Theta Ridge Coffee
We are dedicated to bringing you the finest quality green coffees from around the world!Purchase Green Coffees from Around the World
Regions
Countries
Varieties
Due to rapid market changes and inclement weather in coffee
producing countries, price and availability may change without prior notice.
Thank you for your understanding
South / Central America
Daterra Sweet Blue - Direct Trade
Name: Sweet Blue
Daterra Blossom - Direct Trade
Name: Blossom
Daterra Sweet Yellow - Direct Trade
SPECIFICS:
Name: Sweet Yellow
Origin: Brazil
Farm: Daterra
Altitude: 3800 ft.
Process: Pulped (Semi-washed), Natural, Pulped Raisin
Box Size: 53.25 pounds
Cupping Notes: Nutty, floral, and sweet. Along with honey, caramel, and citrus
About this Coffee: The yellow cultivars grown on Daterra are combined to produce this remarkably sweet honey-like coffee. On the break the nose will detect caramel, molasses, honey, hints of passion fruit and warm spice, wafting from the cup and enticing the cupper to explore the complex yet balanced cup. Caramel, malty grains and honey with notes of toasted pecans introduce a creamy buttery body and a sweet lingering finish.
Suggested Roast: Medium
Recommended Uses: Single origin as drip/filtered or combined with Espresso Reserve to create a sweet distinctive espresso.
Daterra Sweet Collection - Direct Trade
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Name: Sweet Collection
Origin: Brazil
Region:Cerrado, Mogiana
Processing: pulped (semi-washed)
Harvest: Selective Mechanical
Altitude: 3800 feet
Box Size: 53.25 pounds
Cupping Notes: A complex and beautifully bright coffee. On the break the cupper experiences delicate floral and slight citrus notes that reveal themselves as the coffee develops in the cup. A sweet citrus-like acidity makes the body of this coffee glisten with flavors of sweet mandarin, rich dark chocolate and caramel. The finish is filled with high notes of sweet fruits and bittersweet chocolate.
Additional Information: Dark roast for espresso develops sweet fruit notes, while a light to medium roast is ideal for brewed coffee.
Daterra TRC Espresso Reserve - Direct Trade
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SPECIFICS:
Name: Espresso Reserve
Origin: Brazil
Farm: Daterra
Altitude: 3800 ft.
Process: Pulped (Semi-washed), Natural, Pulped Raisin
Box Size: 53.25 pounds
Cupping Notes: Floral, Bold, good body and acidity
Suggested roast: Medium and medium-dark
Daterra Monte Cristo - Direct Trade
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SPECIFICS:
Name: Monte Cristo
Origin: Brazil
Farm: Daterra
Altitude: 3800 ft.
Process: Natural
Bag Size: 132 lb.
Cupping Notes:This rich, full-bodied coffee has a nice soft acidity with hints of cherry and dark chocolate. It is creamy, chocolatey, and well-rounded. It’s a perfect addition to any espresso blend.
Suggested Roast: Medium and Medium Dark
Daterra Buena Vista - Direct Trade
SPECIFICS:
Name: Buena Vista
Origin: Brazil
Farm: Daterra
Altitude: 3800 ft.
Process: Pulped (Semi-washed)
Bag Size: 132 lb.
Cupping Notes: Citrus fruits along with delicate sweetness, medium-light body crisp acidity.
About this Coffee: This coffee offers an intriguing taste of intermixed citrus fruits along with delicate sweetness. A medium-light body and a crisp acidity make Buena Vista a satisfying cup of coffee.
Suggested Roast: Medium and Medium Dark
Daterra Espresso Yellow - Direct Trade
SPECIFICS:
Name: Espresso Yellow
Origin: Brazil
Farm: Daterra
Altitude: 3800 ft.
Process: Pulped (Semi-washed), Natural, Pulped Raisin
Box Size: 53.25 pounds
Cupping Notes: An intense dry aroma, notes of cocoa in flavor, completed with a full body and moderate acidity. Long finish displaying hints of chocolate and fruits.
Suggested roast: Medium and medium-dark
Recommended Uses: Unique espresso
Daterra Bourbon Collection - Direct Trade
SPECIFICS:
Name: Bourbon Collection
Origin: Brazil
Farm: Daterra
Altitude: 3800 ft.
Process:Pulped Semi-washed
Box Size: 53.25 pounds
Cupping Notes: A blend of the finest red and yellow Bourbon cherries.The blending of the two creates intense aromatic of molasses and chocolate with a hint of spiciness and citrus, combined to introduce an amazing elegant coffee. Chocolate-covered fruits, with a touch of spice and caramel sweetness are complemented by its moderate fruit acids and unfold in a full-bodied cup, with lingering syrupy velvety finish.
Suggested roast: Medium
Recommended Uses: Drip or French Press creates a remarkable single origin cup.
