Green Coffee Beans

Experience the classic and refined profile of our Guatemala Huehuetenango, Wet Processed green coffee beans. Grown in the renowned Huehuetenango region, these beans offer a complex cup with delicate sweetness and bright acidity.   Cupping Notes: Flavor: Expect a delicate sweetness reminiscent of caramel and milk chocolate, complemented by a bright, crisp acidity akin to apple and orange. Subtle floral notes, like jasmine, and hints of almond or hazelnut add complexity. Body: A smooth, medium-bodied texture with a clean, balanced finish. Aroma: Fragrant aromas of floral blossoms, caramel, and a subtle citrus zest. Origin: Huehuetenango, Guatemala Altitude: Typically 1500-2000 meters Varietal: Bourbon, Caturra, Catuai Process: Wet Processed (Washed)

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Experience the pinnacle of Costa Rican coffee with our Hacienda La Minita, La Minita, Tarrazu, Wet Processed green coffee beans. Renowned for its meticulous cultivation and processing, La Minita offers an exceptionally sweet and refined cup with complex nuances.   Cupping Notes: Flavor: Expect a remarkably clean and balanced cup with pronounced sweetness reminiscent of honey and caramel. Bright, vibrant notes of citrus, such as mandarin and orange zest, are complemented by delicate floral undertones, like jasmine, and hints of toasted almonds. A subtle, elegant acidity brings a lively brightness. Body: A smooth, medium-bodied texture with a velvety, lingering mouthfeel. Aroma: Fragrant aromas of honey, citrus blossoms, and a subtle, sweet spice. Origin: Tarrazu, Costa Rica (Hacienda La Minita) Altitude: Typically 1800-2000 meters Varietal: Primarily Caturra Process: Wet Processed (Washed)

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Discover the iconic and delicate profile of our Ethiopia Yirgacheffe, Wet Processed green coffee beans. Grown in the renowned Yirgacheffe region, these beans offer an exceptionally clean and aromatic cup with floral elegance and bright citrus notes.   Cupping Notes: Flavor: Expect a delicate floral profile with prominent notes of jasmine and bergamot. Bright, crisp citrus notes, such as lemon and lime, are complemented by hints of white tea and a subtle sweetness reminiscent of honey. Body: A light to medium-bodied texture with a silky, clean finish. Aroma: Intense floral aromatics, with a bouquet of jasmine, lemon blossom, and a delicate, tea-like fragrance. Origin: Yirgacheffe, Ethiopia Altitude: Typically 1800-2200 meters Varietal: Heirloom Ethiopian varieties Process: Wet Processed (Washed)

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Experience the smooth and balanced profile of our Mexico Chiapas, Wet Processed green coffee beans. Grown in the lush highlands of Chiapas, these beans offer a comforting cup with chocolate sweetness and a delicate, pleasing acidity.   Cupping Notes: Flavor: Expect a smooth, chocolatey sweetness reminiscent of milk chocolate and cocoa nibs, complemented by a delicate, citric acidity akin to mandarin or orange. Subtle notes of caramel and toasted almonds add depth and complexity. Body: A smooth, medium-bodied texture with a clean, satisfying finish. Aroma: Fragrant aromas of cocoa, caramel, and a hint of citrus zest. Origin: Chiapas, Mexico Altitude: Typically 1200-1700 meters Varietal: Typica, Bourbon, Caturra, Maragogipe Process: Wet Processed (Washed)

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Discover the refined profile of our Mexico Oaxaca, Wet Processed green coffee beans. Grown in the high-altitude region of Oaxaca, these beans offer a clean and balanced cup with nutty sweetness and bright citrus notes.   Cupping Notes: Flavor: Expect a nutty sweetness reminiscent of almonds and pecans, complemented by a bright, citrus-like acidity akin to orange and lime. Subtle notes of milk chocolate and a delicate floral undertone add complexity. Body: A smooth, medium-bodied texture with a clean, crisp finish. Aroma: Fragrant aromas of citrus zest, roasted nuts, and a hint of sweet caramel. Origin: Oaxaca, Mexico Altitude: Typically 1200-1800 meters Varietal: Pluma Hidalgo, Typica, Bourbon, Caturra Process: Wet Processed (Washed)

