Honduran 'San Marcos' has flavors of tangerine, almond butter, and oolong tea - with a plush mouthfeel.

COCASAM (Cooperativa Cafetalera Sanmarqueña Ltd) is a small group of dedicated coffee producers in Honduras that was founded in 1988 by a group of 16 coffee farmers. The farms are on the Botija ridge, a mountainous area in the Municipality of San Marcos de Colón (near the border of Nicaragua). This was the first place in the country to produce coffee. COCASAM farmers live in and around a protected forest region that is the largest pine reserve in southern Honduras. As a result, the air smells of flowers and pine, perfuming the farms. The area where COCASAM farms are located is an ideal microclimate for growing coffee, but the protected status of the forest makes it impossible for farmers to increase their incomes by increasing the size of their farms. Instead, farmers must make the most out of the coffee plants they have by increasing yield and quality. This has led farmers to double down on their quality production techniques and agronomic best practices, raising COCASAM's cup profile to new heights.

AROMA: cinnamon roll, toffee
FLAVOR: almond butter, tangerine
BODY: plush, smooth
FINISH: oolong tea, cantaloupe
REGION: san marcos de colón
VARIETIES: bourbon, typica, catuai
PROCESS: washed, then sun-dried
PRODUCER: cocasam cooperative
ALTITUDE: 1200 - 1600 meters above sea level
CERTIFICATION: organic

This is a refined blend of washed coffees from Africa and Latin America. Pompadour is best appreciated black or with just a touch of milk, and is fantastic as straight espresso, in a cappuccino, prepared as drip coffee, or by any other method you might choose.

AROMA: maple, honeysuckle
FLAVOR: sugar browning, raspberry
BODY: soft, silky
FINISH: orange zest, macadamia
REGION: ethiopian 'kayon mountain', mexican ‘ki-saya’, and colombian ‘tolima’
PROCESS: washed, then sun-dried
CERTIFICATION: organic

This blend is designed to create a complex balance of coffees from the world's four largest coffee producing regions. Originally designed to be pulled as espresso, this blend holds up well to some milk, as when used in a latte. That having been said, this coffee has become a crowd-pleasing favorite and is also enjoyed by many who brew it by all other brew methods.

AROMA: vanilla, honey, cinnamon
FLAVOR: chocolate, hazelnut, winey fruit
BODY: rich (typical of dry-processed coffees)
FINISH: spice, lingering cacao
REGION: brazilian ‘sete marias', ethiopian 'kayon mountain', mexican ‘ki-saya’, and balinese ‘kintamani’
PROCESS: natural, washed, wet-hulled
CERTIFICATION: organic

This popular three-bean blend is a sultry mixture of Indonesian and Latin American coffees that is darkly roasted without going too far for a smokey, yet sweet and creamy cup.

AROMA: smokey, sweet
FLAVOR: deep, earthy, herbal - black licorice
BODY: creamy, buttery
FINISH: spice, tobacco
REGION: mexican ‘ki-saya’, colombian ‘tolima’, and balinese ‘kintamani’
PROCESS: washed, wet-hulled
CERTIFICATION: organic