We micro-roast our select, carefully curated green coffee from the best growing regions in coordination with programs supporting local farmers and cooperatives promoting fair trade and living wages. What is micro roasting? We roast small batches no larger than 6 lbs. using convection air heat in consistent, controlled, and carefully designed roast profiles. We are electric, ventless, and sustainable.
Our approach is a responsible sourcing program that benefits farmers, traders, and roasters to create a fairer, more resilient coffee industry. These programs include a sustainability standard that guarantees compliance with environmental, social, and economic best practices while driving measurable, positive change in five key areas of sustainability.
Sourcing & Sustainability for Farmers
From the source, coffee farmers worldwide are suffering. Over 120 million people worldwide rely on coffee for their livelihoods, and 80% live in poverty despite the rising price of retail coffee. We participate through a first-of-its-kind Living Income Pricing initiative that ensures a sustainable livelihood for farmers beyond any certification program currently in practice. We are serious about traceability and purchasing coffees using living income pricing.
Coffees…
The Vintage Gold Blend
A distinctive, rotating blend of our most excellent coffees, the Golden Hour is an absolute sweetheart blend. The Central American components bring chocolate, praline, and creamy body, while the East African component adds citrus, jasmine aroma, and berry sweetness. They produce a sweet and clean cup to please the most discerning drinker. Excels in pour-over or drip and is stunning as a lighter to medium roast, our preferred approach. The Golden Blend holds up exceptionally well as a juicier take on traditional, medium-dark espresso. The Golden Hour Blend combines washed Colombian Excelso EP 10%, Guatemalan, and single-origin Ethiopian Sidamo coffees.
Sensory: Creamy, Brown Sugar, Floral, Honey, Chocolate
Cultivar: Bourbon, Castillo, Catuai, Caturra, Colombia
Process: Washed
Elevation: >1,200+M
The Vintage Espresso Blend
Approachable yet complex, The Espresso Blend produces the “perfect shot." We pick the best Central American coffee with good structure and balance from the harvest and combine it with acidity, body, and sweetness. It can be enjoyed as a standalone espresso or a base for your favorite milk drink. The blend combines a top-tier washed-process Guatemalan with a touch of East African coffee to add a sense of brightness.
Sensory: Caramel, Toffee, Darker Red Fruits, Bittersweet Cacao
Cultivar: Bourbon, Castillo, Catuai, Caturra
Process: Washed
Elevation: >1,200+M
Specialty and Single Origin Coffees.
Honduras, Santa Lucia Reserve, Organic SHG-EP
Finca Santa Lucia is tucked away in the little village of Tres Piños, over two and a half hours away from the nearest city, Comayagua, Honduras. Raul Rodriguez, a third-generation coffee producer, owns and operates the farm and lives there happily with his wife and three dogs. He inherited this farm from his father, Don Ermenegildo Rodriguez—one of the biggest coffee innovators of his time. Having a vision for specialty coffee, his father introduced the world to exotic varietals such as Yellow Bourbon, Typica, and Caturra.
Ideally planted in Montaña de La Choca, a national mountain reserve, Finca Santa Lucia is surrounded by a cloud forest full of exotic wildlife. The well-defined seasons in this region contribute to the high quality of specialty coffees. The rainy season results in beautiful cherries, and the clear, dry season allows the producers to sun-dry their coffee once it is washed. The high altitude, richness of the clay, soil, and warmth of the sun ensure that the integrity and quality of the beans are preserved from beginning to end. Santa Lucia Reserve is certified organic and a habitat for many birds. Ultimately, this passion delivers a clean and well-balanced cup of coffee. We love this bean-roasted light to medium.
Sensory: Milk Chocolate, Almond, Butter, Caramel
Cultivar: Lempira, Ih90, Caturra
Process: Washed
Elevation: 1200-1650M
Guatemala, Huehue Finca El Sarral, SHB EP
Jorge Vides, patriarch of the Vides58 family-owned exporter, purchased his first coffee farm, Finca La Bolsa, in 1958. Finca La Bolsa shares a border with Finca El Sarral, the Vides58 farm where this coffee was cultivated.
