OUR COFFEES
Varieties
We grow several varieties depending on the farm and the altitude: from the classic Bourbon and Marsellesa, to Icatu, Anacafé 14 and, in our highest lots in La Ale, specialty coffees like Geisha. Each variety brings its own character to the cup.
Together, we also work with San Pacho, Cuscatleco, Sarchimor, and Central American H-1 Hybrid — each farm contributing its own combination based on altitude and soil.
Process
We process our coffee using the washed method, the standard for our entire operation: it is depulped, washed, and dried in the sun or in dryers fueled by firewood from the farms themselves. It is a process designed to preserve the cleanliness and clarity of the flavor.
We use J Gallo pulpers and a Belcosub washer, and we dry on brick patios or in Guardiola dryers fueled with firewood from our own farms.
Quality
Each harvest undergoes analysis by a certified official cupper. Our coffees score in the range of 82.5 to 85 points out of 100 on the SCA scale — placing them within the specialty coffee category.
SCA Score 82.5–85 · Export moisture 12.5% · Screen size 16
Altitude
Our highest farm, La Ale, reaches up to 1,500 meters above sea level — an altitude that translates directly into more complex, higher-quality cups.
Together, our four farms range from 800 to 1,500 meters above sea level — a span that allows us to offer different cup profiles within a single operation.
COFFEE TOKENS
Each profile sheet summarizes the origin, variety, and cup profile of a coffee line.
La Ale · Geisha
Floral, red fruits, intense tartaric acidity
Farm:
Variety
SCA pts
Santa Teresa · Bourbon 2
Fruity, sweet-caramel, fine acidity
Farm:
Variety
SCA pts
Santa Rita · Yellow Icatu
Caramel, mild herbal notes
Farm:
Variety
SCA pts
Tekapa Blend
Balanced, consistent sweetness, clean cup
Farm:
SCA pts
Download them to share with your team or keep them handy.
One family. Four generations. The same coffee.
