From Farm to Cup
To know our Coffee
is to know the World...
* Explore the map and click on a country to see our coffees.
ethically sourced...
Our coffees are ethically sourced...
to bring you closer to the world's top producers.
Origin & Leadership
Good growers know that great coffee requires
experience
leadership
attention to detail
This is precisely what we look for when we consider a potential source.
Good growers know that great coffee requires
experience
leadership
attention to detail
This is precisely what we look for when we consider a potential source.
Most of the world’s coffee is produced between the Tropics of Cancer and Capricorn, or as we call it, the coffee belt. Geographically, this region provides the best climate and overall conditions for arabica production.
Tropic of Cancer
Tropic of Capricorn
Coffee Selections
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Origins
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Coops & Fair Trade Organic
Up to 70% of the world’s arabica coffee is grown by farmers who own 5 acres or less. Cooperatives are created by local communities whose needs are best served through farming partnerships of these small producers.
Fair-Trade USA, a US-based non-profit, exists to provide farming co-ops with base level wages, community resources, and market-based farming solutions.
Estate Coffees
Estate coffees, commonly referred to as “single-estates,”
are coffees produced by independent farmers on private plots of land,
and as a result are not eligible for Fair-Trade and other cooperative certifications.
Estate coffees, commonly referred to as “single-estates,” are coffees produced by independent farmers on private plots of land, and as a result are not eligible for Fair-Trade and other cooperative certifications.
In many cases, estate coffee plantations are generational, and family owned and operated. Estate coffees are generally sold above market price. Estate producers also benefit from better compensation as a result.
Single
Estate
Coffees
Estate
Coffees
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Microlot Coffees
Microlots are coffees of a small quantity, unique variety or unique processing that are produced by either a single farmer or coop.
Microlots are typically higher priced due to their specialized production, limited availability and additional production costs.
Organic Coffees
Certified organic coffees are produced with USDA standards
that prohibit the use of certain substances in farming,
require fee-based annual recertifications, and establish guidelines
for crop rotation and erosion prevention.
Certified organic coffees are produced with USDA standards that prohibit the use of certain substances in farming, require fee-based annual recertifications, and establish guidelines for crop rotation and erosion prevention.
Organic certification is not feasible for many producers, particularly small producers who operate small, family plantations due to logistical and financial challenges. Many coffee farms are located on remote, hard-to-reach terrain. These coffees are generally produced naturally, without chemical fertilizers using tried-and-true techniques that are handed down from generation to generation.
Organic
Coffees
Coffees
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Arabica Varieties
The very first arabica varieties were discovered in Ethiopia. Out of the necessity for climate-adapted, drought and disease resistance, and high volume capability, ~55 arabica varieties now exist according to World Coffee Research.
Source: World Coffee Research
Processing Methods
Growers have four main options for processing coffee:
Drying Methods
Coffees are typically dried in direct sunlight on either concrete, stone patios or on raised beds. Producers may also use covered green-house style silos or mechanical driers for more control or as a final drying step.
Drying
Methods
Methods
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Products
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Roasting Methods
We recommend conducting sample roasts of new coffees to pinpoint an ideal degree of roast. The scale from light to dark roasts begins at “city” and ends at either French or Italian. Lighter coffees are snappier, grassy, less sweet and have more caffeine. Darker roasts are, well ‘roastier’ in flavor and often more chocolatey with less caffeine.
City
City
The end of first crack. Color is a mellow tan, but sugars are yet to be developed.
City+
City+
A little after first crack. Surface texture has become more uniform and shows a deeper color. Sugars begin to develop.
Full City
Full City
Just before second crack. Only 30-45 seconds between the previous roast levels now offers even more sugar development and balance. Trace amounts of oil begin to appear on the surface.
Full City+
Full City+
The beginning of second crack. Sugar conversion is in full swing. Entering the cooling phase here will stop the roast without risk of obscuring origin flavors. Surface color is a rich mahogany brown.
Vienna
Vienna
Second crack is ongoing. Origin flavors become more roasted. At this point most coffees begin to resemble one another regardless of origin.
French/Italian
French/Italian
Second crack is all but over. Oil is readily visible on the surface and sugars are currently caramelizing. Surface color becomes blackened as the bean is carbonized. Much of the natural flavors and aromas are dissipated.
Brewing & Cupping
Think of brewing as coffee’s final phase of ‘cooking’. Espresso, for example, traditionally has been enjoyed with darker roasts, because there is very little extraction/infusion time. Cold brew extractions work very well with darker roasts, because there is no additional heat involved.
We recommend a consistent City + approach for most cuppings. Cuppers should utilize no less than three samples of each coffee in order to properly analyze and judge.