Source greens with the whole market in view.

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.

This blend combines coffees sourced from Africa and Asia, resulting in a full-bodied profile. African components often exhibit complex characteristics, while Asian beans contribute earthy undertones and density. The coffee responds well to darker roasts, enhancing inherent notes of nuttiness. This variety is presented as a blend meant for experimentation with roast levels to determine individual preference. A half-pound sample size is available.

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.

This bundle features six half-pound lots from distinct origins. Colombia’s Castillo variety is washed, grown at 1,600–1,900m. Costa Rica’s organic SHB EP comes from Hacienda la Amistad, a multigenerational farm preserving vast forestland. Nicaragua offers a honey-processed RFA Selva Negra Arabica. Ethiopia’s Yirgacheffe is naturally processed. Kenya presents a peaberry from Kaliluni FCS. Papua New Guinea’s AA is washed at Kuta Mill, a farm established in the 1930s.

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.

Mexican SHB EP coffee: Strictly Hard Bean (SHB) denotes beans grown above 4,000 feet, producing slower-maturing cherries and higher acidity. EP (European Preparation) indicates export-grade cleaning. Mexico, the world’s seventh-largest producer, yields about 4 million bags annually and participates in UTZ, Rainforest Alliance, Organic and Fair Trade programs. Recommended medium-to-dark roast or espresso; cups are reported to present smooth, light character with medium-high acidity, moderate body and a slight tang.