October Green Coffee Outlook: Bom Dia Brazil

An eye-popping look at how coffee is processed in Brazil, followed by an update on coffees in transit.

Skip to the transit updates.

Early on in my coffee career I was tasked with supplying marketing material to the green buyer for a well-known Bay Area roastery who had just purchased a Brazilian coffee lotCoffee can be separated by lot in any number of ways usually by the processor to distinguish one area of the farm, a particular altitude, particular trees, a... ...more from us. I sent him our profile of the farm, attached a single photo from our library, and figured that was that. Fast-forward to a few months later, I wound up seated next to this buyer at an SCASCA is the newly formed global coffee association for Specialty Coffee. The former organization called SCAA was incorporated into the new group. The main commercial coffee group is... ...more event (my first Expo, yay!). It was the first time we’d met face to face, and I was eager to make the in-person connection following our exchange over the BrazilBrazil is a coffee giant . As Frank Sinatra sang, "they grow an awful lot of coffee in Brazil".: Brazil is a coffee giant . As Frank Sinatra... ...more coffee he’d bought. I nervously introduced myself, and as I thrust my hand out to shake his, he leaned in and said, “my grandma could’ve picked a better photo than what you sent me”.

I suppose that was meant to be an insult (to me, and to grandma!), and looking back at the picture I sent, I sort of understand his disappointment (pictured below). The photo captures a receiving tank filled with coffee cherries at a wide mix of ripeness, some clearly past their prime while others bright green, with many leaves and twigs mixed in. While the colorful contrast is quite beautiful IMO, it subverts our expectations of we may think of as “best practices” for post harvest processingThe removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled) or dry-processed (also called wild, natural or natural... ...more, and it’s certainly not the image that comes to mind when you think of “Specialty Coffee”.

Rest assured, the coffee in the photo underwent intensive sortingCoffee is sorted by size, density, and color in its preparation for export.: Sorting refers to several steps performed in the preparation of coffee for export. Coffee is... ...more before we purchased the final green, and was fairly uniform by the time we received it. Had it not, the offer sample would have contained so many physical defects that it would be rejected it on site!

The fact of the matter is, ripeness is not considered when picking coffee in Brazil, overlooked in the service of time and efficiency. Instead, that responsibility happens later in the processing chain. It’s a topsy-turvy way of managing coffee quality, but it’s what happens when labor comes at such a premium that innovation and mechanization are needed to keep coffee profitable. Having just returned from a Brazil buying trip, I’m here to tell you that this is what Specialty CoffeeSpecialty coffee was a term devised to mean higher levels of green coffee quality than average "industrial coffee" or "commercial coffee". At this point, the term is of... ...more production in Brazil looks like, and an important reality that is captured in that photo.

When you visit Brazilian coffee farms during the harvest season, one of the first things you might notice is the mix of cherryEither a flavor in the coffee, or referring to the fruit of the coffee tree, which somewhat resembles a red cherry.: Either a flavor in the coffee, or... ...more ripeness on the trees. From unripe and bright green, to wilted dark purple cherries that have dried on the branches, it’s a sight I’ve never seen anywhere else. Most farmers only harvest their trees 1 or 2 times during the season, so they want to make sure all the coffee has ripened before doing so, even if it means letting much of it go far beyond its peak.

There are probably examples of this in other origins, but it was a first for me. In most other countries we buy from, you see farmers picking their coffee multiple times during the harvest season, discriminately selecting only ripe cherries, and leaving behind the green coffeeGreen coffee refers to the processed seed of the coffee tree fruit. Coffee is a flowering shrub that produces fruit. The seeds of the fruit are processed, roasted,... ...more so that it can continue to ripen. It’s an important first step in quality control, and one that involves a lot of hand labor that is just too expensive in Brazil.

Instead, harvesting is managed by either mechanical harvesters, or what they call “hand machines”. In both cases, the goal is to strip pick all of the coffee cherries in one fell swoop.

Mechanical harvesters come in different sizes, but generally function the same. They sort of look like a giant metal tunnel on wheels. The harvesters are driven over the wide rows of coffee shrubs, “picking” the cherries as they go. Inside the “tunnel” are two large columns that rotate, each with long nylon rods that agitate the coffee shrubs as they pass through, shaking the cherries from the branches. The coffee is then funneled to either side of the harvester, and moved to a collection tank by an auger and conveyor system.

