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.

La Guachoca sits on the extinct Cerro Verde volcano in El Salvador between 1,410–1,600 meters elevation, where the Pacas family has rebuilt the farm since 2008 with specialty varieties including Red and Orange Bourbon. The natural process preserves the fruit-forward character typical of unwashed lots while honoring the volcanic terroir. Expect vibrant berry and stone-fruit notes backed by the brightness volcanic soil imparts. This coffee represents not just quality farming—the Pacas family has implemented rigorous health, wellness, and wage programs that exceed regional standards, making every cup an investment in dignified agricultural practice.

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.

From the Haro Wachu washing station in Tibe, Guji, this coffee reflects Ethiopia's most intimate coffee farming—small family plots (1–2 hectares) where multiple generations harvest and deliver to community processing. The washed process emphasizes clean, vibrant expression. Haro Wachu benefits from Guji's rich natural resources and skilled labor infrastructure, delivering exceptional consistency and quality that distinguishes this origin. A direct window into traditional Ethiopian coffee farming.

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 decade-long relationship with producers around Peña Blanca in Honduras's Santa Barbara region culminated in Chicos Buenos, a deliberately crafted community blend designed to increase their purchasing volume as production ramped up. The washed process emphasizes clarity and brightness across the Pacas and Catuai varietals. Because this coffee blends several lots from different producers—Javier Fernandez, Nahun Fernandez, and Ovidio Gomez in 2024—it achieves a higher cup score than any single lot alone, demonstrating how skilled blending can create synergy and deliver complexity that no single-origin would match.

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.

La Bolsa, established in 1958 in Huehuetenango's high-altitude region, is a multi-generational family operation recognized by Guatemala's National Coffee Association for excellence. The natural processing method preserves the coffee's inherent character while the region's diverse microclimates and elevation contribute to its signature bright, crisp acidity. This Pacamara varietal showcases the complexity and clarity that have made Huehuetenango a standout in the 2024 Cup of Excellence competition. The farm's commitment to environmental sustainability and community support adds purpose to every cup—drink it black to fully appreciate its unadulterated character.

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.

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.

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.