Item Tag: Green Bean

5 LBS Green Coffee – Guatemala Huehuetenango – specialty grade green beans

This listing is for 5 pounds of Guatemala Hueheutenango SHB EP specialty grade green coffee beans. Guatemala SHB EP Huehuetenango Origin information: Process: Fully washed and dried in the sun Grower: Smallholder coffee producers from Guatemala Region: Guatemala Altitude: 1,372 meters Variety: Bourbon, Catuai, Caturra, and Typica Soil: Volcanic loam / Clay minerals Certification: Conventional Guatemala SHB EP coffee is sourced from farms located more than 4,500 feet (1,372 meters) above sea level. Coffee cultivated at these altitudes matures slowly and grows to be harder and denser than beans grown at lower elevations, creating the strictly hard bean (SHB) with inherent consistency and rich taste attributes. The coffee is prepared for export using a standard called European Preparation (EP), meaning the coffee is hand sorted until there are no more than 8 defects per 300 grams of green coffee. I have dabbled in home roasting for the past couple years, and I recently purchased a small commercial roaster. I roast for friends, family and neighbors. I also provide some local non-profits with a custom roast coffee to sell for fund raisers. I bring in 500 pounds of beans at a time in order to get a decent price break. Because I purchase more than I will roast, and because I am not looking to make a huge profit, I am offering my fresh specialty grade beans for prices much lower than beans found elsewhere online. You WILL NOT be disappointed with the superior quality and flavor these beans. Specialty grade is the highest grade of beans. I bring in fresh beans from the most current crops every 30-60 days, so when you purchase from me, you will never purchase old beans that I have been sitting on for several months.

MEXICAN CHIAPAS (UNROASTED GREEN ORO AZTECA COFFEE BEANS) Order 1 to 20 lbs

General Data:Region: Trinitaria, PueblaAltitude: 1,320 M above sea levelProcess: WashedVarietal: Oro AztecaCupping Notes: Chocolate and Caramel INFORMATIONYEAR OF FIRST PRODUCTION Year Three INFORMATIONNUTRITION REQUIREMENT High INFORMATIONRIPENING OF FRUIT Average INFORMATIONCHERRY-TO-GREEN-BEAN OUTTURN Average INFORMATIONPLANTING DENSITY 5000-6000 a/ha (using single-stem pruning) ADDITIONAL AGRONOMIC INFORMATION Susceptible to Ojo de Gallo. Recommended for acidic soils, soils rich in aluminium, and for warmest zones.GeneticsINFORMATIONLINEAGE Timor Hybrid 832/1 x Caturra INFORMATIONGENETIC DESCRIPTION Introgressed (Catimor) HISTORY A cross between Timor Hybrid 832/1 and Caturra.Pedigree selection (selection of individual plants through successive generations) made by INIFAP (Mexico).For more background on the history of the Catimor group of coffees.AvailabilityINFORMATBREEDER Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Mexico Oro Azteca variety, 100% Mexican and resistant to rust first coffee. The Oro Azteca coffee variety is 100% Mexican and resistant to rust. It was created in 1996 by the National Institute of Forestry, Agriculture and Livestock Research (INIFAP) in Chiapas, in response to the problems caused by this fungus that causes premature leaf drop, prevents photosynthesis and leads to the death of the coffee tree. The rust was detected for the first time in Mexican territory in the Soconusco region, Chiapas, in 1981. But it was not until 2012 when it caused severe damage in the coffee-growing regions of the country. In 1981, the Coffee Rust Research Center (CIFC) in Oeiras, Portugal, sent advanced lines of rust-resistant “Catimor” coffee trees to Mexico. With this line began the process of improvement and generational advancement. This is how Oro Azteca emerged 15 years later, a cross between Timor Hybrid 832/1 with Caturra through a pedigree selection, which consists of choosing individual plants through successive generations.It is characterized by being a small plant that adapts very well to warm areas and acid soils.It is cultivated at an altitude ranging from 800 to 1,400 meters above sea level and has average yields of 32 to 45 quintals of coffee per hectare. It has a good quality in the cup, with notes of caramel and chocolate. It was created to be included in competitions of excellence, because it is a leading coffee variety in terms of productivity and quality.Origin of our coffee: ChiapasEl Café Chiapas ampara el café verde o tostado-molido, de la especie Coffea Arábica, cultivado y producido en el Estado de Chiapas y perteneciente a la familia de las rubiáceas. Café Chiapas is the denomination given to coffee that is produced in various areas of the State of Chiapas, in attention to the optimal geographical and cultivation conditions that it possesses, with rich volcanic soils, suitable climates that are characterized by having a good humidity throughout the year, and a great diversity of excellent temperatures. These are characteristics that, together, give rise to a product with high acidity, intense aroma, pleasant flavor and appreciable body, thus achieving excellent quality, without neglecting the appropriate production, transformation and industrialization processes carried out by the Chiapas coffee growers, who meet strict conditions of excellence, taking into account the cultivation tradition that has characterized the State of Chiapas. co-op project- Nudo Verde coffee roasters, is a project of our Cooperativamx community, supporting our cooperative coffee farmers in Mexico..@nudoverdemx @cooperativamx

MEXICAN PUEBLA (UNROASTED GREEN CATURRA/HONEY COFFEE BEANS – Order 1 to 20 lbs

General Data:Region: Cuamila Tlaola, PueblaAltitude: 1,140 M above sea levelProcess: HONEYVarietal: CATURRACupping Notes: Chocolate, almond honey, hazelnut, vanilla and red fruits Family informationA natural mutation of the Bourbon varietyGENETIC GROUP INFORMATIONBourbon-Typica GroupCaturra is a natural mutation of the Bourbon variety, which has a single gene mutation that causes the plant to grow smaller (dwarfing). Other selections were made by the São Paulo Agronomic Institute in Campinas, Brazil (IAC). The selection process for Caturra was called “mass selection,” which means that a group of individuals are selected based on their superior performance, the seeds of these plants are grouped together to form a new generation, and then the process is repeated. The variety was never released in Brazil, but has become common in Central America. The international fame of Puebla coffee Recently, the Mexican Association of Specialty Coffees and Cafeterias (AMCCE), which brings together several companies and coffee experts, registered an increase in consumption in the European coffee franchise market, which is why an accelerated increase in the presence of this type of coffee is expected. product of the northern region of the Sierra Norte Puebla in an international framework. Origin of our coffee: Cuamila, PueblaLocality of the province of Tlaola, State of PueblaThe Town of Cuamila is one of the 46 Communes that make up the Tlaola Municipality, it is one of the main producers of organic coffee (due to the variety of its climate).The variety that is mainly produced in the state of Puebla is the “arabica”, classified within the group of “soft coffees”, where species such as: criollo, caturra, catimor, bourbon, garnica, among others.co-op project- Nudo Verde coffee roasters, is a project of our Cooperativamx community, supporting our cooperative coffee farmers in Mexico..@nudoverdemx @cooperativamx 138 / 5.000Resultados de traduccióNudo Verde coffee roasters, is a project of our Cooperativamx community, supporting our cooperative coffee farmers.