Current Coffee – February 2024 Harvest

SANTA MARIA HONEY

Jorge Salazar • Santa Maria de Ostuma • Matagalpa, Nicaragua

Origin: Matagalpa, Nicaragua.
Harvest: February 2024.
Variety: Nicaragua.
Process: Honey.
Altitude: 1350 m.a.s.l.

A staple coffee from a legendary farm.

Santa Maria de Ostuma is a storied and cloud-capped resort in one of the most picturesque areas of Nicaragua. The New York Times remarked in a 1968 article - “This may be the only place on our continent where, in one day, you can shoot a wild boar, land a 20-pound lake trout, unearth a priceless pre-Christian ceramic and watch the brilliantly plumed quetzals mate.” Santa Maria is a coffee estate by excellence, with a nearly 100-year-old history of growing different coffee varieties at around 1350m above sea level. This month we bring you a staple: robust chocolate notes and a classic profile–a prototypical coffee that will appeal to nearly every palate.

Roasted by Mauricio Ruiz, Q Grader, in Managua, Nicaragua.

Our Previous Coffees

Freshly Harvested. Freshly Roasted.

  • COLOMBIA CARAMEL

    COLOMBIA CARAMEL

    Origin: Cauca, Colombia.
    Harvest: January 2024.
    Variety: Colombia.
    Process: Washed.
    Altitude: 1570 m.a.s.l.

    Roasted by Deiner Rodriguez in Cali, Colombia.

    March '24 Edition

  • PINK BOURBON

    Origin: Huila, Colombia.
    Harvest: December 2023.
    Variety: Pink Bourbon.
    Process: Honey.
    Altitude: 1900 m.a.s.l.

    Roasted by Deiner Rodriguez in Cali, Colombia.

    February '24 Edition
  • UNION CASTILLO

    UNION CASTILLO

    Origin: Nariño, Colombia.
    Harvest: December 2023.
    Variety: Castillo.
    Process: Washed.
    Altitude: 1900 m.a.s.l.

    Roasted by Deiner Rodriguez in Cali, Colombia

    January '24 Edition
  • CAUCA NATURAL

    CAUCA NATURAL

    Origin: Cauca, Colombia.
    Harvest: November 2023.
    Variety: Castillo.
    Process: Natural.
    Altitude: 1850 m.a.s.l.

    Roasted by Deiner Rodriguez, in Cali, Colombia.

    December '23 Edition

  • CUSCO TYPICA

    Origin: Cusco, Peru.
    Harvest: September 2023.
    Variety: Typica.
    Process: Washed.
    Altitude: 2000 m.a.s.l.

    Roasted by Alberto Rivas, Q Grader, in Jaen, Peru

    November '23 Edition
  • DOUBLE CATURRA

    DOUBLE CATURRA

    Origin: Cajamarca, Peru.
    Harvest: August 2023.
    Variety: Yellow Caturra.
    Process: Double Fermented.
    Altitude: 1850 m.a.s.l.

    Roasted by Alberto Rivas, Q Grader, in Jaen, Peru

    October '23 Edition
  • AMAZON BOURBON

    AMAZON BOURBON

    Origin: Amazon, Peru.
    Harvest: July 2023
    Variety: Bourbon.
    Process: Washed.
    Altitude: 1850 m.a.s.l.

    Roasted by Alberto Rivas, Q Grader, in Jaen, Peru.

    SEPTEMBER '23 EDITION
  • BRISAS WASHED

    BRISAS WASHED

    Origin: Nuevo Oriente, Guatemala.
    Harvest: May 2023
    Variety: Pache, Catuai.
    Process: Washed.
    Altitude: 1650 m.a.s.l.

    Roasted by Seiner Merida, Q Grader in Guatemala City, Guatemala.

    AUGUST '23 EDITION

  • CHALUM WASHED

    Origin: Huehuetenango, Guatemala.
    Variety: Caturra, Catuai, Pache.
    Process: Washed.
    Altitude: 1930 m.a.s.l.
    Harvest: May 2023.

    Roasted by Junior Sigüenza in Guatemala City, Guatemala.

    EDITION NO. 26 - JULY '23
  • HONEY BOURBON

    HONEY BOURBON

    Origin: SM Jilotepeque, Guatemala.
    Variety: Bourbon.
    Process: Honey.
    Altitude: 1700 m.a.s.l.
    Harvest: March 2023.

