At Primos Coffee Co., our story begins high in the mountains of Nicaragua, where we grow specialty Arabica coffee on our family-run farm. Every May, the farm smells sweet with the annual blooms, the first sign of the harvest to come. Under a canopy of shade, each coffee bloom turns into a coffee cherry that matures slowly over eight months, allowing its unique flavor profile to deepen and intensify.

After being hand-picked at peak ripeness, the seeds of the coffee cherries are washed, sun-dried, and exported to our Texas facility. We roast in small batches to ensure maximum freshness. The result is a smooth, medium-bodied coffee with low acidity and a natural sweetness. Because we never blend our beans, every cup offers the pure taste of our family’s heritage.