Much of Brazil’s coffee production is large scale and mechanized, producing lower quality coffee, and taking a toll on the environment. To combat this problem, Volcafe Specialty Coffee formed a sister company in Brazil, and established the Salmo coffee program to introduce sustainable methods and increase quality. Salmo operates eight cupping labs throughout Brazil and employs field technicians to work directly with farmers to improve quality and sustainability. Coffee is sourced from small, medium and large farms in the southeastern highlands. This particular lot comes from the Esmeralda farm. It has medium body, balanced acidity and sweetness; with slight citrus notes, semisweet chocolate and caramel. It is natural processed, sun-dried on raised beds, then machine-dried to finish.
All current origins, in brief...
Note: Fair Trade (FT), Organic (O), and Rain-Forest Alliance (RFA) certifications are abbreviated below, and noted on origin pages. Certifications are helpful, but limited. Many farms without certification have spotless reputations for caring for the earth, and caring for their people and communities. I stand behind every origin I sell, as both socially and environmentally sustainable. See details about each origin. See "guiding principles" below.
BALI - (O, RFA) A perennial favorite from beautiful Bali, in Indonesia; smooth, syrupy, vanilla, black licorice, bold
BRAZIL - (RFA) From the Salmo coffee program, Rain-Forest certified; good body, balanced acidity & sweetness, citrus, chocolate, caramel
COLOMBIA - (RFA) From the all-Colombian Expocafé group; balanced cup with a smooth mouthfeel, notes of lemon, plum and dark chocolate.
COSTA RICA - From Tarrazú, Llano Bonito coop, 35% women members; sweet aroma, brown sugar, citrus, full body with bright acidity
DR CONGO (FTO) - A Lake Kivu coop empowering women farmers; complex, smooth creamy mouthfeel, chocolate, plum, grapes, orange
ETHIOPIA - (O) Top-grade Sidamo from Ethiopia's only female miller-exporter; blueberry, dried banana, berry, stonefruit, nuanced florals
GUATEMALA - (FTO) High-altitude Mayan coop empowering women; clean, lilac and cane sugar aroma, creamy body, strawberry notes
HONDURAS - (O) Small coffee producers’ coop in southern Capucas; clean, sweet, chocolate, soft nutty notes, mild acidity
JAVA - (O, RFA) Taman Dadar small-holder estate: mild acidity, syrupy body, clean but complex, rich character, chocolate and walnut notes
KENYA - Shade-grown on Mt. Kenya, from the Lenana coffee program; winey acidity, honey sweet, notes of lavender and black currant
NICARAGUA - (FTO) San Juan del Rio Coco region; medium body, citrus acidity, semisweet chocolate, with notes of vanilla and caramel
PERU - (FTO) High in the Andes, from the Sol y Café co-op, comes this medium bodied coffee with notes of lemon, honey, and cocoa
SUMATRA - Premium fully-washed, triple-hand-sorted, from Lintong region; robust, forward fruit notes, good sweetness, mild acidity
TANZANIA Peaberry - Estate-grown in volcanic soil; black tea, chocolate, blackberry, kiwi notes, lemony acidity, sweet, complex
TIMOR - (FTO) Café Cooperativa does amazing things for its community: medium body, clean, cocoa, Granny Smith apple, hops
DECAF MEXICO - (FTO) Grown in the Sierra Madres, decaffeinated with glacial-melt water; balanced, lemony, milk chocolate, walnut
For longtime home coffee roasters, this may seem crazy, but green coffee as a weight-loss aid is getting hugely popular. Click here for some helpful advice, and tips on preparing the extract yourself.
New lower-cost shipping options!
New USPS "Regional Rate" Priority Mail service allowed me to adjust my shipping rates to save you money if you order between 4 and 9 pounds. I also made the 12 pound rate less than actual USPS prices!
LOCAL CUSTOMERS (Harrisonburg, VA vicinity): Pick up locally and pay no shipping! See Ordering Info page.
Since 2004 I have been a home coffee-roasting enthusiast, always in search of high-quality, socially-responsible, and environmentally-sustainable green coffee beans. I discovered the best way to do this is nurture relationships with importers who care as much about ethical coffee as I do, and to rely on their on-the-ground knowledge of coffee farms around the world. So in 2008 I started buying green coffee in quantity and reselling to home coffee roasters like myself. This little side business has brought me great satisfaction, as I now have ready access to an outstanding variety of coffee myself, and I have helped many other home roasters (even a few micro-roasting businesses) get great coffee for great prices.
My guiding principles