Daterra Bourbon Peaberry - Direct Trade
Name: Bourbon Peaberry
Origin: Brazil
Farm: Daterra
Box Size: 53.25 pounds
Process: Pulped (Semi-washed)
About this coffee: This Coffee comes from the “Collection” group from the Daterra Estates, which encompass the best coffees from their farms. These are coffees that score 86-89, are fully traceable, and are usually used as single origins. As suggested by the name, this is a coffee comprised of the bourbon varietal, and is exclusively the peaberries from the harvest.
Cupping notes: A unique small bean filled with intense, sweet aromas. Distinctive nuttiness with a hint of fruit, combined with low acidity, creates a well balanced clean finish to the cup. Aftertaste has overwhelming notes of chocolate with a nice sweetness which makes it a complex and unique coffee.
Suggested roast: Medium
Recommended Uses: Very nice in the espresso – brings out a bit more of the acidity and berry notes. Pourover – Soft acidity, medium body, clean, and mild aftertaste.
Daterra Full Bloom - Direct Trade
Name: Full Bloom
Origin: Brazil
Processing: Natural
Harvest: Selective Mechanical
Box Size: 53.25 pounds
Cupping Notes: The ripe fruit aromatics and exotic flavors of stone fruits, blueberry and plum make for a succulent, juicy mouth feel reminiscent of a fine wine. Full bodied with a clean caramel-fruity finish that smoothly rolls over the palate.
Additional Information: An elegant and refined fully natural coffee begins its journey at the peak of the harvest when the cherries are filled with honey-like liquid. The beans start drying on the tree, then transferred in cherry to the patio, until the honey is almost dissolved. The drying is finished in the dryer to insure consistent moisture content and stabilization of the beans.
Daterra Villa - Direct Trade
Name: Villa
Origin: Brazil – Cerrado region
Processing: Pulped (Semi – Washed), Natural, Pulped Raisin
Harvest: Selective Mechanical
Drying: Patio, Drum Drier
Bag Size: 132 pound Penta Bag
Cupping Notes: An intriguing cup with floral, fruit and hazelnut on the break making the palate curious as to what the cup holds. Rich sweet fruit flavors dominate the cup leading to a sweet-clean almost winey finish. The perfect coffee for cold brew, drip and a single origin espresso.
Brazil Bravo - Direct Trade
Name: Bravo
Brazil- Bob-O-Link - Direct Trade
SPECIFICS:
Name: Bob-O-Link
Origin: Brazil
Farm: Fazenda Ambiental Fortaleza (FAF)
Altitude: 1000-1300 M.A.S.L.
Processing: Natural
Size: 17-18 Bag Size: 132 lb.
Cupping Notes: Rich aroma of maple, hints of fruit and lots of sweetness; full body in the cup with notes of maple and blueberries with a long sweet aftertaste and mild acidity.
About this coffee: The Bob-O-Link coffee is a blend created by FAF selecting a group of small family farmers from the Mountain Mogiana region: known as one of the best coffee producing regions of Brazil. It is grown at altitudes ranging from 1000-1300 meters above sea level with the varieties of Bourbon, Mundo Novo and Catuai.
Colombian Supremo
SPECIFICS:
Name: Colombian Supremo
Origin: Colombia
Region: Farallones de Cali
Altitude: about 4050 M.A.S.L.
Process: Washed
Bag Size: 154 lb.
Cupping Notes: Hints of cocoa, with soft cranberry – like acidity. Balanced, medium body. Refreshing finish reminiscent of cherries.
About this Coffee:This coffee is 100% Arabica coffee grown high in the West Andes of Colombia. Only the ripe, red cherries are handpicked and manually selected. They are processed using the wet method only with high-quality mountain water, which is abundant in the country, and fermented at each plantation.The temperature variations during the day and night are essential to the quality of this Colombian.The low nighttime temperatures, associated with relatively high altitudes, reduce the coffee bean ripening rhythm and give it higher levels of acidity and very particular sweet notes. Colombian Supremo is the largest screen size Colombian available.
Colombian Supremo - 77 pound bag
SPECIFICS:
Name: Colombian Supremo
Origin: Colombia
Region: Huila
Altitude: about 5000 feet
Process: Washed
Bag Size: 77 lb
Cupping Notes: Colombian Supremo is the largest screen size Colombian available. Hints of cocoa, with soft cranberry – like acidity. Balanced, medium body. Refreshing finish reminiscent of cherries.
About this Coffee: The temperature variations during the day and night are essential to the quality of this Colombian. The low nighttime temperatures, associated with relatively high altitudes, reduce the coffee bean ripening rhythm and give it higher levels of acidity and very particular sweet notes.
Colombian - Women Owned Coffee - Steel Magnolias
SPECIFICS:
Name: Colombian Supremo
Origin: Colombia
Region: San Rafael village, Department of Cauca
Altitude: about 1700 MASL
Process: Washed
Bag Size: 77 lb
Cupping Notes: Milk chocolate covered cherry, with medium acidity and mouthfeel. Cinnamon in the end.
