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BOURBON HONEY: Drying process in which the shell is removed from the coffee bean and it is dried only with the mucilage or honey from said bean. This gives the coffee a framed sweetness and subtle fruit flavors.
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Natural process, this variety is native to El Salvador, a cross between Pacas and Maragogipe coffee. Coffee with intense aroma, medium body and creamy texture, moderate acidity with flavors that go from sweet notes of chocolate to fruity nuances such as citrus and red fruits.
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PRESTIGIOSO it’s a Bourbon coffee with an Italian roast that is characterized by its bold, rich, and notes of dark chocolate, spices, caramelized sugar, and minimal acidity. This creates a deep and intense flavor profile that is smooth and satisfying, especially for those who prefer a strong, full-bodied cup of coffee. PRESTIGIOSO can be used to make brew coffee, espresso, lattes, drip coffee, and more.
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YELLOW ICATU: Natural process, this variety originated from the cross between Robusta and Bourbon coffee, producing a coffee with very mild acidity and a very intense body with fruity and caramel notes.