Green Coffee Catalog

From Fazenda Vila Boa in Brazil, established 1988 by Monica Borges de Sousa. This single varietal Yellow Bourbon is grown between 965m and 1208m. The farm covers 378 hectares, producing 10,000 bags annually, offering natural, washed, and fermented coffees. This specific offering undergoes anaerobic fermentation. Fazenda Vila Boa is Rainforest Alliance certified and Carbon Positive.

Grown on the slopes of Cerro el Tigre, an inactive stratovolcano, this microlot is produced by Maria Cristina Llach at Beneficio El Tigre. The coffee features a blend of orange and red Bourbon varietals, cultivated in rich volcanic soil. This is a washed-process coffee notable for its full body and surprising sweetness, developing flavors reminiscent of dark chocolate and caramel. The farm’s location benefits from unique geological conditions formed over millennia.

From Finca La Esmeralda in Honduras's Comayagua region, a De La Finca Coffee farm acquired in 2021 for experimental processing. Located in the high-altitude La Sampedrama area with volcanic soil, this lot features Caturra and Typica varietals. Processed as Anaerobic Red Honey, the method seeks to balance natural intensity with washed cleanliness, using a light anaerobic touch to enhance sweetness.

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.

This microlot from Finca El Conejo in Comayagua, Honduras, is grown by fifth-generation farmers Delmer and Joel Banegas. They cultivate this experimental farm, dry processing the Catuai variety for a distinct profile. Expect notes of sweet milk chocolate, almond, honey, dried fruit, apple, and hibiscus in a clean, gently bright cup with excellent body.

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.

This Kenyan coffee originates from the Gatagua Factory, sourced from 845 smallholder farmers cultivating SL28 and SL34 varietals at 1600-1800m. Processed using the washed method, it undergoes approximately 48 hours fermentation, a 12-hour soak, and 14-21 days drying on raised beds. "Gatagua" signifies "gathering" in Kikuyu. This AA auction lot showcases the cooperative's focus on quality improvement efforts.

This Burundi coffee from the Gatara community is processed at Masha washing station. A community microlot of Bourbon varietal, it's sourced from over 2,500 smallholder farmers. The coffee undergoes anaerobic fermentation before natural processing, crafted to highlight inherent brightness and sweet, fruity flavor. Tasting notes often include orange soda, peach, and raspberry.

thought Sourced from various small-scale farms within Colombia's Antioquia region, the Patroness blend highlights the agricultural quality of Jerico. This area is known for a deep coffee culture tied to its identity as the home of Saint Madre Laura. As a seasonal specialty product, the blend's profile evolves between harvests, though it is curated for consistent clarity and balance. It is suitable for pour-over, auto-drip, and full-immersion brewing methods.

This natural-process coffee originates from the highlands of Tolima, Colombia, cultivated by 96 members of the Young Coffee Program within the ASOCANAFI association. This group of young Nasa Wesx people are dedicated to sustainable farming, preserving their protected lands, and utilizing organic practices. Farms average 2-4 hectares, boasting over 6,000 trees per hectare. Processed at a shared washing station, the lot presents a profile with prominent fruit and sweet notes, culminating in a refreshingly 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.

This coffee originates from Finca Las Cascadas in Chiapas, Mexico, a farm acquired and improved by E-Cafe, an export group also focused on social development initiatives like education and infrastructure projects. The coffee cherries undergo a washed process—a fermentation period of up to 36 hours removes mucilage—followed by destoning, hulling, and rigorous sorting by size and color to ensure uniformity. E-Cafe began experimenting with natural processing in 2018, diversifying from exclusively washed coffees. It is suitable for various brew methods.

This coffee hails from the Bonde washing station in the Kochere region of Ethiopia, sourced from over 884 small producers. It utilizes an experimental process featuring a 48-hour yeast fermentation added before a full wash. Selected to Grade 1 specifications, this method provides controlled fermentation, resulting in a distinctive, clean profile unlike traditional processes.

Cafescor (Cafes Especiales Corquin) is a Honduran cooperative—established in 2012 with 131 active growers—located in the culturally rich Copan region. Their 400 hectares yield Caturra, Catuai, Bourbon, and other varietals grown between 1200 and 1700 meters. Beneficio Cafescor wet mills both organic and conventional coffees. The cooperative holds Fair Trade, USDA Organic, UTZ, and Rainforest Alliance certifications. These coffees are suited for various brewing methods.

This Ethiopian farm, established in 2019, lies in the Gesha region and grows Gesha 1931 and Gori Gesha varieties. This lot underwent a 92-hour fermentation without added CO2, a sibling to their carbonic maceration release. Cherry selection targeted unusually high sugar levels: 22° Brix versus the typical 18. The farm also produces anaerobic, carbonic maceration, and classic natural processed coffees.