STORY

The story goes that around 850, an Ethiopian goat herder named Kaldi noticed that his goats would dance and play when they ate the fruit from his trees. So he took the fruit to a nearby monastery, but the monks threw the cherries into the fire, claiming they were evil. When an exquisite aroma came from the fire, they raked the seeds out and brewed them into tea. The story is a legend, but records of coffee go back to the Sufi monks of Yemen in the 11th century. Coffee made it to the Americas around 1750.

ORIGIN

Coffee is a fruit-bearing tree that grows equatorially between the Tropics. We call the fruit cherries. Each cherry has two seeds inside. There are two main species of coffee: Arabica and Robusta. We typically stick to Arabica as it is sweeter and more complex. Arabica is more challenging to grow. It's grown at high elevations and must be handpicked as the cherries ripen sporadically. Other species of note are Liberica and Eugenioides.

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 that are less susceptible to weather, pests, disease, and even some with low caffeine levels. Check out some examples below.

  • TYPICA

    An old cultivar that's sweet and balanced.

  • BOURBON

    A Typica mutation that's complex and vibrant.

  • LANDRACE

    Ethiopian coffee varieties that 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

Once the coffee cherries are picked, they need to be processed. Processing how coffee goes from a handpicked fruit to seed to the raw coffee that ships worldwide to coffee roasters like us. There are four methods for processing, washed, natural, hybrid, and experimental. They each have different demands and yield dramatically different flavors. We love them all. Check out the four methods below.

  • WASHED

    (Wet Processed)

    The seeds are milled from the cherries, rinsed clean, then fermented, re-rinsed, and dried. Washed coffees are clean and bright.

  • NATURAL

    (Dry, Unwashed)

    The cherries dry on patios with their fruit intact. Once they're dry, the fruit is removed from the seeds. Naturals are fruity and smooth.

  • HYBRID

    (Honey, Semi-Washed)

    The skin and some fruit are removed from the seeds. The remaining fruit ferments as the seeds dry. Hybrids are complex and sweet.

  • EXPERIMENTAL

    (Examples Below)

    Producers are always developing new techniques in the pursuit of excellence. Each method can yield wildly different results.

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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.

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

Coffees grown at higher elevations have more complex flavors and brighter acidity. They're also more resistant to disease. Multiple conditions change as the growing altitude increases, which affects how coffee develops. Those factors contribute to the coffee's overall quality. Low-grown coffees are smooth and mellow with low acidity. Medium-grown coffees are balanced and sweet, with subtle fruit acidity, and higher-grown coffees are dynamic and bright, with fruity acidity. Here are the ways altitude contributes to complexity.

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

Farmers work hard to produce fantastic coffees. We honor them by making sure their coffees sing. We source seasonally, allowing us to offer coffees at their peak potential, tasting dozens of samples before deciding on a coffee. This ensures quality and fit and establishes trust from the farm to your cup.

COFFEES

ROASTING

Our roast profiles are designed to unlock each coffee's maximum potential. We highlight the natural sweetness and character hidden within the coffee. Roasting mind-blowing coffee isn't just a process; it's a passion. It requires a relentless pursuit of perfection, constantly learning, finding new sources, and improving our craft. We're super excited about these coffees and know you will be too!

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'll be on the path to coffee nirvana.

BREW GUIDES

TASTING

There are over 900 volatile compounds in coffee, so there's a ton going on in the cup. We created our vibe system to help. We divided the coffees into three vibes: wild, balanced, and mild. We also added flavor notes to the bags. This will give you an idea of how a coffee tastes and help you find your perfect cup.

CHOOSE YOUR VIBE