One of the most common questions we hear at the cafe is: where do your beans come from? The answer is a journey that spans continents, relationships, and a lot of careful tasting.
It Starts with Relationships
We work with a small network of trusted importers who share our values around quality and fair compensation. Through them, we connect with farmers and cooperatives in Ethiopia, Colombia, Guatemala, Sumatra, Kenya, and beyond. Many of these are relationships we have maintained for years.
The Cupping Table
Before we commit to a lot, we cup it. Cupping is the industry-standard tasting method where we evaluate aroma, flavor, acidity, body, and aftertaste. We cup dozens of samples each season to find the ones that meet our standards. Not every coffee makes the cut.
Small-Batch Roasting
Once we select a green coffee, we spend time profiling it on our Diedrich roaster. Each origin has a unique density, moisture content, and flavor potential, so we develop a custom roast profile to bring out the best in every bean. It is not unusual for us to roast a dozen test batches before we are satisfied.
Freshness is Everything
We roast in small batches, multiple times per week. When you buy a bag from us, it was roasted within the last few days. When you order a cup at the cafe, the beans were roasted that same week. That freshness is the difference you taste.
Transparency
We believe you should know where your coffee comes from. Every bag we sell includes the origin, region, processing method, and tasting notes. If you want to know more, just ask. We love talking about this stuff.