On this page you will find information on the current bean origins we have in stock and are roasting. We hope you enjoy learning about the origin of coffee you are purchasing and will be drinking. Some find it fascinating to learn where coffee is grown and learn about the farmers, their growing methods, and the way that the beans are processed prior to being dried for shipment to roasters.
We strive to keep a good variety of high quality greens in stock and are always looking for different offerings that we have not tried before. The Peru Geisha below is an example of one that we are excited to try.
Peru Wilder Garcia Geisha Washed 2026 ($22/lb.)
Wilder Garcia – Peru Microlot Washed Geisha Green Coffee Beans
At 1800 masl in the lush highlands of northern Peru, Wilder Garcia maintains a hands on relationship with the health and productivity of his coffee trees. His 23 hectare farm benefits from an ideal climate for cultivating high quality Arabica, with 16 hectares dedicated to coffee production.
Six years ago, Wilder introduced a Tissue Management System (TMS) to bring long term balance and productivity to his farm. This system operates on a two year cycle applied in blocks, adapting the approach to the natural structure of each variety. His farm grows Caturra, Bourbon, Typica, Java and now, an exceptional lot of washed Geisha. In 2020, Wilder also renovated four hectares with new seedlings, strengthening the farm’s future potential.
After harvest, cherries are typically depulped the same day and undergo a 48 hour hermetic fermentation before moving to solar dryers. Wilder’s careful processing yields around 720 quintals of parchment coffee annually (1 quintal = 46 kg of green coffee).
About the Geisha Variety
Gesha – often spelled “Geisha” – originated in the forests of Ethiopia and was first documented in the 1930s. It later made its way to Central and South America, gaining worldwide recognition in Panama, where its extraordinary cup quality set new auction records and reshaped the specialty coffee landscape.
Geisha is known for its elegant, tea like character and luminous aromatics. Typical flavor notes include jasmine, bergamot, stone fruit, florals, citrus zest, and a delicate sweetness. When grown at high elevation and carefully processed – as in Wilder Garcia’s washed Geisha – the variety often delivers exceptional clarity, vibrancy, and a layered, expressive cup.
What Does Coffee from Peru Taste Like?
Peruvian coffee thrives in the soaring altitudes of the Andes, where slow cherry maturation produces sweetness, complexity, and balance. Peru’s coffees are often medium bodied and approachable, featuring notes of chocolate, nuts, gentle fruit tones, and mild acidity. These conditions create an ideal backdrop for standout microlots like Wilder’s washed Geisha.
Peru Green Coffee Beans
As the world’s 5th largest producer of Arabica, Peru continues to gain momentum in the specialty market. Its high elevations, clean mountain air, and fertile soils create exceptional growing conditions, while its diversity of regions and varieties keeps each harvest exciting. Though neighboring Brazil dominates in scale and pricing, Peru distinguishes itself through quality, micro regional character, and unique cup profiles.
Guatemala La Morena Huehuetenango SHB EP 2026 ($15/lb.)
Guatemala La Morena Huehuetenango SHB EP 2026
This coffee is one of my favorite “standards” as I always try and keep either this or the Mexican Chiapas on hand because so many customers want a more affordable coffee. The Huehuetenango and Chiapas mountain ranges are on and the same only separated by the country’s border.
About Huehuetenango Coffee
Huehuetenango coffee is grown at heights up to 6,500 feet (2,000masl) in dry and frost-free conditions. By necessity, farmers in this highly remote area often set up their own mills along the many rivers to process their coffee.
- Temperature: 68-70F
- Rainfall: 48-56in
- Humidity: 70-80%
- Altitude: 5,000-6,500ft
- In the cup: intense acidity, full body, winey notes
Guatemala Coffee Grading (SHB)
SHB (Strictly Hard Bean)
SHB represents the highest altitude classification for Guatemalan coffee, and you’ll see this grade on most premium specialty coffees from the country.
- Definition: To earn the SHB label, the coffee must be grown at an altitude of 1,350 meters (4,400 feet) or higher.
- Altitude Requirements: These are the highest elevations used for commercial coffee production in the country.
- Flavor Characteristics: Because the air is thinner and cooler at these heights, the beans grow slowly and become incredibly dense. This density translates to high acidity, complex aromatic oils, and a “clean” finish. You’ll often taste bright fruit notes like green apple or berries alongside a rich chocolate base.
