La Sosta Specialty Coffee

Bom Dia is built for any moment of the day — a reassuring but far from banal profile with pronounced natural sweetness, medium-full body, and low, well-integrated acidity. Dark chocolate, toasted almond, and black cherry build a rounded, persistent cup that reads like a 'classic' espresso made with select specialty material. Source: lasosta.coffee.

Dark chocolate, toasted almond, black cherry

Copan is a water-decaffeinated Honduran coffee that shows giving up caffeine doesn't mean sacrificing complexity. The light roast enhances a lively, indulgent aromatic profile, with notes of orange, cherry, and milk chocolate in a creamy, citrusy cup. The body is juicy and enveloping, with a delicate acidity that never overpowers the bean's natural sweetness. Source: lasosta.coffee.

Orange, cherry, milk chocolate

A Panama Geisha with a floral, lively, and extraordinarily complex profile — jasmine, raspberry, passion fruit, and lemon zest, with bright acidity and a silky texture. The Aril process, extended carbonic maceration followed by a washed step, gives rare clarity and aromatic depth. Source: lasosta.coffee.

Jasmine, raspberry, passion fruit, lemon zest

A Panama Geisha with a clear, floral, and extraordinarily elegant profile — red apple, jasmine, and blood orange, with vibrant acidity and crystalline clarity. The Elipse process, nitrogen maceration followed by a washed finish, preserves the variety's aromatic complexity with rare precision. This is the same coffee Mikael Jasin used to win the 2024 World Barista Championship. Source: lasosta.coffee.

Red apple, jasmine, blood orange

A natural-process Panama Geisha with a rich, juicy profile and pronounced fruit character — blackberry, melon, and strawberry, full sweetness, and an enveloping, almost syrupy body from the natural processing. Source: lasosta.coffee.

Blackberry, melon, strawberry

Florido is a washed Colombian Geisha built around elegance and aromatic definition — a bright, floral cup with jasmine and citrus over a delicate chocolate sweetness, light but present body, and clean, well-integrated citric acidity. Source: lasosta.coffee.

Jasmine, citrus, chocolate

Ginga is a Brazilian coffee interpreting tradition with specialty-grade material — full, smooth, low acidity, and a velvety body, with cocoa and toasted hazelnut dominating a warm, comforting cup. Source: lasosta.coffee.

Cocoa, toasted hazelnut

Jabena authentically represents natural Ethiopian coffee — floral and fruity, with lively acidity and a juicy structure. Red currant, peach, and jasmine come through clearly over a delicate chocolate base that adds depth. Source: lasosta.coffee.

Red currant, peach, jasmine

Jawa is an Indonesian coffee that surprises without tiring. The natural anaerobic thermal fermentation process maximizes aromatic complexity, delivering vivid notes of orange, peach, and mango in a creamy, enveloping texture, with acidity that stays dynamic without ever turning harsh. Source: lasosta.coffee.

Orange, peach, mango

Maya expresses the typical elegance of Guatemalan coffee — a clean, harmonious, syrupy-bodied cup with fine, never-aggressive acidity. Apple, ripe lemon, and caramel follow one another in a progressive, balanced way, making it a friendly entry point into filter coffee. Source: lasosta.coffee.

Apple, ripe lemon, caramel

Maya X is the most rounded, accessible expression of La Sosta's Guatemala, designed for balance and cleanliness without sacrificing complexity. The medium roast gives a soft structure and natural sweetness, opening on red apple, moving through a chocolate heart, and closing on a delicate lemon-like citric acidity. Source: lasosta.coffee.

Red apple, chocolate, lemon

Pura Vida expresses the brighter side of Costa Rica: a juicy cup with bright acidity and lively aromas. Notes of red grape and mango, supported by a chocolate base, create a complex yet harmonious profile — energetic and positive, changing and opening up as it cools. Source: lasosta.coffee.

Red grape, mango, chocolate

Tejo is a Colombian decaf designed without compromising on flavor — good structure, balanced sweetness, and a clean profile with notes of walnut and spice over a sweet caramel base. Proof decaf can be a quality choice rather than a sacrifice. Source: lasosta.coffee.

Walnut, spice, caramel