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Discover the classic Colombian profile of our Huila, Wet Processed green coffee beans. Grown in the renowned Huila region, these beans offer a well-balanced cup with distinct sweetness and vibrant acidity.    Cupping Notes: Flavor: Expect a balanced sweetness with notes of caramel and milk chocolate, complemented by a bright, citrus-like acidity reminiscent of orange and lime. Subtle notes of green apple and almond add complexity. Body: A medium-bodied texture with a smooth, clean finish. Aroma: Fragrant aromas of caramel, citrus, and a delicate floral undertone. Origin: Huila, Colombia Altitude: Typically 1500-1800 meters Varietal: Castillo, Caturra, Colombia Process: Wet Processed (Washed)   Key points about Wet Processing in Huila: Huila is known for producing consistently high-quality Colombian coffees with a classic, balanced flavor profile. The region's diverse microclimates and high altitudes contribute to the complexity of the coffee Wet processing ensures a clean and bright cup, highlighting the inherent sweetness and acidity of the beans.    

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Discover the distinctive and bold profile of our Indonesia Sumatra, Wet Processed (Giling Basah) green coffee beans. Grown in the lush highlands of Sumatra, these uniquely processed beans offer an earthy richness and herbal complexity.   Cupping Notes: Flavor: Expect an earthy and savory profile with notes of cedar, tobacco, and dark chocolate. Herbal notes, such as sage and spice, are complemented by a low acidity and a distinct, rustic sweetness. Body: A full, heavy body with a syrupy, lingering mouthfeel. Aroma: Earthy aromas of damp earth, cedar, and a subtle, herbal fragrance. Origin: Sumatra, Indonesia Altitude: Typically 1200-1600 meters Varietal: Various (typically Ateng, Tim Tim, Gayo 1) Process: Wet Processed (Giling Basah/Wet-Hulled)   Key points about Wet Processing (Giling Basah) in Sumatra: The Giling Basah processing method is unique to Sumatra and involves removing the outer skin and mucilage, then drying the beans to a high moisture content before hulling them. This process contributes to the distinctive earthy and herbal notes that are characteristic of Sumatran coffees. Sumatran coffees are known for their low acidity, heavy body, and rustic sweetness. It is important to note that this processing method gives a very unique green bean apperance.

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Experience the classic and refined profile of our Indonesia Java Blawan, Wet Processed green coffee beans. Grown on the historic Blawan estate in East Java, these washed beans offer a smooth and balanced cup with sweet tobacco notes and dark cherry accents.   Cupping Notes: Flavor: Expect a smooth and balanced cup with prominent notes of sweet tobacco and dark cherry. Subtle hints of cocoa nibs, brown sugar, and a mild, earthy undertone add complexity. Body: A medium to full-bodied texture with a smooth, lingering mouthfeel. Aroma: Rich aromas of sweet tobacco, dark cherry, and a subtle, earthy fragrance. Origin: East Java, Indonesia (Blawan Estate) Altitude: Typically 1200-1600 meters Varietal: Typica, Jember Process: Wet Processed (Washed)   Key points about Wet Processing in Java Blawan: Java Blawan coffees are known for their classic Indonesian profile, often exhibiting sweet tobacco and dark fruit notes. The Blawan estate has a long history of producing high-quality Java coffees. Wet processing ensures a clean cup, highlighting the smooth and balanced flavor profile that is characteristic of Java Blawan coffees. Java coffees are well known for their low acidity.  

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Experience the bright and clean profile of our Colombia Nariño, Wet Processed green coffee beans. Cultivated in the high-altitude region of Nariño, these beans showcase the region's exceptional terroir, resulting in a vibrant and complex cup.   Cupping Notes: Flavor: Expect a bright, clean cup with a pronounced citric acidity, reminiscent of lime and mandarin. Sweet notes of ripe stone fruit, such as yellow plum and peach, are complemented by hints of caramel and a delicate floral undertone. Body: A medium-bodied texture with a crisp, refreshing finish. Aroma: Fragrant aromas of citrus blossom, caramel, and sweet stone fruit. Origin: Nariño, Colombia Altitude: Typically 1700-2200 meters Varietal: Castillo, Caturra, Colombia Process: Wet Processed (Washed)   Key points about Wet Processing in Nariño: The high altitude of Nariño contributes to slower cherry maturation, resulting in denser beans and more complex flavors. Wet processing removes the fruit pulp before drying, resulting in a cleaner cup profile with brighter acidity. Nariño coffees are known for their vibrant acidity, sweet fruit notes, and clean flavors.

