Seed to Cup

STORY

An Ethiopian goat herder named Kaldi noticed his goats would dance and play after eating the fruit from a mysterious tree. He took the fruit to the local monastery. The monks said it was the devil's work and threw the cherries into the fire. When a heavenly aroma filled the air, the monks raked the seeds from the embers and brewed them into the drink now known as coffee. While this story is lore, coffee's journey can be traced back to Ethiopia as early as 900 AD, spreading to Yemen around 1100, Europe by the 1700s, and the Americas by 1750.

ORIGIN

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 develops fruit we call cherries. The cherries start off green and ripen into brilliant reds, yellows, oranges, or purples. Each cherry has two seeds, except for the Peaberry, a mutation resulting in a single round seed. The two main species are Arabica and Robusta. We typically focus on Arabica due to its sweeter and more complex flavors. Arabica thrives at high elevations of 600-2400 meters above sea level and requires each cherry to be handpicked so only the ripest cherries are harvested.

ELEVATION

Elevation plays a significant role in shaping the flavor of coffee. Coffees grown at lower elevations tend to be smooth and mellow with nutty flavors. Medium-grown coffees are typically balanced and sweet, with subtle dried fruit notes. While coffees grown at high elevations are generally 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.

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 agricultural techniques. Recently, breeders have developed new cultivars less susceptible to weather, pests, disease, and even some with lower levels of caffeine.

  • TYPICA

    Cultivar known for its sweetness and balance.

  • BOURBON

    A Typica mutation known for complexity

  • LANDRACE

    Ethiopian varieties that evolved naturally.

  • GEISHA

    Rare variety with elegant citrus and nice florals.

  • SL-28/34

    Known for body, acidity, and being from Kenya.

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PROCESSING

Coffee processing is the journey coffee cherries go through, from a 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 skin and pulp are removed before the cherries. The beans are fermented to remove any remaining fruit, then washed and dried.

  • NATURAL

    FRUITY & SMOOTH

    ~

    The coffee cherries are dried with the skin and fruit intact. After they're dried, the husk and parchment are removed from the coffee seed.

  • HYBRID

    COMPLEX & SWEET

    ~
    A mixture of both washed and natural methods, hybrid process aims to combine the best characteristics of washed and natural methods.

  • EXPERIMENTAL

    WILD & FUNKY

    ~
    Forward-thinking producers use innovative methods to process coffee in ways that push the boundaries of flavor, texture, and cup profile.

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EXPERIMENTAL TECHNIQUES

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.

MOSTO

Mosto is a liquid by-product of coffee fermentation that contains a vibrant microbial population of bacteria and yeasts, which reduces fermentation time and enhances complexity and flavor. In this process the producer ferment the cherries in the Mosto for various amounts of time.

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.

SOURCING

We develop relationships with like-minded producers who grow 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.

COFFEES

ROASTING

We source the world's most colorful coffees and 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.

PRO TIPS

BREWING

We often draw parallels between coffee, chocolate, and wine. What sets coffee apart is the fact that we all have a role to play in its supply chain. To truly unlock its potential, you'll need a bit of know-how. That's why created our handy brew guides. Armed with these and the info from our pro-tips page, you'll soon be 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. That's why we created our vibe system. Wild coffees are pink, balanced yellow, and mild blue. We also include specific flavors we noticed in each coffee. Try our system today and discover your perfect cup!

CHOOSE YOUR VIBE