Green Coffee Catalog

This coffee originates from Huehuetenango, Guatemala, the nation's highest growing region. Contributing producers manage their own growing, wet milling, and drying processes. Coffee is then delivered to Dinamica for destoning, hulling, and sorting. Huehuetenango features numerous microclimates due to proximity to Mexico's Plains of Tehuantepec and Guatemala's Cuchumatanes Mountains, facilitating cultivation at high elevations.

This Tanzania Peaberry consists of unroasted, green coffee beans available in 1, 2, 5, and 10-pound quantities. The beans undergo a washed processing method, removing the cherry before drying. Peaberry refers to a natural mutation where only one round bean develops within the coffee cherry instead of the usual two flat-faced beans. This coffee is intended for roasting experiments and small-batch operations.

Costa Rica SHB Tarrazu “La Pastora” coffee beans are cultivated at elevations between 1200–1800 meters, qualifying them as Strictly Hard Bean—the highest grade within Costa Rica’s system—and benefitting from volcanic soil. Produced by Coopetarrazu, a major regional employer focused on quality improvement and worker safety, these coffees exhibit a complex structure. The cooperative also invests in local community education and recycling initiatives. The beans demonstrate a notable intensity and inherent sweetness.

This coffee originates from the Prodecoop Cooperative, a producer group dedicated to quality and sustainability. Harvest typically runs from November through March. Details regarding varietal, processing method (washed, natural, etc.), and elevation are currently unavailable, though cooperative membership suggests a commitment to shared best practices supporting smallholder farmers and consistent production standards within the region. Further specifics on farm-level practices are forthcoming.

Las Lomas, a farm operated by the Alvarez Family since 1957, cultivates Bourbon and Pacas varietals. These challenging coffees are grown at this elevation. Cultivated under native shade trees, farm practices aim to preserve soil and support biodiversity. Strict, quality-focused standards guide growing and processing in a country susceptible to leaf rust.

Ethiopian Sidamo coffee originates from the Sidamo Zone in southern Ethiopia, a historically renowned growing region. This particular coffee undergoes a natural (dry) processing method, allowing the coffee cherry to dry with the bean inside. Sidamo coffees generally exhibit a medium body and are associated with bright acidity. This FTO (Fair Trade Organization) certified coffee supports local farming communities.

Java Dutch Estate is a 100% Arabica Typica coffee from Indonesia, wet‑hulled at 1,200–1,250 m and graded specialty (Grade 1). The lot is current‑harvest and suited to full‑city through espresso roasts; brewing methods include espresso and French press. Reported cup attributes include a chocolate‑forward body with dried‑fruit and baking‑spice (cinnamon, clove) nuances. The crop traces to Dutch plantings on Java, rebuilt after 19th‑century rust outbreaks.

Ethiopian coffees are renowned for unique characteristics, and this selection undergoes meticulous processing. Grown at 1800-2000 meters, the cherries are dried on raised beds with triple hand-sorting—exceeding standard defect removal for increased cleanliness. This “neo-natural” process involves whole-cherry drying, potentially yielding complex flavors. Roasting to a Full City to French profile highlights pronounced sweetness, resulting in a full-bodied cup with apricot and cocoa notes.

Green, unfrosted whole-bean coffee from small farms in Zipizu and Miraflores grown at 1,600 meters. Producers Rosalinda Espinoza, Mery Montejo, Marlene Yanco and Milagros Ortiz cultivate Catimor, Caturra and Común under shade-grown, ecological practices. Beans are processed by the washed method and sold in 1, 2, 5, or 10 lb lots for sample, home, or micro-roasting. A light City roast is suggested; character notes include lime, honey and vanilla.

BCT Jumpstart is a blend designed for higher caffeine content, achieved by combining Robusta with Arabica beans. Best results are obtained with a medium-to-dark roast, reaching the beginning of second crack during roasting—expect some color variation due to the blended bean types. This blend exhibits medium chaff levels and is well-suited for both drip brewing and espresso preparation, yielding significant crema. It presents a lower acidity profile compared to single-origin coffees.

This sampler offers two-pound portions of green, unroasted coffee beans sourced from South and Central America, Indonesia, and Africa. Customers select from a variety of origins and potentially certified organic, FairTrade, and Rainforest Alliance options. Included are roasting guidelines and cupping information to aid home or commercial roasting. These beans represent a diverse selection suitable for various brewing methods, from espresso to drip coffee. Detailed information on individual coffee origins is available separately.

This coffee undergoes an Ethyl Acetate (EA) decaffeination process. EA, a naturally occurring sugar and fermentation byproduct, gently bonds with caffeine molecules. Through steaming and specific pressure over eight hours, caffeine is removed; a final steaming ensures EA removal. This method effectively maintains the coffee’s inherent flavors. Sourced from Antioquia, Colombia, the nation's second-largest coffee region, it supports over 97,000 growers. These farmers cultivate 114,000 hectares, with 125 municipalities relying on this vital industry.

Sidamo, Southern Ethiopia — 100% Arabica wild heirloom grown at 1,770–2,200 m. Natural (dry) processed, organic specialty grade. Heirloom trees cultivated by indigenous smallholders in the Ethiopian highlands yield coffees with pronounced fruity acidity (blueberry, citrus, stone-fruit) and a chocolaty, fudgy body. Classified as Strictly High Grown (SHG); best roasted light to cinnamon/medium. Recommended brew methods: pour-over or iced; current-harvest, single-origin lot.

Ugandan AA 100% Arabica (Kent, SL14, SL28), washed and grown at 1,200–1,500 m, exhibits low acidity, light body and medium sweetness. Cup character includes chocolate, tobacco, cedar and dried-fruit notes with a cocoa-scented aroma. Best roasted medium to full‑city and brewed by pour-over or espresso. Produced by the Bukonzo Organic Farmers Co‑operative Union in western Uganda — about 1,975 mostly-women smallholders using shade trees, terraces and ground cover to support sustainable production.

Blue Moon Espresso is formulated around Bali Blue Moon coffee, prized for its full body. The blend is specifically roasted to enhance dark chocolate notes and a syrupy mouthfeel, characteristics developed through the roasting process. This espresso is designed to perform well in milk-based beverages like lattes and cappuccinos, delivering a strong, intense flavor profile suited for higher-volume drinks. It results from extensive formulation and testing to achieve a desired character.