The best way to find out is by trying. Every coffee has its own personality, and what really matters is which profile best suits your taste. Do you like a more sweet and chocolatey coffee? Or are you more into something citrusy and vibrant? Do you prefer a fruity and/or floral touch?

To guide you, each coffee has its tasting notes clearly marked, so take a look at them. If you like flavors with acidity, look for coffees with that bright characteristic. If you prefer something milder and sweeter, aim for profiles with caramel notes.

What is certain is that here we work with coffees from different origins, with unique nuances and contrasts. Some you will love, others may not become your favorites, but the adventure of trying and finding your perfect coffee is part of the magic.

We develop roasting profiles according to the specific characteristics of each batch, seeking to highlight the best of each bean.

The roast defines the coffee's character and is directly linked to how you prepare it.

• For coffees with floral and fruity notes, we apply light roasts, which preserve acidity and complexity. This roasting profile is perfect for filtered methods, where more delicate flavors shine clearly.
• For espresso, super auto, or Moka pot, we develop medium roast profiles, as a longer roast provides sweetness, a rounder texture in the cup, and highlights chocolatey, caramelized, or nutty profiles, resulting in a more balanced coffee with greater body.
• Between light and medium roasts, there is a world of nuances, and if a batch asks for it, we don't say no.

Ultimately, the roast makes all the difference, and choosing the right one depends on how you like to enjoy your coffee.

It depends on whether you can grind it at home.

• If you have a grinder, the best option is whole bean. This way, the coffee is preserved better and maintains its aromas and nuances until preparation.
• If you don't have a grinder, choose ground coffee according to your method or coffee maker. But if you really want to take your coffee to the next level, consider getting one. It's like freshly squeezed juice: freshly ground, coffee tastes much better.

We taste, analyze, and taste again until we find the coffees that truly deserve a place in our roastery. We don't choose randomly; each coffee goes through a selection process where we evaluate many factors.

What do we consider?

• Cup quality, because an exceptional coffee must have balance, complexity, and a clean flavor profile.
• The tastes and preferences of our community, because we roast for you.
• Price, always seeking the best balance between quality and accessibility.
• The story behind each coffee, because for us it's as important as the bean itself.
• Environmental impact, we support producers who work with respect for the land, maintaining and improving the ecosystem where they grow their coffee.

Our labels tell you everything you need to know about the coffee in your hands. We don't hold anything back:

• Origin → Country and region where the coffee comes from.
• Producer → Who grew it, on which farm, at what altitude, and which Arabica varietals were used in this lot.
• Process and SCA Score → Key data that influences its flavor profile.
• Aroma Notes → To give you an idea of what you'll find in the cup.
• QR Code → Scan it to access detailed information about the coffee and its producer on our website.

Because good coffee is not just for drinking, it's also for understanding.

Because coffee is not about pretty names; it's about people, effort, and origin.

The real protagonist is who cultivates it, how they do it, and where. Behind every coffee, there are producers who spend months meticulously working the land so you can enjoy an incredible cup.

We don't want to hide its story behind a "cool" and commercial name. We prefer that when you buy coffee, you know it's coffee from Nicaragua, from the Nueva Segovia region, grown by Don Olman Valladarez at Finca Buenos Aires.

Will we have coffees with their own names someday? Yes, when we create our own personal blend. In the meantime, we continue to champion giving visibility to those who truly make every coffee possible.

The process is the method used to treat coffee after harvest, including its fermentation and drying. This process influences the final taste of the cup, the aromatic notes, and how the coffee is roasted.

There are three traditional processes:

• Washed: cleaner, brighter profile with higher acidity.
• Honey: balance between sweetness and acidity, with a silky body.
• Natural: more fruity, intense flavors with greater sweetness.

There are also experimental processes, which involve longer fermentations to enhance more complex and exotic notes.

If you don't know where to start, the best thing to do is try different processes until you find the one you like best. In specialty coffee, daring to experiment is always a good idea!

The SCA score (Specialty Coffee Association) is a grading system that evaluates the quality and complexity of coffee. It is the first filter to differentiate specialty coffee from commercial coffee.

