Welcome to the green (unroasted) coffee offerings page. Browse our coffees below, or use the green coffee menu above to view coffees from specific regions. Order our green coffee by the full pound, or as discounted 2 Lb., 5 Lb. , 10 Lb. or 20 Lb. packages. All coffee ships in clear plastic zip bags except 20#s which ship in a cotton bag you can use to store the coffee. Read More...
Top notes from this East Timor coffee show a bit of fruit up front - banana, pineapple, plum, apple, and prune - making way for an underlying sweet/bittersweet coffee base flavor, burned sugars and the like. Its a nice cup, from an area we dont usually see ANY samples from. Fully washed = a clean finish too, a nice addition to the list. City+ to Full City+. Learn More
A classic, balanced espresso, but without the baggage of the old world espresso conventions ...and without robusta! The espresso has balanced bittersweet notes, thick and opaque body, almond and chocolate roast flavors, hints of peach tea, spice, jasmine. Learn More
A potent, pungent blend for espresso beverages. Its ideal for milk drinks, as this intense bittersweet cuts through the steamed milk. Rustic sweetness, spice, savory notes, long aftertaste. Monsooned coffee and a small percentage of Robusta add crema and body. Vienna roast. Learn More
We blend this for body, balanced between high and low tones, fruited-chocolate roast flavors, and slightly rustic fruited accent notes. Our roast goal is in the beginning stages of 2nd crack ... we never let it roll, so we recommend FC+ to light Vienna roast. Learn More
This week we are offering New Classic espresso blend roasted to Full City. This coffee has bittersweet notes, tick and opaque body, almond and chocolate roast flavors, hints of peach tea, jasmine and spice.
Roasted on 1/21/15 Learn More
This week we are offering Brazil Fazenda Santa Lucia Yellow Bourbon roasted to Full City. This coffee has notes of dried cherry, apple, roasted almond, powdered cocoa, and viscous body of thick chocolate syrup.
One Pound Bag - Roasted on 1/21/2015 Learn More