SEED TO CUP

STORY

An Ethiopian goat herder named Kaldi noticed his goats would dance around whenever they ate the berries from his trees, so he took the fruit to the local monastery. The monks threw the fruit into the fire, claiming it was evil. But when an intoxicating aroma arose from the fire, they decided the fruit was divine. So they raked the seeds out of the fire and made them into tea. While we don't know if this story is true, we know coffee was discovered in Ethiopia around 900 AD and spread to Yemen in the 15th century. The Dutch established a coffee estate on the island of Java around 1690. Coffee made its way to the Americas in the 18th century.

ORIGIN

Coffee is a fruit-bearing tree that grows equatorially between the tropics. We call the fruit cherries. Each cherry has two seeds inside. We roast those seeds to get the coffee beans we use to make coffee. There are two main species of coffee plants: Arabica and Robusta. We typically stick to Arabica as it is sweeter and more complex. Arabica is more challenging to grow. It requires high elevations, and the cherries must be handpicked due to sporadic ripening. A few other species worth noting are Liberica and Eugenioides.

VARIETY

There are many plant varieties in the Arabica species. Most of the current varieties are descendants of Typica and Bourbon. In the mid-20th century, breeders began creating new cultivars less susceptible to weather, pests, or disease. There are even some cultivars with lower caffeine, like Laurina and Aramosa.

  • Typica

    An old varietal known for its sweet and balanced flavors.

  • Bourbon

    A Typica mutation known for its acidity and complexity.

  • Caturra

    A Bourbon mutation known for intense and robust flavor.

  • Catuai

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

  • Geisha

    A rare variety known for citrus and elegant floral notes.

  • Pacamara

    Pacas, Maragogype cross with large beans and fruity notes.

PROCESS

Processing is a term that describes how coffee cherries go from a fruit to a seed to the raw or "green" coffee that ships worldwide to be roasted by folks like us. The coffee is handpicked and taken to facilities to be processed for export. There are four methods for processing coffee. They each have a different level of demand on labor and water and yield dramatically different flavors. Check out the four methods below.

  • WASHED

    Seeds are milled and placed in tanks where their enzymes break down the mucilage. The seeds are removed, rinsed, and dried. They are clean and bright.

  • HYBRIDS

    They are between washed and naturals, where some fruit is removed before the seeds are dried. Examples: honey, semi-washed, and pulped natural.

  • NATURAL

    Enzymes in the mucilage break down as the fruit dries. The seeds are removed from the husk. They are smooth with pronounced fruit notes.

  • EXPERIMENTAL

    Producers develop new techniques in the pursuit of flavor. They can make great coffees even better and good coffees great. Examples below.

  • 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 the mountain, multiple conditions change, affecting 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 and has more cloud coverage, causing the coffee to mature slowly allowing complex and exciting flavors to develop.

  • Bean Density

    The slower maturation and lower atmospheric pressure causes the coffee seeds to be denser that preserving flavor and aromatic compounds during roasting.

  • Environmental Stress

    Coffee grown at higher elevations is subject to low temperatures, UV exposure, and low oxygen levels triggering the production of chemical compounds.

  • Pest & Disease Resistance

    Cooler temperatures and lower humidity cause coffee grown at higher elevations to be more resistant to pests and disease, resulting in healthier, heartier plants.

SOURCING

Farmers are the superstars responsible for growing these amazing coffees. We honor their hard work by developing roast profiles that make their coffees sing. We source seasonally, allowing us to offer coffees at the peak of their potential. Our growing partners send us samples, and we evaluate them by slurping the coffee from a spoon during a tasting called "cupping." We cup dozens of samples before deciding on a coffee. This model establishes strong relationships built on trust from the farm to your cup.

ROASTING

Dynamic flavor is not inherent in green coffee—it's latent. With that in mind, we develop roast profiles that unlock each coffee's maximum potential, like coaxing a cobra out of a basket. We work to highlight each coffee's natural sweetness and character. Roasting mind-blowing coffee isn't just a process; it's a passion. It requires expertise and a relentless pursuit of perfection. We're constantly working to refine our craft, exploring new techniques, challenging ourselves, and staying attuned to an ever-evolving coffee industry. We couldn't be more stoked about these coffees, and we're over the moon to be able 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 well. 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'.