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Experience the balanced and nuanced profile of our Ethiopia Sidama, Pulped Natural Processed green coffee beans. Grown in the esteemed Sidama region, these pulped natural (honey processed) beans offer a sweet and complex cup with stone fruit notes and delicate floral hints. Cupping Notes: Flavor: Expect a pronounced sweetness reminiscent of ripe stone fruits, such as peach and apricot. Floral notes, like honeysuckle and jasmine, are complemented by hints of juicy berries and a delicate citrus undertone, such as mandarin. Body: A smooth, medium to full-bodied texture with a syrupy, lingering mouthfeel. Aroma: Fragrant aromas of ripe stone fruit, honey, and delicate floral blossoms. Origin: Sidama, Ethiopia Altitude: Typically 1500-2200 meters Varietal: Heirloom Ethiopian varieties Process: Pulped Natural Processed (Honey Process)  

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Experience the refined and vibrant profile of our Colombia Popayan Cauca, Wet Processed green coffee beans. Grown in the fertile Cauca region, specifically around Popayan, these washed beans offer an elegant cup with floral notes and crisp green apple acidity.   Cupping Notes: Flavor: Expect a delicate floral profile, with notes of jasmine and honeysuckle. A crisp, green apple-like acidity is complemented by notes of caramel and a hint of lime zest. The cup exhibits a clean, bright, and nuanced sweetness. Body: A smooth, medium-bodied texture with a crisp, refreshing finish. Aroma: Fragrant aromas of floral blossoms, green apple, and a subtle caramel sweetness. Origin: Popayan, Cauca, Colombia Altitude: Typically 1700-2000 meters Varietal: Castillo, Caturra, Colombia Process: Wet Processed (Washed)  

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Experience the exceptional clarity and complexity of our Kenya Nyeri, Wet Processed green coffee beans. Grown in the renowned Nyeri region, these washed beans offer a vibrant and intensely flavorful cup with bright acidity and distinctive blackcurrant notes. Cupping Notes: Flavor: Expect a vibrant and juicy cup with prominent notes of blackcurrant and ripe berries. A bright, citric acidity, reminiscent of grapefruit and lime, is complemented by hints of tomato leaf and a subtle, winey undertone. Body: A medium-bodied texture with a crisp, clean finish and a lingering, juicy sensation. Aroma: Intense aromas of blackcurrant, citrus zest, and a vibrant, floral fragrance. Origin: Nyeri, Kenya Altitude: Typically 1700-2000 meters Varietal: SL28, SL34, Ruiru 11, Batian Process: Wet Processed (Washed)   Key points about Wet Processing in Nyeri: Kenya Nyeri coffees are highly regarded for their exceptional quality and distinctive flavor profiles. The region's high altitudes, rich volcanic soils, and meticulous processing methods contribute to the complexity of the coffee. Wet processing ensures a clean, bright cup, highlighting the intense blackcurrant notes and vibrant acidity that are characteristic of Nyeri coffees.

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Experience the vibrant and fruit-forward profile of our Ethiopia Sidamo, Natural Processed green coffee beans. Grown in the renowned Sidamo region, these beans, naturally processed, offer an intensely sweet and complex cup with lush berry and winey notes.   Cupping Notes: Flavor: Expect a bold and juicy profile with prominent notes of ripe blueberries, strawberries, and raspberries. A winey sweetness, reminiscent of red grape or plum, is complemented by hints of dark chocolate and a subtle spice. Body: A medium to full-bodied texture with a syrupy, lingering mouthfeel. Aroma: Intense aromas of ripe berries, dark chocolate, and a sweet, wine-like fragrance. Origin: Sidamo, Ethiopia Altitude: Typically 1500-2200 meters Varietal: Heirloom Ethiopian varieties Process: Natural Processed

