemalan coffees are good. The country has an outstanding potential for exceptionally good coffee. Plantations with huge estates or small micro farms within the same region offer different qualities with a large variety of flavour characteristics.

Origin and Plantation
Finca El Gigante is located in the east of Guatemala, at an altitude of 1,560 to 1,800 meters. The Suchini Barrios family has been passionately dedicated to growing speciality coffee for over 30 years. The farm comprises 85 hectares of coffee plantations and 40 hectares of protected natural forest. Thanks to the unique microclimate and sustainable cultivation methods, exceptional coffee varieties such as Geisha, Pacamara, Bourbon and Catuai are produced here.

Character and Taste
An intense coffee with aromas of cocoa nibs, ripe red fruit and black tea. The natural, anaerobic processing (oxygen-free fermentation) gives it complexity, structure and depth. On the palate, it has a fruity wine note, a dry finish and a long aftertaste - ideal for connoisseurs and lovers of expressive specialties.

Origin and Plantation

 Luna Jaguar brings together two Honduran coffee stories in one cup. One part comes from Finca Santa Isabel Estate in San Jerónimo, Copán — a farm with three generations of coffee tradition. In this region of western Honduras, coffee is deeply connected to the agricultural identity and grows among mountains, fertile soils, and a climate that offers ideal conditions for clear and balanced cup profiles.

 The second part comes from a small female producer from San José de los Andes in Las Vegas, Santa Bárbara — a region known for characterful coffees and committed small-scale producers. Her coffee is not presented as an anonymous component of an industrial blend, but as an independent expression of a region with great potential.

 The Parainema variety, processed as washed coffee, gives this coffee a distinctive personality: a clear, vibrant, and expressive cup with fine acidity. In the cup, Luna Jaguar is juicy and balanced, with notes of yellow fruits, mild citrus hints, and a delicate sweetness. A Honduran coffee with soul — direct, elegant, and shaped by family tradition, small producers, and quality.

Character and Taste
Elegant and juicy, with notes of tropical fruit and honey. A medium-light acidity and silky mouthfeel are accompanied by subtle floral hints and a smooth, lingering finish.

Origin and Plantation
This coffee grows in the Jinotega region at an altitude of 1,500 m on volcanic soil and is harvested on small fincas. Coffee experts know that Nicaragua offers top-quality coffees. In the mountainous regions, only the ripe coffee beans are harvested by hand in up to eight picking sessions. This is necessary because not all the berries ripen at the same time; on the contrary, on a single branch you may find flowers, green berries and ripe red berries.

Character and Taste
On our quest for the superlative coffee quality, we came across these outstanding Nicaragua Maragogype beans. The fascinatingly even and large beans dictated our choice of the Nicaragua Maragogype over the Mexican giant bean. The infusion does not fear comparison to the Mexican Maragogype. The spicy and almost creamy Nicaraguan coffee is mainly sold to Japanese and American coffee lovers.

Particularities
Nicaraguan coffees offer a large range of flavour characteristics. Some can be compared to Mexican coffees from Oaxaca, some have more acidity. Others, such as the coffee specialities from the Nueva-Segovia area, are slightly lemony and light. Traditional botanical varieties are used: Typica, Bourbon and Maragogype dominate alongside Caturra and Pacas. Maragogype coffee is particularly notable due to its constant high quality.