Proud Mary Coffee

Angel Wings is a seasonal blend designed specifically for espresso and milk-based drinks. It combines washed lots from Familia Pacas (El Salvador) and La Mariposa (Colombia)—origins chosen for their ability to cut through steamed milk while delivering sweetness and smoothness. The blend prioritizes accessibility and consistency, striking an approachable balance between interesting flavor and ease of use. This is a workhorse espresso that rewards both cafe bars and home brewers seeking reliable, crowd-pleasing results.

This washed decaf hails from Huila, Colombia's southwestern region nestled between the Andes' Central and Eastern ranges, where elevation variation creates one of the country's most complex coffee zones. The ethyl acetate (EA) decaffeination process—a naturally occurring ester from bananas and fermented sugarcane—strips caffeine while preserving the coffee's original character and adding fruity complexity. Expect notes of orange, stone fruit, and malt with soft acidity and a lingering finish. A decaf that doesn't taste like an afterthought, thanks to careful sourcing and thoughtful processing.

Abana Estate, a family-owned farm in Ethiopia's Anderacha region, combines heritage coffee farming with deep community investment—funding schools, medical care, and local infrastructure around the town of Gera. The Anderacha lot comes from a section named after a vital river that nourishes both ecosystem and community. Washed processing via a water-recycling wet mill highlights the coffee's classic Ethiopian profile: black tea body with bright citrus and stone fruit notes. This is coffee tied to genuine terroir and purposeful stewardship.

Ghost Rider is a naturally processed blend combining fruit-driven Ethiopian coffee with creamy Brazilian beans, earning five Golden Bean awards including three consecutive golds. Both components are sourced fresh and seasonal directly from origin producers. Expect a big, buttery body with syrupy thickness, jammy character, and flavors of red grape and stewed apricot — wild and layered for a blended coffee.

La Danta is a specific plot on Finca La Bolsa in Huehuetenango, Guatemala, where the Vides family cultivates Bourbon and Caturra varietals at high altitude. Washed processing preserves the region's signature bright and crisp acidity. Huehuetenango's diverse microclimates and elevation produce coffee of distinction—eight of Guatemala's top eight Cup of Excellence finalists in 2024 came from this region. The farm, founded by Dr. Jorge Vides and now managed by his daughter Maria Elena and grandson Nayo, is recognized for environmental stewardship and community investment through education and vocational programs.

Proud Mary's connection to the Santa Barbara region of Honduras began all the way back in 2012 when we were introduced to a small group of producers situated around the town of Peña Blanca, close to the shores of the stunning Lake   Yojoa . More than a decade later, that group of producers has grown in number, and our relationships have deepened. Nahun was one of the first producers we ever started working with. Back then, he grew traditional varieties, and only processed coffees us ing   the wa

Humbler is Proud Mary's deliberately approachable, people-focused blend built to cut through milk while delivering chocolate-fudge notes and syrupy sweetness in espresso. Made from fresh seasonal components sourced directly from producers at origin, it requires no complicated brewing methods or recipes—designed for everyday accessibility without sacrificing depth. The blend punches through milk to create a rich latte while standing solo as a decadent shot.

Santuário Sul in Carmo de Minas, Brazil, represents a deliberate departure from traditional Brazilian coffee production. Founded by Luiz Paulo Dias Pereira, the farm functions as a living laboratory where over 30 cultivars are planted and managed separately, each monitored closely through harvest to understand how altitude, soil, and process shape their expression. This Pacamara—a variety uncommon in Brazil—undergoes extended anaerobic fermentation that builds high sweetness and a textured, coating mouthfeel. The result is a distinctly exploratory take on Brazilian coffee, tied to a producer willing to push boundaries.

Finca La Siberia, a six-generation family estate in El Salvador, cultivates the rare Java variety—an heirloom with Indonesian roots, prized for its exotic cup profile rather than volume. Processed naturally with whole cherries dried on raised beds, this lot expresses bold fruit character: blackcurrant, watermelon, and orange candy dominate the profile. The Silva family's meticulous stewardship of Siberia's steep, challenging terrain translates into distinctive complexity worth drinking black, unadorned.

Grown by the Lamastus family in Panama's Boquete region at high elevation within Volcán Barú National Park, this Geisha varietal from Elida Estate's Falda section won first place in the 2024 Best of Panama Natural Geisha category. Processed using the traditional natural method to preserve the variety's inherent sweetness and the terroir's complexity, this coffee showcases why Elida has been producing world-class Geisha since 2005. The natural processing amplifies floral and fruit-forward characteristics distinctive to the Geisha variety. This is a benchmark Panamanian Geisha worthy of drinking black—a coffee that stands on its own merit.

PROJECT III . RATIBOR HARTMANN Phil & Sebastian | Proud Mary | MAME When our buddies at Phil & Sebastian reached out, asking if we'd like to be part of a special collaborative release - featuring coffee from one of our longest producer relationships - we couldn't help but say yes.  Introducing Project III: A celebration of coffee producers, roasters, and the craft that connects them. Behind every remarkable coffee is a producer whose knowledge, curiosity, and dedication h

Proud Mary's Franken Grind is a playful limited-release blend drawing inspiration from the Halloween classic Dr. Frankenstein—a mash-up of unexpected coffees from South and Central America unified through natural processing. The roaster emphasizes intentional component selection to create complexity beyond what individual origins might offer alone. While tasting notes aren't explicitly detailed, the blend is positioned as spirited and festive, designed for seasonal enjoyment during October's trick-or-treat season.

Finca Buenos Aires, founded over 50 years ago by Luis Emilio Valladárez in Nicaragua's Dipilto Mountains (1,200–1,450 masl), now thrives under his son Olman's stewardship. The natural processing amplifies the Maracaturra variety's character—a cross between Maragogipe and Caturra that marries large bean size with compact growth. Expect blackberry and passionfruit on the palate, a profile refined by the farm's high elevation and terroir. The farm's 2025 Cup of Excellence placing (3rd) underscores its competitive quality and the Valladárez family's commitment to both coffee excellence and community sustainability.

Finca Buenos Aires sits at 1,200–1,450 masl in Nicaragua's Dipilto Mountains near the Honduran border, a 75-hectare farm managed by the Valladárez family for over 50 years. The washed process preserves the crisp, clean character of Maracaturra—a hybrid combining Maragogipe's large bean size with Caturra's compact structure. Expect stone fruit and spice notes that showcase both the variety's genetics and the farm's mountain terroir. This coffee comes from a producer with serious credentials: Finca Buenos Aires placed 3rd in the 2025 Cup of Excellence, signaling quality that matters.