Green Coffee

City roasts offer the strongest floral jasmine character, along with honey, raw sugars, subtle citrus notes like sweet lime, and lemon, and a hint of classic pink bubblegum. Full City unlocks a ripe blueberry side. City to Full City.

Tea-like characteristics flourish in the brew, Oolong and black teas, along with baking spice and a juicy lemon note. Acidity is brilliant, like citrus and the tannic side of black tea, and Nemba's finish is quite clean. City to Full City.

City and City+ showcase a citrus juice aspect that carries more vibrance and 'pep' than some of the other Western coffees. Glimpses of orange blossom, lemon curd, peach and nectarine. City to Full City. Good for espresso.

Notes of fruit gum, creme caramels, intimations of lemon-flavored herbal tea, and a hop floral aroma. Citrus tartness provides a nice tangy aspect in the cup. City to Full City. Nice Ethipoia espresso option.

Honey sweetness at the forefront of City/City+, along with accent notes of dried ginger, lemon balm herb, apple, ginger tea, and light jasmine flower aroma. A delicate, clean, and clear cup profile at City to City+.

Dabi has cooked fruit and rustic earth notes, flavor accents include dried berry, cantaloupe, musky cherimoya, and canned plums. Bittersweet and earth-toned chocolate at Full City along with big berry character. City+ to Full City+. Good espresso.

Mild flavors of lemon and orange with unrefined cane sugars, cooling to fruited top notes that remind me of cranberry sauce with a squeeze of orange juice and cinnamon stick accent. Citric acidity shimmers. City to City+.

Compact caramel sweetness, and fruited flavor notes of date, golden raisin, currant, and tart orange. Full City works well as espresso, lemon/orange vibrance and high % cacao bar. City to Full City+. Good espresso.

Citric acidity at City and City+, a dried citrus peel and cardamom aroma, notes of orange marmalade, lychee, and dried papaya. Toasted graham and aromatic wood finish. City to City+. 

I love this Kenya at Full City, rich dark chocolate underscores blueberry and blackberry top notes, and heavy body. City+ works too, where an interplay of tart orange and unrefined sweetness prevail. City+ to Full City.

A vibrant, bright coffee, with notes of dark grape and mulling spice, pulpy orange juice, apricot jam, dried papaya, and aromatic wood note that adds a subtle rustic edge to this complex Kenya. City+ to Full City.

The sweet flavors come off in layers, from unrefined sugar to toffee, caramel to a candy corn flavor. City+ roasts showcase both sweetness and inherent spiced tea accents, and tannic finish. City+ to Full City.

Murambi is a medium bodied cup, with mouth-cleansing aciity, undertones of raw sugars, and pressed cane juice, and top notes of black currant, red apple, and spiced finish. Really sweet and complex from City to Full City roast levels.

Yagikawa is a refined, if not somewhat neutral cup, with convincing sweetness, pointed, clean finish, notes of turbinado, black tea, cinnamon and ginger spice, crisp acidity, and a pristine finish. City to City+.

Biftu Gudina has all the markers of a lovely Western Ethiopia coffee, notes of peaches, natural dried apricots, sarsaparilla and cola sodas, marmalade, and a subtle floral aroma. City to Full City. good for espresso.

Rustic sweetness and dried berry tones swirl in the cup, dehydrated blueberry and blackberry fruit leather, woody hints, a dark balsamic note in the finish, and profound bittersweetness when roasted dark. City+ to Full City+.

Cyato shows deep caramelizing sugar sweetness with lovely citrus-like brightness, and top notes of Mandarin orange, slippery elm tea, raisin, and a brown sugary sweet finishing note. City to Full City. Good for espresso.

City+ constructs a framework of sugar cane juice and brown sugar sweetness, with top notes of fine black and green teas, lemon juice, brisk apple, and cardamom spice. Gitesi's finish is so sweet and pristine. City to Full City.

Leather, tobacco, savory herbs, chicory root, and more, with glimpses of dried mango and overripe apple, and an interesting tamarind note. Full City has dark grape & high% cacao bar. City+ to Full City+. Best with rest. Good for espresso.

City+ roasts are creamy, Brazil nut and dusty cocoa, dried strawberry, cooked rhubarb, rustic date sugar, dried tamarind, black licorice, and aromatic cedar wood. City+ to Full City+. Wild espresso.

El Llano is a bittersweet brew, and finds balanced flavors of toffee and baking cocoa in middle roasts, as well as a subtle green apple note that adds structure. City+ to Full City+. Good for espresso.

Unrefined sugars and roasted nut flavors are core aspects of La Laguna, flavors of sweetened peanut butter, molasses drizzled almonds, and a bittersweet cocoa counterpoint. Full City to Full City+. Good for espresso.

This second lot from Buenos Aires shows malty sweet undercurrent and milk chocolate overlay, raw sugar, roasted nut, vanilla caramels, and dried apple. Dark roasting brings out cocoa roast tone. City+ to Full City+. Good for espresso.

Lemony hints accent Miravalle's nutty sweetness, raw sugar and almond brittle candy make up the bulk of the profile, with muted lemon tea candied citrus notes, and citrus-like perceived acidity. City to Full City.

A raw sugar backdrop, with a sweet almond paste flavor, and a dried lemon peel accent. Impressive acidity and cleanliness for the region. Bittersweet cocoa with darker roasts. City to Full City+. Good for espresso.

Middle roasts yield a balanced coffee, rounded dark sugar sweetness, and cocoa bittersweetness at the perimeter. Look for muted top notes of golden raisin, grape, and glazed orange peel. City+ to Full City+. Good for espresso.

