ORIGIN

Coffee was first discovered in Ethiopia and spread across the Red Sea into Yemen in the late 15th century. Around 1690, the Dutch established a coffee estate on the Indonesian island of Java. Coffee eventually made its way to the Americas in the 18th century. Coffee is a fruit-bearing shrub that grows between the tropics near the equator. We call their fruit coffee cherries. Each cherry has two seeds inside. There are two main species of coffee are Arabica and Robusta. We typically roast Arabica, which is sweeter and more complex but more challenging to grow. Arabica grows at high elevations and its cherries ripen sporadically. The cherries have to be picked by hand before being prepared for export. Lately, folks in have been experimenting with high-quality robustas and less traditional species like Liberica and Eugenioides.

VARIETY

There are different varieties of plants in the Arabica species. Most of the current plant varieties of Arabica coffee are descendants of Typica and Bourbon. In the mid-20th century, breeders began creating new cultivars that were less susceptible to weather, pests, or disease, such as coffee leaf rust. There are even some cultivars with lower caffeine content, like Laurina and Aramosa, have been developed. Here are a few examples:

  • Typica

    An older varietal known for its sweet and balanced flavors.

  • Bourbon

    A Typica mutation. Known for its acidity and complexity.

  • Caturra

    A mutation of Bourbon, its flavor is intense and robust.

  • Catuai

    A Mundo Novo, Caturra hybrid known for its acidity and body.

  • Gesha

    A rare variety known for its elegant floral and citrus notes.

  • Pacamara

    A Pacas, Maragogype hybrid known for large beans and fruity flavor.

PROCESSING

NATURAL PROCESS

Also known as Dry or Unwashed process is where the coffee cherries are handpicked and dried in the sun on patios or raised beds. The dried cherries are then milled to remove the seeds. Enzymes in the mucilage break down as the cherries dry, imparting a distinctive flavor to the coffee. These coffees typically have nice body, low acidity, and pronounced fruit notes. This method requires less water, but risks over-fermentation.

HYBRID PROCESS

Hybrid is a catch-all term for methods between Washed and Natural processing including Honey, Pulped-Natural, and Semi-Washed. It's where the outer skin of the cherry and some amount fruit are removed from the seeds. These coffees take on some of the flavor characteristics of both washed and natural coffees.

  • Yellow Honey: Most of the mucilage is removed.
  • Red Honey: About half the mucilage is left intact.
  • Black Honey: Most of the mucilage is left intact.

WASHED PROCESS

Also known as Wet Process is where the cherries are hand-picked and milled to remove the fruit from the seed. The seeds are then soaked in fermentation tanks, where naturally occurring enzymes and microorganisms break down any remaining fruit. The coffee seeds are then washed to remove any remaining mucilage and dried. These coffees have a true, clean flavor profiles, but the process is both labor and water-intensive.

EXPERIMENTAL PROCESS

Coffee producers constantly experiment with ways to grow more flavorful coffee, leading to new and exciting growing, processing, and fermentation techniques. These innovations can make world-class coffee taste even better and make average coffee more interesting. We're always excited to have fun tasting the fruit of their innovation. Sometimes, it's awesome, and other times, it's interesting—either way, we're here for it.

  • Anaerobic Fermentation

    Cherries ferment in oxygen-free tanks. Microorganisms break down sugars, leading to wild flavors.

  • Yeast Inoculation

    Strains of yeast are introduced during the fermentation and enhance the coffee's natural flavors.

  • Carbonic Maceration

    Cherries ferment in tanks purged of oxygen using carbon dioxide, causing intracellular fermentation.

  • Co-Fermentation

    Cherries are fermented with fruits or juices, allowing the two to infuse and enhance flavor and mouthfeel.

ELEVATION

Coffee grown at higher elevations typically has more dynamic flavor profiles. As you climb up the mountain, multiple conditions change that affect how a coffee develops. Those changes contribute to the coffee's overall quality and complexity. Here are a few ways elevation contributes to a coffee's complexity.

  • Temperature

    The weather is cooler at higher elevations. This causes the coffee to mature at a slower rate and allows more complex and interesting flavors to develop.

  • Bean Density

    The slower maturation process and low atmospheric pressure yields denser beans that preserve flavor and aromatic compounds during roasting.

  • Environmental Stress

    Higher elevation causes stress on the coffee. Low temperatures, high UV exposure, and less O2 triggers the production of chemical compounds.

  • Pest & Disease Resistance

    Cool temperatures and lower humidity cause coffee grown at higher elevations to have a natural resistance to pests and disease resulting in healthier plants.

SOURCING

Farmers are the superstars responsible for producing amazing coffee. The rest of the supply chain is entrusted to honor their hard work. We build relationships with like-minded producers who share our values and we celebrate them by developing tasty roast profiles and telling the world about their special coffees.

Understanding seasonality allows us to source coffee at the peak of its potential. When we need coffee, we communicate what we're looking for to our growing partners, and they send samples. We evaluate the samples in a tasting called a cupping. We taste for quality and flavor by slurping the coffee with a loud "swischhhhing" sound. We taste dozens of samples before deciding to source a coffee. We think this model establishes relationships built on trust from the farm all the way to your cup.

ROASTING

Roasting exceptional coffee starts with sourcing world-class coffee. Dynamic flavor is not inherent in green coffee—it's latent. With that in mind, we work hard to develop roast profiles that unlock the maximum potential of each coffee. It's sorta like coaxing a cobra out of its basket. We control time and temperature to highlight the coffee's natural sweetness and character. Roasting the mind-blowing coffee isn't just a process; it's a passion. It's a combination of art and science, requiring expertise and a relentless pursuit of perfection. We're constantly working to refine our craft, experimenting with new techniques, and staying attuned to the ever-evolving coffee industry. We're stoked about these coffees and we can't wait to share them with you.

BREWING

We often compare coffee to chocolate or wine. While these products are delicious, the thing that makes coffee special is that the consumer is an active participant in the supply chain. You have to know a thing or two to get the best cup possible. We know it's not easy, so we whipped up some handy BREW GUIDES to help. We also came up with some PRO TIPS as wel. These should get you on the path to coffee nirvana.

TASTING

Scientists have identified over 900 volatile flavor compounds in coffee, so there's a ton going on in your cup. We know it can be overwhelming. To help, we divided the coffees into our wild, balanced, and mild VIBE SYSTEM. We also added two flavor descriptors on the bag to give you an idea of how the coffee tastes. We hope this helps you find your perfect coffee dance partner. Take a look and see what gets your toes tappin'.