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.

Finca La Siberia, operated by the Silva family since 1870, sits in El Salvador's challenging highlands where Rafael Jr. now oversees day-to-day operations with both inherited tradition and modern experimentation. The washed process—executed with careful attention to picking, fermentation, and drying protocols—strips back to the coffee's core character. This Bourbon expresses clean sweetness and approachability, showcasing what precision viticulture and processing can achieve in El Salvador's demanding terroir.

This coffee originates from the Chelchele washing station in Worka, Gedeb region of Yirgacheffe, where approximately 500 smallholder farmers—working traditional 1–2 hectare plots as family operations—deliver their cherries for processing. The washed method highlights the native heirloom varieties that thrive at this elevation, preserving the bright, delicate character these genetics are known for. Chelchele is recognized as one of the region's premier washing stations, managed by Ali Yasin's team, and consistently produces sought-after lots due to the diversity and quality of the heirloom cultivars. This is a direct-relationship coffee that showcases both terroir and the collaborative strength of community 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.

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.

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.

Benjamin Paz's Finca La Salsa sits on the high slopes around Lake Yojoa in Honduras, where dense mist and cool temperatures slow cherry maturation to build exceptional sweetness. This Anaerobic Washed Geisha descends from the same genetic lineage as Panama's most celebrated Geishas—seeds brought by Proud Mary founder Nolan Hirte—and comes from the exact section that produced Paz's five consecutive Cup of Excellence top-5 finishes, including two first-place wins. The anaerobic fermentation amplifies the variety's natural complexity and clarity. This is a showcase coffee demanding to be drunk black.

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 in Chiapas' El Triunfo Biosphere Reserve grows this exceptional Geisha variety on volcanic soil in carefully mapped microclimates. Pepe Argüello has spent years selectively breeding and hand-selecting trees, tasting cherries in the field to identify the sweetest, most flavorful genetics. Washed processing preserves the variety's hallmark floral and tea-like notes with bright acidity. This coffee took first place in the 2024 Cup of Excellence—a testament to the family's obsessive attention to detail and the Geisha's inherent quality.

Finca Los Alpes, high in Nicaragua's Dipilto Mountains near the Honduran border, produces this washed Geisha from Panamanian genetic stock—a variety with proven pedigree. The farm's Geisha trees reached first harvest in 2023 under Olman Valladárez's stewardship, and this exact lot earned fourth place in the 2025 Cup of Excellence. Washed processing opens up the variety's floral and citrus character, showcasing why Geisha commands attention in specialty coffee. Drink it black to experience the full complexity the Valladárez family's meticulous farming has delivered.

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.

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's Mama Cata farm in Boquete, Panama—originally established in 1911 and now run by sisters Liliana and Gissell—produces exceptional Pacamara, a naturally mutated variety known for its large beans and distinctive savory-spicy character. This lot undergoes ASD Natural (Anaerobic Slow Dry) processing, which amplifies its fruit-forward expression while preserving Pacamara's unique flavor signature. Expect a loud, complex cup with abundant fruit notes layered over the variety's inherent spice and savory depth. This is a showcase coffee meant to be drunk black—no sugar or cream needed.

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.