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Fazenda Primavera, located in Angelândia, Minas Gerais, Brazil, cultivates specialty coffee at 950–1050 meters elevation. This lot features washed-process Catucai, a hybrid of Icatu and Catuai developed in 1988 by Brazilian researchers. The 670-hectare farm, producing roughly 12,000 bags annually, utilizes advanced infrastructure—including extensive drying patios and electric dryers—and prioritizes environmental sustainability through water recycling and composting. It transitioned ownership in 2022 but continues under Ronaldo Morais Pena Filho’s direction.

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.

These Colombian green coffee beans originate from well-regarded growing regions within the country. Characterized by a balanced profile and medium acidity, they are suitable for a range of roasting applications. Beans undergo careful evaluation before shipping, ensuring consistent quality. Colombia’s reputation centers on producing versatile coffees favored by both home roasters and professionals seeking a classic foundation for their blends. The beans offer potential for developing sweet, complex flavors during roasting.

This coffee originates from the Tarrazú region of Costa Rica’s Central Valley, specifically the Los Posos farm within the Zona de Los Santos. Grown at elevations exceeding 2,000 meters, it features Caturra and Catuai varietals. The Los Robles family micromill, established in 2000, employs a Natural Reposado process: cherries are fermented on patios for several days, slowly dried, and then rested in secure sacks post-drying for flavor development. The mill prioritizes sustainability, focusing on resource reduction and waste repurposing.

Costa Rica Tarrazú "Don Claudio" green coffee is a high-altitude, volcanic-mountain Strictly Hard Beans lot. Beans mature slowly in cool conditions, developing natural sweetness and pronounced acidity while still green. Roasted lots show clarity and a bright profile, commonly presenting citrus, honey, red apple and a crisp cocoa finish. Lots are selectively sourced from vetted farms and evaluated prior to shipping, offered as green wholesale specialty coffee.