Discover the World of Coffee one Micro Lot at a Time
Join our Coffee of the Month subscription program and unlock special pricing and access to limited, small-batch micro lot coffees sourced from farmers across the globe.  You have the option to make a one time purchase or subscribe to each month. Monthly subscribers will receive a specialty-grade micro lot that are sourced from all over the world and carefully roasted to highlight the flavor profile of each coffee. Every month the listing will be updated here so you can get flavor notes and information about the coffee & farmer.  Let us be  your guide in experiencing the world of coffee and enjoy these amazing coffees with us. 

January Coffee Of the Month

Roast: Medium (please use our regular 430 profile)

Location: Chimiche, San Pedro Necta, Huehuetenango

Altitude: 15000-1900 MASL

Varietals: Bourbon, Caturra

Process: Fully Washed, Fermented for 28 hours and then patio dried for 10 days.

Cupping: Delicate acidity, apricot, clementine, milk chocolate, light bodied with a juicy mouthfeel and floral aftertaste

Farmer:  Jorge Mendez and his family

“I just wanted to own one coffee plant.” That was the dream of
Don Jorge Méndez when he was just nine years old, picking
cherries on Finca El Limonar for 25 cents a day — barely enough to
buy a few tortillas. He worked long days on steep slopes, doing
one of the hardest jobs in coffee, holding onto a dream that
seemed impossible.

While picking coffee in Agua Dulce, he learned the value of coffee,
how to buy, sell, and recognize quality. Over time, he saved
enough to purchase his first lots: El Apiario (The Apiary) and El
Panal (The Honeycomb).

At that altitude, coffee wouldn’t grow at first, so Jorge planted corn
while experimenting with new varieties until he discovered how to
make coffee thrive. In 2022, after forty years of hard work and
perseverance, Jorge’s story came full circle when he purchased
Finca El Limonar — the very farm where he picked coffee as a
child. The land was abandoned, but he and his family restored it
lot by lot, rebuilding the soil and nurturing it back to life through
organic practices.

Today, Jorge works alongside his children, who now manage much
of the day-to-day across all three farms, caring for both the coffee
and the family’s eight apiaries. 
What began as the dream of owning a single coffee plant has
become a legacy of resilience, family, and sweet, enduring growth.