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 El Ángel sits high on El Salvador's Santa Ana volcano, one of six farms in the Silva family's operation. The washed process strips away fruit mucilage to highlight the Bourbon variety's inherent clarity and sweetness. Expect pronounced acidity and juicy fruit character—qualities that define this coffee's profile. Rafael Silva is actively renovating the farm for quality improvements, with recent competition success (2nd place at 2024 El Salvador Cup of Excellence) signaling its trajectory as a serious origin.

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.

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.

From Anderacha, a section of Abana Estate in Ethiopia named after a life-giving river, this naturally processed heirloom coffee undergoes a distinctive 24–36 hour cherry rest before drying—a technique that allows controlled fermentation and deepens its fruit character. The natural process and extended rest period amplify the wild coffee's inherent complexity, delivering pronounced fruit-forward notes with the structure typical of high-altitude Ethiopian heirloom varieties. Abana Estate, founded on values of community support and heritage preservation, produces this lot with meticulous attention to terroir and tradition.

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.

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.

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.

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.

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.

Graciano Cruz's Los Lajones farm occupies Panama's upper reaches at 2,100 meters, where Geisha varietal grows amongst native cloudy rainforest in the Bambu section. Natural processing amplifies the coffee's inherent complexity and fruit-forward character. This is big and loud yet elegant and refined—a contradiction that mirrors Cruz's visionary approach to coffee production. The roaster recommends drinking it black to experience its full expression.

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.

Summer Solstice is a limited blend pairing coffees from Ethiopia—the birthplace of coffee—with Honduras, drawing on Proud Mary's meaningful producer relationships. Both coffees are washed processed, contributing clarity and acidity to the final profile. The blend is built for brightness and refreshment, designed to capture the energy of long summer days regardless of hemisphere. It's a seasonal expression that balances origin character with intentional contrast.

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.

Mama Mina comes from Fincas Mierisch, a Nicaraguan institution rooted in the 1800s when the Mierisch family received mountain land in Matagalpa as payment for railroad work. Now in its fifth generation, the family farm sits inside the Arenal Nature Reserve where persistent fog covers the land over 60% of the day—creating a natural shade effect and cooler temperatures that slow cherry maturation for deeper complexity. This washed lot features smaller Pacamara beans (screens 14–17), dubbed Pacamara Petit; while smaller than typical Pacamara, it retains the variety's signature cup character. A coffee rooted in multi-generational land stewardship and a microclimate that does the work for you.