Green Coffee Catalog

This specialty-grade, 100% Arabica coffee originates from Latin America and features a mixed varietal composition. Processed using the Mountain Water Process (MWP), this decaffeinated coffee achieves 99% caffeine removal via water and coffee solids, preserving original flavor compounds. Grown at elevations between 1200-1800 meters, it exhibits medium acidity and body with medium/high sweetness. Best suited for medium roasts and drip or French press brewing.

Yirgathon Espresso features Ethiopian Yirgacheffe beans, processed using both washed and natural methods, formulated for light roast espresso. Additional beans contributing chocolate notes create a balanced profile. Roasted to a light degree—dropped near the end of the first crack—this blend exhibits bright acidity and a developed body. The resulting espresso is designed to integrate well with milk and sweeteners, maintaining a clean finish. It is intended for those who prefer a lighter roast character.

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.

Timor coffees, originating from Indonesia, are gaining recognition for their full body and lower acidity. This particular lot undergoes a water-processed decaffeination—utilizing no chemical solvents—to retain much of the bean's original character. Commonly exhibiting characteristics like dark chocolate and dried fruit undertones, these beans provide a bold, nearly caffeine-free experience for those seeking a robust Indonesian coffee. It’s a fully caffeinated variety that's become widely enjoyed.

Fazenda São José, located in Perdões, Minas Gerais, Brazil’s Campo das Vertentes microregion at 1,000 meters, has been a family operation since 1963. The 240-hectare farm cultivates varieties including Yellow Bourbon, Catuaí, and Mundo Novo. Since 2017, controlled fermentations have been employed, enhancing quality and traceability. The farm is Rainforest Alliance certified and utilizes sustainable practices—including solar power—spanning over 15 years. It’s committed to exceeding Brazilian conservation standards.

This bundle features three distinct coffees. Nicaragua’s Selva Negra is a honey-processed 100% Arabica, primarily Bourbon and Typica varietals, grown at high altitude in volcanic soil. Colombia’s Huila Gigante is washed, supporting local cooperatives focused on sustainable practices. Rwanda’s Dukunde Kawa Mbilima comes from a women-farmers cooperative near gorilla habitats, also washed, and boasts smaller bean size requiring attentive roasting.

Timor FT is a fully washed Arabica coffee sourced from the Timor region of Indonesia. Grown at high elevations, this certified organic coffee exhibits a balanced profile. The beans present a clean cup with perceptible cocoa undertones. The aroma presents hints reminiscent of spice and dried fruit. This coffee generally delivers a mild acidity and smooth finish.

Grown in Rwanda’s high-elevation “Land of a Thousand Hills” – between 1,500 and 2,000 meters – this coffee originates from cherries delivered by smallholder farmers to washing stations. Producers benefit from sustainability initiatives including agricultural training and resources. Cherries undergo rigorous sorting, first by flotation and then visual inspection, before being sun-dried on raised beds for approximately three weeks with frequent raking for evenness. Suitable for pour over, drip, or espresso preparation.

Haitian Blue Organic coffee originates from Coopacvod, one of Haiti’s oldest cooperatives. Cultivated at elevations similar to Jamaican Blue Mountain, these beans are 100% organic and shade-grown. Notably, Coopacvod utilizes a hydroelectric system powered by local river water—a closed-loop system returning water to its source. This supports both environmental sustainability and local employment within the community, yielding a coffee with medium complexity and low acidity.

Medellín Supremo represents a top-grade Colombian coffee, named for its large bean size. Grown in the region of Medellín, these beans are typically “mild” in character, exhibiting a balanced profile and medium acidity. Considered one of Colombia’s principal mild coffees, Supremo is prized for its digestability and suitability for various roast levels, from City+ to Full French, offering versatility throughout the day. Its reputation parallels Jamaica Blue Mountain, though with notable acidity.

Vietnam is a leading global coffee producer, surpassing all others in robusta output, primarily from the Central Highlands region. Robusta beans, as the name suggests, are characterized by a substantial body and elevated caffeine levels—around 265mg per 8oz cup. Commonly favored for its caffeine content and ability to produce a persistent crema, this variety offers a notably full-bodied experience and a clean finish.

Kenyan AA coffee originates primarily from the Embu district in the Eastern Province, grown at elevations between 4,900–6,800 feet on deep red volcanic soil. The SL 34 varietal thrives at these altitudes. Commonly sold via auction, these highly-graded beans undergo wet processing—pulp removal and washing—contributing to a full body and pronounced acidity. The resulting coffee is known for its complex sweetness and layered fruit notes. A medium roast characterizes the AA grade, signifying both size and flavor profile.

This 100% Arabica coffee originates from Brazil’s Cerrado region, a large savanna-like plateau cultivated between 200-500 meters above sea level. Typically dry-processed, this method contributes to a complex flavor profile. Known for its potential to enhance body and sweetness, Cerrado beans are frequently utilized as a base for espresso blends, including many Italian styles. The moderately dense bean performs well with a Full City to Full City+ roast, and benefits from a 72+ hour rest.

This coffee originates from northern Peru, cultivated by the Federación de Organizaciones de Productores de Café Femenino (FTO), supporting women coffee farmers. The beans exhibit a complex profile often associated with meticulously processed lots. While aromas can include floral characteristics, the coffee is known for delivering a full-bodied experience, benefitting from the region’s high-altitude growing conditions. It is generally processed to highlight inherent sweetness.

Grown in the Sul de Minas region of Brazil’s Carmo da Cachoeira at 1,230 meters, this coffee originates from Fazenda do Salto, a family-run farm prioritizing sustainability. The Reis family employs both traditional techniques and innovative practices, including a 72-hour anaerobic processing method to enhance complexity. The farm holds Rainforest Alliance and Fair Trade certifications, and exceeds mandated conservation standards with renewable energy use and spring protection. Suitable for pour over, drip, and espresso brewing.