Green Wheel Coffee is the final expression of a special mix of craft and raw materials coming from one of the most unique places on the planet.

• Some of the best, 100% Arabica coffee varietals from Colombia.
• High altitude and non-intensive farms.
• Handpicked and selected to ensure only red cherries are used.
• Artisanal processing passed on over generations.
• Farmers are payed up to 50% more for their produce vs. market prices.
• Nano batch roasting (less than 10kg at a time) with pre and post processing quality controls.
• Small volume packaging to maximize freshness after opening.
• 2% of proceeds go to social and environmental programs in Colombia: “Acompañame a la Escuela” and Reforestation
• According to the Specialty Coffee Association of America (SCAA), coffee which scores 80 points or above on a 100-point scale is graded “specialty.” Specialty coffees are grown in special and ideal climates and are distinctive because of their full cup taste and little to no defects. The unique flavors and tastes are a result of the special characteristics and composition of the soils in which they are produced.

Yes, all Green Wheel coffee varietals are 100% Colombian Arabicas.

In our bags you will find what kind of Arabica coffee you are purchasing as there are  many different types.

We source our coffee from various parts of Colombia as long as it meets our rigorous quality standards. We seek to develop long lasting relationships with our coffee growers that will result in benefits for everyone, from you our customer to the farmer, his family and the community and environment he lives in.

You should try to consume coffee within the first 3 months after its roast date. After this, it won’t be bad, but it’s flavors and aromas will be significantly diminished vs. coffee that is only a few weeks “old”. Of course, this process is a continuous one that begins as soon as coffee is roasted, so the sooner you drink it, the better.

The best way to preserve your coffee without going into crazy and intricate solutions is keeping it away from air, moisture and light. So, once you open you bag, try to press the air from the bottom up before resealing, store in a cool, dry place. A cupboard in your kitchen that is not exposed to sunlight or big temperature variations should do. Don’t keep it in the fridge or freezer as this will cause condensation on the coffee when you take it out.