Gimme! Coffee

At just 21-years-old, Jorge Arturo Benitez Miranda may seem pretty young to be managing an award-winning coffee farm, but for him it comes naturally. Jorge has been working on his family coffee farm, Las Peñitas, in Honduras ever since he was a boy. In 2010, shortly after taking over the farm from his father, Jorge continued his father’s legacy by winning the Honduras Cup of Excellence competition. These beans, roasted by Ithaca’s Gimme! Coffee, yield a full-bodied yet smooth cup. This well-balanced coffee is defined by midnotes of pineapple and cane sugar, with a creamy base that carries into a clean, sweet finish.

We feature truly small-batch, seasonal coffees. So there might not be any left. But that's a good thing! Only big corporate factories have the same stuff all year round.

Every cloud has a silver lining, and in this case, fantastic coffee also grows beneath it. These beans, farmed by Agustín Cruz, come from a tiny seven-acre farm located in a cloud forest in Chijchipani, Bolivia. The trio of Catuai, Typica, and Catimor varieties were grown under the misty canopy in a region known for its outstanding coffee production. Gimme! Coffee from Ithaca, New York, lovingly roasts the beans to bring out their gentle tropical sweetness. The coffee is delicate and balanced, with soft flavors of toasted marshmallow and mild tropical fruits like pineapple and banana.

We feature truly small-batch, seasonal coffees. So there might not be any left. But that's a good thing! Only big corporate factories have the same stuff all year round.

We feature truly small-batch, seasonal coffees. So there might not be any left. But that's a good thing! Only big corporate factories have the same stuff all year round.

There are only 16 bags of this coffee in the world. All of it produced by Aida Titirico Hilari, a 25-year-old mother of three. The Cima del Jaguar (“Jaguar’s Hilltop”) collective she runs with her husband Braulio and brother Carmelo doesn’t just have a really sweet name--it produced 3 of the top 10 winning lots in the 2009 Cup of Excellence. When the 2010 Cup of Excellence program was cancelled in Bolivia, coffee roasters rushed to lock up the best coffees in the country--Ithaca’s Gimme Coffee snatched up Aida’s entire lot. Grown at 1800 meters, Aida’s farm produces both the Caturra and Catuai varieties, which are washed and sun-dried and totally organic.

We feature truly small-batch, seasonal coffees. So there might not be any left. But that's a good thing! Only big corporate factories have the same stuff all year round.