Source greens with the whole market in view.

This 100% Kona coffee is organically farmed and grown at 2000 feet elevation on the Hawaiian islands. Characterized by large bean size, it undergoes traditional sun-drying after careful hand-picking. This processing method contributes to a full body and appealing aroma. The beans present as visually striking, benefitting from a developed roast—a practice recommended to enhance their inherent qualities.

Originating from Finca Las Chicharras in Chiapas, Mexico, this coffee underwent washed processing. It included 10-14 hour fermentation, drying on raised beds at 30-35℃, sorting, and grading. Placing 5th in Cup of Excellence Mexico 2018, it features bright acidity.

Guatemala Huehuetenango Ixlama is a 100% Arabica, specialty SHB lot grown at 1,524–1,830 m from small producers including Finca El Paternal and Finca Nueva Palmira in San Pedro Necta and La Libertad. Varietals are Bourbon and Caturra; cherries are shade-grown, washed, sun-dried on patios and finished in guardiolas, then color- and density-sorted. Coffee shows medium acidity and body, medium–high sweetness, with cup notes of dark chocolate, apricot, plum, pistachio and molasses.

Organic East Timor coffee originates from the Ermera district’s Lacau Village, grown between 1,500–1,900 meters. Twenty-three smallholder families cultivate Arabica varietals—including Hybrid de Timor and Typica—amidst a biodiverse, shaded environment. The coffee benefits from volcanic soil and a cool climate, averaging 8–20°C. Processed using a washed method with 24–48 hour fermentation and raised-bed drying, these Aifu FW grade beans showcase a sweet character.

Sourced directly from the Minas Gerais region of Brazil, Ipê coffee is valued for its versatility. Grown at moderate elevations, this blend is well-suited for various brewing methods including espresso and cold brew. The coffee’s profile lends itself particularly well to blending or achieving a darker roast, offering a consistent base for complex flavor development. It’s named for the iconic, vividly colored Ipê trees found throughout the Brazilian landscape.

Bolivian Yungas coffee originates from small, family-owned farms in the Caranavi Province, grown at 3,937–5,905 feet elevation within a humid, subtropical Andean forest. Predominantly Criolla (70%) & Caturra (30%) varietals are cultivated, with some Typica & Bourbon present. This Fair-Trade Certified coffee is organically grown, hand-harvested, and sun-dried on raised beds. FECAFEB supports these farmers, promoting Indigenous rights since 1991. Medium roasts exhibit dried cherry sweetness; darker roasts deliver an intense, full-bodied cup.