Best Seller87SCA
Castilla
Colombia's resilient workhorse — consistent, clean, and full of character.
Process
SemiWashed
Altitude
4,900 – 6,600 ft
PanelaTangerineBlack tea+1 more
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Single Origin · Huila, Colombia
Green Coffee
Raw, unroasted beans harvested at peak ripeness from family farms above 5,900 feet. The purest expression of our terroir — ready for your roaster.
What Is Green Coffee?
The bean before the roast.
Green coffee is the raw, unprocessed seed of the coffee cherry — harvested, washed, and dried, but never exposed to heat. It retains the full complexity of the origin: the altitude, the soil, the microclimate of Huila. For craft roasters and enthusiasts who want complete control over their cup, green coffee is the starting point for something extraordinary.
Our green coffee is sourced directly from smallholder farms in the Huila department of Colombia, where elevations between 5,500 and 6,500 feet create the ideal conditions for slow cherry development and concentrated flavor.
Our Varieties
Four expressions of Huila terroir.
Each variety tells a different story — from the reliable Castilla to the legendary Geisha. Click any card to explore the full flavor profile, technical specs, and roasting guide.
Best Seller
Competition Grade86 – 90SCA
Pacamara
Exceptionally large beans, exceptionally complex flavors.
Process
Double anaerobic fermentation with hydro-honey processing
Altitude
5,600 – 6,900 ft
JasmineCoconut candyBergamot+2 more
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Rare & Exclusive88 – 93SCA
Geisha
The world's most celebrated coffee variety — grown in the heart of Huila.
Process
Washed / Natural
Altitude
5,900 – 7,200 ft
JasmineBergamotMandarin+3 more
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Two Expressions85 – 91SCA
Bourbon
Two expressions of the same legendary lineage — Pink and Natural.
Process
Natural / Washed / Honey
Altitude
5,200 – 7,200 ft
Dried cherryStrawberryDark plum+3 more
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Flavor Profile
What to expect in the cup.
AromaCocoa, Jasmine, citrus blossom, fresh herbs, coconut, caramel
FlavorBright citrus, stone fruit, floral honey
AcidityLively and clean — malic and citric
BodyLight to medium, silky mouthfeel
FinishLong, sweet, with a lingering floral note
Roasting Guide
Tips for your first roast.
Start low
Begin your charge temperature between 340–360°F (170–182°C) to allow even heat penetration without scorching.
Watch the color shift
The beans will turn from green to yellow to tan. The yellowing phase is where most of the aromatic development happens — don't rush it.
First crack
Listen for the audible first crack. For a light roast that preserves the floral and citrus notes, drop the beans 30–60 seconds after first crack begins.
Rest before brewing
Allow the roasted beans to degas for 24–72 hours before brewing. This lets CO₂ escape and flavors fully develop.
Ready to Order?
Bring Huila to your roaster.
Available in 1 lb, 5 lb, and 25 lb bags. Ships across the United States.