Coffee from Central America
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- 159 of 159 available products
LaCava - Deep Focus Espresso 250g
Manufacturer: LACAVA
Roasting date: 27.02.2026
Specialty coffee beans from Guatemala roasted in Poland by LaCava. Dark roast, perfect for espresso machines and moka pots. You can expect the highlighted notes of sweet caramel, roasted nuts, and cocoa.Country: GuatemalaRegion: AntiguaProcessing: WashedCupping score: 84 / 100 points
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Lavazza Tierra Selection Espresso 100% Arabica 1kg
Manufacturer: LAVAZZA
Tierra is a blend of specially selected high-quality Arabica beans from Central America.The beans of floral aroma, dense full body, with hints of chocolate and almond. Perfect for Espresso.
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Paloma - El Salvador Dossokam Natural Filter 250 g
Manufacturer: PALOMA
Roasting date: 25.03.2026
Specialty-grade whole-bean coffee from El Salvador, roasted by the Polish roastery Paloma. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of cocoa, honey, passion fruit, blackberry and porto wine.Origin: El SalvadorRegion: ApanecaProcessing method: Natural, sleeping bagVariety: Anacafe, Bourbon, Catuai, Icatu, MarsellesaAltitude: 1200 - 1300 m a.s.l.Cupping score: 87 / 100Dossokam is produced by a family-owned export company with over 100 years of experience in cultivating, processing, and exporting some of the finest coffee in the country. The group’s main operations are concentrated in the best coffee-growing region of El Salvador: the Apaneca-Ilamatepec region, known for its fantastic soils, microclimate, and optimal environment ideal for coffee cultivation.ROASTER’S NOTEThis is one of those coffees you never get tired of. If someone told me I had to choose just one coffee to drink for the rest of my life, I’d shout DOSSOKAM and ask for a refill. A classic natural with a slightly boozy, tropical twist. Quality chocolate, a bit like a really good cinnamon roll, with hints of wine and tropical notes in the background.V60 RECIPECoffee dose – 19 gWater dose – 50 g → 300 gGrind size:8.4 EK43; 23 clicks ComandantePlace the filter in the V60 and rinse it with a strong stream of water so it adheres well to the walls.Grind the coffee, add it to the V60, and level the coffee bed.Pour 50 g of water, aiming at the dry spots to wet everything thoroughly. If the coffee is very fresh (foaming strongly when it contacts water), you can extend the bloom to 2 minutes or add an additional bloom at 1:00 (pour another 50 g and wait until 2:00).At 1:00 (or 2:00), begin pouring into the very center of the V60 (circles about the size of a 5-złoty coin), using circular movements at a pace of 6–8 g per second (slightly below the second enlarged dot on the Acai kettle), keeping the stream just below the point where it breaks.When you reach 250 g, lower the kettle to about 3 cm above the water surface (no need for circular movements anymore) and finish pouring to 300 g.Perform a shake while holding the narrowing at the base of the V60 (both horizontally and vertically). If the coffee drains too quickly, give it a swirl.The total brew time should be 2:30–3:00, or 3:30–4:00 with the extended/additional bloom.Store in a cold and dry space.