About this Coffee: Our partners are small coffee producers, who continuously strive to deliver a coffee produced with environmental responsibility and of the best quality. In that order of ideas, the producers are pursuing a certification process with the Organic Coffee Practices and/or UTZ stamps. This effort results in a special coffee which is perceived and valued by consumers differently from conventional coffees, increasing its sale price and at the same time improving the quality of life of our associates
Colombian Peaberry
Name: Colombian Peaberry
Origin: Colombia
Region:Huila
Altitude:1400-200
Process: washed
Bag Size:154 lb
Cupping Notes: These are very hard beans and roast well to all profiles. Full bodied, medium acidity with bright, floral notes and somewhat fruity, with hints of cocoa and cinnamon.
Additional Information: Coffee plants produce their fruit in the form of a coffee cherry. Typically, the coffee cherry grows two halves of a bean within a single cherry. Sometimes the coffee cherry produces a single bean rather than two beans – this is known as a Peaberry. From a coffee drinker’s perspective, Peaberry coffee beans are much smaller in size than typical coffee beans. Since only one bean rather than two are formed, Peaberry coffee beans are said to be more robust in flavor and more acidic (good for taste) than regular Arabica coffee beans.
Costa Rica Tarrazu La Pastora
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SPECIFICS
Name: Costa Rica Tarrazu La Pastora
Origin: Costa Rica
Region: Tarrazu
Altitude:1200-1800 M.A.S.L.
Process: Washed
Bag Size: 152 lb.
Cupping Notes: Intense, fragrant aroma. Well rounded body and bright acidity. Flavors of citrus and tropical fruit.
The Tarrazu region is located in the interior mountains of Costa Rica and is known to produce distinguished coffee. Tarrazu is a market name for coffees produced and processed within the region. Coffee from this area is known to be relatively heavy-bodied with a complex aroma.
Guatemala Antigua
SPECIFICS:
Name: Guatemala Antigua
Origin: Guatemala
Region: Antigua
Altitude: 4500-6000 feet A.S.L.
Process: washed, patio dried
Bag Size: 152 lb.
Cupping Notes: Bright acidity, Medium body, Moderately floral aroma, nuts layered with milk chocolate and bright spices.
Guatemala Huehuetenango San Pablo
SPECIFICS:
Name: Guatemala Huehuetenango
Origin: Guatemala
Region : La Libertad
Altitude: 1200-1500 MASL
Varieties: Caturra, Sarchimor, Bourbon
Process: Wet milled then sun dried on patio for 15 days of fermentation.
Bag Size: 150 lb.
Cupping Notes: Consistent and clean, this medium bodied cup has flavors of Bakers Chocolate, candied pecans, cinnamon, and orange.
Mexican
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SPECIFICS:
Name: High Grown Mexican
Origin: Mexico
Region: Finca La Chilana
Altitude: 4,500 ft. above sea level
Process: Washed
Bag Size: 152 lbs.
Cupping Notes: Distinct delicate, light flavor of sweet chocolate, honey, nuts and rich brisk acidity with a medium to light body.
Honduras Finca Deborah - OUT OF STOCK
Farm/Lot Name: Finca Deborah
Origin: Los Planes de Santa Maria de La Paz, Honduras
Producer: Cecilia Quan
Process: Natural
Varietal: Red Catuai
Altitude: 1450 M.A.S.L.
Harvest: December – March
Bag Size: 152 Lbs.
Cupping Notes: Cherry, tamarind, sweet and balanced acidity, round body
About This Coffee: A young mother, entrepreneur, and third generation coffee farmer, Cecilia originally trained to be a pharmacist in Honduras and spent time in the States learning English. She felt her faith call her to go into the family business of producing coffee. In the five years of managing her coffee farm, she has mastered the honey process which gives her coffee a distinctive sweet flavor.
Honduras Finca Los Robles
Farm/Lot Name: Finca Los Robles
Origin: Aldea Las Peñas, Lempira, Honduras
Producer: Rudy Carcamo
Process: Washed
Varietal: Lempira
Fermentation/Drying: 14 hours of fermentation. 17 hours in solar dryer, 4 hours on patio of drying
Altitude: 1382 M.A.S.L.
Harvest: December – March
Bag Size: 152 Lbs.
Dry Aroma: Milk Chocolate, almond
Wet Aroma: Marshmallow, vanilla, brown sugar, milk chocolate
Cup: light brown sugar, milk chocolate, sweet orange.
Honduras Santa Lucia
Origin: Honduras
Region: Tres Pinos, Comayagua, Honduras
Process: washed
Varietal: Caturra
Altitude: 1200 – 1650 M.A.S.L.
Bag Size: 152 Lbs.
Cupping Notes: Balanced body, full acidity with mild citrus/floral notes. Milk chocolate, caramel, and nutty with a smooth finish.
About This Coffee: Perfectly planted in Montaña de La Choca, a national mountain reserve, Finca Santa Lucia is tucked away in the little village of Tres Piños, over two and half hours away from the nearest city, Comayagua, Honduras. Raul Rodriguez, a third-generation coffee producer, owns and operates the farm and lives there happily with his wife and three dogs. He inherited this farm from his father, Don Ermenegildo Rodriguez—one of the biggest coffee innovators of his time. Having a vision for specialty coffee, his father introduced the world to exotic varietals such as Yellow Bourbon, Typica, and Caturra.
