This Fair Trade, USDA Organic green coffee from Ethiopia's Yirgacheffe region has a bright, citrusy acidity. We recommend a light to medium roast to preserve its delicate flavor notes.

For an African varietal, our Kenya AA green coffee takes heat very well. Roasted to a medium or even a medium-dark, this green coffee surprises and delights with rich flavor and body.

Our Ethiopian Yirgacheffe coffee beans are astoundingly versatile and perform well anywhere from a light to dark roast. This coffee, which also serves as a great blending bean, tends to shine at a medium roast with notable acidity and flavorful body.

Our Tanzanian Peaberry green coffee is a rare and stunning single origin offering that is most favorable when roasted to a light or medium level. Bright acidity and wine-like flavors are dulled and lost when taken to a dark roast.

Ethiopian Sidamo Decaf coffee exhibits gentle nuances of flavor with balanced acidity and medium body. The sweet, wine-like aroma comes from the natural sun-drying process.

Our organic Sidamo green coffee originates from Southern Ethiopia. Our Roastmaster recommends keeping this selection at a lighter roast level to preserve the incredibly sweet, fruity flavor and bright acidity.