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Paloma - Nicaragua Fawaris AMA Anaerobic Natural 300h+ Filter 250 g
Manufacturer: PALOMA
Roasting date: 06.03.2026
Specialty-grade whole-bean coffee from Nicaragua, roasted by the Polish roastery Paloma. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of tangerine and stone fruit.Origin: NicaraguaRegion: Nueva SegoviaFarm: BethaniaProcessing method: Anaerobic 300h+, Natural, sleeping bagVariety: Red CatuaiAltitude: 1350 - 1500 m a.s.l.Cupping score: 88 / 100ABOUT THE FARMBethania Farm, located in the coffee-growing municipality of Dipilto, has belonged to the Albir family since 2007. Today the 50-hectare farm is managed by sisters Martha and Ana Albir. Over the years they have worked tirelessly to modernize and adapt the farm to everyday needs, always with a strong commitment to environmental protection and deep respect for the nature surrounding the coffee trees.The Albir sisters began their journey with coffee thanks to an inheritance left by their parents. From an early age they held coffee in deep respect, as it had always been a fundamental part of their lives and a tradition they lovingly maintained. In 2013 they inherited the family farm, and in 2015 they began its transformation by implementing new cultivation and sustainability practices to improve coffee quality.Today Martha and Ana have decided to grow more exotic varieties on their farm, such as Java and Parainema. This decision reflects their constant search for innovation in coffee cultivation, allowing them to stand out thanks to the high quality of their coffee.ROASTER’S NOTEThis is the kind of fermentation people are often afraid of, even though they absolutely shouldn’t be. Extremely drinkable and highly complex, ranging from red wine notes through processed fruits, finishing with a solid 70–80% dark chocolate character.V60 RECIPECoffee dose – 19 gWater dose – 50 g → 300 gGrind size:8.4 EK43; 23 clicks ComandantePlace the filter in the V60 and rinse it with a strong stream of water so it adheres well to the walls.Grind the coffee, add it to the V60, and level the coffee bed.Pour 50 g of water, aiming at the dry spots to wet everything thoroughly. If the coffee is very fresh (foaming strongly when it contacts water), you can extend the bloom to 2 minutes or add an additional bloom at 1:00 (pour another 50 g and wait until 2:00).At 1:00 (or 2:00), begin pouring into the center of the V60 (circles about the size of a 5-złoty coin), using circular movements at a pace of 6–8 g per second (slightly below the second enlarged dot on the Acai kettle), keeping the stream just below the point where it breaks.When you reach 250 g, lower the kettle to about 3 cm above the water surface (circular movements are no longer necessary) and finish pouring to 300 g.Perform a shake while holding the narrowing at the base of the V60 (both horizontally and vertically). If the coffee drains too quickly, give it a swirl.The total brew time should be 2:30–3:00, or 3:30–4:00 with the extended/additional bloom. You can also try blooming with 70–80°C water or pouring out part of the bloom water. The difference can be significant, so experiment.Store in a cold and dry space.
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Rocket Bean - Guatemala Huehuetenango Washed Filter 200 g
Manufacturer: ROCKET BEAN
Roasting date: 03.02.2026
Specialty coffee beans from Guatemala, roasted by Rocket Bean in Latvia. Filter coffee - light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect the flavour resembling apples, yellow raisins, and biscuits.Country: GuatemalaRegion: HuehuetenangoProcessing: WashedVarietal: Caturra, Catuai, BourbonAltitude: 1550 - 1650 m a.s.l.Cupping score: 85 / 100 pts
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Runty Roaster - Costa Rica Don Alexis Gesha Natural Filter 150 g
Manufacturer: RUNTY ROASTER
Roasting date: 04.02.2026
Whole-bean specialty coffee from Costa Rica, roasted by Runty Roaster roasting brand. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. The flavour of the brew resembles strawberry milkshake, tropical fruits, flowers and hazelnuts.Origin: Costa RicaRegion: La MontanaFarm: Don AlexisVariety: GeshaProcessing: NaturalAltitude: 1750 m a. s. l.Cupping score: 89 /100 ROASTER’S OPINIONThanks to a long-standing collaboration with Don Alexis, I have the pleasure of serving you the entire Gesha production they completed this year. Last year, this coffee was absolutely mind-blowing. This year, the same high level has been maintained. You’ll definitely be satisfied.ROYAL BEANSWhat’s behind the name Royal Beans? If Speciality beans are the pinnacle of coffee, our Royal Beans reach the Himalayas! In this series, we present the very top of the coffee pyramid, the crème de la crème, as precious as crown jewels. Anaerobic, Gesha, Nanolot, Lychee – what does it mean to go beyond the ordinary? – Royal Beans is a selection of coffees chosen by us from various roasters – they share exceptional flavor, limited production, unique processing methods, and the highest quality. A treat for coffee connoisseurs (and those aspiring to be)!Store in a cold and dry space.