Surrounded by a cloud forest full of exotic wildlife. The well-defined seasons in this region contribute to the high quality of specialty coffees. The rainy season results in beautiful cherries, and the clear, dry season allows the producers to sun-dry their coffee once it is washed. The high altitude, richness of the clay, soil, and warmth of the sun ensure that the integrity and quality of the beans are preserved from beginning to end.
Nicaragua - Direct Trade
SPECIFICS:
Name: Café Diego Chavarria
Origin: Nicaragua
Region: Matagalpa
Varietal: Arabica
Processing: Wet
Bag Size: 152 lbs.
Cupping Notes: Creamy body; clean, sweet, citric acidity with a caramel sweetness; smooth and aromatic.
About this coffee: Nicaragua Café Diego is a direct trade coffee. It is grown at high altitudes in old shade canopy. An independent lab in Matagalpa, Nicaragua scored the coffee at 83 points.
Nicaragua Maragogipe Medium - Direct Trade
SPECIFICS:
Name: Café Diego Chavarria
Origin: Nicaragua
Region: Matagalpa
Varietal: Arabica
Processing: Wet
Bag Size: 55lbs.
Cupping Notes: Floral and chocolate notes with medium acidity and a long-lasting juicy and sweet after-taste.
Medium Maragogipe is #18 size and below.
About this coffee: Nicaragua Café Diego is a direct trade coffee. It is grown at high altitudes in old shade canopy. An independent lab in Matagalpa, Nicaragua scored the coffee at 83 points.
Nicaragua Maragogipe Premium - Direct Trade
SPECIFICS:
Name: Café Diego Chavarria
Origin: Nicaragua
Region: Matagalpa
Varietal: Arabica
Processing: Wet
Bag Size: 55lbs.
Cupping Notes: Floral and chocolate notes with medium acidity and a long-lasting juicy and sweet aftertaste.
Premium Maragogipe is a #19 & up bean size.
About this coffee: Nicaragua Café Diego is a direct trade coffee. It is grown at high altitudes in old shade canopy. An independent lab in Matagalpa, Nicaragua scored the coffee at 83 points.
Nicaragua Red Catuai - Direct Trade
SPECIFICS:
Name: Café Diego Chavarria
Origin: Nicaragua
Region: Matagalpa
Varietal: Arabica
Processing: Wet
Bag Size: 55lbs.
Cupping Notes: Sweet floral, caramel, creamy with medium acidity, and a long-lasting sweet aftertaste.
About this coffee: Nicaragua Café Diego is a direct trade coffee. It is grown at high altitudes in old shade canopy. An independent lab in Matagalpa, Nicaragua scored the coffee at 83 points.
Panama - Boquete
Name: Panama Boquete
Origin: Panama
Varietal: bourbón, caturra
Processing: Fully washed and sun dried during the first phase and later given the final touches in the driers. All coffee is given 60 days rest.
Altitude:1,400 M.A.S.L.
Bag Size: 132 lbs.
Cupping Notes: Perfectly soft and balanced body. Medium to low acidity. Citrusy brightness, clean and sweet with caramel finish. Jasmine, mandarin, ripe fruit, berries, caramel, vanilla, and chocolate.
Peru Chanchamayo Highland - Direct Trade
Name: Chanchamayo Highland Coffee
Origin: Peru
Region: Chanchamayo, region of Junin
Processing: Washed
Altitude: 4,000 – 6,500 Feet
Bag Size: 152 lbs
Cupping Notes: Medium body, with a maple syrup aroma. Slightly nutty with fine acidity and a bright finish. Brown sugar and cinnamon, with notes of buttery caramel.
Additional Information: This coffee is grown by small to medium sized family farms in Peru’s high Amazon rain forest. All of our coffee is 100% Arabica and shade – grown under native forest species. In addition to enhancing cup quality through abundant leaves that fertilize the soil, this practice preserves the habitats and ecosystems of migratory birds and other native animals. Chanchamayo is well known for having the finest coffee in Peru.
Islands
Dominican Republic Ramirez Estate
Origin: Dominican Republic
Region: Cibao, Dominican Republic
Varietals: Red Caturra
Altitude: 1300 MASL
Processing Method: Natural
Bag Size: 132 lbs
Cupping Notes: Cherry and stone fruit aromas that round off into a sweet berry note and a smooth finish.
Galapagos - OUT OF STOCK
Name: Galapagos
Origin: San Cristobal, Galapagos Islands
Farm: Hacienda El Cafetal, Gonzales/Duche family
Altitude: 1000 – 1200 feet above sea level
Processing Method: wet – 100% sun dried
Bag Size: 100 lbs
Cupping Notes: Its aromas are all sweetness, caramel and spices, with a hint of pine. In the cup it’s mildly bright with bits of lemony and tangerine citric acidity. The flavor is fairly lush and layered and offers notes of graham cracker, faint parsley, and light brown sugar sweetness. Kona characteristics like bright citrus notes. Balanced acidity and medium body.
