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Maria's Weblog - the day-to-day commentary from Tom@Sweet
Maria's and the New Coffee Announcements RSS feed!
There is a lot of information of the Sweet Maria's Forum - especially the Technical Roasting Discussions and Choosing Coffees, Cupping Reviews, Coffee Storage sections. |
- 11/19: Another big day! ...We are offering two Geshas together as the Panama Garrido Gesha Collection: 1/2lb Panama Garrido Gesha Traditional Wet-Process and 1/2lb Panama Garrido Gesha Pulp Natural Process ... look for effervescent jasmine in the Wet Process and a fuller body with stone fruit in the Pulp Natural. Check out Tom's full write-up on this very limited offering. We are also happy to re-stock our Mandheling standard Sumatra Takengon Classic, as most of you know is a heavy-bodied chocolate and spiced cup, good for darker roasting too. Maria
- 11/18: It's a big day! We are listing El Salvador Peaberry "Aida's Grand Reserve" (1lb limit)! Please click through to Tom's full review. Some of you remember this from previous harvest,... juicy mouthfeel with semi-sweet chocolate and Monukka raisin in the cup, this time ranking at a 93 overall score! ! Next is another special preparation coffee, Costa Rica Peaberry-Petite Bean Experiment (2lb limit), with a shifting flavor profile from cherry and plum to brown sugar and syrup. Again, don't miss the full reviews for details. Last up is a great espresso blend component, the return of Panama Guyami Indian Robusta Rustico with baker's chocolate in the cup. Also great in a French Press !
- 11/12: Three new coffees to announce: Guatemala Palo Blanco WP Decaf with apple notes, raspberry and clean and bright finish. Next up is the Peru FTO Aparm Coop Typica, a balanced cup with Dutch cocoa and almond. Lastly, we have the new Ethiopia DP Haile Selassie Sidamo, a cleanly fruited cup with cardamom hints. Check out the full review for details on a slightly different dry-process method resulting in a sweet profile with peach, vanilla and mango sweetness.
- 11/6: Three more coffees... ! ! ! Check out the reviews, here's the rundown: Brazil Cerrado DP Fazenda Aurea... a straightforward Brazil profile, chocolate-laced at darker roasts. Good as a blend base or for espresso preparation. We are adding a new Nyeri coffee: Kenya AA Nyeri Tambaya with grapefruit, jasmine tea and a complexity that gives it very high marks indeed. Last but not least is Yemen Mokha Harazi, a high-grown and fairly clean coffee with rustic accents and dried fruit. This is sweet and for fans of the Ismaili especially. Try it dark as espresso too!
- 11/4: Wait, wait, there's one more. We're adding an exciting coffee that we had decaffeinated ourselves: Kenya Nyeri Ndiaini-Kiagundo WP Decaf. Read Tom's blurb for the full review. It's a combination of Kiagundo and Ndia-ini farm coffees, an effervescent cup with a great fruit aroma and changing fruit tastes in the cup. We're very excited about this offering and Tom ranks it alongside the non-decaf Kenyas. Check it out!
- 11/3: Happy Election Day! We are adding 3 Brazil coffees today. Here they are: Brazil Daterra Farms - Sweet Yellow, a mix of Bourbon and Icatu cultivars, with a sweet and savory balance of aroma and taste. Try it as a single-origin espresso! Second up is Brazil Organic Nossa Senhora de Fatima, a nice balance of sweet and savory flavors and aroma; fans of Poco Fundo take note. Lastly, we have Brazil Fazenda Vista Alegre Natural Dry, a natural process coffee with a big beefy body and marked low acidity. Check out Tom's full notes for more.
- 10/29: Lo and behold, there are three new coffees today. Here they are: Kenya Nyeri AA Gichatha-ini with some plum/chocolate sweetness and could be considered for Single Origin espresso. Sumatra Lintong Blue Batak has been a big favorite in the past with hints of spice, molasses sweetness and versatile at a light to dark roast. Last up is another familiar, Costa Rica Don Mayo "La Ponderosa" Bourbon with nut flavors and a sweetness that varies in light to dark roasts. This is also good as a SO espresso.
