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.

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 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.

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.

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.

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.

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.

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 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 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.

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.

Originating from Aceh, Sumatra, this is a Grade 1 coffee from the Permata Gayo Cooperative. Established in 2006, this co-op focuses on farmer welfare. Processed using the wet-hulling method, it offers a bold, rich, syrupy profile, often characterized by lower acidity. Varietals include Catimor and Typica.

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.