Colombian Green Coffee Beans

Unroasted coffee sourced from Colombia’s high-altitude regions, prized for balance, sweetness and clean acidity. You roast them at home to your preferred profile.

Typically smooth and balanced with caramel sweetness, nutty undertones and gentle fruit acidity. Lighter roasts emphasise fruit and acidity; medium roasts bring out caramel and nuts.

They’re screen size grades: Supremo (larger screen) and Excelso (slightly smaller). Both can cup beautifully; Supremo often yields a slightly rounder body, while Excelso can show brighter nuance depending on the region (e.g., Huila).

A natural decaffeination using ethyl acetate derived from sugarcane. It gently removes caffeine while preserving origin character — expect sweet caramel and mild fruit notes after roasting.

• Filter/Pour-over: Light–medium to keep clarity and fruit.
• Espresso: Medium to medium-dark for body, crema and caramel sweetness.

Keep them cool, dark and dry in an airtight container. Avoid heat and humidity. Properly stored, greens generally keep peak quality for 6–12 months.

Yes. Allow 12–72 hours to degas. Filter roasts often peak from day 2–7; espresso roasts from day 5–14.

Many Colombian lots are washed, delivering clean cups and dependable sweetness. Check each product page for exact processing details.

Absolutely. Roast to medium/medium-dark: expect a silky crema, caramel sweetness and a balanced finish.

Grind after roasting and according to brew method: coarse (French press), medium (drip), medium-fine (pour-over), fine (espresso).