HOW WE SOURCE OUR BEANS
We fly out twice a year, cup at origin, and walk the lots ourselves. Nobody signs off on coffee they haven't tasted first.
Farm-gate prices, paid in full, no broker skimming the difference. If the math doesn't work for the grower, we don't buy the lot.
Relationships outlast any single harvest. Same six growers, season after season, because trust takes years and shortcuts don't survive a bad crop.
THE RELATIONSHIPS
Six names, not six line items. Every relationship built face to face, revisited each season, never handed off to a broker.
What we buy stays ours alone. No shared lots, no reselling the relationship — exclusive supply, agreed before the harvest even starts.
A share of every batch funds equipment and clean water at origin. Not charity — just paying forward what the coffee already earned us.
THE SIX
Tesfaye & family
GUJI, ET
Finca La Vuelta
HUILA, CO
Sítio Boa Vista
CERRADO, BR
Kelagur Heights
CHIKMAGALUR, IN
Gatugi Washing Station
NYERI, KE
Doña Marta
HUEHUETENANGO, GT
QUALITY CHECK
How a Lot Earns Its Place
01
CUPPING
We always do blind cupping first, SCA protocol, minimum score of 84. Anything under that number never makes it past this table.
02
GRADING
A full defect count done by hand — primary, secondary, screen size. Just one bad bean in three hundred can drop the whole lot.
03
TESTING
Moisture and water activity checked in the lab before anything else. Too wet, too dry, wrong density — the lot gets rejected.
04
BUYING
Only then does a price get locked in. Contract signed, relationship renewed, same six growers trusted again for one more season.
No Minimums. No Contracts. Just Coffee.
One outreach form is all it takes to start. No sales calls, no minimum order that punishes you for trying. Tell us your volume, we'll tell you the price.