After selective handpicking, cherry from Finca El Sarral is delivered to the wet mill at its neighboring Vides58 farm, Finca La Bolsa. Cherry is pulped and then dry fermented for 24 to 36 hours. Parchment is then washed in clean water and dried using a mixture of sun drying on a patio and a mechanical Guardiola dryer. It takes a total of 10 to 12 days for parchment to dry fully.
Sensory: Brown Sugar, Black Cherry, Raisin, Orange/Peach
Cultivar: Bourbon, Caturra
Process: Washed
Elevation: 1,250 to 1,400 M
Guatemala, Asproguate, Acatenango FW FTO
This designated Fair Trade coffee hails from 150 smallholder farmers from Acatenango, Coban, and San Martin. They are a part of the Asproguate cooperative. A spectacular medium roast, or if you are looking for a "full city” roast, offers a body that transports the following sensory:
Sensory: Creamy, Brown Sugar, Floral, Honey, Chocolate
Cultivar: Bourbon, Catuaí, Caturra
Processing: Washed
Elevation: 800 to 2,100M
Ethiopia, Sidamo Gr. 2
Sidamo coffees have a profound complexity that many attribute to the diversity of local landrace varieties. Sidamo farmers typically intercrop their coffee plants with other food crops, a method common among smallholders because it maximizes land use and provides food for their families.
In addition to remaining traditionally intercropped, most farms are traditional and organic by default. Farmers in Sidamo typically use very few—if any—fertilizers or pesticides. Most farm work is manual, and few tasks are mechanized, even during processing.
This coffee, produced by smallholders and processed at washing stations, preserves the depth and breadth of flavor. We light roast it to translate its unique complexities into the best cup.
Sensory: Floral, Citrus Hints, Plum, Raisin, Currant, Grape
Cultivar: Heirloom JARC Varieties, Local Landraces
Processing: Washed
Elevation: 1,500 to 2,200M
Columbia, Tolima La Orquidea Excelso EP FTO
Tolima lies deeply nestled in the Central Andes with a climate well suited for coffee production. We're thrilled that Tolima, a region with excellent coffee growing conditions, has recently become more accessible to coffee production and export. Producers process the coffee cherries on their farms. They selectively handpick cherry and then pulp it on mechanical or hand-crank pulpers. Coffee is fermented in buckets or bags, typically overnight, and washed in clean water. Most farmers lay their parchment to dry on patios or drying beds on the roofs of their homes. They rake parchment frequently to ensure even drying.
The orchid (orquidea in Spanish) is Colombia's national flower and is often viewed as having a unique allure of elegance and perfection. We think this Colombia La Orquidea coffee is aptly named. With notes of tangerine and chocolate, this coffee will make a tasty addition to your coffee-drinking experience. In the cup, it displays a distinctive combination of body and acid.
Sensory Citrus Acidity, Tangerine, Hazelnut
Varietal: Bourbon, Castillo, Caturra, Colombia, Typica
Processing: Fully Washed
Elevation: 1,250 to 2,150M
The World’s Best Decaf, DLF Honey SHG EP
If you must go decaf (and some nowadays really need to), this unique coffee fulfills all the check marks of a well-balanced cup of coffee. From a collective of farmers in the Marcala region of Honduras, this cherry is strictly high-grown using certified organic methods and a particular honey process (a higher-quality processing method).
From Honduras to Descamex in Vera Cruz, Mexico, the beans are organically decaffeinated using pure water from Pico de Orizaba (without chemicals). These approaches have been proven in the cup and competition, achieving 1st Place in the Golden Bean North America for the Decaf Category. We approach this bean with a medium to full-city roast.
Sensory: Nutty, Citrus, Caramel
Cultivar: Catuai, Bourbon, IH90
Process: Honey, Water Mountain Decaffeination
Elevation: 1,200 to 1,650M