Source green coffee
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This specialty-grade, 100% Arabica coffee originates from Latin America and features a mixed varietal composition. Processed using the Mountain Water Process (MWP), this decaffeinated coffee achieves 99% caffeine removal via water and coffee solids, preserving original flavor compounds. Grown at elevations between 1200-1800 meters, it exhibits medium acidity and body with medium/high sweetness. Best suited for medium roasts and drip or French press brewing.

Yirgathon Espresso features Ethiopian Yirgacheffe beans, processed using both washed and natural methods, formulated for light roast espresso. Additional beans contributing chocolate notes create a balanced profile. Roasted to a light degree—dropped near the end of the first crack—this blend exhibits bright acidity and a developed body. The resulting espresso is designed to integrate well with milk and sweeteners, maintaining a clean finish. It is intended for those who prefer a lighter roast character.

This specialty grade, 100% Arabica coffee originates from Latin America and is entirely decaffeinated. Processed as a blend of mixed varietals, it’s designed for consistent quality and “jitter free” enjoyment. The coffee exhibits a medium body and sweetness, with low acidity. A medium roast highlights nuanced characteristics often described alongside mocha and butterscotch, making it suitable for any brewing method. It represents a current harvest selection.

This bundle features three distinct coffees. Nicaragua’s Selva Negra is a honey-processed 100% Arabica, primarily Bourbon and Typica varietals, grown at high altitude in volcanic soil. Colombia’s Huila Gigante is washed, supporting local cooperatives focused on sustainable practices. Rwanda’s Dukunde Kawa Mbilima comes from a women-farmers cooperative near gorilla habitats, also washed, and boasts smaller bean size requiring attentive roasting.

Sumatra Mandheling coffee originates from the Indonesian island of Sumatra. These green coffee beans are known for producing a full-bodied brew, developing bold and earthy characteristics with medium to dark roasting. Mandheling beans are frequently utilized by roasters for blending due to their distinct profile. This coffee is certified Kosher, indicating adherence to specific dietary standards. Grown at elevations contributing to its density and unique flavor, it’s a valued green coffee for experimentation.

Ki-Saya is an organic coffee sourced from Chiapas, Mexico, where coffee cultivation sustains many small, primarily indigenous Tzotzil and Tzeltal producers. The name blends Mayan words for “tasty” and “nature.” Covoya partners with these communities, promoting sustainable practices for over 15 years. Carefully selected ripe cherries undergo a 12-17 hour fermentation following depulping, then are washed and sun-dried on patios. This meticulous process yields high-quality parchment coffee.