Green Coffee Catalog

In Bolivia’s Andes, near Caranavi, Pedro Yanahuaya cultivates a microlot of Caturra and Typica in Comunidad San Antonia de Bolinda. Its cup is described as crisp and gently sweet, with green-apple character alongside caramel, toasted almond, cocoa, and cinnamon. The coffee has a balanced, silky-to-creamy texture and a clean finish.

Sourced from Fazenda Nossa Senhora da Medalha in Conceição das Pedras, Minas Gerais, Brazil. Situated in Serra da Mantiqueira at 1200-1280m elevation, this coffee is a single-variety Yellow Catuai. Farm owner Bruno Henrique's family acquired the 14-hectare property, originally with about twenty-six thousand trees, in 1995. Cultivation utilizes manual harvest and sustainable practices.

Produced by José Edwin at Finca La Manoa in the Los Alpes village of Planadas, Tolima, this Geisha comes from a farm founded about 50 years ago and acquired by Edwin two years ago. Processing includes fermentation in cherry, a longer second fermentation after pulping, and two washes. The cup is described with floral character, tangerine and lime acidity, white grape and blackberry notes, and a clean finish.

Originating from the Sierra Nevada de Santa Marta in Colombia, this Castillo variety coffee is grown at approximately 1650m on Finca La Esperanza by the Delgado father and daughter duo. Processed using a meticulous washed method including fermentation stages and mechanical drying for about 50 hours. The farm's native shade and cloud cover contribute to slow cherry ripening. Expect a rich body with notes often featuring chocolate and balanced fruit.

From Bonde washing station in Ethiopia’s Kochere region, this Grade 1 coffee is grown by Iseral Degefa, with more than 884 small producers delivering coffee to the station. Selected for experimental processing, it underwent 48 hours of fermentation with added yeast, followed by fully washed processing. The controlled fermentation method is intended to influence flavor and acidity. The coffee is described as clean and tea-like, with floral character, vanilla, and passion-fruit sweetness.

This decaffeinated coffee originates from smallholder farms in the Aroressa district of Sidama, Ethiopia, sourced through Worku Buche’s Kadela washing station. Grown at 1850-2200 meters, the Grade 2 beans undergo fully washed processing before decaffeination at the Descamex facility in Vera Cruz, Mexico, utilizing a mountain water method. Kadela Coffee, established in 2021, now exports over 700 MT annually from partner farms.

From La Democracia, Huehuetenango, Guatemala, this coffee originates from Rolando Sanchez's Finca Claima. Sanchez has cultivated coffee there for over 50 years. Grown at 1,100-1,200M, the main varietals are Caturra and Catuai. Processed at an on-farm eco-friendly wet mill before dry milling, it yields a cup profile often described as rich and bold with notes like dark chocolate, caramel, peach, and cashew.

Finca Santa Lucia is a family farm in Tres Pinos, Honduras, operated by third-generation coffee producer Raul Rodriguez, who inherited it from his father. For this Reserve lot, the farm’s finest cherries are processed separately under Raul’s supervision. The farm sits within Montaña de La Choca, a national mountain reserve surrounded by cloud forest.

Produced by De La Finca at Finca la Esmeralda, a project farm acquired in 2021 in Honduras’s Comayagua region, this lot represents the under-promoted La Sampedrana area. It blends Caturra and Typica and uses a double-fermentation anaerobic natural process: cherries ferment seven hours in GrainPro bags, then 12 hours in oxygen-excluded barrels, before drying on raised African beds. The farm supports experimental processing and greater quality control across specialty lots.

Produced by De La Finca at Finca La Esmeralda, this Honduras microlot comes from La Sampedrana in the Comayagua region, where the farm was acquired in 2021. Ripe cherries are hand-picked, sorted and floated, then naturally processed in tanks for 72 hours before slow sun-drying on raised beds. The extended fermentation develops sweetness and fruit character; the source describes berry, melon, citrus and cocoa notes alongside a clean profile.

Direct-trade coffee from Finca La Esmeralda, a De La Finca family project farm in La Sampedrama, Comayagua. This lot uses hand-selected Caturra and Typica cherries processed as anaerobic red honey. The area is noted for high elevation and volcanic soil. The farm was developed to support greater control over quality and consistency in larger experimental specialty lots.

This limited experimental lot uses fully washed Honduras coffee sourced direct trade from a De La Finca family farm. It was aged in a bourbon barrel whose wood had absorbed peach-infused single malt Scotch. De La Finca’s farm notes describe La Sampedrama, Comayagua, as a high-altitude area with volcanic soil. The aged cup is characterized by caramel sweetness, oak, chocolate, and vanilla.

Located in the Central Mountains of Veracruz, Mexico, Finca La Laja sits at 1130-1250m elevation. Shade-grown in cloud forests, this coffee features Caturra and Garnica varietals. Since 1980, the farm emphasizes quality through traditional methods and experiments with processes including honey, natural, washed, and semi-washed.

This community lot comes from coffee growers in Peru’s Junín department, across Perené, Río Negro, Pichanaki, and Río Tambo in Chanchamayo and Satipo provinces. The APAE Machu Picchu association was founded by eight producers on November 25, 2015, and has since grown to more than 500 members; farm notes list 560 partner farmers. The coffee is described as creamy and balanced, with caramel, red apple, raisin, and graham-cracker flavors.

This Grade 1 coffee comes from the Permata Gayo Cooperative in Aceh’s highlands, Sumatra. Founded in March 2006, the cooperative works to support farmers and improve coffee quality and farm productivity. Catimor and Typica varieties are processed using wet-hulling and sun-drying. The coffee is described as full-bodied and earthy, with mild acidity.