It’s an incredible sight, and when I first saw this in action, I thought the machinery would surely destroy the trees! Not only did they come out the other side relatively unharmed, the harvester left very few, if any, coffee behind. Some even prune the trees as they pass through, leaving behind a row of well kempt coffee shrubs with topiary-like appeal.

One major upside of using mechanical harvesters is that you can scale farm production without having to scale labor. For example, we saw 100 hectare farms in Brazil harvested by 1-2 people driving mechanical harvesters. Contrast this with a 100 hectare farm in NicaraguaNicaraguan coffees from the Segovia, Jinotega, Ocotal and Matagalpa regions are nice balanced cups. They often possess interesting cup character along with body and balance, outperforming many other... ...more that requires 100+ people to pick during the harvest peak.

Cost of labor is the root of both systems. The reality for the Nicaraguan coffee farmer is that they rely on an informal workforce to pick coffee for low wages, generally made up of the local indigenous population and migrant workers. Brazil, on the other hand, has very strict regulations around hiring farm labor that involves contracts assuring monthly salary minimums, and even health insurance. In a word, costs of labor are very high for the Brazilian farmer, pushing them to find savings in a much more technified system.

Our recent video post of a mechanical harvester in action brought lots of interest and comments. One person asked if we might expect to see this in other coffee countries soon. As it’s getting tougher to find people willing to pick coffee, it’s a question worth asking. For big driving mechanical harvesters like these, I think the answer is ‘no’, simply because of their size. For one, it requires a lot of room between the rows of coffee to accommodate them (roughly 9′). You literally have to plant your farm around them. Also, these machines can’t be driven on steep terrain. It wouldn’t work in steep growing regions of GuatemalaGuatemalan coffee is considered a top quality coffee producer in Central America. Due to our proximity to Guatemala, some of the nicest coffees from this origin come to... ...more or ColombiaColombian coffee is highly marketed and widely available in the US. They have been largely successful at equating the name Colombian Coffee with "Good" Coffee. This is half-true.... ...more, for example, or even parts of Brazil, as we saw on our trip.

Another widely used harvester in Brazil is the vibrating “hand harvester”. These consist of a long pole that has something like an inverted rake on the end, but with fewer finger-like tines. Those tines vibrate, and as workers run the rakes over the long coffee branches, they agitate the cherries to the ground where they are collected. The process is much faster than strip picking by hand, and while requires more people to perform than the driving harvesters, a large estateA "coffee estate" is used to imply a farm that has its own processing facility, a wet-mill. In Spanish this is called an Hacienda. A Finca (farm) does... ...more can still be picked by just a few people. These hand-held machines are ideal for smaller farms, or those that are not planted with the larger machines in mind.

Before I get too caught up in the complexities of processing coffee in Brazil (Tom has a more in depth, and insightful piece on the subject HERE), I want to circle back to our August trip. There’s a lot more to see than just harvesting coffee, after all.

All of our travel was in the state of Minas Geraís, which alone accounts for more than half of Brazil coffee exports. There’s relatively good altitude in the Minas region, with the eastern side of the state cut through by the Espinhaço mountain range that stretches as far North as neighboring coffee-growing state of Bahía. You find concentrations of coffee farms along this stretch, and it’s just West of here where most of our visits were focused.

The first half of our trip followed a loop from São Sebastião do Paraíso, through Serra da Canastra region, up to Patrocínio and back. Along this route we had the opportunity to visit with farmers whose coffees we’ve purchased for several years, but whom we’ve never met (like Jose Gomes, Amarildo Jose Borges, and Luis Otavio Turati).

The topography is more “rolling hills” than steep terrrain, and every farm we stopped at used the driving type mechanical harvesters. Most of the farms employed some kind of irrigation infrastucture too, some with very impressive water collection and filtration systems.

The latter half of our trip was spent in, and around, Santa Rita do Sapucaí region, where we’ve been buying coffee for the last few years. Most recently, we’ve been working with a local exporter in Santa Rita, called Agrorigem, run by local 3rd generation coffee farmer named Daniele Alkmin.

Dani got her start in coffee by helping her father, Carlos Henrique, at their farm, Santa Rita de Cassia. It was only in the last couple of years that she decided to add “coffee exporter” to her repertoire. Her enthusiasm for the coffees and farmers from her town is immediately apparent when you meet her, and she’s made it her mission to not only export her own coffee, but also to act as a sort of representative of the coffees from Santa Rita.

