Martin learned how to roast coffee at the age of 19 on a modified steel drum in the mountains of Nicaragua. In that moment, he learned that roasting coffee is the perfect balance of science, art, and his culture.

We've come a long way since Martin learned to roast on a 55 gallon drum in the mountains of Nicaragua.  Twenty five years later, our roasters practice that balance to develop the ideal cup of Latin American coffee.

Just like our beautiful people and countries, every coffee has its own characteristics and character. Our licensed Q graders identify those best characteristics and our roasters develop them using flame control, airflow, time, and a whole lot of orgullo latino