Source green coffee
with the whole market in view.

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.

Crema Queen is an espresso blend formulated for a high-caffeine experience and notable crema production during extraction. Described as richly flavored and smooth, it exhibits earthy and chocolaty characteristics with a subtle cherry finish. Roasting profiles range from light—featuring bright acidity—to darker City roasts, which offer a balanced flavor profile. The blend aims to minimize bitterness.

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.

This specialty grade Arabica coffee originates from Brazil, grown at approximately 2400 feet elevation. Cultivars include Catuai and Mundo Novo, processed using the natural method to highlight inherent sweetness. Exhibiting medium acidity and body, it’s well-suited for drip or espresso brewing and achieves optimal flavor with a full city roast. Expect a profile known for chocolate and nutty nuances.

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.