- Why It Is Premium: Higher altitude means lower yields and harder harvesting conditions, but the flavor complexity is unparalleled.
- Recommended Brewing Methods: SHB beans shine in Pour-overs (V60, Chemex) and AeroPress, where the clarity of the roast can be fully appreciated.
EP (European Preparation)
EP is not an altitude classification—it’s a quality designation that can apply to any grade, including SHB or HB. You will often see “SHB EP” on a bag. While SHB refers to the growth, EP refers to the sorting.
- Meaning of EP: “European Preparation” signifies that the raw green coffee beans have been sorted to a very high standard.
- The Sorting Process: Specifically, it means the beans have been hand-sorted (or mechanically sorted with high precision) to ensure that no more than 8 defects are found per 300 grams of coffee.
- Quality Impact: EP doesn’t change the flavor profile inherent to the bean’s altitude, but it ensures a “clean” cup. Fewer defects mean fewer “off-tastes” like sourness or bitterness caused by moldy or damaged beans.
Nepal Syangja Natural Process USDA Organic 2025 $20/lb.
These beans are grown in the foothills of the Himalayan Mountains at an elevation of 4600 feet. They have been processed using the natural process. Natural coffee processing is also called dry processing. It is an age-old method that is still used today, where ripe coffee cherries are picked from the trees and spread out to dry under the sun. It is said to originate from Ethiopia, where coffee cultivation began.
You might be wondering, how does the natural process impacts the flavor of your brew?
Well, this method enhances the sweetness and fruity notes in your coffee. It allows the cherry’s natural sugars to seep into the coffee beans while drying, resulting in a more vibrant cup with luscious berry or tropical fruit flavors.
These beans have an Specialty Coffee Association score between 85-87.
Ethiopia Organic Guji Dimtu Tora G1 Natural 2025 ($18/lb.) “sold out”
Guji Dimtu Tora Natural
Organic Guji Dimtu Tora G1 Natural is a vibrant and aromatic coffee sourced from the Dimtu Tora kebele in the Hambela Wamena woreda, located in the Guji zone in Oromia, Ethiopia. This coffee comes to us from Azeb Tadesse and was processed at the Dimtu Tora coffee processing station, a mill established in 2022. The coffee was grown at altitudes ranging from 1900 to 2300 masl, contributing to its complex flavor profile.
Organic Green Coffee Beans
This coffee is certified Organic, reflecting sustainable and environmentally conscious farming practices. The farming system integrates shade trees such as Enset, Albizia, Acacia, Militia, and Polyscias, supporting agroforestry and biodiversity. The varieties include Dega, Kurame, and 74110, grown in rich volcanic soil.
The Guji Zone
The Guji zone is renowned for its high-quality coffee and rich cultural heritage. Hambela Wamena, where Dimtu Tora is located, borders Kercha, Gedeo (SNNP), Shakiso, and Uraga woredas. The region’s elevation and climate create ideal conditions for coffee cultivation.
Smallholder farmers play a vital role in the coffee supply chain, contributing to the area’s reputation for producing exceptional organic coffees.
Ethiopia Coffee Grading System
Ethiopian coffee is graded based on physical characteristics and cup quality. Grade 1 (G1) is the highest quality, indicating minimal defects and superior flavor. Organic Guji Dimtu Tora G1 Natural meets these standards, offering a clean and complex cup.
Natural Processing
This coffee underwent natural (dry) processing at the Dimtu Tora site. Ripe cherries were hand-sorted and sun-dried on raised beds for roughly two weeks. The beans were dried until they reached a moisture content of 10–12%.
Traceability at Dimtu Tora was ensured through a voucher system tracking cherries from farmers to storage and conditioning bins, maintaining transparency and quality control throughout the process.
Ethiopian Coffee History
Ethiopia is widely regarded as the birthplace of coffee. Its diverse microclimates and heirloom varietals contribute to the country’s reputation for producing some of the world’s most distinctive and flavorful coffees.
The Guji Zone, in particular, has gained recognition for its unique profiles and commitment to sustainable farming. The Dimtu Tora Station continues this legacy, offering coffees with superior cup qualities that reflect Ethiopia’s rich coffee heritage.
