Source greens with the whole market in view.

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.

Colombia Supremo beans originate from smallholder farms in the Huila Department, Southwest Colombia, near the Narino Region. Grown at 1,520–1,600 meters above sea level in volcanic loam soil, these 100% Arabica coffees are primarily Caturra and Typica varietals. The beans undergo a fully washed process followed by sun-drying on raised beds, resulting in consistently sized green coffee ideal for roasting. This coffee demonstrates improvement with each harvest.

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.

This certified organic, decaffeinated coffee originates as a microlot from Chiapas, Mexico. Processed using the Mountain Water Process—avoiding harsh chemical solvents—it retains a remarkably full flavor profile often comparable to caffeinated coffee. While commonly roasted dark, this coffee excels with light to medium roasts, exhibiting notable body and a sweet finish. It’s a fresh-crop bean suitable for varied roast preferences.

This green coffee originates from Sumatra, Indonesia, and comprises 100% Arabica beans. It undergoes a water-process decaffeination—a method employing no harsh chemicals—resulting in 99.9% caffeine removal. Certified both USDA Organic and OU Kosher, these beans are best suited for medium to dark roasts to develop their full potential. The coffee is packaged in a facility powered by renewable energy and certified by SQF. Note: shipping restrictions apply to Hawaii and Puerto Rico.