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Samurai Shoelace - Dark Harmony - 10 Capsules
Specialty coffee in capsules, sourced from Costa Rica and roasted by Samurai Shoelace roastery in Hungary. The package contains 10 capsules compatible with Nespresso® machines. It is characterized by a pronounced chocolate-hazelnut, roasted-almond flavor, with a pleasant dark chocolate bitterness and a long aftertaste, which is why it is recommended primarily for milk drinks. (Of course, it will be a good choice for those who like intense, long-lasting flavor!). Dark Harmony is the darkest roasted member of the "Serious Coffee" series. Among Samurai Shoelace coffees, Dark Harmony provides the strongest, most intense coffee experience. Its caffeine content is not higher than our other capsules, but due to its characteristically strong taste, it can be a real morning starter drink! This coffee won 1 star at the 2024 Great Taste Awards."Serious Coffee" series offers everyday coffees. All of the coffee capsules have specialty characteristics and are made from the highest quality Arabica coffees from one region. If you like good coffee, you drink a lot of good coffee, you like going to coffee shops, you like to drink your coffee the way you're used to (with milk, sugar, or plain), any member of Serious Coffee could be the perfect choice for you!Country: Costa RicaRegion: TarrazuAltitude: 1100 m a.s.l.Varietal: Caturra, CatuaiProcessing: washedFeatures:Recommended for espresso, lungo, cortado.Made from the highest quality Arabica coffee (Specialty)From a single production area (Single Origin)From organic, identifiable, chemical-free farmsFree of added aromasFree of added substances100% recyclable, in aluminum capsules
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Spojka - Costa Rica La Eva Anaerobic Natural Omniroast 200 g
Manufacturer: SPOJKA
Whole-bean specialty coffee from Costa Rica, roasted by Spojka roasting brand. Medium roast, perfect for all brewing methods. The flavour of the brew resembles pear, cherry and star anise.Country: Costa RicaProcessing: Anaerobic naturalVarietal: Villa SarchiCupping score: 87 / 100*The packages come in random colour versions.
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Spojka - Panama Society Slow Dry Natural Omniroast 200 g
Manufacturer: SPOJKA
Whole-bean specialty coffee from Panama, roasted by Spojka roasting brand. Medium roast, perfect for all brewing methods. The flavour of the brew resembles nutmeg, green tea, jasmine and gooseberry.Country: PanamaProcessing: Slow dry naturalVarietal: CatuaiCupping score: 88 / 100 points*The packages come in random colour versions.
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Swerl Coffee - Honduras Clementino Ramirez 96h Fermentation Filter 250g
Roasting date: 27.01.2026
Whole-bean specialty coffee from Honduras, roasted by Swerl roasting brand in Sweden. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. The flavour of the brew resembles orange's fruit, guava and red apple.Origin: HondurasRegion: SelguapaVariety: Typica, BourbonProcessing: 96h Fermentation WashedAltitude: 1700 m a. s. l.Store in a cold and dry space.