The cup is brimming with raw sugar and fruited sweetness, sweet sucanat and turbinado sugars, accents of canned stone fruit, berry, red apple at City+, and Full City yields rich Dutch drinking cocoa too. City+ to Full City+. Good espresso.

Thick body, and accompanying sweetened dark chocolate flavor are marked by fruited accents of blackberry and roasted almond. Full City shows high % dark chocolate bar laced with caramel, berry. City+ to Full City+. Good for espresso.

Compact sweetness and core bittering tones across a wide range of roasts, brown sugar, hints of black walnut and a muted dried fruit note. Mild mannered brightness and cocoa character also make this an espresso option. City+ to Full City+.

Caramel-coated nut aroma, bittering tones and raw sugars find balance at City+, soft citrus background note, cacao, walnut, sesame oil, and a hazelnut finish. City+ to Full City+. Good for espresso.

Middle roasts have balanced sweetness, with raisin, cardamom, herbal, and almond notes, and soft acidity. Full City harnesses a mix of high % cacao bar and a tropical fruit accent. City+ to Full City+. Good for espresso. 

The cup is approachable and balanced at City+ and beyond, honey-wheat sweetness is accented by hazelnut flavored syrup, caramel, roasted peanut, and resonant bittersweet cocoa. City+ to Full City. Good for espresso.

A foundation of refined sugar sweetness bolsters perfumed flavor notes of jasmine and rose water, bubble gum, and chamomile flower tea. Tart lemony citrus shines up front transitioning into brisk black tea mouthfeel. So clean. City to City+.

Paso Ancho has balanced dark sugar and roasted nut tones, with soft acidity like apple-infused water. Look for almond biscotti, dried natural apricot, and chocolate macadamia accents in light to middle roasts. City+ to Full City.

My best brews were within a fairly tight roast range, where toasted sugar, restrained fruit, bittersweet cocoa, barley malt, and mild black tea flavors are found. City+ to Full City. Good for espresso.

It's tea, made from coffee, and you can eat it! Yes, these dehydrated coffee cherries are crispy, tart and sweet. No roasting necessary, just steep a fruited tea, or use as a snack in place of dried fruit. Flavors of hibiscus, tamarind, passion fruit, apple, raisin. With or without sweetener, this one's great. 3 oz per bag

Earth-toned cocoa, lcarob chips, natural dried apricot and raisin, and grain-like qualities that are similar to chocolate rye stout beer. City+ to Full City. Good for espresso.

On a table of decafs, this coffee's origin is easy to pinpoint. Caramel and dried apricot aroma, tart citrus note, toffee-malt core. Bodied, and develops heavy cocoa with dark roasting. City+ to Full City. Good for espresso.

Nyungwe decaf has bittering and sweet aspects of burned caramel up front, chocolate swirled wheat bread. impressive molasses-like sweetness, and body. City+ to Full City. Good for espresso.

This decaf has impressive sweetness, cane juice and caramel, and a carob flavor in the finish. Bodied and loaded with dark chocolate at Full City. City+ to Full City. Good for espresso.

A earthy sweet mix of date sugar and rice syrup, herbaceous accent notes of burdock root, smokey peet, and tobacco. Rustic chocolate flavors and loads of Lintong character in darker roasts too. City+ to Full City+.

A complex and intense brewed coffee, prune juice, pipe tobacco, apricot, burdock root, bold bittersweet cocoa tones, and sweet herbal and tobacco notes. Immense body, lasting finish. City+ to Vienna. Good for espresso.

A green herbal and roasted barley aromaitcs accent sweet flavors of honey wheat cereal and malt syrup, and flavor elements of squash and pumpkin cooked with brown sugar and butter. City+ to Full City.

Java Cimanong has an earthy-sweet aroma, with a bittersweet foundation of dark sugars and unsweetened baking chocolate, hints of almond torrone, toffee, and aromatic wood. City+ to Full City+.

Big sweet flavors and rustic aroma, Mutu Batak yields flavors of brown rice syrup, palm sugar, cacao nibs, peet, licorice root, citrus peel, and warming spice. City+ to Full City+. Good for espresso.

Sarilamping is a honey-sweet coffee, balanced bittersweetness the pervading cup quality, with herbal aromatics, dried apple, and fruited tea top notes lightly accenting the cup, and snappy acidity. City+ to Full City.

Body and sweetness are showcased when using full immersion methods like French Press, flavors of torched sugar, unsweetened cocoa powder, and light blueberry accent note. City+ to Full City. Good for espresso.

A crowd pleasing, bittersweet cup at a wide roast range. Buttery toffee, caramel coated almond, coffee cake crumble, loads of bittersweet cocoa, and an apple/malic impression. City+ to Full City+. Good for espresso.

A much "bigger" cup than aromatic profile, light brown sugar, molasses hints, citric vibrance, and fruited hints of orange, yellow peach, and bright berry. City to Full City+.

Balanced bittersweet flavors draw out dense, dark fruited notes like plum pudding, fruit jam, and prune juice. Dark chocolate tones at Full City, and body is near the weight of fruit juice. City to Full City. Good for espresso.

Centered around caramelizing sugars and caramel candy, Buesaquito also offers fruited accents of red apple and D'anjou pear. Dark roasts produce brooding chocolate with a touch of grape. City to Full City+. Good for espresso.

Caramelizing sugar sweetness leads into layers of raw sugars, roasted almond, an elegant green apple note, pear, orange peel, and the finish is capped by a complex baking spice aroma. City to Full City. Good for espresso.