Our green coffee is sourced from the East African to South and Central American regions.
See our Single Origin choices below:
Ethiopia - Sidamo Origin: Ethiopia Region: Sidamo Producer: Smallholder farms, central washing stations Altitude: 1,800 – 2,000 meters above sea level Variety: Heirloom Ethiopia Crop period: November - December Classification: Grade 2 (4-12 defects) from Sidamo region Processing: Washed
Source / Processing / Story: Ethiopia is considered the cradle of coffee and famous for the fact that it was found in the forest of the Kaffa region where Coffea Arabica grew wild. Nowadays, the country shows a typical “smallholder” structure. This means that a high number of farmers with a usually small production yield carry together their cherries and bring them to central washing stations rather than processing their coffee with their own machinery. At the washing stations the beans are carefully sorted before being processed. Only the fully ripe and red cherries find their way to the pulper in order to ensure a homogenous and consistent quality. The cherry skin and the pulp are now removed from the bean. After that the beans are put into fermentation tanks for 24–36 hours. The coffee is then finally washed and graded in washing channels. Now the high humidity content of the beans needs to get reduced down to approx.12%. This happens under the African sun on so called ‘African beds’ resp. ‘drying tables’ during 10-15 days, where the coffee is carefully raked several times a day. Coffees from the Sidamo region have a very special character and unique cup profile that justify considering them as some of the best coffees in the world.
**Cup Profile: Medium-bodied, with smooth citrus tones and hints of sweet chocolate
Costa Rica - La Pastora Tarrazú
Origin: Costa Rica Region: Tarrazú Producer: Smallholder farmers Organisation: Cooperative, Coope Tarrazú Altitude: 1,100 - 1,800 meters above sea level Variety: Caturra, Catuaí Harvest period: December - February Classification: Fancy Strictly Hard Bean Processing: Fully Washed
Source / Processing / Story: Cooperative, Coope Tarrazú was founded in 1960 at a time when farmers had only little knowledge about coffee production and there were no wet mills in the region where they could bring their coffee so it was sold to middlemen. Today the cooperative counts more than 2500 active members who take their cherries to a shared wet mill. They are not only committed to promoting the social economy but also to environment protection, sustainable and environmental friendly practices as well as traditional methods such as fostering recycling programs, utilizing renewable energy, reducing water consumption and reusing its own coffee production by-products e.g. coffee pulp. Characterized by a large biodiversity, micro-climates and rich volcanic soils of primarily sedimentary origin, the region is famous for producing one of the best coffees in the world and has been used to win multiple international barista and cupping competitions.
**Cup Profile: Overall sweet and fruity, slight floral notes like black tea, delicate citric acidity
Nicaragua - San Juan Del Rio Coco
Origin: Nicaragua Region: San Juan Del Rio Coco, Madriz Producer: Cooperativa Multifuncional Arca de Noé R.L. Altitude: 800 – 1,300 meters above sea level Varieties: Caturra, Catuai, Borbón, Catimore, Lempira, Marsellesa, Maragogype, Parainema Harvest period: November – March Classification: Strictly High Grown Organic Processing: Washed
Source / Processing / Story: Bordering Honduras and Costa Rica, this Central American country is the largest one. The PanAmerican Highway cuts right through Nicaragua’s central region. Nicaragua, in contrast to the volcanolagoon-sprinkled flatlands of the Pacific, is characterized by its high-relief geography. Numerous hills, mountains and highlands have cloud forests mixed with coffee plantations. Amidst this mystic countryside lies Nicaragua’s biggest river, the Rio Coco, curling through the valleys. The stream has created a long valley covered with quartz-like sands. This is where the cooperative Arca de Noé with more than 100 smallholder farmers is located. Making use of the clear water of the Rio Coco and taking advantage of hot days and cool nights, the farmers grow their fine specialty coffees along the slopes. Founded in 2001, the cooperative specializes in producing high quality organic coffee. The farmers aim to produce higher qualities that improve their competitive stand and allow them to access international markets with higher sales prices. Having succeeded in that, the farmers also look at their long-term success and therefore engage in technical and social development on an individual as well as organizational level. We hope you enjoy this cup full of honest and authentic work from one of Nicaragua’s most beautiful areas.
