Source green coffee
with the whole market in view.

Ethiopia Guji—100% Arabica Ethiopian heirloom grown at 1,900–2,200 m on a 200-hectare Hambela farm between Gedeb and Hambela, about 477 km south of Addis Ababa and 20 km east of Dimtu. Organically cultivated under shade trees (including acacia) by local families, beans are hand-picked, processed (reported natural and washed methods), and sun-dried on raised African beds. Specialty grade; recommended for pour-over or iced brew.

Costa Rica Tarrazú, 100% Arabica (Caturra, Catuai) grown at 1700–1800 m. Washed-processed, specialty-grade beans from volcanic, well‑drained slopes with meticulous farm management. Medium acidity, medium body and sweetness; cup shows caramel, milk chocolate, hazelnut and black‑currant notes. Best at a medium roast; ideal for drip or percolator. Current-harvest, single-origin lot.

Costa Rica SHB Tarrazu “La Pastora” coffee beans are cultivated at elevations between 1200–1800 meters, qualifying them as Strictly Hard Bean—the highest grade within Costa Rica’s system—and benefitting from volcanic soil. Produced by Coopetarrazu, a major regional employer focused on quality improvement and worker safety, these coffees exhibit a complex structure. The cooperative also invests in local community education and recycling initiatives. The beans demonstrate a notable intensity and inherent sweetness.

Ethiopia Yirgacheffe, 100% Arabica heirloom varietals grown at 1770–2200 m, hand-picked and washed, then sun-dried. Grade II specialty lot from southern Ethiopia, often produced from wild and garden trees and listed as current harvest. Technical profile: medium acidity, medium–high body and sweetness; best roasted to medium and brewed as drip or pour-over. Cup displays floral and citrus character with dark caramel/molasses tones typical of Yirgacheffe washed lots.

Colombian Huila Arabica (Caturra, Castillo) grown at 1,400–1,700 m, specialty-grade and produced on small family farms fed by rich soils and mountain streams. Beans are washed then sun-dried; recommended roast is full-city. Cups commonly display chocolate, cherry and caramel elements with medium acidity, body and sweetness. Suitable for drip, percolator and espresso brewing. Harvest is current-season, 100% Arabica.

This Guatemalan coffee originates from the Huehuetenango department, grown at elevations between 5,000–6,500 feet. Protected by warm winds from Mexico, these high-altitude farms often utilize on-site micro-mills. The coffee undergoes a washed process, facilitating a clean cup profile that reflects the region’s terroir. It’s graded as a Strictly Hard Bean (SHB) and prepared to European Preparation (EP) standards, with a screen size of 15+ and limited defects. Grown by various smallholder farmers.