    Roasted by Renato Maselli, SCA Certified Roaster, in Guatemala City, Guatemala.

    EDITION NO. 25 - JUNE '23

  • PACAMARA NATURAL

    Origin: Metapán, El Salvador.
    Variety: Pacamara.
    Process: Natural.
    Altitude: 1500 m.a.s.l.
    Harvest: February 2023.

    Roasted by Fernando Moreno, in San Salvador, El Salvador.

    EDITION NO. 24 - MAY '23

  • PANAMA CATURRA

    Origin: Boquete, Panama.
    Variety: Caturra.
    Process: Washed.
    Altitude: 1250 m.a.s.l.
    Harvest: February 2023.

    Roasted by Petro Korakianitis, SCA Certified Roaster, in Panama City, Panama.

    EDITION NO. 23 - APRIL '23
  • NICARAGUA YELLOW

    NICARAGUA YELLOW

    Origin: Nueva Segovia, Nicaragua.
    Variety: Yellow Catuai.
    Process: Anaerobic Natural.
    Altitude: 1500 m.a.s.l.
    Harvest: December 2022.

    Roasted by Jasser Mauricio Ruiz, Q Grader, in Managua, Nicaragua.

    EDITION NO. 22 - MAR '23
  • nicaragua red

    NICARAGUA RED

    Origin: Nueva Segovia, Nicaragua.
    Variety: Red Catuai.
    Process: Anaerobic Natural.
    Altitude: 1300 m.a.s.l.
    Harvest: December 2022.

    Roasted by Jasser Mauricio Ruiz, Q Grader, in Managua, Nicaragua.

    EDITION NO. 21 - FEB '23
  • RIVIERA TRIAD

    RIVIERA TRIAD

    Origin: Risaralda, Colombia.
    Variety: Gesha, Bourbon, Tekisic.
    Process: Washed.
    Altitude: 1750 m.a.s.l.
    Harvest: November 2022.

    Roasted by Andres Quiceno, Q Grade in finca La Riviera, Colombia.

    EDITION NO. 20 - JAN '23

  • ESMERALDA HUILA

    Origin: Huila, Colombia.
    Variety: Yellow Bourbon.
    Process: Natural.
    Altitude: 1750 m.a.s.l.
    Harvest: October 2022.

    Roasted by Juan Guerra, Q Grader, in Medellin, Colombia.

    EDITION NO. 19 - DEC '22

  • CUSCO BOURBON

    Origin: Cusco, Peru.
    Variety: Bourbon.
    Process: Washed.
    Altitude: 1750 m.a.s.l.
    Harvest: September 2022

    Roasted by Alberto Rivas, Q Grader, in Lima Peru

    EDITION NO. 18 - NOV '22

  • CAJAMARCA CHERRY

    Origin: Cajamarca, Peru.
    Variety: Yellow Caturra.
    Process: Double Fermented.
    Altitude: 1700 m.a.s.l.
    Harvest: July 2022

    Roasted by Alberto Rivas, Q Grader, in Lima, Peru.

    EDITION NO. 17 - OCT '22

  • MINAS GERAIS NATURAL

    Origin: Minas Gerais, Brazil.
    Variety: Yellow Catuai.
    Process: Natural.
    Altitude: 1300 m.a.s.l.
    Harvest: June 2022

    Roasted by Antônio Gabriel de Castro Pereira, in São Paulo, Brazil

    EDITION NO. 16 - SEP '22

  • MARACA HONEY

    Origin: Tolima, Colombia.
    Variety: Pink Bourbon.
    Process: Honey.
    Altitude: 1850 m.a.s.l.
    Score: 87.50 points.
    Harvest: May 2022

    Roasted by Juan Guerra, Q Grader, in Medellín, Colombia

    EDITION NO. 15 - AUG '22

  • HIGHLAND PARAISO

    Origin: Huehuetenango, Guatemala.
    Variety: Bourbon.
    Process: Washed and sun dried.
    Altitude: 1800 m.a.s.l.
    Score: 86.50 points.
    Harvest: March ‘22

    Roasted by Renato Maselli, SCA Professional Coffee Roaster, in Ciudad de Guatemala

    EDITION NO. 14 - JUL '22

  • MORITO CATUAI

    Origin: Mataquescuintla, Guatemala.
    Variety: Catuai.
    Process: Natural.
    Altitude: 1400-2000 m.a.s.l.
    Score: 86.00 points.
    Harvest: April ‘22

    Roasted by Raul Rodas, World Barista Champion ‘12, in Ciudad de Guatemala.

