Unroasted green coffee beans. 

Fruity, rich, deep, syrupy, traces of apple, tropical and well balanced. Nariño’s coffee cup characteristics tend to offer an increased acidity, medium body, with a good balance and character. Its smooth flavor is variable with a high presence of citric and sweet notes.

These microlots have been pre-selected by one of the most important cooperative of coffee growers in synergy with Exportadora de Café Condor who is the processor and shipper. The selection process involves several cuppings, screenings, and visits to the area during harvest periods. The coffee is purchased in parchment from the producers. It is allowed to rest for a period of one or two months to assure stability and then it is milled and graded a couple of weeks before it ships.

Unroasted green coffee beans.  

Entre Volcanes is a beautiful farm located in San Miguel Dueñas, Antigua Guatemala. It is a high altitude farm, that produce 100% Genuine Antigua Coffee, brand San Miguel, exported to United States and Japan, mainly.

The farm became a coffee plantation in the early 50’s; it belongs to Falla Castillo Family. It was founded by Don Arturo Falla Cofiño, who worked as coffee grower in his farm, around 30 years. At the end of 80’s, Mr. Estuardo Falla Castillo continues the family tradition, praticing the knowledge acquired from his father, and in- novating with new technology.

At Entre Volcanes, it’s important the quality, from the seed to the bags. They have wet and dry mill process, and all the coffee is sun dried in patios. The combination of microclimate, soil and the quality process makes of this an exceptional and unique coffee.

Unroasted green coffee beans. 

Some of the highest grown coffee in the world comes out of Costa Rica.  Costa Rica is also a role model when it comes to high-end specialty microlots and coffee. About ten years ago many farmers started building their own micro mills in order to keep their coffee separate from commercial coffee, get access to better prices, and sell a superior product.

The quality we see out of Costa Rica is very consistent and can not be replicated on a bigger scale.  This, and the flare of Costa Rica as a tourist and easy destination has made the demand for these coffees continue to rise year after year and sought out by high quality roasters.

Costa Rican farmers are highly technified; this is a big advantage they have and enables them to produce better coffee.  Most farms have a high tree density and receive adequate fertilization year round giving producers higher yields; and their coffee trees are renewed constantly as well.  Finally, their cherry selection is extremely good and perfect in some cases.

Unroasted green coffee beans.

Cedar aromatics, lemon brightness, sweet with tart currant.  Timely and selective hand picking is demanded. Cherry is delivered to the wet mill the same day it is picked. Cherry sorting is carried out at the wet mill prior to the pulping. Red ripe cheries are separated from underipes, overipes and foreign matter. The red ripe cherries are processed through the wet processing method that utilizes clean water from Kagondo River. The processing water is recirculated before disposal into evaporation and seepage pits. Sun drying is done after careful fermentation and washing before delivery of the parchment coffee to the dry mill for secondary processing.

Unroasted green coffee beans.

Savory and heavy, with a sweet herbaceous finish.  Sulawesi Coffee has a heavy body and creamy texture. This is a rare coffee grown by the very old Toraja region coffee trees on the island of Sulawesi located in Indonesia. It is also known as Celebes Kalossi Coffee because it's grown on the Island of Celebes which was the old Dutch name for the island. Many of these trees are more than 250 years old and originate before the Dutch first arrived to this island. This Sulawesi Coffee is a lighter version of the Sumatra Mandheling Coffee which is less pungent and less heavy. Limited supplies are are grown each year.

Tangy, lemon acidity with sweet vegetable and balsamic vinegar tones.  Two of the world's best and most famous coffees come from Sumatra: Mandheling  and Ankola. Both are semi-dry processed coffees grown in west-central Sumatra near the port of Pandang at altitudes of 2,500 to 5,000 feet. Mandheling is known for its herby aroma, full body, low acidity, and a rich smooth flavor.  While most coffees are named after the country, or growing region, where it is farmed and harvested, Sumatra Mandheling is named after the "Mandailing" People that traditionally farmed and processed the coffee beans.  A WWII Japanese military man stationed in Sumatra is said to have asked a local Sumatran where his coffee originated, but the Sumatran man mistakenly thought he was being asked about his ethnicity and replied "Mandheling".  The name stuck as word spread about the coffee in Japan and merchants began inquiring about the purchase of Mandheling coffee from Sumatra.

Unroasted green coffee beans.

Finca Los Congos is located in the town of San Fernando, Nueva Segovia.  On the northern region of Nicaragua in close proximity to the Honduran border.  Coffees from this region (as opposed to Matagalpa/Jinotega) have proved to be superior in the cup due to higher altitude in this part of Nicaragua.  On the other side of the mountain, in Honduran soil, is the town of El Paraiso; this region is also producing some of the best coffee in Honduras.

Rene Martin, the owner and operator of the plantation, is not only a close business partner but also a friend of ours.  His father, Jose Rene, planted about 32 hectares of Pacamara (70%) and Caturra in Los Congos.  Why Pacamara?  There really isn’t much Pacamara in Nicaragua and probably no other plantation with this big of production!  A friend of Jose Rene suggested he use Pacamara due to its productivity and hardiness so he got seeds from El Salvador.

Unroasted green coffee beans.

You pick out 5 of your favorite offerings and I will pack them seperately in the same box and ship them out.