- 10/22: We're adding two decafs that were so great caffeinated, we sent them off to be de-caffeinated! Ethiopia Organic Guji Sidamo SWP Decaf and Guatemala La Maravilla SWP Decaf . Note also that Finca La Maravilla is in the Huehuetenango region, and Tom notes a more expanded body in the decaf version of the Guji in the full reviews. Click on through.. Switch to Decaf !?
- 10/14: Happy World Standards Day! We're adding two new coffees, a workshop espresso, and a parchment coffee today. Check out the full reviews, but here's the rundown: 1) a new crop from Costa Rica "Cafe Sin Limites" farm with large mouthfeel and cocoa powder. 2) Nicaragua Mama Mina Microlot with mild brightness and mild fruit from this mostly Caturra farm. 3) Espresso Workshop #8 - Waw, Bukan Main! ... Just say Bukan? Yes, it's another workshop espresso blend, this time with an Indonesian basis in blend and name; well-rounded with nice body and a fruited overlay. 4) Costa Rica R.I.P. 2009 ... Please read the full review and the linked tutorial. This coffee is semi-processed and must be roasted carefully to attain rustic fruit without scorching the flavor.
- 10/6: We're adding four new coffees today: Nicaragua Limoncillo Pacamara Dry-Process with fruits flavors and a profile not unlike Ethiopia DP or Yemen. Check out Tom's review!... Next is the Colombia Finca Buenavista -Carlos Imbachi Microlot - the return of an all-around favorite farm, this is a sweet coffee with guava and strawberry tones. Takes a wide range of roasts and is on the brighter side, being Huila-grown. We are adding the Costa Rica Tarrazu -Montes de Oro, a versatile coffee with graham cracker and lemon with chocolate at a darker roast. We've also blended up the new Espresso Workshop #7 - La Tessitura, ... another tongue-twisted name choice with fruits and a bright finish. Maybe the analogy to choral music is a bit much but once you try it, you'll be singing about the great cup along with us!
- 10/1: Happy first day of October to you! We're adding three new coffees today: First is the clean and sweet Sulawesi Tana Toraja Ke'pe, with raisin and dark berry in the cup; a true Toraja offering. Next up is Ethiopia Gr.3 Dry Process Yirga Cheffe. Look for hints of blueberry, passion fruit, and a lemon citrus. It's an excellent Gedio region coffee, check out the full review! Last but not least is a new Nyeri: Kenya Nyeri Peaberry Kagumo-ini with refined sugar, lemon brightness, and a very nice finish. Let it cool for an extended flavor profile with caramel and vanilla.
- 9/23: New arrivals today: First up is the eagerly awaited El Salvador Finca Kilimanjaro. We received a reduced amount and have limited sales to 1 or 2 pounds. Read the full review but expect a bright Central with almost African character; mint, winey fruit, and tea-like tastes. Next up is the Guatemala Antigua Puerta Verde Bourbon. Want to find out what's behind the "green door/puerta verde"? You'll find an Antigua with apple notes in the profile and a nice balance of aroma/flavors ranging from caramel to malt. Lastly we are adding Honduras Organic - Daniel Ordoñez III Microlot, a balanced Central and a crowd-pleaser with nuts flavors at light and dark roasts, cola sweetness at a darker roast.
- 9/16: Three new coffees to get you over hump day: Panama Las Flores de Volcan is a high-toned yet balanced cup, Sumatra FTO Aceh Arinagata has rustic sweetness with a dense body and spice notes, and the second of our vacuum packed Kenya lots Kenya Nyeri Ngunguru Peaberry a zesty, dynamic cup with complex herbal notes and unique sweetness.
- 8/31: We're adding two coffees to close out August: Ethiopia Moplaco Yirga Cheffe, a sweet wet process peachy Yirg with silky mouthfeel, and Honduras FTO Ocotopeque WP Decaf, a caramel sweet organic decaf yet mild and crisp in the cup. As always click-through to the full review for farm notes, cupping notes, and roast suggestions.
- 8/28: Today we are adding a new Kenya from the Gikanga Farmers Coop and a new Chiapas Decaf. Check out the full reviews but here are some notes.... Kenya AA Nyeri Ndaro-ini has berry and vanilla in the flavor profile; also, try it as single-origin espresso! We have a nice Organic Fair Trade Decaf we're adding: Mexico Santa Cruz WP Decaf, a medium cup with mild nut, apple, and brown sugar finish.
