Coffee Selections

Costa Rica “La Magnolia”

  • REGION: Tres Rios

  • ALTITUDE: 1200 to 1650 meters

  • CULTIVAR: Caturra, Catuai


  • The Tres Rios region just east of San Jose produces some of the country’s finest coffees.  La Magnolia starts with a recognizably sweet and floral aroma, and has clean acidity, medium body and intense yet delicate flavors of citrus, maple, and honeysuckle.

Costa Rica “El Indio”

  • REGION: Tarrazu
  • ALTITUDE: 1200 to 2000 meters
  • CULTIVAR: Caturra, Catuai
  • SCREEN SIZE: 15 plus
  • El Indio is the classic Tarrazu coffee; it is very well-balanced with a heavy body and high, slightly winey acidity. Flavor attributes are complex and range from tropical nuts and dark chocolate to citrus fruit. The dense beans that make up El Indio lend themselves well to many different styles of roasting.

Alma del Café

  • REGION: Antigua, Guatemala

  • ALTITUDE: 1200 to 1600 meters

  • CULTIVAR: Caturra, Catuai, Borbon

  • SCREEN SIZE: 15 plus

  • PREPARATION: 100% sundried, handsorted

  • Alma del Café  comes from the heart of Antigua. We go into the mill and draw samples of all the year’s delivered coffee and choose the lots from which we wish to prepare shipments. The coffee that we select is the absolute cream of the crop. Then, when it is time for us to make a shipment, our quality control team flies from Costa Rica to Guatemala where they supervise the preparation of the coffee. Our goal is to not only supply coffee from the best possible raw material, but to also ensure that it conforms to our usual standard of preparation. La Flor del Café is a classic Antigua—it has lively acidity, a heavy body, and flavors of fine chocolate, caramel, and smoky rum.

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