STORY

An Ethiopian goat herder named Kaldi noticed his goats would dance around whenever they ate the fruit from some particular trees. He took the mysterious berries to the monastery. The monks said the fruit was evil and threw it into the fire. Then, when a heavenly aroma arose from the flames, they raked the seeds out and brewed them. This story is lore. Records go back to Ethiopia in 900, Yemen in the 11th century with the Sufi monks, in Europe in the early 1700s, and in the Americas in 1750.

ORIGIN

The coffee plant is a tropical evergreen shrub or small tree. The coffee plant is part of the genus Coffea in the family Rubiaceae. Coffee plants thrive in warm, humid climates and grow equatorially between the tropics. We call this area the coffee belt. The plant produces white, fragrant flowers similar to jasmine. After pollination, the plant develops fruit we call cherries. The cherries ripen from green into brilliant reds, yellows, oranges, or purples, depending on the variety. Inside each fruit are two seeds, except for the Peaberry, a mutation that results in a single seed. There are over 120 species of Coffea, but the two main species are Arabica and Robusta. We stick to the sweeter, more complex Arabica. Arabica is more challenging to grow. It grows at high elevations 600-2400 meters above sea level, and must be handpicked to ensure only ripe cherries are harvested.

VARIETY

Variety is a botanical term in the taxonomic hierarchy below species. There are many plant varieties in the Arabica species. Varieties grow naturally, while cultivars are created through horticultural or agricultural techniques. Recently, breeders have developed new cultivars less susceptible to weather, pests, disease, and even some with lower levels of caffeine. Check out some examples below.

  • TYPICA

    An older cultivar that is sweet and balanced.

  • BOURBON

    A Typica mutation that is complex and vibrant.

  • LANDRACE

    Ethiopian varieties that have evolved naturally.

  • GEISHA

    Rare variety with elegant citrus and nice florals.

  • SL-28

    A Kenyan variety known for body and acidity.

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PROCESS

Coffee processing is the journey coffee goes through, from harvested fruit to green coffee ready to be roasted. There are four methods of processing: washed, natural, hybrid, and experimental. Each method has a significant impact on flavor, sweetness, body, and acidity. Check out the four main processes below.

  • WASHED

    CLEAN & BRIGHT

    Seeds are milled from the fruit and fermented in water and then rinsed clean and dried.

  • NATURAL

    FRUITY & SMOOTH

    The whole cherries dry with the fruit intact. The seeds are then removed from the dried fruit.

  • HYBRID

    COMPLEX & SWEET

    The skin and mucilage are milled from the seeds. Any remaining fruit ferments drying.

  • EXPERIMENTAL

    WILD & FUNKY

    Producers employ new techniques in the pursuit of excellence. See examples below.

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ANAEROBIC

Cherries ferment in oxygen-free fermentation tanks where microorganisms break down sugars. This process can lead to some pretty wild flavors.

THERMAL SHOCK

Thermal Shock is a process in which coffee undergoes dramatic temperature changes during processing. This "shock" eliminates microbes, reducing oxidization and enhancing natural flavors.

LACTIC PROCESS

Bacteria feed on the sugar in the pulp, producing lactic acid. Fermentation is stopped at the right time, and the beans are soaked in clean water to stop the bacteria growth.

CO-FERMENTATION

Cherries are fermented with fruits or juices, allowing the two to infuse and enhance flavor and mouthfeel. Some folks think this is "cheating," as it gets its enhanced flavor from an outside source.

YEAST INOCULATION

Strains of yeast are introduced during the fermentation process. The yeast can enhance the coffee's natural flavor.

CARBONIC MACERATION

Coffee cherries ferment in fermentation tanks, purged of oxygen using CO2, causing intracellular fermentation. This process can lead to an intense flavor profile.

ELEVATION

Coffees grown at lower elevations are smooth and mellow with nutty flavors. Medium-grown coffees are balanced and sweet, with subtle dried fruit notes. While coffees grown at high elevations are more complex with dynamic flavors and bright fruity notes. Check out some way elevation effects coffee below.

TERRAIN

The steep and rough terrain allows for natural drainage, which reduces water in the fruit yielding denser beans. Dense beans have complex flavors that can withstand the roasting process.

TEMPERATURE

The weather is cooler, and there is increased cloud coverage at higher elevations. This causes the coffee plants to mature more slowly, allowing complex and exciting flavors to develop.

ENVIRONMENT

Coffee grown at higher elevations is subject to low temperatures, UV exposure, and low oxygen levels, which trigger the production of chemical compounds.

BEAN DENSITY

Multiple factors contribute to coffee grown at higher elevations density in coffee: temperature, terrain, and environmental pressure. Denser beans have more complex flavors.

DISEASE RESISTANCE

Cooler temperatures and lower humidity make coffee grown at higher elevations more resistant to pests and disease, resulting in healthier, heartier plants.

SOURCING

We develop relationships with producers who grow exceptional coffee. We honor their efforts by making their coffees sing. We source coffee seasonally, which allows us to roast it at its peak potential. We taste dozens of samples before selecting lots and pay premium prices to secure them. This model ensures quality and trust from the farm to your cup.

COFFEES

ROASTING

Our roast profiles are carefully crafted to unlock the maximum flavor potential of each coffee. We highlight coffee's natural sweetness and varietal character. Roasting mind-blowing coffee isn't just a process; it's a passion. It requires a relentless pursuit of perfection, constantly learning and improving our craft. We're excited about these coffees and can't wait to share them with you!

PRO TIPS

BREWING

We often compare coffee to chocolate or wine. While these products are all delicious, coffee is uniquely compelling as consumers participate in the supply chain. You need some know-how to unlock its full potential. We made some handy brew guides to help get you started. Armed with these and our pro tips, you'll be on the path to coffee nirvana.

BREW GUIDES

TASTING

Scientists have identified over 900 compounds in coffee, so there's a ton going on in your cup. It can be overwhelming. We created our vibe system to help. Wild coffees are pink, balanced yellow, and mild are blue. Our flavor notes give you an idea how each coffee will taste. We hope this help you find your fav.

CHOOSE YOUR VIBE