Green Coffee Beans

Our coffees our sourced from around the world, with emphasis on both the quality of the coffee and the quality of the supply chain. We focus on coffees that are produced in an environmentally and socially responsible manner. Our goal is to provide our customers with a quality product that they can be proud to purchase and do it at a fair price.

In our effort to provide our customers with green coffee beans that meet our standards we partner with individuals and organizations that have similar values. As we expand our offerings and increase our knowledge of the coffee world, we will list and provide links to these organizations here, so that you can educate yourself.

The sheer volume of coffee that is produced throughout the world can be at best intimidating to the uninitiated. The easiest way to discuss coffees and their inherent characteristic is by region, below is a brief description of the coffee growing regions and the coffees they produce.

All of our coffees are available for purchase at www.diycoffeeroasting.com.

We also offer a variety of classes on coffee roasting and cupping.

General characteristics of coffees by region

Americas

American coffees are grown all along the mountainous backbone of Latin America, from southern Mexico south
through Central America, Colombia and Bolivia to Peru, as well as in the highlands of the larger islands of the
Caribbean and on the high plateaus of Brazil. At their best, the classic coffees of Latin-American manifest bright,
lively acidity and a clean, straightforward cup. They provide what for a North American is a normal good coffee
experience.

Within this very broad family of coffees, however, there are many variations in cup and character. The very highest
grown coffees of Central America and Colombia tend to be boldly and intensely acidy and full-bodied. These are
the coffees that attract coffee purists of the old school. Caribbean coffees, including the celebrated Jamaica Blue
Mountain, tend at their best to be big-bodied and roundly balanced with rich, low-key acidity. The best Nicaraguas
are meaty and full-bodied. Lower grown coffees from Central America tend to be soft and round in profile, as are
the often exquisitely sweet coffees of Peru.

The character of the classic Latin-American cup derives, in part, from the clarity of flavor achieved through wet-
processing. The coffees of Brazil offer a different world of experience based on a much wider variety of processing
methods, from dry-processing, which produces the classic Brazil Santos cup, low-toned, spicily complex and rich,
to semi-dry or pulped natural processing, which promotes a softly complex, delicately fruity cup, to classic wet-
processing, which produces a cleanly understated, pleasingly low-acid cup much like the one offered by the finer
lower grown coffees of Central America.

Africa and Arabia

Some of the world’s most distinctive coffees are grown in East Africa along a long north-south axis that starts at
the southern tip of the Arabian peninsula in Yemen and concludes in Zimbabwe in southern Africa, along the way
encompassing the highlands of Ethiopia, Kenya, Tanzania, Zambia, and several less prominent origins.

These often remarkable coffees are characterized by a variety of striking floral and fruit notes, from the almost

perfume-like floral and citrus character of Ethiopia wet-processed coffees through the intensely acidy and berry-
toned Kenyas to the soft and voluptuously fruity Zambias. This family of coffees includes two of the world’s oldest
and most traditional origins: the Harrar coffees of north-eastern Ethiopia and the coffees of Yemen, just across the
Red Sea from Ethiopia. Both of these coffees are picked and put out to dry on rooftops, fruit and all, much as they
were when coffee first came onto the world stage in the 17th century. Both display variations on a wild, complex,
slightly fermented fruitiness that many coffee lovers find as seductive today as the first coffee drinkers of Europe
did.

India and the Pacific

The best-known and most distinctive Pacific coffee origins are grown in the Malay Archipelago, that chain of often
enormous islands that make up the nations of Indonesia, Timor and Papua New Guinea. These coffees include the
deep-toned traditionally processed coffees of Sumatra, Sulawesi and Timor, with their complex fruit, earth, and
musty notes. By contrast, wet-processed coffees of Sumatra, Java, and Papua New Guinea are bright and floral and
may range from delicate to (in the case of some Papua New Guineas) intensely and fragrantly acidy.

Arabica coffees from India tend to be sweet, floral and low in acidity. India is also the source of the world’s
finest coffees of the robusta species, the wet-processed Parchment and Kaapi Royale robustas, and the exotic
Monsooned Malabar, a dry-processed coffee that is exposed to moisture-laden monsoon winds for several weeks,
this exotic process mutes acidity, deepens body, and adds a malty mustiness.

Hawaiian coffee is another matter still. The celebrated coffees of Kona resemble the finest Central America
coffees, with a classically clean, transparent cup that can range from powerfully acidic and bright to soft and
delicate. The coffees of the island of Kauai are round, balanced, and low in acidity owing to low growing altitudes.
The island of Molokai produces two distinctive coffees, a wet-processed Malulani Estate remarkable for its spicy
pipe-tobacco tones, and the dry-processed Molokai Muleskinner, a rather rough, unpredictable coffee that often
displays mild musty and fruit ferment notes.