Haitian Blue
SPECIFICS:
Name: Haitian Blue
Origin: Haiti
Region: Central Plateau
Process: Washed, sun dried
Varietals: Arabica Blue Mountain, Typica, Bourbon
Bag Size:132 lb
Altitude: 1200-1600 M.A.S.L.
Cupping Notes: Sweetly savory with quiet acidity; plush, lightly
viscous mouthfeel. Richly wood framed finish with supporting notes of raisin and chocolate.
About this Coffee: Coffee from Haiti is a rarity. This coffee is Shade Grown in the Blue Pine Forest, which is a rarity in Haiti to have that kind of forest cover. Coffee was brought to Haiti in the 1720’s and is one of the first regions in the new world to grow coffee.
Jamaica Blue Mountain
Name: Jamaica Blue Mountain
Origin: Jamaica
Region: Wallenford Farms – St. Andrew and Portland parishes
Variety: Arabica Typica
Processing: Washed
Altitude: 2000 feet above sea level
About this coffee: Matthew Wallen, a Captain in the British Navy, sailed into Jamaica in 1746 and, soon after, pursued his greater passion as a Botanist. Dedicated to his craft, he recorded over 400 varieties of ferns and grew coffee in the Blue Mountains. In this area, the home of Wallenford® Farm, dedicated farmers have cultivated Jamaica Blue Mountain Coffee for over 250 years.
Cupping Notes:Famous for its rarity, perfect flavor, intense aroma and balanced taste, this unique coffee soothes the spirit and satisfies the soul. An exquisite balance of aroma, body, and acidity is what makes Blue Mountain Coffee special. The mellow, sweet aftertaste, and velvet mouthfeel is what makes this unique brand stand out among other coffees!
Kona Prime
SPECIFICS:
Name: Kona
Origin: Hawaii
Region: Kona
Elevation: 1500 Feet A.S.L.
Farm: Greenwell Farms
Process: The beans are fermented from 12-24 hours, and then washed in fresh water. The washed beans are laid out on decks and sun-dried
Bag Size: 100 lbs.
Cupping Notes: Very smooth with a rich acidity, medium to full body, and complex aroma
About this Coffee: Greenwell Farms has been family operated since the 1850’s. The coffee growing process starts in the nursery where two varieties of seeds are planted in seed beds: Robusta coffee is used for root stock and Arabica Typica is delicately grafted onto the root stock. It is the Arabica Typica variety that produces the distinctive flavor of coffee of Kona Coffee. The grafted seedlings are nurtured in the nursery for nearly a year before being planted in the orchards. The first harvest from newly planted orchards generally occurs in the third or fourth year and full production is reached in year six or seven.
Africa
Burundi
Name: Burundi
Origin: Africa
Region: Northern Burundi, Ngozi Province, (Ngozi stands for blessing)
Varietal: Bourbon
Processing: Wet
Altitude: 1,675 meters above sea level
Bag Size: 132 lbs
Cupping Notes: A clean, delicate flavor with a well-balanced body and acidity.It offers sweet citrus tastes with hints of cocoa and spice notes like clove.
Additional Information: Burundi is a small and very hilly and mountainous country amid the African Great Lakes region where East Africa and Central Africa converge.The washing station in the Mwumba Commune, in Ngozi, collects cherries from over 2,050 local coffee farmers spread out over 13 neighboring colonies. Coffee cultivation in Burundi began in the 1930s when the Belgians brought in Arabica coffee plants (mostly varietal Bourbon). Today more than 800,000 Burundi families are involved in coffee growing.
Congo Haraka
SPECIFICS:
Name: Congo Haraka
Origin: Republic of Congo
Region: African Great Lakes, South Kivu, Kalehe
Altitude: 1480- 1500 MASL
Varietals: Bourbon
Process: Semi washed
Fermentation: 12hrs dry 12hrs wet
Drying: 12-21 days on raised beds.
Bag Size: 132 lb.
Cupping Notes: Red apple, hazelnut, and grapefruit.
With over 11,600 members, the community behind Haraka is more of a movement than just coffee. in the 10 years that the coop has been growing specialty coffee, the sales have helped the members improve their living conditions, providing schooling, housing, and job. As an SCA sustainability award winner, the members behind this coffee are moving fast towards transforming their community.
The Farmer’s Story:
Chiza Moise inherited a field from his father and has leveraged that to stabilize the financial situation for his family in the Congo. Resources from coffee sales have contributed to the construction of Ciza’s house and allowed him to pay for another field in which he cultivates other products shuch as beans, cassave, and corn, As of today, Chiza Moise is earning interest on his coffee ield and it has become a source of pride.
Congo Umoja
SPECIFICS:
Name: Congo Umoja
Origin: Republic of Congo
Region: South Kivu Province
Altitude: 1480- 2000 MASL
Varietals: Bourbon
Process: Fully washed, patio dried
Bag Size: 132 lb.
