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.

Oscar and Francisca Chacón operate Las Lajas Micromill in Costa Rica, a farm that has evolved from subsistence agriculture to a 50+ hectare specialty coffee operation. Their red honey process—born from necessity when a 2008 earthquake cut power and water during harvest—draws on Francisca's knowledge of African coffee production and elevated the farm to international recognition. The Caturra and Catuai varieties receive meticulous attention through their own depulping equipment, acquired in 2005 when they broke from the cooperative model to control quality and pricing directly. This is coffee rooted in both family legacy and genuine innovation.

Finca El Ángel is the sixth and latest addition to the Silva family’s operation, purchased in December 2022. Prior to the family’s stewardship, El Ángel was owned by the Mathies family, who established the farm in 2018 and processed their coffees at the Silva family’s mill in Apeneca . After tasting the results of the first harvest in late 2021, Rafael Jr. and the Mathies family came to an agreement to sell the farm to the Silvas. Located high up on the Santa Ana volcano, El Ángel is exclus

La Esperanza in El Salvador has been meticulously renovated by the Pacas family into a 18-plot variety garden, earning three Cup of Excellence placements. This naturally processed Kenia—a distinctive Salvadoran variety thought to be a Kenyan SL mutation—showcases the farm's steep terrain and unique microclimate. Expect a bold, juicy profile dominated by purple fruit character, with the full body and complexity that natural processing brings to this uncommon varietal.

The Pacas family has cultivated coffee in El Salvador's mountains for over five generations, and Proud Mary has been their direct partner since 2012—a relationship tested through leaf rust, price volatility, and global disruption. This washed coffee blends beans from across all their farms to optimize processing and ensure consistency. Pacamara, a hybrid of Pacas and Maragogipe varieties developed by El Salvador's coffee research institute, produces distinctively large beans with a flavor profile that stands apart from conventional varieties. The multi-farm blend showcases the family's cumulative quality and their ability to craft a reliable, character-driven cup.

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.

Grown in the Acatenango Valley since 1904 by the Meneses family, Santa Felisa's Pacamara benefits from cool mountain breezes and warm Pacific evenings that concentrate sugars in the fruit. Cherries are selectively handpicked at peak ripeness (18–23 brix) and dried on raised beds under shade to allow indigenous microorganisms to dominate fermentation naturally. The Red Pacamara—a natural cross between Pacas and Maragogipe—yields large beans with a complex profile: tropical fruit, orange citrus, and blackcurrant notes that showcase the variety's distinctive character and the farm's careful processing.

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. In 2018, Balbina became the first female producer we started working with in Honduras. Her family have been producing coffee in Santa Barbara for th

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.

Finca La Salvaje, founded by fifth-generation coffee producer Fabio Caballero Jr. in partnership with his grandfather, sits in the biodiverse highlands of San Isidro, Santa Ana, western Honduras. The washed Geisha varietal is grown in shade-rich, untamed terrain teeming with native wildlife—conditions that shaped this coffee's exceptional complexity. Scoring 91.59 points and winning first place in the Exotic category at the 2025 Honduras Cup of Excellence, this is a coffee demanding to be drunk black, no additives. At $88.40/lb in auction, it represents the pinnacle of Honduran specialty coffee craftsmanship.

Ovidio Gomez grows this Geisha in Santa Barbara, Honduras, near Lake Yojoa, where Proud Mary has nurtured relationships since 2012. Honey processing adds sweetness and body to the delicate Geisha varietal, creating a coffee complex enough to drink black without sugar or cream. This is the first Geisha Proud Mary has sourced from Ovidio—a producer whose coffees have built a devoted following over a decade-long partnership. The result is a showcase of what happens when terroir, varietal, and meticulous processing align.

Finca Santa Cruz sits in Chiapas' El Triunfo Biosphere Reserve, where the Argüello family has spent over a decade reviving the estate and unlocking its volcanic terroir. This honey-processed lot showcases Pepe Argüello's meticulous selective breeding of Geisha—he walks the fields tasting cherries to collect seeds only from the sweetest trees, amplifying the variety's natural complexity. The result is a supercharged Geisha that swept the 2019 Cup of Excellence in both washed and natural categories. Roasters recommend drinking it black to experience its full character without dilution.

Finca Santa Cruz sits in Chiapas' El Triunfo Biosphere Reserve, revived by the Argüello family in 2013 after decades of neglect. They replanted the land with modern varieties suited to volcanic soil and unique microclimate, achieving Cup of Excellence top-three ranking by 2019. This is the first commercial release of the Moka Cuatro variety—only 17.5 kg available outside Mexico—delivering a distinctly creamy, very sweet cup with soft tropical fruit and floral character. Drink it black to experience the full complexity.

Grown at Mima Estate near Volcán Barú in Boquete, Panama, this Geisha traces its lineage directly to the Peterson family's legendary strain that won Best of Panama in 2004. The Altieri family, founded by Eugene over two decades ago, now runs the operation through his children and trusted farm manager Roger Pitti. Processed via traditional washed method to showcase the variety's signature profile: bright citrus, delicate florals, and refined elegance. A limited allocation worthy of drinking black—this is coffee for contemplation, not compromise.

Finca Momoto, founded in 2015 by Aliss Hartmann on Panama's coffee-growing heritage, produces this naturally processed Geisha from the Camino section of the farm—a consistently high-performing microlot. The natural process eliminates heavy water usage while preserving the varietal's signature floral complexity. This is a coffee demanding to be drunk black, no dilution: pristine clarity and the distinctive brightness Geisha is known for. Roaster Proud Mary rates the Camino section among their annual favorites for its reliability and quality.

The Garrido family have been cultivating coffee in Boquete, Panama since 1959, when Teodoro Garrido established the family's first farm. In the mid-1970s, Teodoro expanded the family business by acquiring another existing farm – now called, Mama Cata. Originally established in 1911, making it one of Boquete's oldest coffee farms, Teo renamed the farm, to honor its previous owner. Since Teo’s passing a few years ago, the family farms are now under the watchful eyes of Teodoro’s two daug

The solstice hits differently depending on where you stand – in the north,   it’s   peak summer – long days , bright energy,   and vacation vibes.   While i n the south,   it’s   the heart of winter   – slow mornings, warming fires, and thick blankets.   Regardless of which hemisphere   you’re   in,   let’s   pause and take a moment.    Our Solstice Blends have been crafted to celebrate each unique season – Summer Sols tice is bright and refreshing, a blend of washed processed coffees insp