Green Coffee Intelligence, Built for Roasters.

This coffee presents a medium body and a discernible maple syrup aroma. Characterized by balanced acidity and a clean finish, it exhibits subtle nutty qualities. The profile suggests processing that preserves delicate sugars, evoking notes reminiscent of brown sugar and a hint of spice. Its composition includes characteristics often found in coffees with a focus on clarity and sweetness. Further details regarding origin and processing are available online.

Timor Atsabe coffee originates from a cooperative partnership established in 2009 with Cooperativa Cafe Timor. Grown between 800 and 1600 meters in elevation, these beans are primarily Bourbon and Timor Hybrid varietals. The coffee undergoes a fully washed processing method. Notably, the dense, hard bean structure allows for development with darker roast profiles—a characteristic appreciated by roasters. This East Timor coffee offers a subtly acidic profile.

Nicaragua Café Diego originates from the Matagalpa region, historically known as the nation’s “Coffee Capital” since the 19th century. Grown by farmer Diego Chavarria through a direct-trade partnership—documented in the film *Café Diego: The Cost of a Dream*—this coffee benefits from a high-altitude microclimate and shaded canopy. These conditions contribute to a slower maturation and the development of dense cellular structure, qualifying it as a Strictly High Grown (SHG) specialty coffee.

Tanzanian Peaberry Arabica is a hand-sorted single-seed (caracoli) coffee from East/Central Africa. Peaberries form when only one seed develops inside the cherry, producing a rounded bean that is separated and sold independently. Versatile for light-to-dark roasts, this lot yields a clean cup with balanced sweetness and bright acidity, medium-to-bold body, and subtle fruity and sugar notes with a slight tannic finish. Available in 16 oz; bulk discounts over 20 lb.

Producer Incuti; harvest window March–June. Public information for this lot is limited to the producer name and harvest timing; processing method, varietals, elevation, and farm history were not specified. Buyers should request detailed post-harvest processing records, mill certificates, and cupping or lab analyses from the producer or exporter to confirm technical specifications and lot characteristics before purchase.

Single-origin Arabica from Ethiopia’s Sidamo Province, this 16-ounce offering is recommended roasted light to medium. Sidamo lots are noted for layered profiles—spice, wine- or chocolate-like notes with berry and fruit accents—paired with medium acidity and body. Ethiopia is the botanical birthplace of Coffea arabica; domestication traces back to the Kaffa highlands and cultivation by local peoples from around the 9th century, when wild cherries were first used by nomadic communities.