Current Mood/ 8 oz

Peru Chonta G1 Washed SHB 2026 + Ethiopia Organic Guji Benti Neka G2 Washed 2024 

Peru Chonta Washed Green Coffee Beans

The Chontali mountain range forms a ring around the Chunchucas river valley in Cajamarca. The steep, forested slopes level out the closer you get to their peaks, at 1100 to 2100masl, making coffee farming possible up there in the fertile, loamy soil. Since the 1950s, when coffee cultivation first began in Chontali, the region has blossomed with steady improvement, and coffee now grows across 2,700 hectares. Most of the farmers in Chontali are smallholders, with around 2-4 hectares of land each.

This relationship coffee comes from a small group of farmers. The coffee was fully washed to create a representation of the local terroir. The characteristic profile features strong acidity and body, with flavors of milk chocolate, nougat, almond, and red apple.

How is green coffee graded in Peru?

Coffee in Peru is graded based on the altitude at which it was grown, similar to the grading systems of other Latin American countries. High-quality Peruvian coffee is marked as Strictly Hard Bean (SHB), and SHB Peru green coffee grows above 1350masl.

Common Green Coffee Varieties in Peru

Nearly all of the coffee growing in Peru is Arabica. Over 70% of the production volume is the Typica variety, one of the first plants to be taken from Ethiopia for foreign cultivation. Caturra, a natural mutation of the Bourbon variety with smaller, dwarf tree sizes, makes up 20%, and other varieties like Catimor and Pache make up the last 10% of common Peru green coffee varietals.

Peru Green Coffee Beans

Peru is the world’s 5th largest producer of Arabica coffee and it is gaining in popularity. The thin air, soaring altitudes, and fertile soil throughout Peru come together to form a breathtaking environment where coffee thrives. But sharing a border with the largest coffee-producing nation in the world is not easy. While Brazil’s efficiency and price points are unmatched, Peru finds its footing in differentiation and variety, making every harvest something to look forward to. 

Ethiopian Green Coffee | Benti Neka Washed

This bright Ethiopian green coffee from Benti Neka is rare in being certified organic. While most Ethiopian farmers naturally practice organic farming, few pursue the formal certification process.

Benti Neka, situated in West Guji, is a washing station specializing in washed coffee. Ripe, sorted cherries from farms at elevations of 1,900 to 2,200 masl are pulped in a disc pulper and fermented in cement tanks for 36 to 48 hours to remove mucilage. The pulped coffee is dried for seven to nine days. Once the parchment coffee reaches a moisture content of 10-12%, it is stored in labeled conditioning bins until ready for the dry mill.

Washed processing is widely popular as it allows the terroir of the coffee to shine through. This method highlights the growing conditions, region, and true character of the coffee. At Benti Neka, producers achieve a clean, bright cup profile like this G2 Ethiopian coffee with notes of honey, lemon & lime, and pear, and a tea-like character in its light body.

Traceability is a key focus at Benti Neka, where a voucher system is used to track each coffee lot throughout the production chain. This system ensures that every step, from the receiving station to the drying stage, is documented, tying the coffee back to the farmers who produced it.

Guji Green Coffee Beans

The Oromo people of the Guji region have their own unique origin story for the discovery of coffee, reflecting its deep cultural significance. According to their legend, instead of Kaldi the goatherder, the Oromo sky god Waaqa wept over the wrongful death of a loyal servant, and his tears brought forth a new plant from the earth. Since as early as the 10th century, coffee has been revered in Oromo culture as a special plant, with beans mixed with fats to provide energy on long journeys.

Centuries later, Guji farmers continue to follow traditional growing methods that enhance the region’s fertile soil. Many indigenous coffee varieties still thrive on Ethiopia’s coffee farms. Coffee is typically intercropped with maize, barley, wheat, beans, and other crops that sustain the farmers' families.

Quality Grades for Ethiopian Coffee

In Ethiopia, coffee grading is based on both physical and cup qualities, including altitude, imperfections, and flavor. The grades range from 1 (highest) to 9 (lowest), with grades 1 and 2 classified as specialty coffee.

Ethiopia Green Coffee Beans

Ethiopia, the birthplace of Arabica coffee, contributes only 3-4% of the world's coffee supply, but the variety of flavors from this origin is remarkable. Ethiopian green coffee is celebrated for its bright fruit and floral notes, exceptional acidity, and sweetness. Among the many coffee-growing districts, Yirgacheffe, Sidama, and Guji stand out for their distinctive cup profiles. Learn more about