ORIGIN STORY
Legend has it that a goatherd in the hills of Ethiopia named Kaldi noticed his goats would dance around after eating the fruit from his trees. Curious, he tried the cherries himself and felt the same spark. He brought the mysterious fruit to a nearby monastery. The monks tossed the cherries into the fire, calling them the devil's work. As the beans roasted, a heavenly aroma filled the air, so the monks raked the seeds from the embers and brewed them into what we now know as coffee.
The story of Kaldi and his goats may be folklore, but we can trace coffee's roots back to Ethiopia in 900 AD. It later spread across the Arabian Peninsula to the Sufi monks of Yemen around 1100. By the 1600s, coffee had reached Europe and, from there, spread to the rest of the world. Coffee houses became the center of social life, where people would share ideas, debate, and sip this tasty brew we all know and love.
THE PLANT
The coffee plant is part of the genus Coffea. It's an evergreen shrub that grows equatorially between the tropics. It produces fragrant white flowers and fruit we call cherries. The cherries ripen into brilliant reds, yellows, oranges, or purples. Inside each cherry are two seeds, except for the Peaberry, a mutation resulting in a single seed. The two main species are Arabica and Robusta. We typically focus on Arabica for its sweeter and more complex flavors. Arabica plants grow 600-2400 meters above sea level and each cherry is harvested by hand.
ELEVATION
Elevation plays a big role in shaping the flavor of coffee. Lower-grown coffees tend to be smooth and mellow, with earthy or nutty flavors. Medium-grown coffees are balanced and sweet, while high-grown coffees are complex, with dynamic flavors.
Variety
Variety is a botanical term in the taxonomic hierarchy just below species. There are many plant varieties in the Arabica species. Varieties grow naturally, while cultivars are created through agricultural techniques. Recently, breeders have developed new cultivars less susceptible to weather, pests, disease, and even some with lower levels of caffeine.
COFFEE CHERRY
The coffee cherry is the fruit of the coffee plant. The anatomy of the coffee cherry consists of several layers: the skin (exocarp) is the outermost layer, followed by the pulp (mesocarp), the mucilage (mesocarp), the parchment (endocarp), the silverskin (epidermis), and finally the seed (endosperm). The skin, pulp, mucilage, and parchment are removed during processing, and the silverskin is shed during roasting and is referred to as chaff.
Process
Coffee processing is the journey coffee cherries go through, from a harvested fruit to green coffee ready to be roasted. All arabica coffee is handpicked and taken to a mill for processing. From there, there are four methods of processing: washed, natural, hybrid, and experimental. Each significantly impacts flavor, sweetness, body, and acidity.
Fermentation
Fermentation is a process where microbes (yeasts and bacteria) break down the mucilage layer surrounding the coffee seed after it's been harvested. This occurs post-harvest in tanks of water or on raised beds. Fermentation transforms flavor compounds, enhancing sweetness, clarity, and complexity of the flavor.
POST PROCESS
Drying, sorting, and grading specialty coffee is a multi-stage, highly intentional process that removes defects, identifies top lots, and ensures consistency. The combination of methodical drying, density, size, and color sorting, along with rigorous cupping, is what elevates coffees to the specialty tier.
Decaf Coffee
Decaf is regular coffee with at least 97% of its caffeine removed. While it isn’t completely caffeine-free, a cup of decaf usually contains 2-5 milligrams of caffeine rather than the 80–120 milligrams in regular coffee.
There are several processing methods for removing caffeine from coffee. We focus on two that do the best job preserving coffee's flavor: Ethyl Acetate or Sugarcane process, and the Swiss Water process.
SOURCING
We develop relationships with like minded producers who pursue exceptional coffee. We source seasonally, allowing us to roast the coffee at its peak potential. We taste dozens of samples before selecting lots and then pay premium prices to secure them. This model ensures quality from the farm to your cup.
ROASTING
We source the world's most colorful coffees and craft roast profiles to unlock their maximum potential by highlighting their natural sweetness and varietal character. Roasting awesome coffee isn't just a process; it's a passion. We're always in pursuit of perfection, constantly learning and improving our craft.
BREWING
We often draw parallels between coffee, chocolate, and wine. What sets coffee apart is that we all play a role in its supply chain. You can't just open the bag and enjoy it. To unlock its potential, you'll need a bit of know-how. That's why we created our handy brew guides. Armed with these and our pro-tips, you'll soon be on the path to coffee nirvana.
