Our Honduran geisha coffee is a washed process that comes from Enrique’s home country of Honduras.

The western region of Honduras, in this case Santa Barbara, where this coffee comes from enjoys distinct rainy and dry seasons at an altitude of 4,935 feet. This facilitates the growth of beautiful, ripe cherries that are washed processed and then laid out to dry in the sun after the harvest.

After we receive the green beans they’re carefully roasted through an air roasting process to a medium dark roast. This level of roasting is very versatile and allows you to brew them through various methods from espresso to drip or any type of extraction of choice with excellent results.

Our Honduran organic coffee is a washed process that comes from Enrique’s home country of Honduras. The varieties are Catuai and Parainema.

The western region of Honduras where this coffee comes from, in this case La Paz, enjoys distinct rainy and dry seasons at 5,003 feet. This facilitates the growth of beautiful, ripe cherries that are washed processed and then laid out to dry in the sun after the harvest. This coffee follows all natural process and is USDA Organic certified.

After we receive the green beans they’re carefully roasted through an air roasting process to a medium dark roast. This level of roasting is very versatile and allows you to brew them through various methods from espresso to drip or any type of extraction of choice with excellent results.

Our Colombian Castillo whole bean coffee is source directly from my wife Dianne’s family farm, La Esmeralda estate, by her cousin farmer Camilo Martinez in Guaduas, Colombia. The land where the beans are cultivated is classified as a natural reserve with all natural practices and no use of pesticides or harmful chemicals and the ranch has been managed by her family for generations.

The process of fermentation (lacto fermentation) is done by introducing the Castillo coffee cherries to a native sugar cane drink called “Guarapo” where they are deprived of oxygen in a bio-reactive chamber for up to 1 week before the final wash and dry process. The fermentation process brings out some unique and more complex flavors that the coffee has to offer. It is a coffee of unique origin that we are proud to offer.

After we receive the green beans they’re carefully roasted through an air roasting process to a medium dark roast. This level of roasting is very versatile and allows you to brew them through various methods from espresso to drip or any type of extraction of choice with excellent results.