This dark roasted blend from two Central American countries combines a chocolatey Nicaraguan with a creamy body with a Guatemalan coffee with complex aromatics. Both dense and hearty coffees, they complement each other well.

La Roca, Nicaragua
La Roca is produced by 27 small scale coffee farmers located in the Cordillera del Dipilto, a nature reserve with incredible biodiversity of flora and fauna. It's located very close to the border with Honduras, in the Nueva Segovia region of Nicaragua.

La Roca producers are skilled in agronomic practices and producing specialty coffee, which has earned Dipilto coffee international recognition. Dipilto growers have mastered their craft over generations, combining traditional knowledge with modern techniques. Many farmers have received international acclaim, won the Cup of Excellence, or placed in the top 10 of the competition, making the region highly recognized and valued. They care for their coffee crops and use their knowledge of the region's optimal growing conditions to produce exceptional-quality coffee.

Coffee is a source of pride and a shared heritage within the community. Dipilto's coffee producers are committed to sustainable farming practices and understand the importance of preserving the environment for future generations. They prioritize environmentally friendly methods and promote biodiversity on their farms. Aside from working with coffee, the producers dedicate themselves to the crops of other agricultural producers, such as beans, corn, jocotes (tropical plum), and flowers; they have other businesses to diversify their income.

Los Volcanes, Guatemala
Los Volcanes was grown in central Guatemala in the Sacatepequez department. Two small-scale coffee growers contributed: Aurora Josefina Villatoro and Leandro Matio Sanchez.

Aurora Villatoro runs Santa Cecilia, a 1.74-hectare (4 acre) farm in La Libertad, Huehuetenango. She inhertited the farm years ago, and at the time of taking ownership, locals suggested that the best option would be to sell the land as she would struggle to manage it.

However, after listening to several opinions and analyzing the opportunity, Aurora decided to ignore the underlying sexism and take over the responsibility of farm management. Aurora knew she was a capable woman and could learn to manage the farm over time and so she started by planting small new plots. As the time went by, she achieved some great results, and this gave her more confidence in herself and her decision to run the farm. As demand grew for her coffee, she gradually ended up planting the entire area with Bourbon and Caturra varieties.

Aurora shares that her plans for the farm are focused on producing high-quality coffee. She has constant training and technical support so that the production for each harvest is always better than the previous year.

The soils on which both Aurora Josefina Villatoro and Leandro Matio Sanchez grow their coffee are known as "Andosols" and are excellent for plant root development, water retention, and resistance to drought. These producers over time have managed to take advantage of the volcanic material found in the soil to produce high quality coffee and nutritious vegetables, creating a balance that benefits their family economy and provides additional sources of income.