To be considered specialty coffee, it must achieve at least 80 points on this scale. As a reference:

• +84 points → Very good coffee.
• +86 points → Excellent coffee.
• +92 points → Level almost impossible to find.

This score is based on a comprehensive sensory evaluation, where aspects such as aroma, acidity, body, balance, defects in the bean, and aftertaste are analyzed. The entire process is carried out by Q-Graders, cuppers certified by the SCA.

In summary: if a coffee has a high score, it's because it truly deserves it.

First and easiest: it should state it clearly.

If you see terms like "Gourmet Coffee", "Premium Coffee", or "Gold Coffee", run away. Many times, they try to sell mediocre coffee in black bags with gold accents so you pay more for less.

A true specialty coffee should include clear and detailed information, such as:

• Origin and region → Where does it come from?
• Altitude and variety → Key information about the bean.
• Producer or cooperative → Who is behind this coffee?
• Process and SCA score → If the score is not shown, it could be a coffee barely scoring 80 points.
• Roast date → Essential to know if it's truly fresh.
• Where and by whom it was roasted → Full transparency.
• Degassing valve on the bag → If it doesn't have one, red flag. It could mean the coffee isn't specialty or that it has been roasted so long ago that it no longer needs it.

If your coffee doesn't meet these criteria, it's time to be skeptical. Don't let them pull the wool over your eyes.

It depends on how you look at it. It's true that specialty coffee usually has a higher price than commercial coffee, but there are very clear reasons for this:

• Bean Selection → Not just any bean will do. Only the best beans are chosen, free of defects, ripe, and with an exceptional flavor profile.
• Responsible Production → Growers are paid a fair price, and they invest in sustainable practices and in improving the quality of the coffee and its environment.
• More Careful Processes → From hand harvesting to artisanal roasting, every step is designed to bring out the best in each bean.
• Complete Traceability → You know where your coffee comes from, who grew it, and how it was processed. No anonymous, history-less coffee.
• Freshness and Superior Quality → It is roasted in small batches, without being stored for months, so you can enjoy it at its perfect point.

📌 Real example: Many commercial brands sell coffee in small packages to make it seem cheap, but if you do the math, the price per kilo can be even higher than that of a specialty coffee. "Cheap" capsules can exceed €80/kg, making them among the most expensive coffees on the market.

If you compare quality, sustainability, and price, specialty coffee is not only worth every penny, but often costs the same or less than commercial brands that offer lower quality coffee.

Noooooooo!!! ☠️🚫

Here you'll only find 100% specialty Arabica coffee, naturally roasted, with no sugar, no flavorings, no weird tricks.

If you're looking for awesome coffee, this is your place. For dubious blends and torrefacto, there are other places... but not here.

We only work with recent harvests, we roast every week and guarantee maximum freshness in every package. It's that simple.

Our roasting day is Monday, which ensures you always receive your coffee fresh and at its best.

Please note that coffee needs a few days to degas, a natural process that helps it gain body and enhance its character. Therefore, when you receive it, it will be at the perfect point to enjoy.

Coffee starts to lose its freshness from the moment it is harvested. In its green (unroasted) state, it can last up to a year if stored properly, but once roasted, the story changes.

After roasting, coffee begins to oxidize and lose its aromas, and this happens much faster if it is ground.

• Whole bean → Ideally, it should be consumed within 3 months of roasting.
• Ground → It's best to drink it within 1 month (2 months at most).

Ultimately, it's your decision, but we want you to have all the information so you can enjoy your coffee at its best. Traceability is key, and that's why we insist that you know exactly what you are buying and drinking. Because here, coffee is serious business.

Normally, within 48-72 hours (2-3 days), depending on whether they are working days or not.

• If you place your order on a Tuesday, you will most likely have your coffee at home by Thursday.
• If you place it on a Friday, you will receive it on Wednesday.

If you need coffee for your shop, café, restaurant, hotel, or gym, we've got you covered. Just go to the menu, click on "Professionals" and send us your inquiry through the form.

We will contact you to find the best option for your business and give you access to our wholesale rates for professionals.

You can also call us or send us a WhatsApp message at 624 49 40 61

You choose how to contact us!