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Received a 94 from Kenneth Davids, CoffeeReview.com, Sept. 2009.

  El Burro Estate is planted with Arabica coffees in rich deep young volcanic soils and are kept in optimum conditions to develop the best quality coffee that the trees can produce. The cherries are delicately hand-picked, at strict full maturity, by native Ngobe-Bugle Indians in an area where our main objective is to keep the environment to its most pristine and natural condition. The coffee is then sundried for the perfect time to give it that pristine flavor. Then, the coffee is carefully selected, rested for 60 days in burlap sacks on wooden floors and then exported directly by the Lamastus family.

All around crisp citrus taste, lemon like consistency, well balance body.

To show you farmers consistency about this coffee see how it ranked in th past:
Ranked #7 in the 2003 at the Specialty Coffee Association of Panama (SCAP) competition.
Ranked #12 in the 2005 SCAP competition.
Ranked #13 in the 2014 SCAP competition.
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