OUR ORIGIN

At Cima Café, we source incredible coffee from all 6 Honduran coffee-producing regions and only work with producers committed to quality and sustainability. Our partners all produce their coffees in a way that is respectful to the environment and all the people involved.

With these values in mind, we have found exceptional coffees that vary in flavor profiles, varietals, and processes. Our selection includes some yearly staples and some exclusive seasonal lots. We encourage our producer partners to experiment with processing and refine more exceptional cup profiles through anaerobic, natural, and cultured processes.

 We work with varietals such as Catuai, Typica, Borbon, Caturra, Pacas, Lempira, Parainema, and many more. All our samples are graded at origin according to SCAA guidelines by Graduates of IHCAFE's cupping school before being shipped, and we can help you source anything from an 80 pt. workhorse to exceptional 90+ Specialty micro-lots. Most of these coffees are fully washed, but we offer a selection of honey & natural-processed offerings; all of which are prepared with the utmost attention to detail and full traceability.

Lastly, because we source from all 6 Honduran coffee growing regions, which are now Controlled and Protected Origin Denominations, we have a variety of flavor profiles ranging from the dark chocolate and caramel notes of Copan to the fruity, floral, and tea-like flavors of Agalta, and the delicate citric & peach notes from the famous Mountains of Santa Barbara in Opalaca, which is home to many of Honduras' CoE winners.

We remain in constant communication with our producing partners and their communities, so we’re excited to share their unique stories with you, thus building a direct connection between your customers and the farms.

We are constantly updating our bean and farmer database to provide more details on each partner farm and available lots! Check out our current lot listings here. Please feel free to contact us for more information!