Cardamom pods are used as flavorings and cooking spices in both food and drink, and as a medicine. This pods are single origen: Finca El Cisne, Copán Ruinas, Copán, Honduras.

Bag with 6 oz.

Fresh & whole milk italian style mozzarella cheese. 

Made from the freshest milk, a slow culture, and tiny amounts of rennet. The result is a fragile, fresh curd, ladled by hand to yield cheeses of fine texture. Lower in cholesterol and calories than cream cheese, they're a lighter alternative in favorite recipes.

• Fromage Blanc - 6 oz, fresh round rolled in herbs de provence.
• Fromage Frais - 8 oz, fresh, softer, spreadable cheese, flavors available.
• Fromage Atrois Italian- 6 oz, Layered with fresh cheese, basil pesto, sun dried tomatoes, and pine nuts, this torta has both taste and eye appeal, sliced as is, or drizzled with olive oil and served with olives or fresh vegetables.   
• Fromage Atrois Chocolate - 6oz, Fresh cheese with melted Callebaut chocolate, toasted pecans,and raisins soaked in Woodford Reserve Bourbon (plus liberal doses of extra spirits)! The result is a not-too-sweet and not-too-heavy but definitely alcoholic dessert which pairs beautifully with nut breads, dried fruits, and fortified wines or bourbon.   
• Banon Nora - 6oz, Fresh round wrapped in bourbon-soaked chestnut leaves. The tannins in the leaves and the bourbon combine to give this creamy, dense cheese just a nuance of a kick!  

Similar to the chevres found in French farm markets. After being shaped, the fresh curd is dried slightly & then enters the cave where the cheeses form a wrinkly, white rind like their European cousins. They are always paper wrapped  so that they can breathe & develop. They should not be plastic wrapped.

Available:

• Valençay - Creamy and dense with a dusting of paprika under its wrinkled, white rind, this lactic curd cheese is handladled and has a great velvety texture. Its flavor is refreshing and lactic, slightly sweet and buttery, with a musty edge.
• Tanya's Cannonball -  Dusted with ash this little 3oz "cannonball"  is thin skinned, white, and slightly wrinkled when new. At 3 weeks the mold rind becomes more deeply wrinkled and the ash begins to appear through the rind. The pate becomes denser, and eventually, at 3-5 weeks, is drier and more crumbly. Great in all its stage. Named after Tanya Clementson, a dear friend and an Icon in the restaurant business of Copan Ruinas, Honduras.
• Camembert - A seductive cheese similar to Brie. Our camembert has a silky inside with a bloomy rind that ripens the cheese from the outside in. Always rich, it sometimes has a hint of earthy mushroom flavors.
• Brie - A delicious french-style cheese. Our Brie is soft and creamy, with a bloomy edible rind. Great with crackers, apples, grapes, berries and nuts.
• Queen Clarita - a raw milk cheese named after my mother Clara Luz that loves cheese. This beautiful cheese is buttery and smooth, nuttier and firmer than a camembert, and, with a mushroomy natural rind of herbs. Exceptional.

Made from raw milk and aged from 4-8 months.

Select your favorite:

• King Rene's Royal Blue - A one of a kind blue cheese. The texture is firm with blue veins, the flavor is bold and expressive. 
• Manchego - A smooth and supple cheese originally from Spain. Ours is more buttery, always firm and pleasantly sharp.
• Fontina - Very versatile cheese. Originally from Italy, this cheese is slightly tart, nutty, and smoked. Firm enough to sherd and slice.
• Munster Hans - A San Rafael original named after celebrated chef "Hans". Famously pungent, is the cheese for beers and liquors. It has a reddish stinky rind, a creamy yet firm texture and a rich & intense flavor. 
• Mimolette - Aromatic and complex, similar to a mildly sharp cheddar. The flavor is rich, nutty, and smooth when young, it becomes increasingly sharp and crumbly with age.
• Edam - Named after a small town in Holland where it originated more than 800 years ago. This is a "sweet" cheese, mild and with impressive melting properties.
• Smoked Gouda - Very similar to Edam, a mild cheese, with a great firm texture, nutty and buttery. Hickory smoked. 
• Epoisses - Smear-ripened like the stinky brother Munster. Epoisses has a powerful rich flavor, salty and creamy with a pungent smell.
• Provolone - The older cousin of Mozzarella. Provolone is made in 5 lb. wheels and put to age 4 months. The resultant is a complex flavor, very piquant but on the mild side. Perfect for pastas, burgers, sandwichs, and much more.
• Feta in Olive Oil & Herbs - One of our best-sellers. Creamy Feta cheese in a glass jar, filled with olive oil, dried tomatoes and italian herbs. 

Strictly high grown, shade grown, sun dried & eco-friendly coffee from Copán, Honduras. Available in whole beans or ground in packages of 16oz./1Lb. and 1K./2.4Lb. Export bag is perfect for traveling.

Strictly high grown, shade grown, sun dried & eco-friendly coffee from Copán, Honduras. Available in whole beans or ground in sacks of 16oz./1Lb. and 4oz./0.25Lb.

Burlap sacks are handmade by women from San Rafael's community. Perfect as a souvenir or gift.

The Casita Copán House Blend comes from a special organic microlot crop in our farm. It's medium-high roast is perfect for those who love a balance between acidity and body. Available in whole beans or ground.

For every bag purchased $1 dollar will be donated to Casita Copán Children's Home. More information at:

www.casitacopan.org 

Enjoy a traditional arabic fusion of cardamom and coffee which will deliver an aromatic, spicy and delightful cup.