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.

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 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.

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.

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.

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.

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.

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.

From Finca Santa Lucia in Tres Pinos, Honduras, Raul Rodriguez cultivates this coffee. A third-generation producer, he manages this farm, inherited from his father, Don Ermenegildo. Varietals include Yellow Bourbon, Typica, Caturra, Ovata, and Pacamara. Grown at high altitude within the Montaña de La Choca reserve, benefiting from rich clay soil and distinct seasons. The finest cherries are selected for this Reserve lot, processed using washed and sun-dried methods. Certified organic in specific areas.

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.

This direct trade microlot comes from De La Finca's Finca La Esmeralda, a new project farm in Honduras' Comayagua region. Located in the high altitude La Sampedrana area with volcanic soil, the farm focuses on experimental processing. This coffee underwent an extended 72-hour anaerobic fermentation. Expect notes of red fruit like raspberry and blackberry, citrus hints, melon, and cocoa, delivered with a clean finish.

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.

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.

Cultivated in the Junín department of Peru, this coffee originates from a cooperative established in 2015 by local farmers concerned with regional coffee production. The Association of Ecological Agro Producers Machu Picchu now represents over 560 producers across four districts. Grown on slopes benefitting from Pacific moisture and volcanic soil, these 100% Arabica beans demonstrate versatility across a range of roast levels and are suitable for both single-origin brews and blends. The coffee is known for its balanced profile and forgiving nature during roasting.