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Sumatra Mandheling is a distinctive, certified organic coffee from Indonesia, highly regarded for its complex profile. Grade 1 beans are dry-processed (natural), resulting in fruity sweetness. Grown at 3,200-6,000 feet elevation, fertilization utilizes organic matter. These double-picked beans exhibit a hard density and perform well with darker roasts. Expect a slow color change during roasting and allow for a 24-hour rest post-roast to fully develop flavor.

This unroasted espresso blend features Arabica beans sourced from Indonesia and the Americas, certified both Organic and Fair Trade. Designed for home roasting, the green coffee exhibits a smooth character even in its raw state. An Italian roast is recommended to develop a full body and crema. The blend prioritizes sustainable, ethical sourcing and environmental stewardship through restricted use of synthetic inputs. It’s suited for various brewing methods, from espresso to French press.

These unroasted, organic Arabica beans originate from high-altitude farms in Peru, cultivated in mineral-rich soil where slower growth contributes to flavor development. Certified Fair Trade, the coffee supports sustainable practices and fair wages for farmers. Suitable for home roasting, these beans offer versatility—lighter roasts emphasize citrus and cocoa, while darker roasts yield a fuller body. The resulting cup is known for a smooth profile and balanced character.

This Guatemalan Arabica coffee is grown at high altitudes—designated “Strictly Hard Bean”—contributing to its density and flavor development. It undergoes a Swiss Water Process for decaffeination, a method prized for preserving original characteristics without chemicals. Further refined through the European Process, involving meticulous hand-sorting to limit defects to eight per 300-gram sample, ensuring consistent cup quality. Suitable for both single-origin enjoyment and blending.

This single-origin Arabica from Yirgacheffe, Gedio, Ethiopia grows at 1750-1950 meters above sea level from heirloom varietals, harvested August-November. It undergoes a natural processing method, employing meticulous turning of cherries on raised beds for the first 48 hours to ensure even drying. Traded as a Grade 4 Natural, it exhibits characteristics of floral aroma and fruit-forward flavors, including blueberry and strawberry, alongside milk chocolate undertones. This coffee showcases a reinvention of natural processing within the traditionally tea-like Yirgacheffe region.

This organic Arabica coffee originates from the Konga micro-region of Yirgacheffe, Ethiopia’s Gedeo Zone, grown between 1,900–2,250 meters by over 2,400 smallholder farmers. The Konga Cooperative, part of YCFCU, prioritizes community support through school renovations. Beans are sourced from selected indigenous heirloom varietals and undergo a fully washed process, then dried on raised beds. Harvest occurs October-December, yielding a complex coffee known for meticulous hand-sorting.