It’s no wonder Dani was elected president of “Mulheres Empreendedoras do Cafe”, a local women’s coffee association that includes all parts of the chain, not just farmers. This year we were fortunate to buy coffee from several association members, including Dani, and she took us to visit a few of their farms during our trip.

Coffee farms in Santa Rita lie in stark contrast to the farms we’d visited earlier in our trip. They look a lot more like your typical Central American farm, planted on steeper hillsides, the rows of trees much closer together. Because of this, they have to be harvested using the hand machines, which means a higher cost of production than those harvested by the larger harvesters. While most farms were still 100+ hectaresWe use this metric term often to discuss the size of coffee farms. 1 Hectare = 10000 Square Meters = 2.471 acres: We use this metric term often... ...more, we saw a lot of small producer farmers too, in particular around the Carmo de Minas region (only an hour from Santa Rita). And by “small”, I mean 1 hectare small!

One such farm was run by a woman named Marta Vanilda Teixeira, and her husband Evandro. They manage their 1 hectare farm like any other small producers we work with; on their own, and without any outside labor to pick coffee during the harvest season. Last year they produced 67 bags, 30 of which were Specialty, which we bought. It was one of the best coffees in last year’s shipment, and we were lucky enough to buy their total Specialty output again this year (24 bags).

So circling back to my story in at the lead: Could this person’s grandma have picked a better photo than what I sent? Perhaps he was right. While I still stand by the image being an accurate image of Brazilian Specialty coffee, there’s definitely more aesthetically pleasing imagery in the coffee lands of Brazil, which I saw first hand.

Here’s a small selection of photos from our August trip highlighting some of the beautiful places and faces we visited. Click to enlarge and read the captions.

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We’ve closed out Summer with a lot of coffee arrivals

Over the last two months we’ve received around a dozen containers of coffee, most of which covers our contracts in Africa and Central America. Notable arrivals from Central America include two Guatemala containers filled with the coffees from our Proyecto Xinabajul buying program in Huehuetenango, as well as our final Costa RicaCosta Rican coffee is typically very clean, sweet, with lots of floral accents. hey are prized for their high notes: bright citrus or berry-like flavors in the acidity,... ...more box, which we’re still in the process of transferring to our warehouse.

In terms of African coffees, we’ve received several containers from EthiopiaEthiopia, formerly known as Abyssinia, or a coffee cultivar: Ethiopia, or more specifically the Empire under Haile Selassie,  was known as Abyssinia. The name is Latin, derived from... ...more, and KenyaKenya is the East African powerhouse of the coffee world. Both in the cup, and the way they run their trade, everything is topnotch.: Kenya is the East... ...more. This includes our cooperative coffees from Western Ethiopia, like Nano Challa, and Duromina (the latter launches Wednesday), as well as a few boxes filled with beautiful wet and dry processDry process coffee is a method for taking the fruit from the tree to an exportable green bean. The whole intact coffee cherry is dried in the sun... ...more lots from Guji and Yirga Cheffe. Add the balanceSuggests a harmony and proportion of qualities, and implies mildness since no one quality dominates.: Balance is both an obvious and slippery taste term. It implies a harmony... ...more of our Kenya contracts to this list, and we have enough stellar lots to roll out fresh and exciting coffees to the site through the holiday season!

