Sweet Tooth Espresso

Sweet Tooth is our anti-blend—an espresso for adventurers that changes several times a year.

High in the mountains above Lake Yojoa, Nelson Ramírez cultivates his farm—“Chely,” named in honor of his mother—at 1,550 meters above sea level. Constant fog rolling up from the lake blankets the Catuaí trees, creating a distinctly cool microclimate that slows cherry maturation. That extended ripening period is not a romantic detail—it’s the engine behind the cup’s layered complexity.

Nelson doesn’t stand still. Over the years, he has continually reinvested in infrastructure to push quality forward. His drying system ranks among the most dialed-in we’ve encountered globally, built to maximize consistency and protect clarity in the cup. Most recently, he upgraded his wet mill with new fermentation tanks and a fully renovated washing system, giving him tighter control over processing variables.

Equally important: a modern water treatment system that reduces reliance on scarce regional water resources. Quality and responsibility aren’t competing priorities here—they reinforce each other.

The result is a coffee that performs year after year: structured sweetness, vibrant acidity, and layered fruit character. Expect notes of raisin, pomegranate, and peach in a cup that delivers both depth and precision.