Café Coabey Ground Coffee

Grown at 2,200 feet in the misty highlands of Jayuya, single-origin Café Coabey is a testament to generations of craft. Roberto Atienza and his family tend these 100% Arabica plants along the banks of the Piedra Escrita river — a place where the land, the water, and the people have shaped exceptional coffee for decades.

Coabey takes its name from the neighborhood where every cherry is carefully harvested by hand. Cultivated sustainably in the mountains and processed with pure crystalline water to preserve every nuance of flavor, each harvest is a reflection of the care that goes into every bag. The symbol on the bag is a sacred Taíno motif — a quiet nod to the island's indigenous heritage and the deep roots of this coffee's story.

Then the magic happens — and all that's left is to enjoy a truly exceptional cup.

Brewing Tip: Use 1 tablespoon of ground coffee per 6–8 oz of hot water, adjusting to your preferred strength.

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