Six new coffees landed on the green coffee Marketplace this month, and two more are on their way. Here’s what each one tastes like, where it comes from, and what our team would do with it.
Every coffee in the Marketplace arrives with four roast profiles already built for it: light, medium, medium dark, and dark. They load with your green coffee, so you can roast to a professional result without dialing anything in, or take one as a starting point and make it your own.
New coffees, available now
Click any name to see the full lot details, pricing, and availability.
- Kenya Riakiberu AB: Bright and layered, with tart red currant, soft rooibos, and a clean pomelo finish.
- Honduras La Labor: Deep and comforting, with cocoa powder, roasted walnut, and a warm hint of clove.
- Costa Rica Los Angeles Yellow Honey: Juicy and dessert-like, with ripe nectarine, dulce de leche, and grilled peach sweetness.
- Brazil Catanduva Farm: Smooth and rounded, with cocoa powder, buttery macadamia nut, and toasted marshmallow.
- Decaf Mexico Sierra Azul: A decaf with real depth: toffee, spiced orange, and bittersweet chocolate.
- Costa Rica Obata Honey: Silky and nutty, with cashew butter, cacao nib, and a juicy pluot brightness.
Great coffee, sourced responsibly
Explore the Green Coffee Marketplace
Traceable, ethically sourced coffees from farming communities around the world. Every coffee comes with a roast profile ready to go — consistent flavor, every batch.
Coming soon
Two lots are landing shortly. Both are worth planning a rotation around.
Ethiopia Koke Honey
This lot of Koke Honey comes from around 1,200 smallholder farmers across five kebeles in Yirgacheffe, considered by many to be the birthplace of coffee, where pickers rotate through the trees every eight to ten days to harvest only cherries at peak ripeness. Once delivered to the Koke washing station, cherries ferment in-cherry for two days before pulping, then dry slowly on raised beds to reach optimal moisture. From there, the coffee heads to a cleaning and storage facility in Addis Ababa, where it passes through a final hand sort before export.
El Salvador El Borbollon
The Alvarez family has been growing coffee on the slopes of El Salvador’s Santa Ana Volcano for more than 100 years. El Borbollon brings together coffee from two neighboring family farms, La Reforma and Santa Maria, first established by Rafael Alvarez Lalinde in 1892 and now managed by the family’s fourth generation.
The Alvarez family also operates its own wet and dry mill, giving them control over processing from harvest through export. Coffees can be separated by farm, variety, and picking day, allowing the family to closely monitor quality throughout the process. La Reforma and other farms working with the El Borbollon mill have also earned recognition in El Salvador’s Cup of Excellence competition.
Customer spotlight: BeeAttitudes
A beekeeping hobby in Westerville, Ohio turned into a honey farm stand, and then a roastery. Since January, Rich Larimer has put a growing rotation of Marketplace coffees under his own label, from the Meridian blend that anchors his menu to a Honduras Mercedes Anaerobic Natural he runs as a featured lot. He even puts the origin stories on the back of his bags.
I use those stories as sales tools when I walk into a retail account. They really work.
Read the full BeeAttitudes story.
Marketplace offerings rotate with the harvest, so these lots won’t all be around forever. If one of them sounds right for your menu, have a look while it’s in season.
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