    QUINTAL NO. 13 - JUN '22

  • VALLEY HONEY

    Origin: West Valley, Costa Rica.
    Variety: Caturra.
    Process: Yellow Honey.
    Altitude: 1670 m.a.s.l.
    Score: 86.50 points.
    Harvest: Feb. ‘22

    Roasted by Maria and Wayner Jimenez, Q Grader, in San Jose, Costa Rica.

    EDITION NO. 12 - MAY '22

  • GUAYABINA PACAS

    Origin: Mercedes, Honduras.
    Variety: Pacas, Obata.
    Process: Natural.
    Altitude: 1250 m.a.s.l.
    Score: 86.00 points.

    Roasted by Yoreci Núñez
    in Mercedes, Honduras

    EDITION NO. 11 - APR '22

  • PINK RIVIERA

    Origin: Risaralda, Colombia.
    Variety: Pink Bourbon.
    Process: Washed.
    Altitude: 1750 m.a.s.l.
    Score: 87.50 points.

    Roasted by Andrés Quiceno, Q Grader, in Risaralda, Colombia.

    EDITION NO. 10 - MAR '22

  • ATITLAN RESERVA

    Origin: Atitlán, Guatemala.
    Variety: Bourbon & Caturra.
    Process: Washed.
    Altitude: 1850 m.a.s.l.
    Score: 87.00 points.

    Roasted by Renato Maselli, SCA Professional
    Coffee Roaster, in Ciudad de Guatemala.

    EDITION NO. 9 - FEB '22

  • RISARALDA MAYPOP

    Origin: Risaralda, Colombia.
    Variety: Caturra.
    Process: Culturing.
    Altitude: 1750 m.a.s.l.
    Score: 89.50 points.

    Roasted by Andrés Quiceno, Q Grader, in Risaralda, Colombia.

    EDITION NO. 8 - JAN '22

  • FORTUNA GEISHA

    Origin: Boquete, Panamá.
    Variety: Geisha.
    Process: Washed.
    Altitude: 1600 m.a.s.l.
    Score: 89.50 points.

    Roasted by Benigno Castillo
    in Ciudad de Panamá.

    EDITION NO. 7 - DEC '21

  • Antigua Tempixque

    Origin: Antigua, Guatemala
    Variety: Bourbon.
    Process: Washed.
    Altitude: 1700 m.a.s.l.
    Score: 87.00 points.

    Roasted by Renato Maselli, SCA Professional Roaster, in Ciudad de Guatemala.

    EDITION NO. 6 - NOV '21

  • RIVIERA SUGARCANE

    Origin: Risaralda, Colombia.
    Variety: Caturra.
    Process: Honey.
    Altitude: 1750 m.a.s.l.
    Score: 86.00 points.

    Roasted by Andés Quiceno, Q Grader, in Risaralda, Colombia.

    EDITION No. 5 - oct '21

  • VERACRUZ NATURAL

    Origin: Veracruz, México
    Variety: Limaní, Sarchimor.
    Process: Natural.
    Altitude: 1350 m.a.s.l.
    Score: 88.25 points.

    Roasted by Paloma Evoli in
    Ciudad de México

    EDITION No. 4 - Sep. ‘21

  • AZAHAR COLOMBIA

    Origin: Risaralda, Colombia
    Variety: Caturra.
    Process: Culturing.
    Altitude: 1750 m.a.s.l.
    Score: 88.25 points.

    Roasted by Andres Quiceno, Q Grader, in Risaralda, Colombia

    EDITION No. 3 - Aug. 21’

  • JALAPA PRODUCERS

    Origin: Jalapa, Guatemala
    Variety: Bourbon, Caturra, and Catuaí.
    Process: Natural.
    Altitude: 1600 m.a.s.l
    Score: 86.5 points.

    Roasted by Betty Leiva, Q Grader, in Guatemala City, Guatemala

    EDITION No. 2 - July ‘21

  • FINCA PAMPOJILA

    Origin: Atitlán, Guatemala.
    Variety: Yellow Caturra.
    Process: Honey.
    Altitude: 1600 m.a.s.l.
    Score: 88 points.

    Roasted by World Barista Champion '12 Raul Rodas in Guatemala City, Guatemala.

    EDITION No. 1 - June ‘21