Rar

Super rare coffees are defined by their remarkable uniqueness and scarcity, making them a true find for coffee enthusiasts. These coffees might come from places where production is limited or sourcing is particularly challenging. Regions like Malawi or Panama, especially the renowned Hacienda La Esmeralda, are prime examples. Their small-scale production paired with immense global demand makes them highly coveted.

Sometimes, rarity is about recognition. Coffees that score over 90 points in professional tastings or win prestigious competitions earn their place among the elite. Other coffees are rare simply because they come from less common species. While Arabica dominates the market, species like Racemosa, Liberica, and speciality Robusta offer distinct flavours and are far less widespread.

Processing methods also add to a coffee’s rarity. Techniques like co-fermentation or other experimental approaches yield one-of-a-kind flavour profiles that are hard to replicate. Then there are rare varietals such as Geisha, Pink Bourbon, or Wush Wush, which stand out for their exceptional characteristics and limited availability.

The title of the world’s rarest coffee sparks much debate, but a few extraordinary candidates consistently rise to the top. Racemosa is often considered one of the rarest. This coffee species, native to the coastal sand forests of Mozambique and South Africa, thrives in a unique environment. Its beans are naturally tiny—about the size of lentils—and each plant produces only a small amount of green coffee. The flavour profile of Racemosa is unlike any other, offering a sensory experience that redefines coffee. Its scarcity and distinctiveness make it a true gem.

Another contender is Panama Geisha, which first made waves at Hacienda La Esmeralda. The discovery of this varietal, grown at high altitudes in Panama, set the coffee world alight. Known for its vibrant, floral flavours, Panama Geisha quickly gained a reputation as a luxury coffee. After winning the Best of Panama competition in 2004, it began fetching record-breaking prices, cementing its status as one of the rarest coffees.

Jamaican Blue Mountain coffee also deserves a mention. Grown in the rugged Blue Mountains of Jamaica, this coffee is difficult to produce due to the challenging terrain. Limited growing conditions, paired with rigorous certification processes and hand-sorting, make it exceptionally rare. Its balanced flavour profile, with notes of sugar, cocoa, and citrus, has captivated coffee lovers worldwide.

Extraordinary Beans for Those Who Seek the Exceptional

Step into a world of green coffee that few ever experience. Our Super Rare collection brings together extremely limited, highly distinctive beans from remote regions like Malawi and Panama, rare varietals found nowhere else, and cutting-edge processing methods like co-fermentation. Some of these coffees are competition winners, others are simply too rare to ignore, including speciality-grade Robustas that redefine expectations.

Whether you're a professional roaster, an experimental home enthusiast, or a collector of rare origins, this is your invitation to explore green coffee at its most remarkable.

What Makes Green Coffee “Super Rare”?

Every bean in our Super Rare collection tells a story, and it begins with the cup.

These coffees deliver flavor profiles that defy expectations. Think sparkling tropical acidity from high-altitude Panamanian farms, or deep cocoa and spice layered with floral undertones from lesser-known origins like Malawi. Others surprise with fruity fermentation notes, syrupy body, or a clean finish you’d expect from a world-stage competition lot.

The complexity in these beans isn’t accidental; it’s the result of rare genetics, wild terroir, and innovative processing. You'll discover:

• Unexpected combinations like pineapple and jasmine, red wine and chocolate, or tamarind and black tea
• Evolving profiles that shift beautifully across roast levels
• Nuances that reward careful attention during development

For roasters seeking something truly different, whether to elevate a café menu, wow a judging panel, or simply explore new frontiers, this is where your journey begins.

Our Super Rare green coffees aren’t for everyone, and that’s exactly the point.

They’re crafted for those who demand more from every roast. If you see coffee not just as a beverage, but as an expression of origin, innovation, and craftsmanship, this collection was made for you.

• Professional Roasters & Competitors: Perfect for those sourcing exceptional lots for competition stages or signature offerings that demand global-level quality.
• Experimental Home Roasters: If you roast in small batches but dream big in flavor, these unique beans offer a playground of complexity, innovation, and discovery.
• Limited-Edition & Collector’s Buyers: Looking for green coffees that few others will ever get to roast? These are one-time opportunities with traceable stories and tiny volumes.
• Sustainability & Transparency Advocates: Many of these coffees come from producers who champion innovative, ethical, and small-scale farming practices, with a clear link from farm to cup.

If rarity, intentionality, and flavor exploration matter to you, you’re in the right place.

These aren’t just rare coffees, they’re the result of bold thinking and meticulous craftsmanship.

Every lot in our Super Rare collection has been shaped by producers who are redefining what’s possible in green coffee. Whether through cutting-edge fermentation techniques or commitment to ethical micro-lot production, these coffees represent the future of speciality sourcing.

