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 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 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 classic and balanced profile of our Indonesia Java, Wet Processed green coffee beans. Grown in the historic region in West Java, these washed beans offer a smooth and satisfying cup with earthy sweetness and dark chocolate accents.   Cupping Notes: Flavor: Expect a smooth and balanced cup with prominent notes of dark chocolate and cocoa nibs. Earthy sweetness, reminiscent of brown sugar and molasses, is complemented by subtle hints of spice and a mild, herbaceous undertone. Body: A medium to full-bodied texture with a smooth, lingering mouthfeel. Aroma: Rich aromas of dark chocolate, brown sugar, and a subtle, earthy fragrance. Origin: West Java, Indonesia (Preanger region) Altitude: Typically 1200-1600 meters Varietal: Typica, various local varieties Process: Wet Processed (Washed)  

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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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Discover the complex and nuanced profile of our Indonesia Sulawesi, Wet Processed green coffee beans. Grown in the highlands of Sulawesi, these washed beans offer a rich cup with dark chocolate notes and tropical spice accents.   Cupping Notes: Flavor: Expect a rich and smooth cup with prominent notes of dark chocolate and cacao nibs. Tropical spice notes, such as cinnamon and nutmeg, are complemented by hints of dried fruit, like dates, and a subtle, earthy undertone. Body: A full, syrupy body with a smooth, lingering mouthfeel. Aroma: Rich aromas of dark chocolate, spice, and a subtle, earthy fragrance. Origin: Sulawesi, Indonesia Altitude: Typically 1200-1800 meters Varietal: S-795, Typica, various local varieties Process: Wet Processed (Washed)   Key points about Wet Processing in Sulawesi: Sulawesi coffees are known for their distinct and complex flavor profiles, often exhibiting dark chocolate and spice notes. The region's mountainous terrain and unique microclimates contribute to the quality of the coffee. Wet processing ensures a clean cup, highlighting the rich chocolate and spice notes that are characteristic of Sulawesi coffees. Sulawesi coffees often have a lower acidity than other Indonesian coffees.

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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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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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Discover the vibrant and beautifully balanced profile of our Tanzania Mbeya Mwangoka Farm, Natural Processed green coffee beans. Sourced from the high-altitude GD Mwangoka Farm, managed by the Grivas family in the Songwe region of Tanzania, this naturally processed coffee offers a sweet, bright, and tea-like cup. Cupping Notes: Flavor: Expect a delightful array of sweet fruit notes, with prominent strawberry, crisp white grape, and juicy orange. A clean cane sugar sweetness underpins these flavors, leading to a refined, tea-like finish. Body: This coffee boasts a medium body, providing a smooth and satisfying mouthfeel. Acidity: It has a bright acidity, contributing to a lively and refreshing cup. Aroma: Fragrant aromas of sweet berries, bright citrus, and a delicate tea-like essence. Origin: Mbozi District, Songwe, Tanzania (GD Mwangoka Farm) Altitude: 1980 meters above sea level (GDM Farm) Varietal: Bourbon, Compact (new hybrids) Process: Natural Processed Key Points About Tanzania Mbeya Mwangoka Farm: This coffee comes from a specific farm, GD Mwangoka Farm, indicating traceability and quality focus. Natural processing enhances the inherent sweetness and fruitiness of the beans, creating a distinct flavor profile. Tanzanian coffees, especially from high-altitude regions like Mbeya, are known for their bright acidity and balanced characteristics. The inclusion of new hybrid varietals like 'Compact' highlights ongoing development in coffee cultivation.

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Discover the complex and robust profile of our West Java Blue Batavia G1 TP Semi-Washed green coffee beans. Grown in the Preanger region of West Java, Indonesia, just outside the city of Bandung, this unique semi-washed coffee offers a rich cup with prominent dark chocolate and earthy spice notes. Cupping Notes: Flavor: Expect a deep and complex flavor profile with rich dark chocolate and tobacco notes. Earthy undertones of cedar are complemented by sweet dried fruit and a hint of citrus. A lingering black tea quality adds to its intricate character. Body: This coffee boasts a medium body, providing a smooth and satisfying mouthfeel. Aroma: Rich aromas of dark chocolate, earthy cedar, and a subtle hint of dried fruit. Origin: West Java, Indonesia (Preanger region, near Bandung) Altitude: 1,200 to 1,400 meters above sea level Varietal: Typica, Ateng Process: Semi-Washed Key Points About West Java Blue Batavia G1 TP Semi-Washed: "G1" indicates a Grade 1 coffee, signifying high quality. "TP" often refers to "Triple Picked," meaning the beans have undergone extensive sorting for defects, contributing to a very clean cup. The Semi-Washed process (also known as Wet-Hulled or Giling Basah in Indonesia) is unique, contributing to a distinctive earthy richness and heavy body. West Java coffees, particularly those of the "Blue Batavia" type, are known for their classic Indonesian profile with nuanced depth.  

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Discover the smooth and approachable profile of our Mexico Altura HG EP, Wet Processed green coffee beans. Grown at high altitudes (Altura) and meeting strict European Preparation (EP) standards, these washed beans offer a balanced cup with nutty sweetness and mild acidity. This Mexico Altura produces a clean, balanced cup with milk chocolate, light caramel, and soft citrus zest. Lighter roasts showcase crisp acidity and a nutty backbone, while deeper roasts bring out a round body and smooth cocoa finish. Ideal for pour-over, drip, or balanced espresso when dropped slightly darker. Cupping Notes: Flavor: Expect a balanced and smooth cup with prominent notes of roasted nuts, such as almond and hazelnut. A mild sweetness, reminiscent of caramel and brown sugar, is complemented by a gentle citric acidity, like orange. Subtle hints of milk chocolate add to its pleasing character.   Body: A smooth, medium-bodied texture with a clean, satisfying finish. Aroma: Fragrant aromas of roasted nuts, sweet caramel, and a hint of citrus. Origin: Mexico (various high-altitude regions designated as Altura) Altitude: Typically above 1200 meters (Altura) Varietal: Typica, Bourbon, Caturra, various local varieties Process: Wet Processed (Washed), European Preparation (EP)   Key Points About Mexico Altura HG EP: "Altura" signifies that the coffee was grown at high altitudes, which generally leads to denser beans and more complex flavors. "HG" stands for "High Grown," further indicating the altitude and quality. "EP" (European Preparation) denotes that the beans have been meticulously sorted to remove defects, ensuring a clean and consistent cup. Mexican Altura coffees are known for their balanced flavor profiles and mild acidity, making them a versatile choice for various brewing methods.  

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