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Discover the unique and vibrant profile of our Papua New Guinea Arokara, Wet Processed green coffee beans. Grown in the lush highlands of Papua New Guinea, these beans offer a complex cup with tropical fruit notes and sweet spice.   Cupping Notes: Flavor: Expect a vibrant cup with notes of tropical fruits, such as pineapple and mango, complemented by a sweet spice profile reminiscent of ginger and nutmeg. Hints of citrus, like grapefruit, and a subtle earthy undertone add complexity. Body: A medium-bodied texture with a clean, slightly syrupy finish. Aroma: Fragrant aromas of tropical fruit, sweet spice, and a hint of floral sweetness. Origin: Papua New Guinea (Arokara region) Altitude: Typically 1500-1800 meters Varietal: Arusha, Typica Process: Wet Processed (Washed)

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Discover the comforting richness of our Brazil Minas Gerais Cerrado, Natural Processed green coffee beans. Grown in the heart of Brazil's Cerrado region, these beans, naturally processed, deliver a classic Brazilian profile with enhanced sweetness and body.   Cupping Notes: Flavor: Expect a sweet and nutty profile, with prominent notes of roasted almonds and hazelnuts. A creamy milk chocolate sweetness is complemented by hints of dried fruits, such as raisins and dates. Subtle notes of molasses and brown sugar add depth. Body: A full, creamy body with a smooth, velvety mouthfeel. Aroma: Aromas of roasted nuts, dark chocolate, and a sweet, caramel-like fragrance. Origin: Minas Gerais, Cerrado, Brazil Altitude: Varies, typically 800-1300 meters Varietal: Various (typically Mundo Novo, Catuai, Iapar) Process: Natural Processed   Key points about Natural Processing in Brazil Cerrado: Natural processing allows the coffee cherries to dry with the fruit intact, resulting in a sweeter, heavier-bodied cup. Brazilian natural coffees often exhibit prominent nutty and chocolatey notes, making them a popular choice for espresso blends. The Cerrado region is well known for consistent and reliable coffee production.

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Discover the vibrant and intensely fruity profile of our Ethiopia Guji Suke Quto, Natural Processed green coffee beans. Sourced from the esteemed Suke Quto farm in the Guji Zone, this naturally processed coffee offers an exceptionally complex and sweet cup bursting with lush fruit notes. Cupping Notes: Flavor: Expect an explosion of ripe berry flavors, with prominent notes of blueberry, strawberry, and raspberry. These are beautifully complemented by hints of tropical fruit like peach and mango, and a delightful honeyed sweetness. A subtle floral undertone and a pleasant, wine-like acidity add to its complexity. Body: A medium to full-bodied texture with a syrupy, velvety mouthfeel that coats the palate. Aroma: Intense and captivating aromas of mixed berries, sweet tropical fruit, and delicate floral blossoms. Origin: Guji Zone, Ethiopia (Suke Quto Farm) Altitude: 1800-2200 meters above sea level Varietal: Heirloom Ethiopian varieties Process: Natural Processed Key Points About Ethiopia Guji Suke Quto: The Guji Zone is renowned for producing some of Ethiopia's most celebrated and fruit-forward natural processed coffees. The Suke Quto farm is known for its high-quality coffee and dedication to sustainable practices. Natural processing, where coffee cherries are dried with the fruit intact, intensely amplifies the inherent sweetness and fruity notes of the bean. This coffee exemplifies the exotic and vibrant characteristics highly sought after in Ethiopian natural processed offerings.

