The Boy & The Bear

Arley works alongside his father, Alexander Vargas, at La Piragua, continuing a family tradition built on quality, curiosity, and respect for the land. With more than two decades of experience and four Cup of Excellence finalist recognitions, Alexander brings deep knowledge, while Arley adds precision through detailed fermentation tracking and processing. Together they prioritize regenerative farming, reforestation, and careful harvesting at peak ripeness using Brix measurements. Source: theboyandthebear.com.

Single origin

Finca Rosita sits in the Illimani community of Caranavi. Across its 32 hectares, the farm is devoted entirely to coffee, an enduring tribute to Rosa Angélica Aramayo, the matriarch of the Valverde-Aramayo family, whose name it carries. Source: theboyandthebear.com.

Gesha single origin

Coro-Cora is inspired by the vivid Scarlet Ibis of Colombia — a carefully curated Colombia + Honduras blend. The Colombian beans bring a burst of citrusy brightness, while their Honduran counterparts contribute deep, chocolate undertones. Source: theboyandthebear.com.

Citrusy brightness, deep chocolate undertones

Dynamic Espresso was given its name after the vibrant and bold characteristics that shine through the flavors in the coffee. The personality of this coffee is strong, velvety, rich, and expressive. Source: theboyandthebear.com.

Dark chocolate, caramel, red apple

Grown in Ecuador's Intag Valley, this community coffee comes from small family farms nestled within the cloud forests of the Chocó-Andean Biosphere at elevations of 1,600–2,200 meters. Farmers use traditional cultivation methods passed down through generations, producing a washed blend of Bourbon, Typica, Castilla, and Villalobos varieties. Source: theboyandthebear.com.

Balance, clarity, complexity

"Ubérrimo" refers to the abundant production of the crops on the farm, operated by Francy Liceth Castillo in the Nariño Department of Colombia — a project shared primarily between Francy, her parents, and her five sisters. Source: theboyandthebear.com.

Single origin

Finca La Cristalina is located in Vereda Bajo Español in the municipality of Chinchiná, Caldas. The farm spans 21 hectares between 1,460 and 1,790 meters above sea level, with 4 hectares preserved as natural forest reserve. It is one of three farms operated by the Valdes family under the Café Cuatro Generaciones brand, named after the four generations of coffee producers in the family. Source: theboyandthebear.com.

Emerald Series single origin

La Esperanza, meaning "hope," is a Pink Bourbon coffee grown by Susana Mences Obando and her husband, Edgar Motta, at Finca Buena Vista in the mountains of southern Huila. Over nearly 30 years, the couple transformed land once used for cattle grazing into a thriving specialty coffee farm focused on quality, sustainability, and cultivating unique varieties such as Pink Bourbon and Gesha. Source: theboyandthebear.com.

Emerald Series single origin

Yulieth Mora represents the third generation behind Villa Pastora, the family farm in Palestina, Huila, founded by her grandmother, Pastora Anacona, in the 1980s. Building on the legacy established by her grandmother and expanded by her father, Álvaro Mora, Yulieth works alongside her family to produce exceptional coffees through sustainable farming and meticulous processing. She also helps strengthen her local coffee community by connecting neighboring producers with international buyers and supporting them with processing expertise and services. Source: theboyandthebear.com.

Emerald Series single origin

Light & Dark blends two roast styles into one harmonious cup — a darker roast approach that adds depth and a creamy texture, while a lighter roast brings bright, fruity notes. Billed as the best first step from a classic, traditional coffee profile towards the forefront of farm processing and modern coffee profiles. Source: theboyandthebear.com.

Bright, fruity notes with a creamy, darker-roast depth

For seven years, Nordic Lights Cold Brew has been a symbol of an enjoyable, smooth drink — now back with a fresh new look in a sleek 7.5oz can, ready to fuel your day. Source: theboyandthebear.com.

Smooth, easy-drinking cold brew

At the edge of the Andes, close to the Amazon basin, the community of Juaihuay sits within Peru's Manu Biosphere Reserve, one of the most ecologically rich regions in the world. Coffee from this place reflects a deep continuity of Quechua tradition, shaped by generations of close relationship to the land. Source: theboyandthebear.com.

Single origin, Quechua tradition

Fabian Acevedo represents the fourth generation of coffee producers in his family. His journey began under the guidance of his father, Álvaro Acevedo, who encouraged him to explore quality-focused coffee production — Álvaro's early curiosity about fermentation and processing marked a turning point for the family, leading to steady improvements in cup quality. Sold as single-serve portable pour-over packs. Source: theboyandthebear.com.

Single-serve drip bag, single origin

Juan Felipe Ocampo grew up in Ciudad Bolívar, a major coffee region in Antioquia. In early 2018, he purchased the farm La Reserva after the previous owners couldn't keep it due to low coffee prices at that time. The farm had been abandoned for over three years, with only about 10 percent of the land in production; Juan Felipe saw the potential in the high-altitude, fertile land and worked to revive it, growing varieties like Tabi, Bourbon Chiroso, Geisha, and Yellow Bourbon. Sold as single-serve portable pour-over packs. Source: theboyandthebear.com.

Single-serve drip bag, single origin

This community blend comes from the municipality of Sotará in the department of Cauca. Five small-scale farmers contribute their carefully harvested cherries, which are then delivered to Banexport, a centrally located mill where the post-harvest processing takes place — a centralized approach that ensures greater consistency and allows for investment in infrastructure that benefits the whole production process. Sold as single-serve portable pour-over packs. Source: theboyandthebear.com.

Single-serve drip bag, community blend

This particular lot of decaf is the work of 60–70 producers in the towns of Tesalia and Teruel. Their coffees are brought together not only by geography, but by a shared commitment to quality at every stage, including decaffeination. Source: theboyandthebear.com.

Decaf