Our Current Offerings
Mexico
MEXICO CHIAPAS
Elevation: 1200-1600 MASL
Varieties: Catuai. Typica.
Tasting Notes: Cocoa Powder. Dried Fruit. Nutty.
BODY: Medium
ACIDITY: Light
PROCESS: Washed
Mexico Veracruz Decaf
The Mountain Water Decaffeination Process is trademarked to the Descamex facility in Mexico. As a popular natural method for decaffeination, the Mountain Water Process uses pure water as an extraction solution, separating the caffeine compounds from the unroasted green coffee. Mountain Water decaf process green coffee is chemical-free. The decaffeination process removes roughly 99% of the coffee’s caffeine while preserving flavor the coffee’s original sensory profile.
This lot of Veracruz green coffee beans was sourced from small holders across the region. Before undergoing decaffeination at the Descamex facility, it was washed and fully sundried.
Elevation: 1200 MASL
Varieties: Bourbon. Caturra. Typica.
Tasting Notes: Milk Chocolate. Orange. Pecan. Brown Sugar. Fig.
BODY: Medium
ACIDITY: Medium
PROCESS: Washed & Mountain Water Process Decaffeination
Brazil
BRAZIL CERRADO
Cerrado lies in the southwest of Minas Gerais. The land is relatively flat, with altitudes ranging from 900 to 1250 meters above sea level. The level land allows farmers to practice mechanical harvesting that is out of reach for coffee farms on steep hills.
It’s always sunny in Cerrado. That’s why coffee producers take advantage of the favorable climate by developing their own unique processing method for naturals. While most origins harvest cherries and dry the fruits on raised beds, the natural process in Brazil means using as little intervention as possible. Coffee cherries dry while they’re still on the tree, allowing extra time for sugars and flavors to concentrate with minimal fermentation. This method results in an intensely rich, sweetness like this Cerrado Natural that’s overflowing with luscious notes of baker’s chocolate, brown sugar, dried plum, and walnut.
Elevation: 1200 MASL
Varieties: Catucai. Mundo Novo. Catuai Red and Yellow.
Tasting Notes: Bakers Chocolate. Brown Sugar. Dried Plum. Walnut.
BODY: Heavy
ACIDITY: Mild
PROCESS: Natural
Colombia Finca Milan Culturing Nitro Fermentation
Julio Cesar Madrid Tisnes is a third-generation coffee grower, and Finca Milan, a 250-hectare estate, has been in his family for over 40 years. Together with two other farms, Finca Riviera and Finca Buenos Aires, his family’s estates have won multiple awards and championships.
At Finca La Riviera, where the coffee processing for Finca Milan takes place, producer Julio Cesar Madrid Tisnes designed and perfected different fermentation protocols for a variety of methods, including washed, honey, natural, cold press, culturing, and nitrogen fermentations.
In the nitrogen fermentation process, ripe coffee cherries are subjected to embryonic stress so that the temperature of the cherries rises and falls to 12 degrees, keeping them in the best condition for further processing.
After pulping, the beans are placed in a bioreactor and inoculated with starter cultures (yeast and bacteria) and fruit must. The bioreactor is sealed and injected with nitrogen to facilitate the metabolic processes of the microorganisms. During this time, temperature, acidity, and Brix degrees are closely monitored against past data in order to time the end of the fermentation stage and initiate oxidation.
After leaving the bioreactor, the coffee beans are dried in solar dryers to 40% moisture then transferred to mechanical dryers until reaching 10% - 12% moisture. The resting period in the warehouse is around 45 days before the coffee is hulled and prepared for export.
Elevation: 1650 MASL
Varieties: Catiope.
Tasting Notes: Strawberry Jam. Cane Sugar. Citrus. Syrupy.
BODY: Medium ACIDITY: Medium
Ethiopia
ETHIOPIA ORGANIC GUJI BUKU SAYISA
The area around Buku Sayisa is renowned for producing certified organic coffee, a rarity due to the high costs of official certification. While most Ethiopian farmers naturally practice organic farming, few pursue the formal certification process.
Buku Sayisa, located in West Guji, is a washing station that specializes in natural processing. Ripe, sorted cherries from farms at an altitude of 2,300 masl are dried for 12 to 15 days on raised beds. By meticulously avoiding overfermentation during the drying process, Buku Sayisa producers craft elegant cup profiles like this G1 coffee with flavor notes of blueberry, honeydew, and jasmine honeysuckle, resulting in a sweet and sugary taste.
Traceability is a key focus at Buku Sayisa, where a voucher system is used to track each coffee lot throughout the production chain. This system ensures that every step, from the receiving station to the drying stage, is documented, tying the coffee back to the farmers who produced it.
Elevation: 2300 MASL
Varieties: Dega. Kurame. 74110.
Tasting Notes: Blueberry. Honeydew. Jasmine. Honeysuckle. Sweet & Sugary.
BODY: Medium
ACIDITY: Bright
PROCESS: Natural
Colombia
COLOMBIA HUILA EL TIPLE
The Huila region is always a favorite when it comes to Colombian coffee. In addition to high-quality – and often award-winning – green coffee beans, Huila is celebrated for its distinctly delicate cup profile, which features bright acidity, sweetness, and a fragrant aroma. Huila’s proximity to the equator and it is rich with volcanic soil. Coffee from Huila has a signature profile: fruit and caramel notes, sweet acidity, and intense aromas. All the coffees were sourced from small, family-owned farms ranging in altitudes from 1,500-1,800masl.
This coffee is named for the Tiple instrument, which is used in traditional Colombian music.
Elevation: 1,500-1,800 MASL
Varieties: Caturra. Castillo. Typica.
Tasting Notes: Dark Chocolate. Caramel. CherrY. Vanilla. Roasted Almond.
BODY: Heavy
ACIDITY: Medium
PROCESS: Washed
Sumatra
SUMATRA KARDON & YULINDA, LINTONG
Lintong refers to a specific area to the south of Sumatra’s Lake Toba. Apart from Dutch plantations in Aceh, this was where specialty coffee came first in Sumatra. Here we find a Tokeh named Kardon who collects from a group of 200 widows. He keeps their coffee separate. While the widows’ families have been in coffee for over 200 years, they often face a knowledge gap after their husbands pass away. Kardon and his team, with the support of our Sumatra-based staff, assist these farmers with training. They teach farming practices and first-stage coffee processing.
Elevation: 1400 - 1450 MASL
Varieties: Sigararutang. LiniS795. Andungsari.
Tasting Notes: Grapefruit. Coconut. Passion Fruit. Peach.
BODY: Light
ACIDITY: Bright
PROCESS: Wet Hulled
Look for us at farmers' markets, craft fairs, and food and beverage fairs. Shop our online store anytime.
Sign up for our newsletter or like us on instagram and facebook for updates on our appearances.
Left to Right: 16 oz, 8 oz, 3 oz
Responsibly sourced green beans.
At CFCS we promise to always source our green beans from suppliers who commit to support sustainable practices, improve producer livelihood, and maintain high-quality control standards. We buy our beans from Genuine Origin, Cofinet, and Crop to Cup Coffee Importers.
Check out these links to see why we choose to partner with these importers. They deliver high quality green beans. They invest in people. They provide sustainable strategies to farmers which benefit our environment. They’re just awesome.