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The Barn - El Salvador Himalaya Marsellesa Anaerobic Filter 250 g
Manufacturer: THE BARN
Roasting date: 03.02.2026
Specialty-grade whole-bean coffee from El Salvador, roasted by the German roastery The Barn. Lightly roasted, it works perfectly for all pour-over brewing methods—from dripper, Chemex, AeroPress, French Press, and other alternative methods, all the way to automatic drip machines! In the flavor profile you can sense notes such as mango and grape soda.Origin: El SalvadorRegion: ApanecaFarm: Finca HimalayaVariety: MarsellesaProcessing: AnaerobicAltitude: 1550 m a. s. l.Cupping score: 88 / 100 THE CUPExpect sweet tropical fruit and gentle funky character, with notes of mango, strawberry, and grape soda. The fermentation is perfectly judged, with balanced, juicy acidity. The finish brings hints of caramel and vanilla.ABOUT THE FARMOne of the first specialty coffee farms in El Salvador, Finca Himalaya is known for excellence. Mauricio has built on generations of coffee knowledge and pushed the farm to another level: teaming up with experts such as former Barista World Champion, Sasa Sestic, and focusing relentlessly on quality. Mauricio owns five farms in Ataco and Apaneca, while all coffees are processed at his Divisadero washing station. Walking the farm, it becomes instantly clear that his level of execution is in another league. Meticulous lot separation, different processing styles, huge wooden wine crates, and anaerobic tanks are all visible. Meeting Moe, you can sense the passion that delivers the quality found in every coffee he produces. The farm has 24 hectares and plants Bourbon, Caturra, Pacas, Pacamara, Geisha, Maragogype, Maracaturra and Kenyan SL28/34. Nestled among the Apaneca Mountains, Finca Himalaya benefits from excellent terroir with clay and volcanic soil, producing coffees often awarded with the Cup of Excellence prize.THE PROCESSWe love anaerobic lots from Moe for their vibrant fruity character. For this lot, the whole Marsellesa cherries are fermented in barrels, then dried on raised beds. During the day, they are repeatedly turned and sorted, then covered at night to protect from moisture.ROASTER'S OPINIONOur latest coffee from Mauricio at Finca Himalaya - matched with anaerobic processing, Marsellesa comes alive with vibrant tropical sweetness.Store in a cold and dry space.
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The Barn - Guatemala Andres Ramirez Washed 250 g
Manufacturer: THE BARN
Roasting date: 09.02.2026
Specialty-grade whole-bean coffee from Guatemala, roasted by the German roastery The Barn. Lightly roasted, it works perfectly for all pour-over brewing methods—from dripper, Chemex, AeroPress, French Press, and other alternative methods, all the way to automatic drip machines! In the flavor profile you can sense notes such as milk chocolate and plumOrigin: GwatemalaRegion: HuehuetenangoProcessing: WashedVariety: Caturra, CatuaiAltitude: 1600 m n. p. m.Farm: Andres RamirezTHE CUPThis lot offers a smooth, easy drinking profile. The slow fermentation during processing creates depth and character, bringing notes of milk chocolate, pecan, and plum. As it cools, expect dried fruit and a touch of citrus, with plenty of sweetness and great balance.ABOUT THE FARMAndres is a first generation coffee farmer but, like many in Huehuetenango, his coffee is a family endeavour. In the town of Concepcion Huista, he and his wife have devoted themselves to learning everything about processing coffee from Yich Kalnahl: their 1.2 hectare finca. Surrounded by dense forest and rolling mountains, banana plants and indigenous trees provide great shade. With temperatures ranging from 13-26 degrees celsius, the finca benefits from a cooler microclimate that allows coffee cherries to slowly develop their flavour.THE PROCESSAndres’ wife takes care of processing. After harvest, the coffee is de-pulped, removing the cherry. The coffee is then placed in a tank and submerged in water to ferment for 32 hours. This relatively slow fermentation contributes to the complex profile. The fermented coffee is then washed thoroughly and placed on the patio to dry. It stays in the sun for about 8 hours per day for 7 days, and the family makes sure to turn it frequently to ensure even drying.Store in a cold and dry space.
