Green Coffee

Group 4

Has a reputation for offering high-scoring coffee of 90 points or higher from exotic varieties with distinctively unique cupping profiles. Micro lots are crafted with extreme care and precision; extra attention is given to production methodology.

Micro lots and small single estates with special varieties.

Colombia

Profile: Sweet cupping profile with distinct taste of Anise Flower supported by Sugarcane and Almond.
Process: Washed / Anaerobic Fermentation
Variety: Purple Caturra
Altitude: 1710 Masl
Score: 90+
Best for: V60, Chemex

Profile: Beautiful and Fresh Herbal profile with Coriander seed, Mint and Lime, Aromatic notes like Ginger and Tangerine Peel.
Process: Washed / Anaerobic Fermentation
Variety: Purple Caturra
Altitude: 1710 Masl
Score: 90+
Best for: V60, Chemex

Profile: Herbal and Aromatic profile with solid notes of Passion Fruit, Basil, Lemonbalm, Lemongrass, Chocolate notes and Sweet aftertaste.
Process: Washed / Anaerobic Fermentation
Variety: Purple Caturra
Altitude: 1710 Masl
Score: 90+
Best for: V60, Aeropress, Chemex

Profile: Fresh Herbal and Aromatic with a solid notes of Cardamom, Lime and Mint.
Process: Anaerobic Fermentation
Variety: Purple Caturra
Altitude: 1710 Masl
Score: 90+
Best for: V60, Aeropress, Cold Drip

Profile: Fresh notes of Peppermint with the sweetness of Honey, Beautiful Lemon and Floral Lavender hints and extremely balance and delicate acidity.
Process: Washed / Anaerobic Fermentation
Variety: Purple Caturra
Altitude: 1710 Masl
Score: 90+
Best for: V60, Chemex

Profile: Fresh Melon with a Creamy body and Solid Coconut notes.
Process: Anaerobic Fermentation in Bioreactor
Variety: Castillo
Altitude: 1800 Masl
Score: 87
Best for: Espresso, Milk Based, V60, Aeropress, Chemex

Profile: Fresh Herbal and Aromatic with Solid Eucalyptus notes.
Process: Anaerobic Fermentation in Bioreactor
Variety: Castillo
Altitude: 1800 Masl
Score: 87
Best for: V60, Chemex

Profile: Iconic of a Chiroso, Delicate Floral notes, Lemongrass hints and Clean Chocolate base.
Process: Washed
Variety: Caturra Chiroso
Altitude: 1800 Masl
Score: 90+
Best for: Espresso, Milk Based, V60, Chemex, Aeropress

Profile: Sweet, Clean and Intense profile, notes of Cacao Nibs, Black Tea, Ripe Cherry and Raisins.
Process: Natural
Variety: Pacamara
Altitude: 1710 Masl
Score: 90+
Best for: Espresso, Milk Based, V60, Chemex, Aeropress

Profile: Fruit punch with creamy body and distinct Pineapple notes.
Process: 150 hrs anaerobic fermentation
Variety: Purple Caturra
Altitude: 1800 Masl
Score: 88
Best for: V60, Chemex

 

Profile: Fruity and Floral notes like Lavender, Lemongrass, Tangerine, Apricot, Green Apple and Honey.
Process: Fermentation in Honey (Mucilage) at cool temperatures
Variety: Geisha
Altitude: 1710 Masl
Score: 90+
Best for: V60, Chemex

Profile: Floral and sweet cupping profile with notes of Tangerine, Apricot, Jasmine, Coriander seed and Honey.
Process: Honey
Variety: Geisha
Altitude: 1800 Masl
Score: 90+
Best for: V60, Chemex

Honduras

Profile: Caramel, Yellow Fruit, Orange Peel and Chocolate.
Process: Washed
Variety: Parainema (COE-8)
Altitude: 1450 Masl
Score: 88.63
Best for: V60, Chemex, Aeropress

Profile: Floral, Honey, Peach, Papaya and Cacao aftertaste.
Process: Washed
Variety: PARAINEMA(COE-8)
Altitude: 1450 Masl
Score: 88
Best for: V60, Chemex, Aeropress

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