Origin: Guatemala Region: Huehuetenango Organisation: Smallholder to medium farmers Altitude: 1350 – 2000 meters above sea level Variety: Caturra, Typica, Bourbon, Catuaí Harvest period: January – April Classification: SHB EP Processing: Washed Special feature: From one of Guatemala’s remotest areas
Source / Processing / Story: Guatemala is a fascinating country with rich indigenous culture and stunning natural habitats. The most striking features of its landscape are the 37 volcanoes, several of them still being active. These volcanoes are not only attractive to travelers to discover, but they also make up the distinct characteristics found in Guatemalan coffees. Set in the northwest and bordering Mexico, Huehuetenango has become one of the most well-known coffee growing areas in the country. The name “Huehuetenango” stems from the historic Aztec language Nahuatl and translates into “place of the ancestors." Elevation in this area reaches from 300 to 3850 meters, creating ideal micro-climate conditions for coffee cultivation. However, this coffee is only grown on the mountain slopes ranging from 1350 to 2000 meters, classifying this coffee for strictly hard bean (SHB) grade. Due to the high elevation, these beans grow slower than usual, but also develop a higher density, i.e. building a very hard core. This is fostered through intense sun exposure during the day, while cold and moist winds cool down the area at night. Along with higher density comes a complex abundance of citric and fruitful aromas that let coffee from Huehuetenango rank as one of the best gourmet coffees in the world. We are proud to offer you our special List & Beisler selection Las Amapolas from one of Guatemala’s remotest areas.
**Cup Profile: Winy acidity, dark berry notes, smooth and chocolate notes with pleasant sweet profile
Mexico - Chiapas
Origin: Mexico Region: Chiapas Producer: 12 smallholder farmers Altitude : 1,200 – 1,400 MSL Variety: Typica, Bourbon, Mundo Novo, Caturra Harvest period: December - April Classification: Strictly High Grown Processing: Wet processing
Source / Processing / Background: This Mexico coffee is organically cultivated in the area of Chiapas, the southernmost state of Mexico, bordering Guatemala to the east and the Pacific Ocean to the south. The craggy mountain landscape within the subtropical rain forest of Chiapas is home to the famous ancient Mayan ruins of Palenque, Yaxchilán, Bonampak and to one of the world’s largest concentrations of indigenous people. The majority of the population are of Mayan heritage, living deeply rooted with the Indian culture and in peaceful harmony with the environment. The coffee properties of the 12 smallholder farmers producing this coffee are closely located to the wildlife park “El Triunfo”, one of the most beautiful nature resorts and habitat to one of the richest biodiversity in Mexico. Thanks to the humid, tropical climate, the vegetation is called “bosque de niebla” - “fog-forest” – which is of great importance to the micro-climate: the clouds coming from the Pacific moving inland rain down at the mountain chain and bring a great amount of water into the country. This ensures the richness of the soil and guarantees the greatest growing conditions for this fine high-quality organic coffee without the application of chemical fertilizer. During crop season the selection of only the ripest coffee cherries are picked carefully by hand. Afterwards the red cherries are pulped, fermented, washed and finally dried in the midday sun. When shipment is about to approach, the dry process begins: the pergamino has to be hulled, polished and finally classified. Thanks to careful selection, only the highest quality possible is provided and ready to be packed in bags to be exported to the coffee-lovers worldwide.
**Cup Profile: Harmonic medium acidity, silky-medium body as well as nutty, mild aroma.
Tanzania - African Plantation Kilimanjaro
Rainforest Alliance certified Origin: Tanzania Region: Mt. Kilimanjaro Organisation: Estates Estate: Two Bridges, Lyamungo, Mlama, Kahawa Altitude: 1.100 – 1.350 meters above sea level Variety: Kent, Bourbon, Catimor Harvest period: November - December Classification: AA Processing: Washed
Source / Processing / Story: African Plantation Kilimanjaro is a group of four coffee farms that were originally established in colonial times. All of them are located in the beautiful region around the slopes of Mount Kilimanjaro providing uniquely fertile volcanic clay loam of great mineral content. Many of the trees are ancient, with root stock that is more than 50 years old. Many of them are now being revived and revitalized with new varieties, plantings and process. Common trees to be found at the plantations are picturesque Cordia, Albizia and Maesopsis. The combination of good altitudes, fertile soils and moderate climate provides the ideal condition for creating highquality coffees. Measuring a size of 164ha under coffee Lyamungo is the biggest among them whereas Kahawa counts as the smallest with a size of 35ha under coffee. The four farms have long term lease agreements with different cooperatives. The payments are used by the cooperatives to improve the community life.
**Cup Profile: Medium acidity, medium body, slightly citric and tangerine like, blackberry notes. A more intense flavor than normal coffee due to concentrating nutrients into one cured bean instead of two flat ones.