Buying Guide

Coffees with a chocolate, sweet and nutty flavor profile. Ideal for beginners in this world, before going further, try our house coffee, perfect to combine with milk.

Roasted coffees for espresso or filter. Fruity, tropical, floral and vinous or liqueur coffees. Here you will find a wide variety of aromas and flavors, let yourself be surprised by one of them!

Coffees in which yeast, fruits or essential oils have been added in the fermentation or drying process. Very defined aromas and flavors that make these coffees the most inclusive of our menu.

These are our coffees with a very high level of complexity, different flavors, varieties or processes, very small lots. The coffee that is part of this edition has to offer not only different and complex flavors, but also a story behind it that teaches us or contributes something to the industry.

ARE YOU SURE IT'S DECAF? Yes, it is. Its decaffeination process without chemicals makes this decaf a rich and sweet coffee. Always from Finca Chambakú, where they use high quality coffee for this batch.

We have designed this format so that everyone can enjoy incredible cups of specialty coffee anywhere and easily.

It is our presentation of specialty coffee prepared with a cold infusion. It comes in a 200ml can so you can take it with you and enjoy it anywhere. 

We look for the ideal roast development for each coffee, but we focus in this type of profile on looking for a faster roast but with the temperature at which the coffee needs to be roasted in order to bring out its enzymatic flavors and aromas.

We look for the ideal roast development for each coffee but we focus in this type of profile on a slower roast but with the temperature at which the coffee needs to be roasted, looking for more body, balance and caramelized flavors.

We look for a roast development that is ideal for each coffee, but we focus on this type of profile in a roast that allows us to be versatile with its preparation. We adapt the roasting temperature and the total roasting time to each coffee to enhance exactly what we want.

El Salvador is recognized for its good production of specialty coffee. World Coffee Research estimates that approximately 25% of all coffee grown in El Salvador is of the Pacas variety, originating in the country. Pacas plants were later crossed with the Maragogipe variety to create Pacamara, which is one of the most sought after specialty coffee varieties in the world, often with notes of butterscotch, chocolate, red berries and citrus.

Guatemalan specialty coffees are a classic, known and loved by many consumers around the world, they usually offer a clean cup of specialty coffee, with a good body and with varying degrees of acidity. The high altitudes and mountainous lands develop delicious aromas. 98% of Guatemalan coffee is Arabica from the Washed process and the most common varieties used for specialty coffee are Bourbon, Caturra, Catuai, Typica and Pacamara.

Although it is not one of the largest producing countries in Africa, it is positioning itself as a world class specialty coffee. In the specialty coffees of Rwanda you will find a great variety of flavor profiles due to its great diversity of altitudes and soils, being bourbon its main variety, the most common flavors that are usually found are: cherry, grape, lime, chocolate, melon, Tangerine, nectarine, caramel, apricot, plum.

Colombian specialty coffee is considered one of the best and most recognized in the world. Colombia is the third largest producer of coffee in the world, standing out for its innovations in processes and new technologies for specialty coffee. Colombia only cultivates Arabica coffee and the predominant varieties used for specialty coffee in Colombia are: Tipica, Bourbon, Maragogipe, Tabi, Caturra and Colombia, thus giving a great variety of tasting notes in its specialty coffees.

Ethiopia is ranked as the 5th largest coffee producer in the world, being well known for its high quality specialty coffee and being the endemic origin is culture and tradition throughout the country. Its main varieties used for specialty coffee are: Yirgacheffe, Sidamo, Harrar, Limu, Jimma and Heirloom and it stands out for having very floral and citric tasting notes, being clean in the cup with a silky body.

Nicaragua is recognized as one of the main Central American exporters of specialty Arabica coffee. Its Arabica coffees have seduced the international markets for their smoothness and the uniqueness of their flavor. The main varieties used for specialty coffee in Ethiopia are Caturra and Bourbon. Generally, Nicaraguan coffees are associated with a bright citric acidity, a smooth body and floral, citric or chocolate flavors.

Kenya is the 16th largest coffee producer in the world in terms of volume, and is now recognized as a leading coffee origin. Kenyan specialty coffee has been associated with bright acidity, a rich, dense body and a distinctive cup flavor. Some of the country's most popular varieties include K7, Blue Mountain, Batian, Ruiru 11, and the SL series.

