Latin America

Latin American coffee is renowned for its balanced, smooth and aromatic taste with notes of chocolate, caramel, nuts and delicate fruits.

Cultivated in mountainous regions in countries such as Brazil, Colombia or Guatemala, it offers a pleasant acidity, velvety body and a rich aroma, appreciated by coffee lovers around the world.

Latin american coffee

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Nicaragua Finca La Esmeralda Coffee | Tudor’s
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Nicaragua Finca La Esmeralda

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Availability: 2 In Stock

Nicaragua Finca La Esmeralda is a specialty coffee from the Jinotega region, with bright notes of citrus and grapefruit complemented by sweet almond. Its velvety body, refined acidity and clean, balanced profile make it an elegant and easy-to-enjoy cup.

Costa Rica Jaguar Honey
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Costa Rica Jaguar Honey

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Grown high in the mountains of Tarrazú, this coffee doesn’t rely on intensity to stand out — it wins through balance and elegance. Costa Rica Jaguar Honey SHB reveals layers of ripe apricot, honey jam and Mirabelle plum, with an unexpected delicate hint of red beetroot. Its juicy body and silky texture turn every cup into the kind of coffee you finish a little too quickly. Yes… the type of coffee that makes you immediately check how many beans you still have left.

Honduras - Los Geranios
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Honduras - Los Geranios

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Not every Honduran coffee follows the “sweet and easygoing” path. Los Geranios from Montecillos brings more character to the cup: honey sweetness, stone fruits, and a dark chocolate finish that adds depth. Its velvety body and citrus acidity keep everything balanced, clean, and incredibly drinkable. The kind of coffee that doesn’t need flashy tricks to win you over.

El Salvador Finca El Cerro
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El Salvador Finca El Cerro

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Not every coffee from El Salvador tries to shout for attention. Some simply know they’re good. Finca El Cerro, grown by Fernando Escobar in Apaneca-Ilamatepec, delivers a smooth and layered cup with notes of rum, nougat, nectarine and tropical fruits wrapped in a creamy, delicate body. The anaerobic natural process adds depth and a subtle exotic character that keeps pulling you back for another sip.

Columbia - Hacienda La Claudina
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Columbia - Hacienda La Claudina

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Colombia Hacienda La Claudina is the kind of coffee that reminds you why special lots matter and why “just good coffee” is no longer enough. This Pink Bourbon from Antioquia delivers a rich honey-like sweetness, ripe tropical fruit notes, and elegant floral accents without becoming overwhelming. The honey process gives it a silky body and juicy texture, while the Medium City roast keeps the balance between sweetness, acidity, and flavor clarity beautifully intact. Bright, exotic, and dangerously easy to enjoy.

Columbia Finca La Divisa
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Columbia Finca La Divisa

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Colombia Finca La Divisa is the kind of coffee that stands out through clarity and elegance rather than loud intensity. This Pink Bourbon grown at 1800 meters in Quindio delivers a vibrant cup with rich notes of bourbon vanilla, mango, and blood orange, rounded by delicate herbal nuances. A carefully selected micro-lot for those looking for more than just “another good coffee.”

Ecuador Finca Josefina
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Ecuador Finca Josefina

lei85.00
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Not every Ecuadorian coffee tries to impress through intensity. Some choose elegance instead. Finca Josefina, crafted from the rare Sidra variety, delivers a refined and vibrant cup layered with apricot, persimmon, lychee, pineapple, and a delicate caramel sweetness. Its anaerobic washed process preserves remarkable clarity and finesse — the kind of coffee that keeps you coming back for another cup. Sidra… proof that exceptional coffee doesn’t need to shout to be unforgettable. ☕

Peru Finca Gramalotal
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Peru Finca Gramalotal

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High in the mountains of San Ignacio, this Peruvian Gesha doesn’t rely on flashy tricks to stand out. It’s refined, clean, and naturally expressive. Expect notes of toffee, candied citrus, and cooked lime, wrapped in a silky body with a long, pleasant finish. This is the kind of coffee that quietly takes over your attention. And honestly… at 1900 meters above sea level, these beans probably worked harder than half the corporate world.

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