Cup of Excellence Sampler Box
60g x Each Coffee · Perfect for four brews per coffee

We only have a few pounds left of each Cup of Excellence coffee, so we created this bundle as your last chance to taste them all before they sell out.

The Cup of Excellence competition honors the world’s rarest and highest-scoring coffees: lots produced by the top 1% of growers worldwide and vetted through a rigorous international jury process. Every coffee in this set is a trophy lot - chosen for clarity, structure, and the kind of flavor precision that only exists at the top.

60 grams per coffee yields two brews each. Perfect for side-by-side tasting or revisiting your favorite.

• 4 top scoring COE coffees (60g each, ~4 cups per bag)
• All light roasts, perfect for pour-over  
• Freshly roasted in Queens, NY

El Salvador Cup of Excellence #1 Honey [Score: 92.00]

Tasting notes: Peach, mango, praline, creamy, juicy, bright, complex, well-balanced, harmonious 
Retail 4oz: $70

La Bendición sits at 1,900 meters in Crio Hondurita, La Palma Chalatenango, and has long been known for high-elevation precision farming. The name, “The Blessing”, reflects both its inherited origin and its reputation for excellence. The farm won 1st place in the El Salvador Cup of Excellence with a honey-processed Pacamara scoring 92.00. This variety, a Pacas-Maragogipe hybrid prized for clarity and complexity, is handled with meticulous care at La Bendición, resulting in a cup of tropical fruit, floral lift, and a plush, velvety texture - a benchmark for Pacamara at its best.

Mexico Cup of Excellence #2 Marsellesa & Costa Rica Washed [Score 90.63]

Tasting notes: Pineapple, mango, maple syrup as it cools, transparent, round, rich and full
Retail 4oz: $39

Rancho Momokiemo, nestled in Coapilla, Chiapas, Mexico, at an altitude of 1480 meters, is a shining example of agroecological coffee farming. Situated in a region enriched by Zoque culture and surrounded by lush pine forests, the farm is near the picturesque Laguna Verde. Originally used for grazing and cultivating grains, Momokiemo transformed in 2019 under the 'Sembrando Vida' program, shifting to coffee production using sustainable, low-impact practices. The farm grows Marsellesa and Costa Rica 95 coffee varieties alongside native plants, fostering biodiversity.

Costa Rica Cup of Excellence #3 Experimental [Score 90.42] 

Tasting notes: Apricot, papaya, honey, cacao, sweet & sugary, crisp acidity
Retail 4oz: $35

Monte Llano Bonito, part of Francisco Mena’s Sumava de Lourdes Estate, sits at 1,670-1,700 meters and is subdivided into several distinct plots, including El Kinkajou, named for the small nocturnal animal often seen on the farm. Over the past eight years, roughly 6,000 SL28 trees have been established here alongside San Roque, a Costa Rican mutation of the SL28 variety. Cherries are picked fully ripe and undergo a slow, two-stage resting and fermentation process: three days in shade before depulping, followed by three more days in tanks. The result is a profile that captures what SL lineage does best in Costa Rica, bright fruit acidity, rich sweetness, and textured complexity with fine structure.

Peru Cup of Excellence #2 Gesha Bourbon Washed [Score 90.21]

Tasting notes: Peach, prune, florals, juicy, complex harmonious
Retail 4oz: $90

Campo Verde sits at 2,405 meters in the remote highlands of Inkawasi, Cusco - a region once considered too cold and too distant for coffee. Wilfredo was the first to plant here, and his pioneering effort has since transformed the landscape into a thriving coffee zone. The farm cultivates Bourbon, Caturra, Typica, and Gesha Bourbon under shade trees and follows careful post-harvest discipline: selective hand-picking, 36-hour fermentation, and slow drying on raised beds. The result is a cup that expresses altitude and intent through lifted florals, refined sweetness, and clean, structured acidity.