This coffee has a Specialty Coffee Association score of 87
Mexico HG Chiapas MWP Decaf $15/lb.
Mexico Decaf green coffee beans are harvested from the Bourbon, Caturra, Catuaí, Typica varieties of coffee plants. The beans are washed and decaffeinated with the mountain water process. They have delectable chocolate, nutty, and toffee notes, creating a medium body brew. The mountain water decaffeination method removes 99.9% of caffeine by using only clear pure water from Pico de Orizaba, the highest mountain in Mexico. The green coffee beans are immersed in water to extract the caffeine, then filtered to remove the caffeine. Because this method removes the oils and flavors from coffee beans, they are soaked in the filtered water to reabsorb their flavor profiles, creating a clean, crisp coffee.
This coffee has a Specialty Coffee Association score of 82.5
What is Mountain Water Process Decaf?
The Mountain Water Process is a chemical-free, natural method of removing the caffeine from the coffee beans, and it’s kind of like a spa day for your coffee. Here’s how it works:
Step 1: Soaking in Pure Mountain Water
First, the green coffee beans (those are the raw, unroasted beans) are soaked in the purest water imaginable.
Now, we know what you’re thinking: “What’s so special about water and beans?” Well, this water isn’t just any old tap water. It’s nature’s purest gift to coffee—high-altitude, cool, and uncontaminated, which ensures that the beans stay fresh and flavorful throughout the process.
Step 2: Caffeine Extraction
Once the beans are submerged, the water begins its magic. The caffeine in the beans dissolves into the water, separating itself from the beans’ natural flavors and oils. But hold on—here’s where the Mountain Water Process truly shines: the water doesn’t just absorb all the caffeine and leave the beans flavorless. Instead, it’s carefully filtered through activated charcoal (yes, charcoal—sounds odd, but it’s a natural purifier!) to remove the caffeine, while keeping the good stuff: the rich flavor compounds that make coffee, well, coffee.
Step 3: Re-soaking for Full Flavor
Now that the water has removed the caffeine, it’s time to get back to flavor town. The beans are re-soaked in this specially treated water. This step is key—it allows the beans to reabsorb the flavors and oils that were lost in the initial soaking. Essentially, the beans are getting their flavor back, but with zero caffeine.
At the end of this process, you’re left with beans that have been decaffeinated in the most natural way possible—without any harsh chemicals, solvents, or artificial treatments. And, because the flavors are preserved, the end result is a decaf coffee that’s as delicious and aromatic as its full-caffeine counterpart.
Why Should You Care About the Mountain Water Process?
- Taste Without the Tradeoff: One of the biggest complaints about decaf coffee has always been the taste. People often say decaffeinated coffee is flat or lacks the complexity of regular coffee. Thanks to the Mountain Water Process, this isn’t the case. The beans retain their natural flavors, meaning you can sip away on a cup of decaf that’s just as flavorful, rich, and aromatic as a regular cup.
- No Chemicals, No Problem: Most decaffeination methods use chemicals like methylene chloride or ethyl acetate to strip the caffeine from the beans. Not only does this sound a little concerning, but it can also affect the flavor. The Mountain Water Process, on the other hand, is 100% chemical-free. It’s all-natural, using only pure water and charcoal to do the job.
- Environmentally Friendly: If you care about sustainability, the Mountain Water Process is a win for you. Unlike other methods that involve harsh chemicals, this process is much gentler on the environment. No toxic waste, no chemical runoff—just good, clean water from a natural source. Plus, the entire process is eco-friendly and low-impact, making it a more responsible choice for coffee lovers who are mindful of their carbon footprint.
- It’s Unique: Not every decaffeinated coffee on the market uses this method, so choosing Mountain Water Process decaf means you’re drinking something special. When you opt for Mountain Water Process decaf, you’re enjoying a small-batch, artisanal approach that is as much about craftsmanship as it is about quality. It’s a slower, more thoughtful process that requires careful attention to each batch, resulting in a smoother, more flavorful cup of coffee. The end product is a decaf that doesn’t taste like a compromise—it tastes like something made with intention. You’re not just drinking coffee; you’re savoring something that’s been created with a little more care, a little more passion, and a lot more flavor.