Source green coffee
with the whole market in view.

Ethiopia Yirgacheffe, 100% Arabica Ethiopian heirloom grown at 2050–2200 m, is organic and specialty-grade. Cherries are hand-picked by smallholders, delivered to the Idido mill, sorted and sun-dried on raised beds as a natural lot. Current-harvest lots show medium–high acidity, pronounced sweetness and medium–high body. Best roasted light to preserve fruit-forward characteristics; recommended brews include pour-over or iced preparations.

“Asian Twist” is an espresso blend featuring coffee beans sourced from the Asian Pacific region. Departing from traditional espresso profiles favoring low acidity, this blend exhibits brighter acidity and fruity characteristics. Roasting options range from light—dropped during or after first crack, presenting a dry bean surface—to City Roast, a balanced light/medium style gaining popularity. This blend aims to offer complexity with minimal added sweeteners.

This specialty grade, 100% Arabica coffee originates from Latin America, grown at elevations between 1200-1800 meters. It undergoes a washed processing method and is decaffeinated using the Swiss Water Process, removing over 99% of caffeine via water, temperature, and time. This results in a decaf with discernible chocolate and toffee characteristics, suitable for drip or French press brewing, and a medium roast profile.

Tanzania 100% Arabica peaberry from Mbya, grown on Mount Kilimanjaro slopes at 1,400–2,000 m. Smallholders (≈10,000 farms, ~500 trees each) handpick cherries; washed processing yields specialty-grade peaberries (≤5% of crop). Varietals: Bourbon and Typica. Volcanic, lightly acidic soils contribute lively acidity and citrus/stone-fruit character. Medium–high acidity and body; best roasted light–medium to medium and brewed as pour-over, French press or espresso—produces rich crema.

This coffee originates from Timor, sourced through Cooperativa Cafe Timor, a producer cooperative. Harvesting occurs between June and October, coinciding with Timor’s dry season. Details regarding varietal and processing methods are currently limited, however, the cooperative structure supports local farmers and ensures quality control throughout production. Timor coffee is known for its full body and earthy characteristics, influenced by the island’s volcanic soil.