Coffee Varieties

Important to note all the coffee is shade grown in high elevation which takes longer for the fruit to mature adding to development of flavors. Las dos marias coffees are also shade dried on “african beds”, allowing the flavor to develop more. Drying can take 21-25 days.

Our natural process coffees can take anywhere from 45 to 60 days to dry before they reach optimal flavor!

Upon special request, we can offer specific fermentation process such as honey ferment, natural or washed.

The # is the cupping score as provided by the CQI (coffee quality institute). Anything above an 80 is export grade, anything above an 83 is considered specialty coffee.

BLENDS FROM

finca dos marias

WELL BALANCED

Parainema

This coffee has a diverse flavor profile, in light to medium roasts, it is very floral. This single-origin bean has notes of honey, honeysuckle, melon, lemon peel, and jasmine – with good balanced acidity. In darker roasts, the tastes of brown sugar and cocoa come to the front.

Cupping Score: 83.5

SWEET BLEND

Catuai

The star of the show with bright acidity with notes of red fruit, vanilla and honey. Balanced, sweet, and citrusy with aromas of maple and honey notes.

Cupping Score: 84.5

NATURAL PROCESS

Red Bourbon

A fuller bodied coffee. This coffee is naturally processed, with tasting notes of apricot, butter, cherry, grapefruit, and lemon. Bourbon beans are known for their deep, buttery chocolate flavors, as well as their sweetness and very light fruit overtones.

Cupping Score: 85.25

WASHED

Blend

Blend of these catuai caturra bourbon catrenic well balanced acidity with dynamic floral range and good consistency, a great house coffee.

Cupping Score: 84.25

Red Bourbon

WASHED

Bourbon beans are known for their deep, buttery chocolate flavors, as well as their sweetness and very light fruit overtones. Bourbon is a high-quality, medium-yield coffee known for its sweet taste.

Cupping Score: 84

OFFERINGS FROM

THE COOP

JAVA - It has a unique flavor profile that can be described as having an intense body, low acidity, and hints of earthy sweetness. Java is often higher in quality than regular coffee and can provide a richer flavor experience.
GEISHA - Geisha is clean, wonderfully floral, with just the right level of acidity. Its complexity of flavors spans from fruity mango, peach, and raspberry, to final hints of bergamot and jasmine. There is a natural sweetness to Geisha you won't find in any other coffee variety. Geisha is known for its sweet flavor and aroma of floral notes, jasmine, chocolate, honey, and even black tea. These sweet floral notes, and complex flavor profiles.
CATURRA - A wonderful balance of sweetness and acidity always with a good cupping score. A cherished variety as most of this variety was lost in Nicaragua due to the 2012 coffee leaf rust pandemic. Caturra coffee might just be the perfect choice, given its citrus acidity and chocolate sweetness.
“CANTA GALLO BLEND” - A great house coffee with well balanced flavor profile suitable for medium and darker roasts. A diverse blend of the caturra, parainema, catuai and bourbon varieties