Cupping Notes: Fruity lemon, orange, cantaloupe, black chocolate flavor and aroma; heavy body; short aftertaste. This coffee is clean, sweet and balanced.
Umoja coffee is grown in the Kivus of D.R. Congo, in the African Great Lakes Region. Umoja coffee thrives to fruition in the Congolese forested highlands ~ elevation ranging from 1,480-2,000 meters. The cooperative with whom we work consists of 11,600 members, mostly small farmers, men and women for whom coffee is a vital and often the sole source of income and stability.
The fresh arrival from which your order ascends supports 1,050 specialty farmers and 600 cooperative leaders. This coffee is enabling multiple stakeholders to help improve the living conditions of its members, providing schooling, healthcare, housing, jobs, and reducing coffee smuggling on Lake Kivu, while promoting women’s pygmy rights.
Ethiopian Harrar
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SPECIFICS:
Name: Ethiopian Harrar
Origin: Ethiopia
Region: East Harrar The Village of Mesela
Altitude: 1800 M
Varietals: Heirloom
Process: Natural
Bag Size: 132 lb.
Cupping Notes: Harrar is a long-standing beloved coffee from Ethiopia. Due to the location and lack of water, the region produces only natural processed coffee.
This year, the quality of Harrar upgrades from grade 4 to grade 1. The coffee went through an extra sorting work, which brings cleaner tastes to a cup along with Harrar’s distinctive characters: fruity, blueberry, dark chocolate and full and creamy body. A strong dry edge, winy to fruit like acidity, rich aroma.
About this Coffee: Triple sorted.The first Grade1 Harrar coffee ever.
Ethiopian Sidama Guji
Name: Ethiopian Sidama Guji
Origin: Ethiopia
Region: Sidama, sub city of Guji
Altitude: 1900-2000 M
Varietals: Heirloom
Process: Washed
Bag Size: 132 lb.
Cupping Notes: Medium body with spicy and sweet citrus aromatics and a pleasing maple syrup-like body. The wild, sweet lemon and floral tones round out into a smooth, clean finish. Triple sorted.
Ethiopian Yirgacheffe
SPECIFICS:
Name: Ethiopian Yirgacheffe
Origin: Ethiopia
Process: Washed
Region: Kochere, Yirgacheffe
Varietal: Heirloom
Altitude: 1900 – 2000 meters
Bag Size: 132 lb.
About this Coffee: This exceptionally complex Ethiopian, from the Kochere region of Yirgacheffe, is the product of many small farmers’ heirloom varietal coffee being processed immaculately.
Cupping notes: Aroma of black tea, peach sweetness, and grapefruit acidity.
Ethiopian Yirgacheffe is said to be the finest of Ethiopian coffees
Kenya AA
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SPECIFICS:
Name: Kenya AA
Origin: Kathunguri Farm
Altitude: Approx 1,600 M.A.S.L. in the foothills of Mount Kenya
Bag Size: 132 lb.
Process: wet processed, dried on raised table beds.
Cupping Notes: Great, bright acidity, and a full body. Sweet fruity notes, with hints of Dark Chocolate and Caramel.
Malawi Peaberry - OUT OF STOCK
Rwanda Ntango - OUT OF STOCK
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Name: Rwanda
Origin: Africa
Region: Ntango, Nyabitekere, Nyamasheke, Western Province
Altitude: 1900-2000 M.A.S.L.
Processing: washed
Bag Size:132 lbs.
Cupping Notes: lemon, cucumber, stone fruit, full juicy body, smooth creamy finish.
Tanzanian Peaberry
SPECIFICS:
Name: Tanzanian Peaberry
Origin: Tanzania
Bag Size: 132 lb.
Cupping Notes: Medium body, winy taste, rich finish
Uganda Mt Elgon Nyasaland
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Name: Uganda Mt Elgon Nyasaland
Origin: Africa
Region: Mt Elgon (eastern part of Uganda near the border of Kenya)
Altitude: 1800-2500 M.A.S.L.
Processing: Fully washed
Bag Size: 132 lbs.
Variety: Nyasaland
Cupping Notes: Light body, nutty with a hint of chocolate and citrus, sweet and mild.
Zambia Natural
Name: Zambia
Origin: Africa
Processing: Natural
Altitude: 1300 – 1600 M.A.S.L.
Bag Size:132 lbs
Cupping Notes: Natural process refines the sweetness, body and acidity in the coffee. The chocolate, cocoa, caramel and fruit flavors become more prominent.
Sweet, intense red berry flavor with notes of red wine. Smooth finish with soft mouthfeel.
Asia
Bali Kintamani - OUT OF STOCK
SPECIFICS:
Name: Bali Kintamani
Origin: Belanti, Bali
Bag Size: 132 lb.
Elevation: 1200 Masl
Process: Washed
Varietal: S795
Cupping Notes: Lemon, fruity, milk chocolate, nutty, medium body.
Celebes (Sulawesi)
SPECIFICS:
Name: Celebes
Origin: Sulawesi
Region: Tana Toraja
Altitude: 1400 M.A.S.L.