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New
The Barn - Guatemala Buena Vista Sidra Natural Filter 200 g
Manufacturer: THE BARN
Roasting date: 09.03.2026
Specialty-grade whole-bean coffee from Guatemala, roasted by The Barn in Germany. Light roast – perfect for all pour-over brewing methods: from drip, Chemex, AeroPress, and French Press to other alternative brews and batch brewers! Flavor notes: wild strawberry, mango, jasmine.Origin: GuatemalaRegion: FraijanesFarm: Fredy OrantesVariety: SidraProcessing: NaturalAltitude: 1870 m a.s.l.Cupping score: 89 / 100THE CUPThis Sidra has a profile with both abundant fruit and elegant florals. When brewing, aromas of jasmine, chamomile and wild berries come first. Notes of mango, raspberry, and lemon follow, with a lingering, sweet finish like vanilla and creamy butterscotch.ABOUT THE FARMClose to the capital - Guatemala City - this is one of our favourite Guatemalan coffees of the season. Fredy Orantes is a true leader among the coffee growers in the town of Santa Rosa, and has worked tirelessly to maintain high standards in the field and during the harvest in order to produce the best possible coffees. Fredy is an expert with both larger lots and small microlots, and every aspect of coffee picking and processing is done with care in order to ensure top quality. Fredy is always thinking about sustainability on the farm. He actively cares for the variety of trees on the farm - grevillea and cuje are the most numerous but he also maintains other types of fruit trees and native trees. The soil is carefully maintained, and soil management includes the application of organic materials that have been composted such as fallen leaves and branches as well as coffee pulp. A variety of native animals and birds appear on the farm, and Fredy explains that the farm is not even fenced in; as in nature these creatures can come and go as they please. Fredy loves experimenting with different varieties and processes, and this lot is the perfect example of his efforts. He added about 1 hectare of Pacamara plants to his farm in 2019, and they have begun producing the large, red fruit for this lot.THE PROCESSAfter a very careful picking, with workers choosing only the ripest cherries, the coffee is placed into clean sacks for a fermentation of about 48 hours. When this fermentation period is over, Fredy adds the coffee to his raised beds, positioned to take advantage of the abundant sunlight of Fraijanes. The coffee dries on these beds for 22 days, with frequent turning to encourage thorough and consistent drying.ROYAL BEANSWhat’s behind the name Royal Beans? If Speciality beans are the pinnacle of coffee, our Royal Beans reach the Himalayas! In this series, we present the very top of the coffee pyramid, the crème de la crème, as precious as crown jewels. Anaerobic, Gesha, Nanolot, Lychee – what does it mean to go beyond the ordinary? – Royal Beans is a selection of coffees chosen by us from various roasters – they share exceptional flavor, limited production, unique processing methods, and the highest quality. A treat for coffee connoisseurs (and those aspiring to be)!Store in a cold and dry space.
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The Coffee Collective - Guatemala Finca Vista Hermosa Filter 250g
Manufacturer: THE COFFEE COLLECTIVE
Roasting date: 22.01.2026
Whole-bean specialty coffee from Guatemala, roasted by The Coffee Collective from Denmark. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect the notes of honey, hazelnut, apple, and apricot.Country: GuatemalaRegion: HuehuetenangoProducer: Edwin MartinezProcess: WashedVariety: Bourbon, Caturra, CatuaiAltitude: 1450 - 1880 m a.s.l.Harvest: February - April
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Trigger - Gwatemala Pampojila Anaerobic Espresso 250g
Manufacturer: TRIGGER
Roasting date: 25.03.2026
Whole-bean specialty coffee from Guatemala , roasted by Trigger roasting brand. Dark roast, perfect for espresso machines and moka pots The brew resembles the flavour of plums in chocolate.Origin: GuatemalaRegion: AtitlanProcessing: Anaerobic NaturalFarm: PampojilaVarietal: CaturraAltitude: 1480-1800 m a. s. l.Cupping score: 88 / 100 pointsABOUT THE COFFEEAlex Herrera produces this coffee on the Pampojilá farm in the Atitlán region, at an altitude of 1,480–1,800 m a.s.l., where the climate around the volcano and the lake supports slower fruit maturation and the development of a complex flavor profile. Meissa is the name he gives to the lots from this farm, highlighting his consistent work on quality and careful selection of raw material. The processing method is anaerobic natural with drying using the “sleeping bag” technique, resulting in more controlled fermentation and a cleaner, distinctly fruity character.ROASTER’S OPINIONSweet and pleasant. Coffee and dessert in one.RECIPEDose: 16 g, Yield: 42 g, Time: 30 seconds.Store in a cold and dry space.
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