South American in our blends
We have two wonderful single-origin coffees from South America.
Colombian ‘La Pradera’ is a washed-process coffee with flavors of marzipan, pineapple, and lemon verbena. It has a velvety and syrupy mouthfeel.
Family owned and operated, the La Pradera coffee company was created in 1971, and today four generations of the Daza Bautista family are directly involved in the production, processing, and export of specialty coffee. Their quality and success reflects the experience and value that the family places on their land and their coffee. Mr. Héctor Daza originally began transforming the family farm into a coffee paradise by planting diverse timber and fruit trees, creating a shade canopy for the different varieties of coffee they would grow. This was the beginning of a lifelong commitment to environmental stewardship. The farm now includes anaco, bucaro, guamo, oak, avocado, tangerine, banana, and many other tree varieties, providing plenty of shade to the crop. Óscar Daza, third generation, now assumes leadership of La Pradera. The focus remains on sustainable land use, organic practices, and respect for the farm and the natural world that it inhabits.
AROMA: violet, chocolate truffle
FLAVOR: marzipan, pineapple
BODY: syrupy, velvety
FINISH: plum, lemon verbena
PRODUCER: óscar daza bautista
REGION: aratoca, santander
ALTITUDE: 1900 meters above sea level
VARIETY: castillo
PROCESS: washed
CERTIFICATION: organic
Peruvian ‘Morelillo’ is a deliciously complex coffee with flavor notes of cacao nibs, champagne, and watermelon - along with a syrupy and silky body. This coffee is a naturally-processed gesha varietal. Gesha coffees are known for their exceptional cup quality, especially when grown at high altitudes. This coffee has been selectively handpicked, well-cleaned, and slowly dried to elevate its clarity and expression.
Carloman Carranza is a dedicated producer crafting high-quality coffee at Finca El Morelillo, located in the Lonya Grande district of Peru. He works closely with his brother, Ronal Carranza Montenegro, an award‑winning producer and founding member of the El Palto (JUMARP) cooperative, who is known for championing education and collective growth among coffee farmers in their region. Together, the Carranza brothers advance quality and innovation through their long‑standing family farming tradition
AROMA: jasmine, clover honey
FLAVOR: watermelon, cotton candy
BODY: silky, syrupy
FINISH: champagne, cacao nibs
REGION: lonya grande, amazonas
ALTITUDE: 1550 meters above sea level
VARIETY: gesha
PROCESS: natural
PRODUCER: carloman carranza
CERTIFICATION: organic
Try it in a blend!
You may like one of these blends that contain a South American component.
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