OUR COFFEE
From the Mountains of Costa Rica to Your Cup
Every bean tells a story. Ours begins in the mountains of Costa Rica and ends with a fresh cup crafted just for you.
FROM SEED TO SIP
From seed to sip, your coffee embarks on a fascinating journey, spanning years and continents. Each step, from planting to brewing, shapes its unique flavor and quality. This intricate process involves countless hands, each playing a vital role in crafting your perfect cup.
We work with sourcing partners who have visited our farms firsthand and share our standards for quality and sustainable growing practices. Every step of the journey is held to the standards we set for what goes into your cup.
Every Cup Tells a Story
100%
Grown without pesticides
or chemical fertilizers
8
Steps from farm to cafe,
each held to our standards
2-14
Days from roast to your cup.
Always at peak freshness.
FROM FARM TO CAFE
The Journey From Farm to Cup
Eight critical steps, countless hands, one exceptional cup.
Growing
How coffee is grown shapes everything about how it tastes. We prioritize quality from the very beginning. Our beans are cultivated naturally under shade, without pesticides or chemical fertilizers, intercropped with diverse plants to promote soil health and biodiversity.
Harvesting
Every cherry is handpicked at peak ripeness. Unlike strip or machine harvesting, selective picking ensures the best possible flavor while allowing unripe cherries to stay on the branch until they're ready.
Processing
After picking, the cherries are processed to unlock their full flavor potential. Our coffee goes through the honey process, which retains some of the fruit pulp for a richer, more complex flavor with natural sweetness.
Drying
Our coffee is sun-dried on raised African drying beds, which keep the beans off the ground and prevent contamination from mold, bacteria, and pests. Unlike farms that dry coffee on the ground or on terraces, ours never touches the floor.
Grading
Beans are meticulously sorted by size, color, and density using a combination of machines and hand sorting. They're graded based on their unique qualities, determining their suitability for specific products and markets. We only use specialty or premium beans, guaranteeing a consistently exceptional cup.
Importing
Green coffee is porous and absorbs odors and moisture during transport. Ocean freight exposes cargo to heat, humidity, and fluctuating temperatures. Our coffee is sealed and shipped by air or in dedicated coffee-only containers to arrive in pristine condition.
Roasting
Roasting reveals the hidden potential within each bean. We favor medium and light roasts that let the natural character shine through. Dark roasts often mask subtle nuances and can conceal defects. Lighter roasts also pack more caffeine for when you need a little extra.
Ensuring Freshness
Roasted coffee peaks at 2-14 days and starts going stale within two months. That's why we import green beans, which have a much longer shelf life, and roast them locally in small batches every week. Our coffee is always served within two weeks of being roasted.
Why Growing Practices Matter
WHY IT MATTERS
We believe the way coffee is grown shapes everything about how it tastes. Our coffee is cultivated without synthetic pesticides, herbicides, or chemical fertilizers. The farmers who grow it work in safer conditions. And the volcanic soil that gives our beans their distinctive flavor stays healthy for the next generation.
You can taste the difference. Coffee grown naturally under shade on volcanic soil develops slowly, producing denser beans with more nuanced flavor. That's why our regulars notice the difference even with cream and sugar.
Taste the Difference for Yourself
Stop by and say hi, or order ahead for pickup.