On the incoming side of things, we have a container shipping from IndonesiaUSDA is (obviously) the United States Department of Agriculture. USDA also had coffee plant breeding programs in the past and one variety they distributed to Indonesia and was... ...more this month that includes coffees from FloresFlores is an Indonesian island, and as a coffee bears more resemblance to the coffees of Timor-Leste, New Guinea and Java than to the wet-hulled coffees of Sumatra... ...more, JavaThere are several types of Abyssinia variety coffee, but they are not from Ethiopia but rather Indonesia. Abyssinia 3 = AB3.  PJS Cramer, a Dutch plant researcher, introduced this variety... ...more, and SulawesiSulawesi coffees are low-acid with great body and that deep, brooding cup profile akin to Sumatra. The coffee is sometimes known as Celebes, which was the Dutch colonial... ...more with an ETA toward the end of the year. We’ve also finalized contracts in RwandaA Bourbon cultivar variant from Rwanda and Burundi. Bourbon coffees are named for the island in the India Ocean where French colonists grew it. Some history from the... ...more and BurundiBurundi coffee bears resemblance to neighboring Rwanda, in both cup character, but also the culture surrounding coffee. Burundi is a small landlocked country at the crossroads of East... ...more, both shaping up to be late ’24 arrivals. And last but not least, we have 16 Colombia lots leaving port of Buenaventura this week, with an ETA end of October. We are super excited about this one, and it includes a little of everything: regional blends from Inzá, honey processThe honey process has nothing to do with honey other than the fact that they're both sticky! It's a term that became popularized in Costa Rica as another... ...more coffee from Aponte, varietyA botanical variety is a rank in the taxonomic hierarchy below the rank of species and subspecies and above the rank of form (form / variety / subspecies... ...more separations of Wush WushThis unique coffee variety can be traced back to the town of "Wushwush", Ethiopia, only a few kilometers from Bonga forest in Kafa. It is purported to be... ...more, Chiroso"Chiroso" is the name given to a unique variety of coffee rediscovered in Colombia in the early 2000's, and is still mostly limited to the country. Originally thought... ...more, and GeshaGesha is a long-bean Ethiopia selection with unique cup character. Gesha is the name of the town in Western Ethiopia where the original samples were collected. Spelling it... ...more, and the return of coffees from Urrao and Caicedo! We fully expect to start trickling those to the site by mid-November, so keep your eyes peeled.

Check out the full list of contracted coffees and ETA’s below.

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Upcoming Coffees October/November

Below is a list of upcoming green coffees currently on the schedule to be added to our website for Augus. This list is still being updated, and will see our first Ethiopian and Kenyan coffees by the end of the month.

October/November Outlook (so far – lots more to come!):

Coffees	Bags
Costa Rica Dry Process HaciendaHacienda is used to imply an Estate that has a full processing facility (wet mill): Sometimes the term Hacienda is used to imply an Estate, which would mean... ...more Sonora	40
El SalvadorEl Salvador coffee had an undeservingly poor reputation for years, marred mostly by the inability to deliver coffee of high quality in an unstable political climate. Unfortunately, agriculture... ...more HoneyIn coffee, honey-like sweetness is often found, but we use terms such as refined honey (highly filtered and processed) as opposed to raw honey rustic honey sweetness. This... ...more Process Anacafe	5
Ethiopia Agaro Duromina	60
Ethiopia Dry Process Korate	60
Ethiopia Uraga Gogogu	30
Ethiopia Dry Process Birbirsa Coop	60
Guatemala Xinabajul Evelio Villatoro	20
Guatemala Patzún FincaSpanish 101: Finca is the Spanish word for farm. Sometimes the term Hacienda is used to imply an Estate, which would mean the farm has its own wet-mill.... ...more Santa Anita	12
Guatemala Xinabajul Producers	29
Guatemala San Diego Buena Vista Java	33
Guatemala Huehuetenango Boqueroncito	43
Guatemala Dry Process Finca Rosma	10
IndiaS-795 is a variety based on the " S-Line" coffees of  India, and stands for Selection 795,  It has a very fine cup, one of the best in... ...more Balmadi Estate PeaberryA peaberry is a green coffee "bean" that has a rounded form: Coffee is the dried seed from the fruit of a flowering tree - each fruit having... ...more	25
Kenya Nyeri Kamoini AB	30
Kenya Othaya Gatuyaini AB	30
MexicoMexican coffee originates from South-central to Southern regions of the country. For that reason, coffees from Coatepec and Veracruz are much different from Oaxacan Plumas, which are in... ...more OrganicGrown without the use of artificial fertilizers, herbicides, etc.: Organic coffee has been grown according to organic farming techniques, typically without the use of artificial fertilizers. Some farms... ...more Chiapas El Desvió	22
Mexico Organic Chiapas El Rosario	24
Nicaragua Cafetalera Buenos Aires PeaberryThe Spanish-language term for Peaberry is the same for "snail". See Peaberry for more information on the single bean fruit of the coffee tree. A peaberry is the... ...more	5
Nicaragua MaracaturraAs the name indicates cross between large-bean Maragogype and Caturra cultivars. : As the name indicates cross between large-bean Maragogype and Caturra cultivars. It seems to be found... ...more Los Medios	30
Nicaragua Buenos Aires Maracaturra	8
PeruPeruvian coffees have Central American brightness but in a South American coffee flavor package overall. The good organic lots do have more of a "rustic" coffee character.: Organic... ...more Chirinos Alianza de Mujeres 2	30
Rwanda Kivu Kageyo Peaberry	30
Rwanda Rubavu Rwinyoni	40
Rwanda Dry Process Mashesha	26
Rwanda Dry Process Nyakabingo	32
SumatraIndonesians are available as a unique wet-hulled or dry-hulled (washed) coffees. Giling Basah is the name for the wet-hulling process in Bahasa language, and will have more body... ...more Dry Process Kerinci Pendekar	20
Sumatra Wet Hulled Kerinci Coop	50
Sumatra Giling Basah Bebesen Aulia	20
Sumatra Lintong Mutu Batak	20
Sweet Maria’s Polar Expresso Blend	N/A
TanzaniaIn terms of the Tanzania coffee character, it belongs to the Central/East African family of washed (wet-processed) coffees, bright (acidy), and mostly aggressively flavorful of which Kenya is... ...more Honey Process Acacia Hills AB	16
YemenYemen has a coffee culture like no other place, and perhaps some of what we enjoy in this cup is due to their old style of trade...: Technically,... ...more MokhaThe Yemeni type of coffee, both in terms of the family of cultivars planted there, and the general trade name.: Mokha Yemeni type of coffee, both in terms... ...more Saanani	100