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Discover the balanced and bright profile of our El Salvador Apaneca, Wet Processed green coffee beans. Grown in the high-altitude Apaneca region, these washed beans offer a clean and sweet cup with caramel notes and vibrant citrus accents.   Cupping Notes: Flavor: Expect a sweet and balanced cup with prominent notes of caramel and milk chocolate. Bright citrus notes, such as orange and lemon, are complemented by hints of almond and a delicate floral undertone. Body: A smooth, medium-bodied texture with a clean, crisp finish. Aroma: Fragrant aromas of caramel, citrus zest, and a subtle floral sweetness. Origin: Apaneca, El Salvador Altitude: Typically 1200-1600 meters Varietal: Bourbon, Pacas, Pacamara Process: Wet Processed (Washed)   Key points about Wet Processing in El Salvador Apaneca: The Apaneca region is known for producing high-quality El Salvadoran coffees with a balanced and sweet flavor profile. The region's high altitudes and rich volcanic soils contribute to the quality of the coffee.

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Discover the vibrant, intensely fruity, and complex profile of our Ethiopia Guji Uraga Mehbuba's Natural Processed green coffee beans. Sourced from the high-altitude Guji Zone and produced by Mehbuba Seid Abdella, this coffee is celebrated for its lush fruit clarity and unique complexity. Cupping Notes: Flavor: Expect an explosion of ripe fruit notes like peach and blackberry pie, balanced by the rich nuttiness of macadamia. The profile is lifted by a delicate floral-herbaceous nuance such as verbena or lemongrass. Body: Juicy and balanced, with a syrupy mouthfeel typical of a high-quality natural. Acidity: Lively and complex acidity, contributing to its vibrant cup. Aroma: Inviting aromas of peach, vanilla, and lemon zest. Origin: Haro Adam, Uraga, Guji Zone, Ethiopia Altitude: 6,000 - 7,550 feet (~1,830 - 2,300 masl) Varietal: Landrace (Heirloom Ethiopian varieties) & JRAC Process: Natural Key points about Mehbuba’s Guji Uraga Natural: Producer: Mehbuba Seid Abdella, an inspiring female producer who owns and operates her own washing and processing station (Himma PLC). Terroir: The extreme high altitude of the Guji Zone (reaching up to 2,300 meters) and meticulous processing contribute to the coffee's intense sweetness and complex flavor. Natural Process: This method of drying the whole cherry on raised beds amplifies the inherent fruity characteristics, resulting in the vibrant "berry-bomb" profile Guji is famous for.  

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Discover the vibrant and pioneering profile of our Ethiopia Kaffa Dehab’s Diamond Natural Processed green coffee beans. Sourced from the female-managed farm of Dehab Mesfin Bitewlign within the UNESCO Kaffa Forest Biosphere, this coffee is a celebrated "berry bomb" known for its intense fruit clarity. Cupping Notes: Flavor: An intense, fruit-forward profile bursting with strawberry, blackberry, and red grape. Complex secondary notes of apricot, black currant, and grapefruit are wrapped in a sweet spice finish of clove. Body: A syrupy, smooth, and silky body that is lush without being heavy. Aroma/Acidity: Expect high, bright acidity balanced by fragrant hibiscus and chamomile florals. Cup Score: 86 Origin: Kaffa Zone, Bonga Woreda, Ethiopia (UNESCO Kaffa Forest Biosphere) Altitude: 1,800 to 1,880 meters above sea level Varietal: Arabica Heirloom Bourbon (various indigenous varieties) Process: Natural (dried on raised beds), Grade 1 Key points about Dehab’s Diamond: Producer: Dehab Mesfin Bitewlign is an acclaimed producer who champions sustainable farming within the protected Kaffa Forest. The farm is 100% female-managed. Process: The meticulous Natural process enhances the inherent sweetness and fruitiness of the Ethiopian heirloom varietals, resulting in an exceptionally clean and bright fruit profile.

