Green Coffee

Sold by the green pound. Unroasted coffee from the same farms and cooperatives we roast for ourselves, for home roasters, roasting students and coffee professionals who want to take it from here. The Same Sourcing, One Step Earlier Our green coffee comes out of the same direct trade relationships as everything else we sell — our family's own farms in Brazil's Sul de Minas region, where the Carneiro family has grown coffee since 1890, plus long-standing partner farms and cooperatives in Guatemala, Nicaragua, Peru and beyond. Meet the farms. Available lots rotate with the harvest calendar and what we have in the warehouse. If you are looking for a specific origin, process or volume, get in touch and we will tell you what is on hand. Roasting It Yourself Green coffee is stable for far longer than roasted coffee, so buying green and roasting in small batches is the surest route to a genuinely fresh cup. Store it somewhere cool, dry and dark, and roast to taste. Nossa Familia is a Certified Organic handling facility under Oregon Tilth and a Certified B Corporation. This is a raw agricultural commodity (RAC) and as such, control for biological hazards falls in the hands of the end user. Green coffee is intended to be roasted before consuming.

Sourced from Guatemala, this Green Coffee selection represents the foundational work of Nossa Familia Coffee. When evaluating raw or roasted beans, professionals often utilize a flavor wheel to categorize the complex aromatic compounds that develop during the roasting process. While specific profiles vary based on processing methods and regional microclimates, coffees from this origin are frequently recognized for their balanced acidity and structured sweetness.

Understanding the characteristics of green coffee is essential for roasters aiming to highlight the inherent qualities of the bean. By examining the physical state of the coffee before heat application, one can better anticipate how the final cup will express the unique terroir of its home country. Whether you are a home enthusiast or a professional, referencing standardized sensory tools helps bridge the gap between raw agricultural product and the nuanced experience of a finished brew.