Incoming coffees currently on the water: August onward

Please keep in mind that names may change when we list the coffee on our website. Location status of “In Transit” are also a bit of a wild card, as logistical disruptions are out of our control! You also may notice some of the coffees from last month’s list have disappeared. These have likely arrived in the US, and await being added to our launch schedule. Thanks for your patience!

African Incoming Coffees

Coffees	Bags	ETA
Ethiopia Yirgacheffe Wote Konga	60	ETA 10/20
Ethiopia Guji Benti Nenka	60	ETA 10/20
Ethiopia Dry Process Yirgacheffe Konga	100	ETA 10/20
Ethiopia Dry Process Yirgacheffe Banko Gotiti	100	ETA 10/20
Ethiopia Geta Bore Lot 8	60	Landed
Ethiopia Dry Process Aba Bulgu	60	Landed
Ethiopia Dry Process Aba Derese	40	Landed
Ethiopia Honey Process Senna Katta Mountain	2	Landed
Ethiopia Dry Process Senna Katta Mountain	158	Landed
Kenya Othaya Mahiga AA	29	Arrived
Kenya Nyeri Chinga AB	30	Arrived
Kenya Nyeri Gatugi AB	30	Arrived
Kenya Nyeri Rukira Peaberry	16	Arrived
Kenya Dry Process Kagunyu	20	Arrived
Burundi Kiganda Murambi	60	TBD
Burundi Dry Process Murambi	31	TBD
Burundi Kayanza Kibingo Station	50	ETD NOV
Burundi Kayanza Gakenke	50	ETD NOV
Burundi Kabarore Commune Yandaro	50	ETD NOV
Burundi Dry Process Gakenke	20	ETD NOV
Burundi Dry Process Masha	20	ETD NOV
Burundi Honey Process Gakenke	15	ETD NOV
Burundi Honey Process Masha	30	ETD NOV
Burundi Gatara Masha	85	ETD NOV
Burundi Peaberry	30	ETD NOV
Rwanda Rulindo Tumba 1	40	ETA 11/1
Rwanda Nyamasheke Gitwe	35	ETA 11/1
Rwanda Rusizi Mushaka	35	ETA 11/1
Rwanda Nyamasheke Mutovu	35	ETA 11/1
Rwanda Nyamasheke Nyungwe	50	ETA 11/1
Rwanda Karongi Gitesi	35	ETA 11/1
Rwanda Dry Process Kivu Kageyo	10	ETA 11/1
Rwanda Kivu Kageyo	25	ETA 11/1
Rwanda Dry Process Tumba	10	ETA 11/1
Rwanda Nyamasheke Peaberry	45	ETA 11/1
Rwanda Rulindo Tumba 2	46	ETA 11/1
Rwanda Dry Process Nyamiyaga	30	ETD OCT
Rwanda Dry Process Macuba	40	ETD OCT
Rwanda Honey Process Kibirizi	40	ETD OCT
Rwanda Rutsiro Mushonyi	30	ETD OCT
Rwanda Nyamasheke Karambi	30	ETD OCT
Rwanda Buliza	30	ETD OCT
Rwanda Nkora	30	ETD OCT
Rwanda Anaerobic Karambi	20	ETD OCT
Rwanda Honey Process Karambi	40	ETD OCT
ZambiaFrom the country formerly known as upper Rhodesia in a country now named for the Zambezi River, Zambian coffees range from Kenya-like brightness to subtle, balanced coffee with... ...more Kateshi Estate	15	TBD

