Source greens with the whole market in view.

Colombia Supremo beans originate from smallholder farms in the Huila Department, Southwest Colombia, near the Narino Region. Grown at 1,520–1,600 meters above sea level in volcanic loam soil, these 100% Arabica coffees are primarily Caturra and Typica varietals. The beans undergo a fully washed process followed by sun-drying on raised beds, resulting in consistently sized green coffee ideal for roasting. This coffee demonstrates improvement with each harvest.

Malabar Monsooned coffee originates from India’s southwestern coast, undergoing a unique post-harvest process. Beans are exposed to monsoon winds and humid air over months, reducing acidity and developing a distinctive character. Josuma specifically isolates fully-monsooned beans, resulting in a coffee known for low acidity and substantial body. Often utilized as a blending component, it can temper the brightness of other origins while maintaining complex fruit flavors.

Costa Rica Tarrazu La Pastora coffee originates from the mountainous Tarrazu region, celebrated for its distinguished coffee production. Grown between 1200 and 1800 meters above sea level, these beans undergo a washed processing method. Tarrazu coffees are known for their complex aromas and a notably full body. Bags are typically 152 lbs. The area’s climate contributes to coffees often displaying citrus and tropical fruit characteristics.

Mexican SHB EP coffee: Strictly Hard Bean (SHB) denotes beans grown above 4,000 feet, producing slower-maturing cherries and higher acidity. EP (European Preparation) indicates export-grade cleaning. Mexico, the world’s seventh-largest producer, yields about 4 million bags annually and participates in UTZ, Rainforest Alliance, Organic and Fair Trade programs. Recommended medium-to-dark roast or espresso; cups are reported to present smooth, light character with medium-high acidity, moderate body and a slight tang.

Single-origin Colombian decaf green beans from El Vergel Estate. The Bayter family converted avocado land to coffee starting in 2006; varietals include Catimore and Red and Yellow Caturra with later specialty varieties. Beans undergo natural processing with controlled fermentation—including developed Koji techniques—and decaffeination via a closed-loop ethyl acetate (sugarcane-derived) method reducing caffeine to ~0.1%. Roast details: light roast target (10.2% weight loss); rest 7 days; roasted on a fluid-bed air roaster.

This certified organic, decaffeinated coffee originates as a microlot from Chiapas, Mexico. Processed using the Mountain Water Process—avoiding harsh chemical solvents—it retains a remarkably full flavor profile often comparable to caffeinated coffee. While commonly roasted dark, this coffee excels with light to medium roasts, exhibiting notable body and a sweet finish. It’s a fresh-crop bean suitable for varied roast preferences.