STORY

An Ethiopian goat herder named Kaldi noticed his goats would dance around after eating the fruit from a mysterious tree. Intrigued, he took the cherries to a nearby monastery, where the monks cast them into the fire, believing them to be the work of the devil. But as the cherries roasted, a heavenly aroma filled the air. The monks raked the seeds from the embers and brewed them into the drink we now know as coffee. While this tale is lore, coffee’s journey can be traced back to Ethiopia as early as 900 AD, later spreading to Yemen with Sufi monks around 1100, making its way to Europe by the 1700s and the Americas by 1750.

ORIGIN

The coffee plant, part of the genus Coffea, is an evergreen shrub that grows between the tropics along the equator in an area we call the coffee belt. It produces fragrant white flowers similar to jasmine and develops fruit after pollination we call cherries. The cherries ripen from green into brilliant reds, yellows, oranges, or purples. Inside each cherry are two seeds, except for the Peaberry, a mutation resulting in a single round seed. The two main species are Arabica and Robusta. We focus on Arabica for its sweeter and more complex flavors; however, it is more challenging to grow. It flourishes at high elevations of 600-2400 meters above sea level and requires each cherry to be handpicked to ensure only the ripest 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.

  • TYPICA

    An older cultivar that is sweet and balanced.

  • BOURBON

    Typica mutation that's complex and vibrant.

  • LANDRACE

    Ethiopian 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

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 has a major impact on flavor, sweetness, body, and acidity.

  • WASHED

    CLEAN & BRIGHT

    The seeds are milled from the fruit, fermented in water, and rinsed clean and then dried.

  • NATURAL

    FRUITY & SMOOTH

    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 are using new and exciting processing techniques in the pursuit of big flavors.

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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.

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 like-minded producers who grow exceptional coffee. We source seasonally, which allows 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.

COFFEES

ROASTING

We source the world's most colorful coffees and create roast profiles to ensure they sing. We unlock coffee's maximum potential by highlighting its 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 super excited about these incredible coffees and can't wait to share them with you!

PRO TIPS

BREWING

We often compare coffee to chocolate or wine. While all three are 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 get you on the path to coffee nirvana.

BREW GUIDES

TASTING

Scientists have identified over 900 compounds in coffee, so a lot is happening in your cup. It can be overwhelming. We created our vibe system to help. Wild coffees are pink, balanced yellow, and mild blue. Check out the flavor notes on our labels to get a feel for how each coffee will taste. No matter your vibe, there's a coffee for you.

CHOOSE YOUR VIBE