Arabica Coffee

The Coffee Quest US

La Sierrita washed green coffee beans from Giraldo, Antioquia, Colombia.

Flavor profile: molasses, orange, peach, raisin

Available Spot EXW Continental

La Sierrita – Type 1 is a communal lot that reaches a consistent 85 point–quality. The profile is stable and shows a vibrant acidity in combination with pleasant sweet milk chocolate and citric notes. This communal lot is carefully constructed. This means that every single small lot is individually cupped various times before being included within the main lot.

In addition to cup quality, each coffee must meet strict physical requirements, including our moisture content and water activity guidelines. The first time a lot is cupped is when the producer brings a sample to our buying station. Upon approval, the producer will then bring the lot down to the warehouse where it will be cupped again, taking a sample from each sack to ensure consistency. Upon final approval, the parchment coffee is packed in grain-pro and remains untouched until the entire lot is milled.

The access points in Colombia allow us to strengthen the relationship with our producers and motivate them to increase the quality of their coffee. The Coffee Quest is proud of the latest results from Giraldo station. This hidden gem of Antioquia is showing that all these coffees are able to compete with any other region of Colombia, and La Sierrita is one great example of this. 

La Sierrita is our fully traceable group lot from small farmers in Giraldo. The name takes its roots from the village within the town (Vereda La Sierrita), where the majority of the producers, who contributed to this lot, have their fincas. All the supplying farms are sitting at an altitude range between 1,700 and 2,200 meters above sea level. The varieties grown by these farmers are Caturra, Colombia, and Castillo. 

The Coffee Quest has started working with the producers from Giraldo because we felt they have been underrated. We wanted to show the world that there is high-quality coffee also outside of the well-popular Colombian regions, such as Huila, Nariño, or Cauca. This was a difficult goal, but over these 3 years, we saw a great improvement in quality and volume. This was also possible thanks to the time spent with these producers at our stations, training them on post-harvest techniques.

Colombia La Sierrita Green Coffee Beans

Conventional (Non-GMO)

Qabballe natural green coffee beans from Uraga, Guji, Ethiopia.

Flavor profile: star fruit, lemon, araza, citronela, clean

Available Spot EXW Continental

Ethiopia Qabballe Natural Green Coffee Beans

Goraa natural green coffee beans from Shakiso, Guji, Ethiopia.

Flavor profile: mango, floral, black tea, grapefruit, dark/light honey

Available Spot EXW Continental

Organic Ethiopia Goraa Natural Green Coffee Beans

Organic

Hamasho natural green coffee beans from Bensa, Sidama, Ethiopia.

Flavor profile: grape, blueberry, lime rind, winey

Available Spot and Forward EXW Continental

The producers of Hamasho, who live high in the beautiful Bombe mountains, have an outgrowers relationship with our Ethiopian partner, Daye Bensa. The outgrower group consists of about 1500 growers in various parts of the mountain range, which also include producers from Bombe and Shantawene. The producers deliver their coffee to Daye Bensa Hamasho washing station, Asefa 6.

Hamasho cherries are processed at Hamasho Washing Station. Hamasho, together with Keramo are our highest elevation coffees from Ethiopia, with elevations up to 2360 meter above sealevel. The beans are very dense coffee, with heavy concentrations of the smaller screen sizes (the majority of the coffee screen sizes at 13-14) which is highly unusual and reflects the higher elevations where the coffee is grown. 

Natural Hamasho is made from well selected, ripe cherry. The cherry is floated upon reception to remove any low quality cherry. The cherry is then dried on African beds for 14 to 18 days. The cherries are locally hulled into unsorted natural beans, and then transported to Addis for final sorting.

Ethiopia Hamasho Natural Green Coffee Beans

Ilala washed green coffee beans from Bensa, Sidama, Ethiopia.

Flavor profile: lime citrus, white sugar, peach

Available Spot and Forward EXW Continental

Ethiopia Ilala Green Coffee Beans

Nicaragua Green Coffee Beans

Ecuador Green Coffee Beans

The Coffee Quest is a quality focused importer and exporter bringing the very best coffees from Latin America and Ethiopia to roasters in the US and Canada.

Our Headquarters in Medellin, Colombia gives our clients “boots on the ground” and unique access. On a daily basis, our team is in constant contact with producers to discuss pre- and post-harvest processing and always on the hunt for top quality coffees. In addition, our Medellin HQ is a team of 10+ people working hard to ensure we maintain the quality of coffee our client’s have come to expect, from post-harvest quality control, to clean, export ready green coffee.

We pay fixed prices to the farmers we work with, from 84 points onwards, posted openly at our buying stations in Colombia. In addition, we are always happy to provide farm gate pricing where possible, or FOB pricing at a minimum. 

In other origins, we aspire to only work with transparent partners, down to the farm gate level.

Our Mission: Transparency, Collaboration & Quality

Hamasho washed green coffee beans from Bensa, Sidama, Ethiopia.

Flavor profile: jasmine, lemon-lime, white sugar, citronela

Available Spot and Forward EXW Continental

The producers of Hamasho, who live high in the beautiful Bombe mountains, have an outgrowers relationship with our Ethiopian partner, Daye Bensa. The outgrower group consists of about 1500 growers in various parts of the mountain range, which also include producers from Bombe and Shantawene. The producers deliver their coffee to Daye Bensa Hamasho washing station, Asefa 6.

Hamasho cherries are processed at Hamasho Washing Station. Hamasho, together with Keramo are our highest elevation coffees from Ethiopia, with elevations up to 2360 meter above sealevel. The beans are very dense coffee, with heavy concentrations of the smaller screen sizes (the majority of the coffee screen sizes at 13-14) which is highly unusual and reflects the higher elevations where the coffee is grown. 

The washed Hamasho is traditionally wet fermented during 36 to 72 hours, and then dried on African beds covered with clean plastic mesh and sheet, for about 9 to 12 days to around 10% moisture. during high sun, the beds are covered to prevent over drying.

The Coffee Quest US

Ethiopia Hamasho Green Coffee Beans

The Coffee Quest US