• Experimental Processing: Expect innovative approaches like co-fermentation, anaerobic fermentation, and other experimental methods that unlock surprising depth, clarity, and aromatic intensity.
• Microlots With a Purpose: Many of these offerings come in extremely limited quantities, often harvested from a single plot, variety, or process run. Their small scale is intentional, focused on quality over volume.
• Producer-Driven Ethics: Behind every bean is a forward-thinking farmer or collective working with traceable, transparent practices. Many push sustainability, biodiversity, and quality-based pricing.

This is green coffee that reflects not only the land it comes from, but the vision and innovation of the people behind it.

Get a closer look at what makes each of these green coffees genuinely rare. From remote highlands to experimental processing stations, these highlights reflect the distinctiveness behind every lot.

Malawi – Geisha | Natural | Smallholder Microlot
One of the few Geisha lots from Malawi, this coffee is grown at high altitudes and naturally processed to bring out notes of jasmine, stone fruit, and delicate citrus. Traceable to a network of smallholder farmers using organic practices.

Panama – SL28 | Co-Fermented | Single-Estate Experimental Lot
A rare SL28 grown in Panama and processed using co-fermentation with native fruits. Expect juicy acidity, floral aromatics, and layers of tropical sweetness. Extremely limited and ideal for competition use.

Indonesia – Java Robusta | Washed | Specialty-Grade Robusta
Redefining expectations, this washed Robusta offers a surprisingly clean, chocolate-forward cup with hints of spice and low bitterness. A speciality-grade Robusta processed with the care usually reserved for top-tier Arabicas.

Colombia – Pink Bourbon | Anaerobic Natural | Microlot
Grown in southern Colombia and anaerobically fermented before natural drying, this Pink Bourbon delivers vibrant red fruit, honey sweetness, and a velvety mouthfeel. Produced in tiny volumes with full traceability.

Ethiopia – Dega | Honey Process | Heirloom Varietal Selection
Harvested from wild forest coffee in the Guji zone, this Dega varietal is honey-processed to preserve floral and tea-like clarity while adding syrupy body. One of the most nuanced expressions of Ethiopian terroir available.

Roasting Super Rare green coffee isn’t just about exclusivity; it’s about discovery, precision, and pushing boundaries.

Each bean offers a new learning experience, whether you’re dialing in your profile for a rare SL28 or discovering how a co-fermented microlot responds in the drum. These are coffees that invite curiosity, reward skill, and deliver a truly standout cup.

• Roast Competition-Caliber Profiles
  Many of these beans have won awards or been featured on global stages, now, you have the chance to bring that same quality to your own roast setup.
• Elevate Your Menu or Offerings
  Whether you’re a café owner, subscription curator, or small-batch seller, these rare coffees set you apart. Offering a limited-edition Geisha or speciality Robusta speaks volumes about your quality standards.
• Expand Your Roasting Knowledge
  Unique varietals and experimental processes behave differently during roast. These coffees give you a front-row seat to how fermentation, density, and moisture affect heat transfer, development, and flavor clarity.

For roasters who view coffee as both craft and exploration, this collection opens a door to roast mastery and sensory excellence.

Rare beans deserve special care, both before and during the roast. Here’s how to get the most out of every gram.

Storage Tips for Delicate Green Coffees

• Keep it cool and dry: Store in a stable environment around 18–21°C (65–70°F) with low humidity. Avoid exposure to heat or direct sunlight.
• Use airtight packaging: Reseal immediately after opening. Oxygen and moisture are enemies of long-term freshness.
• Roast within 6–9 months: While high-quality green coffee can last, Super Rare lots are best roasted closer to peak freshness to preserve nuance.

Small-Batch Roasting for High-Value Beans

• Test before committing: Use small 50g–100g batches to explore how the bean reacts to heat, especially for experimental processes.
• Track and document: Log roast curves, color changes, and development time carefully. Rare coffees often respond differently due to density or fermentation style.
• Let it rest: Give roasted coffee 3–7 days to degas and stabilize before cupping, this reveals its true character.

Arabica vs Speciality Robusta: Roasting Differences

• Robusta needs gentler development: Start with a slightly lower charge temp and extend the post-crack development for clarity and sweetness.
• Don’t over-roast: Speciality Robustas have clean, chocolatey, even fruity notes when treated with finesse. Avoid pushing too dark too fast.
• Arabica varietals vary greatly: Rare types like Pink Bourbon or SL28 may require longer Maillard or faster dry phases, experiment accordingly.

Roasting rare green coffee is a balance of science, instinct, and respect for the bean. Treat them well and they’ll reward you in the cup.

Secure Your Super Rare Beans Before They’re Gone

These coffees are incredibly limited, often available only once, with no guarantee they’ll ever return.

Whether you're sourcing for a standout roast, a competition blend, or your personal reserve, now’s the time to act.
Once these rare lots are gone... they’re truly gone.

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