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Rwanda – Bwishaza Kungahara Process Trio (Washed • Natural • Carbonic) These are three distinct expressions of the same Kungahara foundation from Rwanda, Bourbon grown at 1,650–1,800 m (5,413–5,906 ft), released as separate process lots. It is genuinely rare to have coffee of this quality from the same origin offered in three unique processing methods, and for anyone roasting coffee, this is an unusually clean way to explore and understand what washed, natural, and carbonic processing actually mean in the cup. The washed version nails the “clean and sweet” lane without turning thin or sour, starting bright and getting deeper and more syrupy as it cools with grape jelly, black currant, and honey sweetness and a gentle rooibos like finish that keeps everything crisp and tidy (Grape jelly • Sweet black tea • Black currant • Honey). The natural is the same lot in a rounder, fruitier, more juicy form, with ripe fruit sweetness up front, a deeper jammy middle, and a finish that stays surprisingly clean for a natural, think apricot, blueberry, melon, and a light black licorice/anise accent that adds depth without turning funky (Apricot • Blueberry • Melon • Black licorice). And the carbonic is the wild card in the best way, leaning into bigger aromatics and a juicier, more candy like fruit character while staying intentional (not chaotic), with apricot, tart rhubarb like sparkle, melon sweetness, and a lemon lime pop that lifts the finish and keeps it from going heavy (Apricot • Rhubarb • Melon • Lemon lime), and last year this exceptional green scored 95 points from Coffee Review and was chosen the No. 12 best coffee of 2025 Washed tasting notes: Grape jelly • Sweet black tea • Black currant • Honey Natural tasting notes: Apricot • Blueberry • Melon • Black licorice Carbonic tasting notes: Apricot • Rhubarb • Melon • Lemon lime Across the trio, the washed lot is the trustworthy “anchor” you can build a lineup around, clean enough to showcase nuance, structured enough to add sweetness, clarity, and a tidy finish in blends without hijacking the cup, while the natural is the more expressive sibling with more fruit, more sweetness, and more aroma that stays controlled and “put together,” and the carbonic is high impact without being a total science project: carbonic coffees can go “funk first” fast, but this one stays surprisingly polished, sweet, bright, and loud in the aromatics, without getting overly boozy or weird. All three tend to reward a careful, lighter roast: keep them clean for clarity and lift, and if you push too far you start trading those high notes for heavier, muddier or muted flavors. Bwishaza washing station + women led impact: Kungahara is a women’s group within the Bwishaza cooperative, formed with outside support to help women producers strengthen quality, consistency, and market access. Their coffee is processed through Bwishaza’s quality infrastructure (including the washing station for washed lots), where careful sorting and controlled processing support the clean, consistent profiles Rwanda is known for. Just as important, premiums tied to women grown lots are designed to flow back into the group and the community, supporting training, ongoing quality improvements, and shared projects like collectively managed coffee land, including paying down the loan on a shared plot the women planted and farm together.  

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Rwanda – Bwishaza Kungahara (Carbonic) This is the “wild card” version of Kungahara in the best way. The carbonic process leans into bigger aromatics and a juicier, more candy-like fruit character than the washed lot, while still keeping enough structure to feel intentional (not chaotic). Expect apricot, tart rhubarb-like sparkle, melon sweetness, and a lemon-lime pop that lifts the finish and keeps it from going heavy. Last year this exceptional green scored 95 points from Coffee Review and was chosen. One of the 12 best coffee of 2025! Selection Note: Selected through direct sourcing and rigorous cupping, then released as distinct process lots from the same foundation. If you try more than one version, you’ll taste how much the process alone can change the cup. Origin: Rwanda Process: Carbonic Variety: Bourbon Elevation: 1,650–1,800 m (5,413–5,906 ft) Tasting notes: Apricot • Rhubarb • Melon • Lemon-lime What we love about this lot is how high-impact it is without being a total science project. Carbonic coffees can go “funk-first” fast, but this one stays surprisingly polished—sweet, bright, and loud in the aromatics, without getting overly boozy or weird. A true anchor coffee (just a different kind of anchor): This is an awesome “anchor” when you want a blend to feel more alive it can bring sweetness and explosive aromatics while still holding the cup together. And if you’re playing with funkier coffees, this one can be the fun part without taking over the whole show. It also pairs especially well with a clean, fully washed coffee as a way to keep the final cup pretty and structured. This one tends to reward a careful, lighter roast. Keep it clean and you get that bright fruit + citrus lift; push it too far and you’ll start trading those high notes for heavier, muted flavors. Bwishaza washing station + women-led impact: Kungahara is a women’s group within the Bwishaza cooperative, formed with outside support to help women producers strengthen quality, consistency, and market access. Their coffee is processed through Bwishaza’s quality infrastructure (including the washing station for washed lots), where careful sorting and controlled processing support the clean, consistent profiles Rwanda is known for. Just as important, premiums tied to women-grown lots are designed to flow back into the group and the community—supporting training, ongoing quality improvements, and shared projects like collectively managed coffee land, including paying down the loan on a shared plot the women planted and farm together.  

