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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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

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

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

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.

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.

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

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.

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.

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.

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.

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.

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.

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

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

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

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.