Green Coffee Beans

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 exquisite and classic profile of our Costa Rica Doña Isa Beneficio Rio Negro, Wet Processed green coffee beans. Processed at the renowned Beneficio Rio Negro, this coffee offers a beautifully clean and sweet cup with vibrant citrus notes.   Cupping Notes: Flavor: Expect a remarkably clean and bright cup with prominent notes of sweet citrus, such as mandarin orange and lime zest. A delicate sweetness, reminiscent of cane sugar and honey, is complemented by subtle hints of green apple and a clean, caramelized finish. Body: A smooth, medium-bodied texture with a crisp, refreshing mouthfeel. Aroma: Fragrant aromas of citrus blossom, sweet honey, and a hint of fresh green fruit. Origin: Costa Rica (Likely from a specific region/farm associated with Doña Isa, processed at Beneficio Rio Negro)  Altitude: Typically 1200-1700 meters  Varietal: Predominantly Caturra, Catuai, or similar  Process: Wet Processed (Washed)  

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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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Discover the classic, versatile, and approachable profile of our Brazil Salmo Plus Natural green coffee beans. A consistent crowd favorite, this natural-processed blend from the Cerrado region delivers the quintessential Brazilian cup profile—sweet, nutty, and easy-drinking. Cupping Notes: Flavor: Expect a sweet and comforting profile often likened to a Reese’s peanut butter cup, with dominant notes of milk chocolate and roasted peanuts. A pleasant raisin fruitiness rounds out the sweetness. Body: This coffee has a light body, providing a gentle and clean mouthfeel. Acidity: Mild and balanced acidity, contributing to its overall smoothness. Origin: Cerrado region, Minas Gerais, Brazil Altitude: Around 1200 meters (Cerrado altitudes range from 900 to 1250masl) Varietal: Mundo Novo, Catuai Red and Yellow, Topazio, Catucai, Acaia Process: Natural  

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Discover the classic, dependable, and robust profile of our Nicaragua Jinotega Marimba SHG/EP, Wet Processed green coffee beans. Sourced from the high-altitude Jinotega region, these Strictly High Grown (SHG) and European Prepared (EP) beans offer a full-bodied cup with deep chocolate and nutty characteristics. Cupping Notes: Flavor: Expect a rich and satisfying cup dominated by dark chocolate and walnut. Sweet notes of raisin and stone fruit are balanced by a hint of citrus acidity, providing complexity to the finish. Body: A heavy and smooth body that provides a comforting, lingering mouthfeel. Acidity: Medium acidity, which is bright enough to balance the heavy body and rich flavors. Origin: Jinotega, Nicaragua Altitude: 1300-1700 meters above sea level Varietal: Caturra, Catuai, Typica, Catimor Process: Washed (Wet Processed)

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