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Rwanda – Bwishaza Kungahara (Natural) This is the same Kungahara lot you love, just in natural form so the cup leans rounder, fruitier, and more juicy than the washed version. Expect ripe fruit sweetness up front, a deeper jammy middle, and a finish that stays surprisingly clean for a natural. Think apricot, blueberry, melon, and a light black-licorice/anise accent that adds depth without turning funky. Selection Note: Selected through direct sourcing and rigorous cupping, then released as distinct process lots from the same foundation. If you try more than one version, you’ll taste how much the process alone can change the cup. Origin: Rwanda Process: Natural Variety: Bourbon Elevation: 1,650–1,800 m (5,413–5,906 ft) Tasting Notes: Apricot • Blueberry • Melon • Black licorice Where the washed lot is all about crisp structure and clarity, this natural version is the more expressive sibling more fruit, more sweetness, more aroma. It’s still controlled and “put together,” but you can tell the process is doing more of the talking. This is also one we like to treat as a lighter-roast coffee. Keep it clean and you get bright fruit and candy-like sweetness; push it too dark and you’ll start trading those top notes for heavier, muddier flavors. In other words: it can absolutely be an anchor coffee, but it anchors best when you let it stay lively either as a fruit-forward single origin, or as the sweet backbone in a blend where you want roundness and aromatics without the cup turning chaotic. Bwishaza washing station + women-led impact: Kungahara is a women’s group within the Bwishaza cooperative, formed with outside support to help women producers strengthen quality, consistency, and market access. Their coffee is processed through Bwishaza’s quality infrastructure (including the washing station for washed lots), where careful sorting and controlled processing support the clean, consistent profiles Rwanda is known for. Just as important, premiums tied to women-grown lots are designed to flow back into the group and the community—supporting training, ongoing quality improvements, and shared projects like collectively managed coffee land, including paying down the loan on a shared plot the women planted and farm together.    

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Rwanda – Bwishaza Kungahara (Washed) This is a washed Rwanda that nails the “clean and sweet” lane without turning thin or sour. It’s bright up front, then gets deeper and more syrupy as it cools. Expect grape jelly, black currant, and honey sweetness, with a gentle rooibos-like finish that keeps everything crisp and tidy. Selection Note:  Selected through direct sourcing and rigorous cupping, then released as distinct process lots from the same foundation. If you try more than one version, you’ll taste how much the process alone can change the cup. Origin: Rwanda Process: Washed Variety: Bourbon Elevation: 1,650–1,800 m (5,413–5,906 ft) Tasting Notes: Grape jelly • Sweet black tea • Black currant • Honey What we love about this lot is how trustworthy it is. It’s an easy coffee to learn on and an easy coffee to love, the kind that rewards a careful, lighter roast with extra clarity, but still holds together without getting fussy. If you’re experimenting with Rwanda this season, this is the one I’d start with. An “anchor” Rwanda (and why that matters): This is the coffee you can build a lineup around. It’s clean enough to showcase nuance as a single origin, but structured enough to work as an anchor component in blends adding sweetness, clarity, and a tidy finish without hijacking the cup. It also plays especially well alongside funkier lots (like carbonic/anaerobic styles) when you want the blend to feel more “pretty” than chaotic. Bwishaza washing station + women-led impact: Kungahara is a women’s group within the Bwishaza cooperative, formed with outside support to help women producers strengthen quality, consistency, and market access. Their coffee is processed through Bwishaza’s quality infrastructure (including the washing station for washed lots), where careful sorting and controlled processing support the clean, consistent profiles Rwanda is known for. Just as important, premiums tied to women-grown lots are designed to flow back into the group and the community—supporting training, ongoing quality improvements, and shared projects like collectively managed coffee land, including paying down the loan on a shared plot the women planted and farm together.  

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