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. When a heavenly aroma arose from the flames, they raked the seeds out and made them into a tea. This story is lore. However, there are records of coffee beginning in Ethiopia in 900AD. Then, with the Sufi monks of Yemen in the 11th century, Europe in the 17th century, and the Americas around 1750 AD.

ORIGIN

Coffee is a fruit-bearing tree that grows equatorially. We call the fruit cherries. Each cherry has two seeds covered by silver skin, parchment, mucilage, pulp, and skin. There are two main species of coffee: Arabica and Robusta. We stick to Arabica as it is sweeter and more complex. However, it is challenging to grow. Arabica grows at high elevations and must be handpicked as the fruit ripens sporadically.

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 old cultivar that's 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 freshly harvested fruit to green coffee ready to be roasted. There are four methods of processing: washed, natural, hybrid, and experimental. Each method can have a significant impact on flavor, sweetness, body, and acidity. See the methods below.

  • WASHED

    CLEAN & BRIGHT

    The 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 as the seeds dry.

  • 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.

ALTITUDE

The higher coffee is grown, the more complex the flavor. 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 dynamic with bright fruity notes. Here are ways altitude effects coffee.

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 strong relationships with like-minded producers who grow exceptional coffee. We honor their efforts by making their coffees sing. Sourcing with the seasons allows us to roast coffee at the peak of its potential. We taste dozens of samples before selecting lots and then we pay premium prices to secure them. This model ensures quality and trust from the farm all the way 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 honor the efforts of those who came before. So, we made some handy brew guides to help get you started. Armed with these and our pro tips, you should be on the path to coffee nirvana.

BREW GUIDES

TASTING

Scientists have identified over 900 compounds in coffee, so there's a ton happening in your cup. It can be overwhelming. We created our vibe system to help. We divided the coffee into vibes. Wild coffees are in pink bags, balanced in yellow, and mild are in blue bags. The flavor notes add further context to how each coffee will taste. This should help you pick the right coffee dance partner.

CHOOSE YOUR VIBE