Start your private label coffee brand with Cerca.

A polished Minas Gerais profile built around Guaxupé's cool microclimate, distinct wet and dry seasons, and the smallholder network supported by Cooxupé.

• Flavor profile: Dark chocolate, bright citrus, and roasted hazelnut.
• Producer story: Sourced through Cooxupé, the long-running cooperative representing more than 16,000 smallholder farmers across 200+ municipalities.
• Why it sells: Balanced structure and familiar sweetness make it a strong everyday anchor for subscription and wholesale programs.

A smooth, approachable Cerrado coffee designed for consistency and broad appeal, with dependable performance across cafés, retail bags, blends, and espresso programs.

• Flavor profile: Milk chocolate, golden raisin, and roasted peanuts.
• Region and harvest: Cerrado-grown with Brazil's stable sunshine and defined seasons; harvest generally runs May through September.
• Varietals: Mundo Novo and Red and Yellow Catuaí, with smaller contributions from Catucai, Bourbon, Icatu, and related Brazilian cultivars.

A vibrant Huila coffee from small family-owned farms, shaped by volcanic soils and the region's signature balance of sweetness, aroma, and clean acidity.

• Flavor profile: Milk chocolate, brown sugar, and dried cherry.
• Classification: Excelso screen sizing highlights carefully sorted beans selected for clean structure and dependable cup quality.
• Brew fit: Comfortable in both espresso and filter service when you want familiar sweetness with a little fruit lift.

The decaf slot from the current live lineup, included so the Cerca menu covers both daily drinkers and no-caffeine subscribers.

• Current live lineup decaf option
• Ground and whole bean variants on the live store
• Useful for complete office and subscriber assortments

A high-altitude organic lot from western Honduras, grown near biological reserves and built from the work of Silvestre Vasquez and fourth-generation producer Joel Lopez.

• Flavor profile: Bittersweet chocolate, brown spice, golden raisin, and vanilla.
• Farm detail: Joel Lopez's Los Lesquines farm traces family coffee production back to 1865 and grows Bourbon, Caturra, and Catuai across 67 hectares.
• Growing conditions: High-altitude climate, clay-rich soils, and clear dry-season sun-drying help preserve sweetness and clarity.

An AB screen-size Kenya selection built from coffees grown by smallholders and consolidated through cooperative wet mills, capturing the vivid fruit and structure that define Kenyan cup quality.

• Flavor profile: Dark chocolate, brown spice, apricot, and chamomile.
• Producer story: Mostly cultivated by smallholders averaging about 200 coffee trees, then disc-pulped, fully fermented, washed, and sun-dried on raised tables.
• Variety context: Kenya's cup legacy is tied to SL-28 and SL-34, with Ruiru-11 adding disease resistance across modern production.

A reserve-position Kenya option that keeps a brighter East African lane in the lineup at a more accessible price point.

• Menu role: Lower-ticket reserve slot for assortments that still want a Kenya-style profile represented.
• Format: Available alongside the broader live Cerca lineup as a more accessible single-origin style choice.
• Positioning note: Good fit for price-sensitive subscription tiers and entry sample selections.

A Santa Ana coffee from small producers on volcanic slopes, showing the region's polished balance and the clean definition that washed Salvadoran coffees are known for.

• Flavor profile: Cocoa, dried fruit, and gentle nuttiness.
• Variety and prep: Bourbon and Pacas, hand sorted to EP standards for a consistently clean cup.
• Growing detail: High Grown lots from Santa Ana benefit from fertile volcanic soils and slower cherry development at elevation.

A floral washed Ethiopia from the Chelbesa kebele, produced under semi-forested canopy and processed with ceramic fermentation tanks for exceptional clarity.

• Flavor profile: Floral aromatics, lavender, citrus, and rose hips.
• Producer story: More than 760 smallholders contributed cherries to this Grade 2 washed lot through the Chelbesa wet mill established in 2019.
• Why it stands out: High-clarity floral character gives the lineup a distinctive specialty-forward option.

A vivid honey-process Costa Rica from Beneficio San Diego, the modern mill that has helped define the sweetness and precision associated with Tarrazú coffee.

• Flavor profile: Raspberry, plum, almond, clementine, and honey sweetness.
• Mill and process: Selected ripe cherries are depulped with mucilage left on the parchment, then slowly dried on African beds or patios.
• Region detail: Tarrazú farms average about three hectares and help produce some of Costa Rica's most expressive coffees.