South America Incoming Coffees

Coffees	Bags	ETA
Colombia Inzá Vereda Belén	33	ETA 11/1
Colombia Nariño Buesaco	31	ETA 11/1
Colombia Inzá Veredas Vecinas	49	ETA 11/1
Colombia Inzá Río Páez	23	ETA 11/1
Colombia Inzá Gonzalo Lizcano	5	ETA 11/1
Colombia Inzá Vereda San Antonio	12	ETA 11/1
Colombia Honey Aponte El Páramo	16	ETA 11/1
Colombia Honey Sigifredo Janamejoy	11	ETA 11/1
Colombia Honey Hugo Agreda	11	ETA 11/1
Colombia Buesaco Río Juanambú	17	ETA 11/1
Colombia Urrao – Inzá Chiroso	10	ETA 11/1
Colombia Caicedo Rubén Darío Gómez	10	ETA 11/1
Colombia Tolima China Alta	34	ETA 11/1
Colombia Edward Sandoval Wush Wush	5	ETA 11/1
Colombia Edward Sandoval Chiroso	12	ETA 11/1
Colombia Edward Sandoval Gesha	5	ETA 11/1
Brazil Sítio da Pedra	59	ETD OCT
Brazil Sítio Três Barras	24	ETD OCT
Brazil Condado São José	37	ETD OCT
Brazil FazendaFazenda is the Portuguese word for farm, hence it is the term used in Brazil. Fazenda is not a coffee-specific term. ...more Doña Maria Christina	10	ETD OCT
Brazil Stio Serra dos Borges	24	ETD OCT
Brazil Doña Maria Dorotéia	33	ETD OCT
Brazil São José Farm	58	ETD OCT
Brazil Carlos Henrique Santa Rita de Cássia	35	ETD OCT
Brazil São Joaquim Farm	40	ETD OCT
Brazil Winicius Baquião Dutra	10	ETD OCT
Brazil Dalila Vasconcelos	7	ETD OCT
Brazil Flávio Caixeta Nunes	32	ETD OCT
Brazil Amarildo José Borges	32	ETD OCT
Brazil Reinaldo Gomes da Cunha	35	ETD OCT
Brazil Canastra Luis Otavio	35	ETD OCT
Brazil Carmo de Minas Santa Lucia	63	ETD OCT
Brazil Dry Process Fazenda Sertao	20	ETD OCT
Brazil Dry Process Santa Ines	49	ETD OCT
Brazil Dry Process Fazenda IP	100	ETD OCT
Brazil Pulp NaturalPulp natural is a hybrid method of processing coffee to transform it from the tree fruit to a green bean, ready for export. Specifically, it involves the removal... ...more Fazenda IP	50	ETD OCT
Brazil Pedra Branca Furnas	43	ETD OCT

Indonesia & SE Asia & Oceania Incoming Coffees

Coffees	Bags	ETA
Java Sunda Puncak Sirna Anaerobic Honey	50	ETD OCT
Java Sunda Siki Alit Washed	40	ETD OCT
Flores Om David Washed	10	ETD OCT
Flores Tanta Reti Washed	10	ETD OCT
Java Sunda Garut Honey RobustaAteng is a common name for Catimor coffees widely planted in Sumatra and other Indonesia isles.: Ateng, with several subtypes, is a common name for Catimor coffees widely... ...more	10	ETD OCT
Java Sunda Bukit Paniisan Anaerobic Honey	50	ETD OCT
Java Sunda Siki Alit Wet Hulled	40	ETD OCT
Flores Wolo Wio Washed	15	ETD OCT
Flores Turelelo Wet Hulled	15	ETD OCT
Flores Turelelo Anaerobic Honey	20	ETD OCT
Sulawesi Seko Wet Hulled	20	ETD OCT
Sulawesi Kahayya Washed	30	ETD OCT
Sulawesi Topidi Natural	10	ETD OCT