Source green coffee
with the whole market in view.

Guatemala Huehuetenango Ixlama is a 100% Arabica, washed coffee grown at 1,524–1,830 m from Bourbon and Caturra varietals. Harvested by smallholders—including Finca El Paternal and Finca Nueva Palmira in San Pedro Necta and La Libertad—cherries are shade-grown, sun-dried on patios, then stored in guardiolas and sorted by computer color and mechanical density/size. Grade SHB (strictly hard bean), specialty harvest; lively acidity and a plump, syrupy body; versatile for drip, cold brew, French press.

This specialty-grade, 100% Arabica coffee originates from Central America, grown at elevations of 1200-1800 meters. It undergoes the MC Decaf process at the Qusac facility in Ontario, Canada, achieving approximately 99% caffeine removal. The coffee exhibits mild qualities and a medium body, with inherent sweetness. A medium roast is recommended for optimal flavor, hinting at chocolate and caramelized sugar aromas. It's suitable for drip or French press brewing.

Single-origin Sidamo, Ethiopia — 100% Arabica wild heirloom varietals grown at 1,770–2,200 m in the Southern Ethiopian highlands. Naturally processed, specialty-grade, Strictly High Grown (SHG) lots from indigenous smallholder farms. Current-harvest beans are best roasted light to medium (Cinnamon–Medium) and brewed as pour-over or iced coffee. Cup reports note pronounced berry and stone-fruit character with bright acidity, high sweetness, and a medium body.

Guatemala Antigua, 100% Arabica (Bourbon, Marsellesa), grown at 5,300 ft and certified Rainforest Alliance SHG. This lot is naturally processed—an uncommon, labor‑intensive method in Antigua that requires careful drying and experienced management. Cup characteristics include bright stonefruit and berry notes with a rounded, velvety mouthfeel and a dark chocolate finish. Best suited to light‑to‑blonde roast levels and brewing as pour‑over, iced latte, or espresso.

India Cherry Robusta is a 100% Robusta from Karnataka's Sakleshpur and Coorg districts, grown on family farms in the UNESCO-listed Western Ghats at 1,200–1,350 m. Varietals include CxR, Robusta Peridnia and S274; processing is natural, graded A and from the current harvest. Low sweetness and low body with high acidity; flavor and aroma profiles include cocoa, nutty and tobacco (leather, peanut-butter). Often used in Italian espresso blends to boost crema.

Sea Island sources limited-release Yemeni coffees from Ahmed Alhamdani’s White Camel label. Ismaili lots come from Bani Ismail district of Sana’a at 2,000–2,500 m; White Camel coffees are grown at a minimum of 1,700 m. Harvested heirloom Arabica varietals—originally from Ethiopia—are hand-sorted and sun-dried on earthen patios. Yemen’s Al-Makha port gave rise to the Mocha name. Production is extremely scarce; beans tend to be very small and dense, irrigated due to low rainfall.