Green Coffee Catalog

José Edwin's Geisha from Finca La Manoa in Planadas, Tolima. A young producer who purchased the 50-year-old farm two years ago, he employs innovative extended double fermentation and double washing. This results in a cup with lively citrus acidity, floral notes like honeysuckle, plus white grape and blackberry, finishing cleanly.

From De La Finca's Finca la Esmeralda in Honduras, Comayagua region, this direct-trade offering features Caturra and Typica varietals. The farm, established in 2021, expands experimental processing. This lot undergoes a 19-hour double fermentation: 7 hours in GrainPro bags, then 12 hours in anaerobic barrels. Expect a sweet, fruity profile with notes of watermelon, grape, raspberry, and honeydew, complemented by bright acidity and a full, creamy body.

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.

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.

Las Lomas, operated by the Alvarez Family since 1955, produces Bourbon and Pacas varieties at a demanding elevation. The farm employs strict growing and processing protocols. Coffee grows beneath native shade trees, improving soil conservation and supporting biodiversity. These practices address leaf rust pressures common in the region. This coffee is suited for pour-over, auto drip, full immersion, or blending.

Vietnam, the world’s second-largest coffee producer, relies on small farms averaging one to three hectares that achieve notably high productivity. In the Dalat region, growers focus on quality by hand-selecting only ripe red cherries and transporting them quickly to mills, earning premiums for the extra effort. This washed Arabica represents a shift beyond the country’s traditional volume-driven reputation, highlighting improved practices at the farm level.

This Mutu Batak Sumatra lot comes from the Lintong plateau near Lake Toba, a 75,000-year-old volcanic caldera with mineral-rich soils, high altitude, and wet climate. Cherries are picked at peak ripeness, depulped, then fermented for 20 to 28 hours. After washing, the coffee is hulled while still moist—the wet-hulled method—and dried to 17 percent moisture. Finally, it undergoes screen, density, and hand sorting for export.

From Finca Las Chicharras in Chiapas, Mexico, this handpicked lot undergoes a 10-14 hour fermentation, then washed, dried on raised beds in a 30-35℃ greenhouse, destoned, hulled, color-sorted, and size-graded. The Maragogype varietal—a natural Typica mutation discovered in 1870—yields large beans. E-Cafe earned 86.95 points at the 2024 Cup of Excellence. The farm, purchased in 2015, also serves as a research hub for local producers.

This coffee comes from a Gesha-region farm established in 2019 by the exporter's partner. The farm strictly manages harvest and post-harvest, producing traditional naturals alongside experimental anaerobic and carbonic maceration lots. This specific lot underwent a 96-hour barrel carbonic maceration, then dried for 16 days on raised beds. The nearby Gori Gesha Forest, located 20 minutes away, is the origin of Gesha 1931 and Gori Gesha varieties. The warm regional climate supports natural processing.

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.

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.

Grown by Yirgacheffe smallholder farmers, this Wush Wush varietal is processed by Israel Degafa. It undergoes a unique four-day "alcoholic" anaerobic fermentation before natural drying. This yields a cup often noted for fruit-forward characteristics, crisp acidity, and a winey finish. Expect notes of strawberry, blackberry, citrus, and sugarcane, resulting in a complex and refined coffee.

Aloha Farms Co-op sources specialty Hawaiian coffees from over 31 farms, emphasizing sustainable and regenerative agriculture. Their USDA Organic Kona Arabica is cultivated in the South Kona rainforest above 3,000ft, benefiting from fertile volcanic soil on the slopes of Mt. Hualalai. Ka’u coffee originates from Wood Valley, utilizing a unique microclimate. Coffees are also sourced from Maui & Moloka’i, selected for distinct qualities. Best suited for pour-overs and drip methods.

This Arabica coffee originates from smallholder farms in Southern Tanzania's highlands. Utilizing manual labor, ripe cherries are hand-picked. This offering is a peaberry, a naturally occurring mutation forming one seed inside the fruit. It provides a balanced cup profile with gentle citric acidity, a silky texture, and a clean finish, representing the region's classic style.

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.