Processing: “Giling Basah” (Wet Hulling)
Bag Size: 132 lb.
Cupping Notes: Clean, balanced, and sound in the cup. The large bean has a relatively low acidity, is full bodied, and strong, with a vibrant flavor and aromatic spiciness. Citric sweetness in the body, while the finish is smooth and soft.
Central Java Sindoro
SPECIFICS:
Name: Java
Origin: Temanggung, Central Java
Bag Size: 132 lb.
Elevation: 3153 -3371 Masl
Process: Fully washed
Varietal: Caturra
Cupping Notes: Hazelnut, Walnut, Roasted peanut, Citrus fruit, Herbal. Intense nutty flavors in combination with pleasant earthy finish and notes of citrus fruit. Well complemented with medium smooth body and medium citric acidity.
Java - Aged West Java - OUT OF STOCK
SPECIFICS:
Name: Java
Origin: West Java
Bag Size: 132 lb.
Elevation: 3500 ft – 4500 ft
Process: (wet-hulled), sundried
Cupping Notes: Great sweetness, brown sugar, hints of dark chocolate, smooth finish.
Monsooned Malabar
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SPECIFICS:
Name: Monsooned Malabar
Origin: India
Bag Size: 110 lbs.
Process: The harvested coffee seeds are exposed to the monsoon rain and winds for a period of about three to four months, causing the beans to swell and lose the original acidity, resulting in a flavor profile with a practically neutral pH balance.
History – The origins of Monsoon Malabar date back to the times of the British Raj, when, during the months that the beans were transported by sea from India to Europe, the humidity and the sea winds combined to cause the coffee to ripen from the fresh green to a more aged pale yellow. In the past, when wooden vessels carried raw coffee from India to Europe, during the monsoon months taking almost six months to sail around the Cape of Good Hope, the coffee beans, exposed to constant humid conditions, underwent characteristic changes. The beans changed in size, texture, and appearance, both as beans and in the cup.
Cupping Notes: In the cup the aroma is powerful with sweet spices and black licorice. Moderate body contributes to the lingering sweet finish. This coffee produces a wonderfully clean cup and smooth mouth feel.
About this Coffee: Wonderful as a single origin coffee at a variety of roast levels, also an outstanding blend component. It should be considered as an espresso component as well.
Papua New Guinea
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SPECIFICS:
Name: Papua New Guinea
Origin: Papua New Guinea
Bag Size: 132 Lbs.
Process: Washed
Cupping Notes: Bold flavor. Sweet, acidic, and fruity, with a medium to strong body and slightly creamy, smooth finish.
About this coffee: Original seedlings were from Jamaica Blue Mountain planted in 1926/27
Sumatra - Orang Utan Coffee Project
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SPECIFICS:
Name: Sumatra – Orang Utan Coffee Project – Grade 1
Origin: Indonesia
Region: Gayo Highlands, Central Aceh, Northern Sumatra
Process: Giling Basah (wet-hulled), sun-dried
Bag Size: 132 lb.
Cupping Notes: Full, clean bodied coffee with a light acidity. Sweet with chocolate and slightly fruity notes. Uniform and balanced; smooth, velvety finish.
Sumatra Mandheling
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SPECIFICS:
Name: Sumatra Mandheling
Origin: Indonesia
Region: Batak Region of West-Central Sumatra, Aceh
Process: Giling Basah (wet-hulled), sundried
Bag Size: 132 lb.
Cupping Notes: Sumatra Mandheling is known for its smooth, full body, and its rich, complex taste. It’s often described as earthy and intense with an herbal aroma, not found in South American or African coffees. With just enough acidity to be noticed, this Sumatran coffee has tones of sweet chocolate and licorice.The word Mandheling refers to a traditional ethnic group (also spelled Mandailing) in northern Sumatra, and the name has come to represent the better Arabica coffee from the island. This coffee is named after Sumatra’s Mandheling people – an ethnic group and not so much a region.
Fair Trade
Colombian
SPECIFICS:
Name: Fair Trade Colombian
Origin: Colombia
Bag Size: 154 lbs.
Cupping Notes: Medium acidity, good body, notes of chocolate and caramel. Organically grown.
Ethiopian Yirgacheffe
SPECIFICS:
Name: Fair Trade Ethiopian Yirgacheffe
Origin: Ethiopia
Region: Yirgacheffe
Bag Size: 132 lbs.
Cupping Notes: Bright acidity, good body, flowery and lemony notes in finish. Organically grown.
Guatemala
SPECIFICS:
Name: Fair Trade Guatemala
Processing: Wet
Bag Size: 152 lbs.
Cupping Notes: smoky, charred-wood aroma, with hints of caramel and roasted nut. Medium-body, smooth mouthfeel, with gentle charred wood notes dominating the flavor and carrying into the finish. Organically grown
Honduras
SPECIFICS:
Name: Fair Trade Honduras
Origin: Honduras
Altitude: 3500 ft.
Bag Size: 152 lbs.
