Anny Ruth Pimentel's lots from Honduras showcase precision processing and a deep commitment to quality.

Start with the basics • read our coffee 101 article

More information about our Coffees from Anny Ruth Pimentel collection.

Anny Ruth Pimentel grows coffee in Honduras with an approach that balances consistency with experimentation. Her Yellow-Honey-Processed Red Bourbon showcases her willingness to try processing methods that bring out specific flavor characteristics from her terroir and plant variety. That curiosity about what's possible separates good producers from great ones.

We've built a direct relationship with Anny Ruth because her coffees taste alive. They're not playing it safe. The honey process on Red Bourbon creates complexity and a sweetness that feels earned, not engineered.

Anny Ruth's Yellow Honey Bourbon is available now, bringing stone fruit sweetness and balanced acidity from the high altitude where she grows.

The Coffee Journey

Explore all that goes into your morning cup

Bag of red and green coffee cherries on a white background

Variety

Coffee Varieties Guide

Like apples, coffee has thousands of varieties with unique flavors. Explore Arabica cultivars from Gesha to Bourbon and how genetics shape your perfect cup.

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Multiple houses amongst a specialty coffee farm

Origin

Coffee Terroir Guide

Origin is one of three pillars determining coffee's taste, alongside roasting and brewing. From variety selection to elevation, processing to country culture, every decision at origin shapes your cup. Here's how terroir transforms seeds into distinctive flavors.

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Yellow barrels with white lids on a stone floor, with people and bottles in the background.

Processing

Coffee Processing Guide

How specialty coffee goes from cherry to green bean—hand-picking, sorting, fighting pests and disease, and the processing methods that shape flavor.

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Coffee beans roasting in a fluid bed roaster at Sagebrush Coffee in Chandler, Arizona

Roast

Coffee Roasting Overview

Coffee roasting isn't just about turning beans brown—it's a complex process of chemistry, timing, and heat that creates over 800 flavor compounds from a simple green seed. Understanding this transformation reveals why your morning cup tastes the way it does.

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sagebrush coffee pour over bar with a barista measuring specialty coffee beans on a scale

Brew

Coffee Brewing Basics

Everything that goes into great coffee comes down to the brew. Here's what matters most: grind size, water temperature, and brewing method.

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