Coffee Shrub

Coffee is a multi-stemmed, gangly, awkward, diminutive shrub. Coffee Shrub is dimunitive too; a micro-seller of coffee serving shops that roast. We sell green coffee in batches that equal roughly a bit less than 1/2 or 3/4 of a traditional jute bag packaged in Grain-Pro lined bags, at either 50lbs. or 100lbs. You have the convenience of thorough, descriptive reviews as a starting point for your own tasting notes and also relevant information about the farms, including images that you can use to promote the coffee. Look over our coffees and see if any of these offerings would complement your current list.

Recent Coffee Additions

Muscovado sugar, caramel, peach, nectarine, red apple, Dutch cocoa, structured cup
Honeyed sweetness, sweet citrus, raw cashew, green grape, clean finish, SO espresso
NEW LOT, Tropical, red apple, peach, strawberry, buttery toffee, clean finish
Raw honey, peach, melon, malic fruit, citric acidity, fruited cocoa finish
Pectin sweet, plum, nectarine, grape, tart stone fruit skins, citrus oil, brisk acidity


by Christopher Schooley, photos by Thompson Owen and Christopher Schooley Coffee Cherry Drying on Patio at Fazenda Recreio in the Vale da Grama region Roasting Dry Processed Coffees Dry processed coffees are becoming fruitier and fruitier. This is...

p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Myriad Web Pro'; color: #000000} Coffee blossoms in Rwanda. Yesterday

p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Myriad Web Pro'; color: #000000} This is a more remote coffee area that the northern or central production zones, but actually has more coffee trees planted than the Kayanza or Ngozi...

Roasting Washed Central American Coffees by Chris Schooley, Photos by Thompson Owen Penagos Depulpers at Providencia High grown washed Central American coffees are practically the control coffee when it comes to roasting, the coffees that roast just...

Recent comments

Really great article and information here Chris! Thanks!(view)
Bryan Wray posted in Ethiopia Dry Process Gr. 1 Yirga Cheffe Aricha on 06/20/14
It actually smells like we're making strawberry jam in the shop when this thing is in the hopper. A hands-down favorite for our customers. One of our long time regulars (about 6 years) said that this instantly became his favorite coffee we've ever offered... he isn't wrong!(view)
ceschooley posted in Guatemala Acatenango Gesha on 06/13/14
Hey there Andy! Gary at Revel Coffee in Montana did some amazing roasts of this coffee last year and talked a little bit about it with us here:
andy posted in Guatemala Acatenango Gesha on 06/13/14
just ordered this coffee and looking for roasting tips to get me started. if you have had good results and are willing to share charge temp, and times for first crack and finish temperature i will be your best friend. thanks, andy(view)
ceschooley posted in Ethiopia Yirga Cheffe Kore Kochore on 06/11/14
Hey there Chip! I'd love to help you out with this. Would you be willing to share here what your current roast profile for this coffee is? If not you could email me at I just like to be able to share the problem solving with others in case other roasters are having the same problems. (view)