by Nelson Ramirez, Santa Barbara, Honduras

When Nelson Ramirez bought his farm a few years ago he named it after his grandmother, Chely. Maybe that is why he has worked so hard to make it a state of the art farm and processing facility. Nelson is an agronomist by training and thus he understands the ins and outs of good farming practices, yet he also does everything else that is required to make a delicious coffee. The drying phase is the last stage where the farmer can actually influence the quality of his coffee. This year Nelson has invested in a grand new facility, making for a careful and controlled drying process. The Santa Barbara region has in recent years fostered a great community of merited and proud producers of specialty coffee . We are proud to have established a relationship with one of the pioneers of the region, Nelson and his Chely farm, making for a steady supply and solid quality, year in and year out.

Region:  Santa Barbara

Varietal:  Red Caturra

Processing:  Washed and sun dried

Tasting notes:  Aromas of sweet berry and floral honey. Bright, tropical fruit acidity reaches to a persistent citrus finish.


Salvador Guzman

El Cielito, Santa Barbara, Honduras

The villages Cielito, Cedral and Las Flores follow one after another along the mountain range in Santa Barbara. Grown on this hillside is mostly Pacas, a coffee species akin to Bourbon, as well as Yellow Catuaí and Pacamara. It is challenging to process coffee cherries in areas like these, which are close to the jungle and thus, to rain. The drying process, in particular, is especially demanding. But when these processes are precisely controlled, seemingly problematic factors (like drying under challenging conditions) are what make coffee from this area particularly interesting. The coffee produced here cups with flavour attributes not found anywhere else in Central America.

Region:  Santa Barbara 

Varietal: Pacas

Processing: Washed

Tasting notes: Milk chocolate, Cardamom, Raisin, & Bergamot

Desvelado - EA Decaf (Decaffeinated) 

Acevedo, Huila, Colombia

Acevedo is a municipality located in the south-eastern most corner of the Huila department of Colombia. This coffee is different from any other decaffeinated coffee you’ve tried. It has an excellent sweet aroma and taste. This coffee was decaffeinated at origin using the natural Sugar Cane Ethyl Acetate (EA) process.

Region:  Acevedo

Varietal: Caturra, Colombia

Processing:  Fully washed

Tasting notes: Chocolate, brown sugar, and tropical fruit.


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by Robson Vilela, Cristina, Bairro da Pedra, Brazil

Robson Vilela bought the Alta Vista farm in 2001. The first coffee was planted in 2004, and within three years came the first harvest. Samples of his first crop participated in the 2007 Cup of Excellence, in which Robson was a finalist and took a 7th place. With the receipts he got after being a Cup of Excellence finalist, Robson made additional investments in equipment, people, and processes in order to improve the quality of all parts of his operation further. The investments made resulted in better-priced coffees and higher production volumes, as well as a continuously good rank in quality contests, represented by the consecutive presence in the Cup of Excellence finals in 2011 and 2012. Robson continuous to work hard to improve his coffees and the livelihoods of his workers. As he says “As we live in a country in development, we have much to do in order to help in this process. The challenge I put to myself is to keep the good people still interested in working and living in the countryside, reflecting in quality processes and resulting in the specialty coffee we all want”.

Region:  Cristina, Bairro da Pedra

Varietal:  Yellow Bourbon

Processing:  Natural

Tasting notes:  A milk chocolate and almond body mix together with an orange rind and tangerine acidity.


by The Pereira Family, Carmo de Minas, Brazil  

The Santa Inês estate is owned by the Sertão Group, a family firm with more than 100 years history in the production and commercialization of high-quality coffee. The Sertão Estate, located in Carmo de Minas, South Minas Gerais, was inherited by José Isidro Pereira and Nazareth Dias Pereira and is now managed by their sons and in-laws. The region is well known for its mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons and fertile soil. Favorable climatic and growing conditions found in South Minas have resulted in an expansion of the firm’s coffee program. The Sertão Group now possess large areas planted with coffee and are constantly developing infrastructure capable of producing a wide variety of high quality arabica coffee to both domestic and international markets.

Region:  Carmo de Minas

Varietal:  Yellow/ Red Bourbon

Processing:  Washed and sun dried

Tasting notes:  A full body of baker's chocolate, hazelnut, and cashew is highlighted by a light lemon fruit acidity as it cools.