A classic rich and smooth dark chocolate and walnut profile, suitable for all kinds of coffee. RCNY writes: “Pedro José Urquía Turcios is one of the new trailblazers who has been brought up with the COMSA philosophy.  He has his own farm called La María Bonita (named after his mother), where he cultivates coffee with organic farm management practices he learned at COMSA.  Pedro also practices meticulous harvesting standards, which includes selectively picking the Colombia Amarillo varietal from a 2.5 acre parcel using brix measurements to determine optimum ripeness, followed by hand sorting the cherries, and cherry floating to remove less dense and damaged beans. Pedro’s dried coffee is transported to COMSA’s warehouse and dry-mill facility where coffee is received, cupped and selected for export.  COMSA’s preparation ensures traceability and quality control throughout the post-harvest process, which is a vital resource for establishing higher prices for producers.” Varietal: Yellow Colombia, grown at 1670 masl, fully washed.

A classic Central American coffee, good for any coffee-making method, with notes of milk chocolate, toffee, and red apple. The importer writes: “San Miguel Mill is located in the west region of El Salvador in Ahuachapán. It was founded in 1975 and has expanded over the years in both production and processing. The farms, the mill, and the export process is a family-owned business and is currently managed by the fifth and sixth generation of the family, maintaining the tradition of their relatives who had been in the coffee industry for decades. To maintain the highest quality coffee, there is a quality group who is dedicated to monitoring all of the processes from receiving the cherry to the export process.” Varietal: Bourbon. Grown at 1250 masl, fully washed and patio dried.

A great all-around coffee, with notes of pear, honey, milk chocolate, and apricot. RCNY writes: “Santa Barbara Estate is located in the southwest growing region of Antioquia. Don Pedro Echavarria established the estate almost three decades ago with the vision of producing a superior quality Colombian Coffee. This vision is proudly shared by all in the Santa Barbara Estate family. Santa Barbara Estate is one of the few completely integrated coffee farms in Colombia, which ensures traceability and close quality control from the cherry on the tree until the moment that the coffee arrives at your roastery. A combination of factors such as climate, altitude, constant care, renovation of trees, and good volcanic soil provide the basis for excellent coffee production. Education and incentive programs encourage the estate’s workers to focus on coffee quality rather than quantity. The highly technological wet and dry mill processing is coupled with attention to detail and daily cup testing enabling Santa Barbara Estate to deliver an exceptional and consistent coffee.” Varietals: Colombia and Castillo, grown at 1400 masl, fully washed.

A wonderful breakfast coffee that’s also great for blending, with notes of plum, milk chocolate, and brown sugar. RCNY writes: “Nayarit state [has] over 100 small farmers and an average farm size of 4 hectares, under the shade of trees, using natural--not chemical pesticides—which protects the natural environment. Nayarit doesn’t produce much volume, like Veracruz and Chiapas, but the coffees from this region have a more complex profile than the neighboring bigger states. For many years, coffees from Nayarit were blended with Veracruz coffees, and the traceability and profile of the region got lost. San Basilio is a brand we created with local farmers to present this exceptional coffee, recognizing the hard work and complex coffee that the region can offer.” Varietals: Bourbon, Caturra, Catuai, and Gesha, grown at 900 masl, fully washed and patio dried.