The best kind of coffee beans
One benefit of paying farmers well is that we can choose the highest quality beans. Farmers find it difficult to work hard and produce amazing beans when their buyers are trying to pay them the absolute minimum. But we make it worth it for them to work hard, reinvest in their business, and increase quality further.
Quality among coffee beans varies tremendously, so we search everywhere to find the best beans that planet Earth has to offer. Throughout each of the many stages the bean goes through between the farm and your mouth, we do our best to maximize quality. During harvest, for example, the most efficient method to gather coffee cherries is to strip them all at once from the entire field. Our hardworking harvesters don’t do that.
Our farmers select only the cherries that are ripest
Then they wait a few days until more cherries are ripe, and move through the field again, as many times as necessary to maintain the highest quality.
Later the beans will be processed, dried, milled, hulled, polished, graded, and sorted according to size and weight. At each stage they are carefully inspected for flaws, discolorations, or imperfections.
In addition, our experienced cuppers will brew themselves some coffee using samples at every stage, evaluating the taste and acidity content to ensure that quality is maintained throughout the process.
Roasting, the final stage that transforms the green beans into the flavorful brown beans ready for brewing, is best left until the last minute before packaging.
Our expert roasters have years of experience
The key to delicious coffee is the process of browning the beans and bringing the caffeol oils locked inside to the surface at the optimum flavor, body, aroma, and acidity.
Roasting the beans directly from the farmers
Once the brown beans are roasted, they will only stay fresh for a few weeks. Therefore we always employ professional roasters in the importing country.
Another aspect we know you love about coffee as much as we do is its variety. Before we even harvest the cherries, an incredible variety of factors affect their flavor, including:
and of course the small genetic differences between different strains of the coffee plant itself. These factors can combine in such a myriad different ways that you can find variations in flavor and aroma even within one plantation.
And when you consider that there are over 40 varieties of coffee plant, grown in over 50 countries, with all of the variation in soil, weather conditions, and agricultural techniques that implies, it seems clear that there is a nearly infinite spectrum of flavor, robustness, body, and acidity out there for us to explore together.
We’re always looking for new regions and new growers you’ve never experienced before: fruity but full-bodied beans from northern Thailand, or woody, herbal flavors from the Himalayas, for example.
Stick with us, and we’ll show you the world.