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.

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.

These unroasted, 100% Arabica beans originate from organic-certified farms in high-altitude volcanic soil in Mexico. Possessing a notable structural integrity, they are favored by roasters for their versatility—maintaining desirable characteristics across light to dark roast profiles. Certification includes USDA Organic and OU Kosher. The coffee exhibits a balanced body and moderate acidity, suitable for various brewing methods. Packaging occurs in a facility powered by renewable energy.

This unroasted Arabica coffee originates from the Kochere district of Yirgacheffe, Ethiopia, sourced through the Chelelektu Washing Station. Over 650 smallholder farms, averaging under five acres, contribute to this production, utilizing traditional farming methods. Grown at 6,200-6,900 feet, the beans undergo a washed process with 36-48 hour fermentation and 12-15 days of sun-drying on raised beds. It is OU Kosher certified.