Classic Staples Green Coffee Bundle

Every roaster has to start somewhere, and the easiest place is with coffees that behave predictably. This pack brings together three classics from three of coffee's best-known origins: a natural Brazil, a natural from Uganda's Rwenzori Mountains, and a washed Colombian from Huila. They're all easy to work with, with no unusual processing or quirks to account for, so when a roast doesn't turn out how you expected, it's much easier to work out why.

That makes them the perfect practice ground. Every batch teaches you something: how the colour shifts, when first crack arrives, what an extra thirty seconds does to the cup. With two naturals and a washed coffee in the mix, you'll also start to see how processing shapes what ends up in the cup.

What's inside

Sitio Baixão da Serra, Natural Brazil
In 2011, Abner and Vanessa Carvalho sold their house, the only asset they had, to buy this 2-hectare farm in Caldas, Minas Gerais. It paid off: by 2019 they'd produced an 88-point lot, and in 2021 one of their coffees ranked among the ten best specialty lots submitted to their cooperative, Cooxupé. Every lot is dried the same way. Cherries go out in full sun, are turned regularly, then piled and covered overnight, a slower method the family has refined over more than a decade. It's the coffee behind our Brazil staple subscription, which tells you how reliable it is.

African Moon, Natural Uganda
Farmers in the Rwenzori Mountains have dried their coffee whole for generations, and African Moon comes from that tradition. It's a DRUGAR (Dried Ugandan Arabica) collected by Agri Evolve, who have built a name among local farmers for paying fair prices, consistently and on time. Expect a sweet, juicy cup with bold cherry and a dark chocolate finish. It's a strong pick for espresso.

Regional Huila, Washed Colombia
This is a regional lot from smallholders who handle almost every step on their own family plots. They pick only the ripest cherries, depulp them the same day, ferment for 12 to 36 hours, wash, and dry on raised beds or patios to 10–11% moisture. It's traditional, hands-on processing, and a textbook washed coffee to set against the two naturals.