Green Coffee Intelligence, Built for Roasters.

Brazil Legender Especial is a specialty-grade, 100% Arabica coffee sourced from South America. Grown at approximately 2400 feet, this coffee features a blend of Red Catuai, Yellow Catuai, and Mundo Novo varietals processed using the natural method. Characterized by medium acidity and body, it presents subtle cherry notes alongside cocoa and vanilla aromas. A medium roast is recommended for drip or espresso brewing. This current-harvest coffee is noted for its smooth body.

This Peruvian coffee is sourced from Fair Trade Organizations, supporting sustainable farming practices. Grown at high altitudes, these beans exhibit a subtly sweet fragrance with floral aromatics. The coffee presents a creamy body and balanced profile, indicative of careful processing. While specific varietal information isn’t widely available, Peruvian coffees often benefit from the region’s unique climate and dedicated cultivation.

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.

Peruvian Lonya Grande specialty coffee: 100% Arabica grown by 109 family farms on high Andean slopes near the Amazon basin. Varietals include Caturra, Castillo, Typica and Catimor at 1,300–1,750 m. Washed processed, specialty grade, current harvest. Medium body and acidity; recommended roast: full‑city. Suitable for drip and pour‑over brewing.

Guatemala Antigua, 100% Arabica (Bourbon, Caturra) grown at 4,700–4,900 ft on Santo Tomas and El Vallecito plantations on the slopes of Volcán Agua. Harvested and delivered to the Concepción mill in Escuintla, beans are washed, sun‑dried on patios and sorted by size, density, and color. SHB (Strictly Hard Bean), medium–high acidity and body with caramel and milk‑chocolate character; ideal at Full City roast for drip, French press, or espresso.

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.