Connecting You to the Origins of Our Coffee

At Prima Terra coffee, we believe in transparency and the importance of knowing where your coffee comes from. This page is dedicated to the incredible farmers and the beautiful landscapes that produce our premium coffee beans.

Beneficio Rio Tarrazu
Tarrazú | Costa Rica

Our coffee mill, Beneficio del Rio Tarrazu, is located on land adjacent to Hacienda La Minita, just across the Tarrazu River. We believe our mill to be the most technologically advanced and ecologically sound coffee processing facility in the world.

Hacienda La Minita
Tarrazú | Costa Rica

Since the late 1960’s, Hacienda La Minita has been the foundation of our company. We have exported coffee under the La Minita banner since 1985, becoming one of the initial coffees to be sold as a single estate coffee in the world. Milling operations were added in the early 2000’s and in 2014, the operation was acquired by ITO EN. The farm management team has been in place for over 40 years.

Hacienda La Pradera
Tarrazú | Costa Rica

Hacienda La Pradera is a 181 hectare coffee farm in the heart of the Tarrazú region at 1,550 meters above sea level. The bulk of our harvest is from the caturra variety which is well suited to the soil and climate of the area. The cup is bright and sweet with medium heavy body, and contains flavor notes of citrus, maple, caramel, and bittersweet cocoa.

Asproguate
San Martin | Guatemala

The Asproguate farmer’s association was formed by 100 coffee producers in 2014 to market the members’ organic coffees. The association’s mission is to provide sustainable and differentiated markets for the members’ coffee, thereby promoting consistent advancement for its members.

La Llama
Various Regions | Peru

In addition to the Chonti, our quality assurance team developed a mark called La Llama. La Llama is a fully washed SHB from the Chanchamayo Valley, located in the province of Junin and the region around Chontali in Cajamarca, depending on the time of year. This coffee is grown between 1200 to 1400 meters and exhibits good acidity, medium body with a very pleasant sweet finish. 

El Indio
Tarrazú | Costa Rica

El Indio is the classic Tarrazu coffee; it is very well-balanced with a heavy body and high, slightly winey acidity. Flavor attributes are complex and range from tropical nuts and dark chocolate to citrus fruit. The dense beans that make up El Indio lend themselves well to many different styles of roasting.