- 8/19: Three Central American additions today! ... We have the return of Mexico Organic Nayarit Dry-Process, an unusual offering we've enjoyed before with intense chocolate and dense body. Next up is a new cultivar from one of our fave auction-winning farms: El Salvador Siberia Estate Pacamara, with excellent raw sugar and hibiscus tones. Lastly it's Honduras Fair Trade Organic Lempira -Cosagual Coop from a new farm/location. It's a crisp wet-process from a new farm with allspice, almond, and apricot hints.
- 8/12: We are adding a new Standard espresso blend today that we plan to keep in stock. Note that this Standard is lower-toned than our brighter lighter-roast Workshop series. This is a second take on our Classic Italian Espresso blend. Tom is calling this Sweet Maria’s New Classic Espresso blend. Thick body, almond, chocolate; it’s a classic Euro-style espresso profile but it’s Robusta-free. A mix of traditional and modern = New Classic. Check out Tom’s review
- 8/10: Our coffee from the Hacienda Esmeralda auction arrived late last week and it is making its appearance on the list today: Panama Esmeralda Gesha -Lot 2 Caballeriza, a 1500 meter coffee from Jaramillo Boquete ... Please read Tom's full review but expect layers of floral and fruit tastes. We bought just the one lot in the auction this year; we are limiting this coffee to 1lb so everyone can get to try it. Don't be surprised if it runs out quickly - Maria
- 8/6: We're adding 5 very different coffees today, some very interesting new offerings and some old favorites. First up is the oft-requested and in-shop favorite Guatemala Finca San José Ocaña. This is a classic Bourbon-like wet process coffee with chocolate, concord grape, and spice. We also are adding an unusual dry-process Moka offering: Hawaii Ka'anapali Estate DP Maui Moka. Look for maple syrup, honey, oily body. We have roast suggestions in the full review. Next is a rare find from Indonesia: Sulawesi Wet-Process Toarco Peaberry, different from a wet-hulled Toarco, with a sweeter and cleaner profile and brightness. Another new Kenya to add: Kenya Nyeri AA -Kagumo Coop, a sweet, floral, bright, yet balanced coffee vac-packed at origin for freshness. And finally, it's Brazil Dry-Process Mogiana, a thick-bodied mild fruited coffee we've loved in the past, check out the full review for this and the others.
- 7/28: Finally! We have a new Ethiopia Sidamo Dry Process to offer: Ethiopia Organic Dry Process Guji Sidamo, fruited and spicy, nice balance of flavors and can take a dark roast. And we're adding two excellent coffees from Panama Carmen Estate First it's Panama Carmen Estate 1900 Meters, a new high in both flavor and altitude level for this great varietal. Look for a rounded mouthfeel and some sweet caramel tones. Secondly, it's Panama Carmen "Siete Dias de Bellota" a versatile dry-process offering that also makes a nice SO espresso!
- 7/23: Five new coffees today: First off are two Lintong-region Sumatras: Sumatra Lintong Dolok Sanggul with rustic sweetness and black tea and Sumatra Onan Ganjang Cultivar which is a thicker body cup with tobacco and clove. Next up are two centrals: Costa Rica Helsar de Zarcero from the West Valley region- with chocolate milk and hazlenuts and the Costa Rica Genesis "Miel" from the Naranjo region- a bright honey-process coffee with dried red berry flavors. Lastly, we are adding the India Organic Jasmine Estate Yellikudige a mildly rustic wet-process coffee with molasses-like sweetness.
- 7/14: Again! another four coffees to add! What's with the number four?! I am not sure, maybe we should play the lottery. In any case, here are the coffees: First is the return of Australia -Mountain Top Farm, a Fancy grade semi-washed coffee with a juicy sweetness. Next is a national auction winner from Bolivia, Bolivia Juan Coaquira Mamani Microlot, with brown sugar and stone fruit tastes. And the return of the classic El Salvador Finca Matalapa Peaberry versatile for light or dark roast with an orange brightness, And finally it's a change in the naming conventions for our espresso blends, from geology to acoustics: Espresso Workshop #6 - "Treble Response", keep your cups (and ears?) clean to enjoy this high pitched blend.
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