Burundi's diversity of altitudes and unique soils create a great environment for growing specialty coffee. Burundi has an altitude between 722 m.a.s.l. and 2,760 m.a.s.l. and tends to have notes of fruit, flowers and honey, with consistency, balance and body. On the other hand, specialty coffees from lower altitudes can be less full-bodied with chocolate flavors and some hazelnut notes.

Ecuador's coffee has a very good potential that stands out worldwide. 

It is difficult to find specialty coffee from Ecuador around the world since its harvest is very limited. The varieties used for specialty coffee in Ecuador are Typica mejorado, Caturra, Catucai and Sidra. This coffee tends to stand out for its low acidity fruit flavors such as stone fruits like peaches, apricots and plums. However, some of the best lots have floral characteristics.

Peru is the eleventh largest coffee growing country in the world, but it offers much more than just quantity. It has ten distinct producing regions, each with its own unique cupping profile. The varieties used to produce specialty coffees in Peru are Typica, Caturra and Bourbon and usually produce sweet coffees with a bright acidity and notes of red and yellow fruits.

Costa Rica has experienced an interesting development in its specialty coffee culture that expands beyond the coffee plantations. The central part of the country is the main producer of coffee in Costa Rica. These lands are enriched with volcanic sediments, which is why Costa Rican specialty coffee presents an acidity and a sweet and balanced taste in most of the crops.

Tanzania is the fifth largest coffee producer in Africa. Arabica accounts for 70% of all coffee grown in Tanzania and the main varieties used for specialty coffee in Tanzania are Bourbon and Kent. Tanzanian specialty coffee is classically associated with the coffee profile Washed: clean, bright and floral. 

Myanmar coffee is known for its unique flavor and intense aroma. It is mainly grown in the mountainous regions of the country and is characterized for being a high quality coffee with a perfect balance between sweetness and acidity. Myanmar specialty coffee is also considered one of the most exclusive and rare in the world due to its limited production. However, Myanmar coffee is less known compared to other coffees in Asia due to the lack of investment and promotion in the sector.

In this type of process the whole cherry is left to ferment under the sun for 2-3 weeks, trying to reduce its humidity percentage, this will provide us with more intense, fermented and sweet flavors and aromas. After this process, the pulp is removed removing all the fleshy and dry part of the grain, so it can be packaged for transport. This type of process is usually in great demand in the specialty coffee sector.

In this type of process, the pulp is removed from the cherry and it is immediately dried in the sun. There are different types of honey (white, yellow, red, black) depending on the amount of mucilage that will be in the grain during the drying process.

The sensory characteristics of these specialty coffees can be similar to the natural process and Washed, depending on the concentration of mucilage.

Semi Washed is understood as the process applied to coffee that follows the same process as the Washed method until the fruit is pulped, and then the beans are dried with the mucilage still attached.

In this type of process the pulp is removed from the coffee cherry and then it is placed in tanks with water to soften and remove the mucilage, and then it is dried in beds or in mechanical dryers. 

It is a process that specialty coffee lovers look for, due to its clear notes in the cup.

In this type of process, different fermentation techniques are used to transform the grain into a totally different profile from the initial one. 

We will find a very noticeable aromatic difference compared to the other processes. 

This term refers to a medium without oxygen. It is a type of fermentation widely used in specialty coffee, since a greater fermentation control is obtained by using a valve that allows oxygen to escape but not to enter.  

The thermal shock consists of subjecting the specialty coffee mass to high and low temperatures, this is one more step in the processing of coffee. Its objective is to prepare the bean in order to be able to add yeast that will alter the fermentation process. 

Carbonic maceration uses the injection of carbon dioxide (CO2) to ferment the cherries without breaking the skin, so the process occurs within each individual cherry.

This is one of the processes to obtain decaffeinated specialty coffee, in this case through ethyl acetate that comes from sugar cane. For this, the coffee beans are submerged in water and the solvent obtained from the fermentation of sugar cane, which absorbs the caffeine from the bean.

It is an aromatic family within specialty coffee that encompasses different types of fruits, from the most classic ones such as apple and pear, to the most complex and tropical ones such as passion fruit, papaya and passion fruit.

It is an aromatic family resulting from the caramelization that occurs in the roasting process.

It is an aromatic family present in specialty coffee, referring to all types of aromas and floral flavors, resulting from the genetics and environment of the plant as well as its processing.