Grown where it's steep.
Coffee likes altitude. Cool nights on high, misty slopes slow the cherries down, and slower ripening builds sweeter, more layered flavor in the seed inside.
TerrainHigh, steep slopes
ClimateCool nights, warm days
Picked only when ripe.
Cherries on the same branch ripen at different times. The lots we buy are picked by hand over several passes, so only the deep red fruit makes it into the basket.
MethodHand-picked
SelectionSeveral passes per tree
Dried slowly in the sun.
On raised beds the beans are turned again and again so they dry evenly. It takes patience, and it is where much of a coffee's clarity is protected.
BedsRaised and shaded
CareTurned by hand
Roasted in small batches.
Green coffee tastes grassy until heat transforms it. We roast a little at a time and watch every batch, chasing the point where sweetness peaks and nothing turns bitter.
BatchesSmall, watched closely
GoalSweetness, never bitter
Brewed your way.
Pour-over, espresso or a big batch for the house: we roast each coffee with a brew method in mind and print simple recipes on every bag.
MethodsFilter, espresso, batch
On every bagA simple recipe