Cupping Notes: pleasant acidity, sweet caramel, organically grown
Mexican
SPECIFICS:
Name: Fair Trade Mexican
Origin: Mexico
Bag Size: 152 lbs.
Cupping Notes: nice acidity, sweet, floral, nutty aroma, chocolate, clean and consistent. Organically grown.
Papua New Guinea
Name: Fair Trade Papua New Guinea
Origin: Papua New Guinea
Processing: Pulped and sun dried
Bag Size:132
Cupping Notes: On the nose, sweet chocolate notes with fruity, smokey tones. In the cup, full bodied with nutty, chocolate, and fruity sweetness. A crisp and clean finish. Organically grown.
Additional Information: Papua New Guniea is the eastern half of a large island north of Australia. PNG is one of the least explored places left on earth, with dense rainforests, rugged mountains, and many diverse indigenous people (with over 800 languages spoken). This coffee is grown in the eastern mountainous highlands regions; 40% of the population of PNG derives income from coffee farming
Peru
SPECIFICS:
Name: Fair Trade Peru
Origin: Peru
Bag Size: 152 lbs.
Cupping Notes: delicate acidity, medium body, sweet, mild flavor, and organically grown.
Sumatra
SPECIFICS:
Name: Fair Trade Sumatra
Origin: Sumatra, Indonesia
Bag Size: 132 lbs.
Cupping Notes: Well rounded flavor with a sweet acidity, full body and nice finish. Organically grown.
Decaffeinated
Colombian Decaf - EA Process
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Why? It contains vitamin B3,B2 and Potassium. You suffer no insomnia when enjoying it because the stimulating substance caffeine has been removed from the beans prior to roasting. Patients with cardiovascular conditions can drink coffee with no secondary effects like cardiac arrhythmia tachycardia. Improves the metabolism in the brain and helps patients with Diabetes II. Decaffeinated coffee aids in the digestive process, and is, in itself, easy to digest because the natural waxes have been stripped.
Ethyl Acetate (E.A.) process: This is a natural spring water – Ethyl Acetate (EA) combined process. This substance is naturally present in every coffee bean (as well as many fruits and vegetables), therefore no addition of foreign substances takes place. This substance is obtained from the sugar cane industry around Palmira, Colombia and no chemicals are added to the beans. The Decaf Plant works exclusively with this natural origin solvent and fresh spring water for their caffeine stripping process. The water-EA process allows for gentle caffeine extraction from the bean avoiding excessive heat and pressure thus retaining the natural structure of the coffee bean cells.
Central Blend Decaf MC Process
Colombian Decaf MC Process - OUT OF STOCK
Costa Rican Decaf MC Process - OUT OF STOCK
Guatemala Decaf MC Process
Sumatra Decaf MC Process - OUT OF STOCK
Decaffeinated – Swiss Water
Brazil Daterra Grutta Swiss Water
Colombian Swiss Water
Costa Rican Swiss Water
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Costa Rica is coffee incarnate, rich body balanced with appropriate acidity and a bit of toasted marshmallow sweetness up front.
Swiss Water blends coffees from two different regions: Tarrazu (rich body, nice deep acidity) and Valle Central (moderate body & acidity, sweet and clean). What do you get? Harmony.
Guatemala Swiss Water
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This coffee comes from regions known for these qualities; sweet, clean, good acidity, solid cups, such as Fraijanes, Mataquescuintla, San Marcos and Esquipulas. We turn to farms and mills that could hit the mark, producers such as Finca El Cascajal and Finca La Igualdad.
Varietals are Catuai, Caturra and Bourbon.
Elevation is 1300-1650 MASL.
Sun-dried on patios.
Clean, lemony, sweet, hint of graham cracker, plus chocolate when you push the roast. Good stuff.
Sumatra Swiss Water
Fair Trade Peru Swiss Water
Peru was the first coffee origin that adopted fair trade practices on a large scale. Rich, deep flavor with moderate acidity, cocoa and almond in the finish.
Home Roasting Products
Behmor 2000AB plus Home Roaster
8 pounds of green coffee free (our choice)
• Roasts up to 1 pound of green coffee beans
• Lighted Interior. Easy view display
• 5 pre-programmed roast settings
• Manual Control capability
• NEW higher Multi-speed motor for better roasting control
• Manual roasting override ability of key settings
• Patent pending smoke suppression technology for indoor roasting
• Quick cooling cycle at the end of the roast
LINK Roaster - 50 to 100 gram capacity
This exciting new professional sample roaster, developed by Nucleus Coffee Tools in collaboration with Kaffelogic, packs a ton of features into an affordable package. The 41 roast curves that come preloaded onto the LINK were crafted by industry leader and award winning coffee professional, Sam Corra of Sydney’s ONA Coffee. An accompanying app helps you find the ideal roast profile for any given coffee, using density as a key metric. The LINK ships with a shock-absorbent and waterproof travel case, a dosing cup, and a coffee tray. Whether you use it in your professional cupping lab, travel to origin with it, or use it to roast coffee at home, the LINK will take your roasting game to the next level!
50 – 100 gram capacity.
Pinion Grinder
