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.

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.

Project Ojo de Agua unites eight smallholder producers in Sacatepéquez's legendary Ciudad Vieja region, where Guatemalan coffee history began. Shade-grown in volcanic soil and hand-picked at high elevation, these beans are washed at Beneficio La Esperanza before delivery. The cup is dense, sweet, and complex—a direct expression of generations of farming knowledge combined with improved processing traceability. This collaboration between legacy growers and modern infrastructure represents both renewal for local communities and a genuine step forward in Guatemalan coffee quality.

From Ovidio Gomez's newly productive Los Gomitos farm in Santa Barbara, Honduras—near Lake Yojoa—this natural-process Catuai reflects a decade-long producer relationship and serious land stewardship. The natural processing amplifies fruit-forward character: expect red and purple fruit aromatics, sugary sweetness, and a pronounced winey acidity that cuts clean. This is an anticipated annual release from a grower known for quality; the farm's recent revival makes this lot a meaningful expression of recovery and care.

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.

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.

From Finca Auromar in Chiriquí province's celebrated Geisha Golden Triangle, this washed Geisha comes from Roberto Brenes, a former finance executive turned coffee visionary whose farm sits just two kilometers from Costa Rica. The washed process preserves the varietal's signature floral and tea-like characteristics while allowing terroir expression. Roberto has won Best of Panama multiple times, most recently in 2022, and this coffee demands to be savored black—a benchmark expression of one of specialty coffee's most prized varietals.

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.

Las Delicias is a 12-hectare farm in Matagalpa, Nicaragua, established in 2014 and now managed by Wingo Mierisch Jackman and Geoconda Padilla as a tribute to founder Eleane Mierisch. The Mierisch family has worked these Nicaraguan mountain lands for generations, beginning when the government offered the property as payment for railroad construction work in the late 1800s. This washed Javanica (Java varietal grown in Nicaragua) placed 4th at the 2017 Cup of Excellence, delivering a sweet, approachable profile with soft vanilla and brown sugar notes—a testament to the farm's meticulous production despite its small size.