Our coffees are HERE!
Our last blog focused on the long journey our coffees take from Honduras to our warehouses in the U.S. and E.U. - and we couldn’t be more excited to announce that the wait is finally over.
Most of our coffees have officially landed at Continental terminals and our Wisconsin warehouse. This means that we finally get to share all of our favorite coffees with you to our heart’s content.
At the time of writing this, most of our Marcala coffees and Santa Barbara coffees are nestled in our warehouses, with some select organic lots from Marcala, Selin’s coffees, and our Family Blends from COCAEER on the way!
Cima bags lined up for export preparations!
Our Commitment
While this year we have been able to procure a wide variety of offerings from our partners in Honduras, we want to take a second to focus on the foundation for everything we do and every coffee we source:
Relationships
The process of building meaningful relationships, sourcing the right coffees, and offering personalized logistics that make sense for our partners has always been the core pillar of what we do. Our journey is based on total transparency to generate a positive impact on producing communities and fully connect and empower the coffee industry as a whole!
Quality
For us, the true definition of quality goes beyond the cup. It encapsulates the individuals who dedicated themselves to its production, the environment where it was nurtured, and the forests and land that cradled those coffee plants since the start.
Innovation
As the market becomes more competitive and climate change continues to hinder production, we, along with our partners, have turned towards innovative initiatives and processes to remain true to our standards of quality, sustainability, and the future we want for our industry.
Without further ado, here’s what you can expect from this year’s coffees!
Our 2024 Selection!
This year has been huge for us, both in the coffees we have sourced and the relationships we have built with producers from all around Honduras!
Andros visiting producers at the Las Vegas community in La Paz, Honduras.
During our time in Honduras, we had the pleasure of connecting with new producers from Comayagua, Copán, Yoro, Lempira, and many other regions, while also strengthening our relationships with our long-standing partners.
Do you know what this means? That’s right, we’ll be sharing loads of new and exciting coffees you’ll love - consistency, innovation, and experimental lots... this year, we have it all!
A sneak peek of our coffees
While all of our coffees are truly special this harvest season, we can’t carry on with the blog until we give you a quick sneak peek at some of the innovative offerings produced by some of our newer and younger generation of coffee farmers: Carlos and Bryan!
Bryan Bautista, Bourbon & Catuai, Natural
Blackberry Jam, Milk Chocolate, Juicy, 86.75, SHG-EPCarlos Amaya, Bourbon & Catuai, Natural | 60hr Bag
Cacao, Raspberry, Milk Cookies, 86.75, SHG-EPCarlos Amaya, Typica, Honey | 76hr Bag
Truffled Chocolate, Mixed Berries, Velvety, 86.75, SHG-EP
Coffee cherries arriving at Carlos Amaya’s mill in Marcala, La Paz.
These coffees were an instant hit at the coffee table - and are a great representation of the excitement this harvest season brought us.
The Diversity of Our Coffees
Honduras is a vastly diverse country with regional landmarks and conditions that influence the coffee, its development, and flavors - and we’re proud to be able to source coffees from all around the country.
This year we have sourced over 80 different coffees, both consistent powerhouses and experimental lots that are pursuing more control and quality, including some innovative fermentations by a few of our producing partners.
Check out our offer list and let us know which pique your interest!
Welcome to the Cima Family
All that’s left to do is formally invite you to take part in our journey. While we believe that as an industry we should be past the statement of ‘every coffee has a story behind it,’ we do want to emphasize our core values and approach to coffee.
We have a very personal approach to sourcing, and it has allowed us and our partners to grow in ways we couldn’t even imagine when we first started out - and of course, this results in levels of traceability and true transparency we expect and aim for in this industry.
Our partners became our family. Our clients joined us soon after, and it has been growing ever since.
Sam and Ben from Rockford Roasting Co. visiting the Cima team in Honduras!
If you’re interested in joining the Cima Family - or trying out some of our new lots from this year - just click below to get in touch and request some samples. We’ll be happy to guide you through our offerings to find the most suitable coffee for you.
We’re looking forward to it!