A family, a farm,
between two oceans.
Bandola is one family's coffee, grown and roasted by the same hands that tend the land in the Costa Rican highlands.
A family before it was a brand.
Bandola began with the Mora family and a plot of land in the mountains of Costa Rica. Benjamin Mora and his family grow the coffee, dry it, and roast it themselves — the way the family always has.
There is no exporter, no broker, no middle step. Every bag carries the family name and the family's standard. When you buy it, you are buying from the hands that made it.
Finca Dr. Morera,
San Isidro de Grecia.
Our current lot grows high in the hills above Grecia, where cool mountain mornings ripen the cherries slowly. It is honey-processed by producer Don Benjamín Jarquín — dried in its own sweetness before washing, which is where the peach and blackberry come from.
By the same hands.
Nothing is outsourced. The family that grows the coffee is the family that picks it, dries it, and roasts it — start to finish.
High, cold, and slow.
The trees sit at 1,400 metres, where the mountain air runs cold at night and the cherries take their time to ripen. Slower is sweeter.
Only the ripe red ones.
Each cherry is chosen by hand at peak ripeness — never stripped from the branch. It is slower, and it is the only way we know.
Turned by hand in the sun.
Honey-processed on raised beds and turned by hand, patient and unhurried, until the sugars settle into the bean.
Small batches, to order.
Roasted on our Kuban drum in small batches, the day your order ships — never sitting on a shelf, never roasted for strangers.
Coffee is the product. Care is the point.
Family
One family grows, dries, and roasts every lot. The name on the bag is the name of the people who made it.
Land
We treat the land as something borrowed, not spent — farming gently within one of the wildest countries on earth.
Community
A share of every harvest goes back to the neighbors and the causes that make this corner of Costa Rica home.