Our Coffee

Coffee Origins

Coffees are carefully curated to showcase a range of flavors for every taste. Light roasts from Africa highlight bright floral and fruit notes, medium roasts from Central and South America bring forward chocolate and stone fruit characteristics, and dark roasts from Indonesia offer a subtle hint of smoke without bitterness or over-roasting. Year-round blends, crafted from seasonal single-origin coffees, complete the selection to suit any coffee program.

In all cases, our coffee team focus on our common goal: high quality, ethically sourced delicious coffee.

Sourcing

Every region and producer is unique. In some areas, coffee is sourced directly from farm owners, while in others, producers come together to form a community lot, where it is sourced through an importer. Farmers remain central to the industry and are always prioritized and paid appropriately.

Guatemalan coffee is known for its rich, vibrant flavors and remarkable clarity, shaped by the country’s high elevations, volcanic soils, and diverse microclimates. In Antigua, fertile volcanic slopes produce full-bodied, balanced coffees with gentle sweetness. Huehuetenango offers bright, complex beans grown at extreme altitudes with lively acidity. Cobán delivers softer, mild coffees with smooth body and subtle floral notes. San Marcos yields intense, rich flavors thanks to its high mountains and misty climate, while Acatenango produces bold, structured coffees with depth and balance. Across Guatemala, a century-old tradition of careful cultivation, diverse regions, and majestic landscapes creates coffees that are as distinct and compelling as the country itself.

Colombian coffee is known for its bright, balanced, and approachable flavors, with a natural sweetness and smooth body that make it beloved worldwide. The Coffee Triangle of Caldas, Quindío, and Risaralda produces classic, well-rounded cups. Huila’s high-altitude farms grow bright and lively beans. Nariño’s extreme elevations yield clean and intense coffees. Cauca offers rich and full-bodied cups, while the Sierra Nevada de Santa Marta delivers bold, earthy flavors. Across Colombia, volcanic soils, towering mountains, and countless microclimates create a spectrum of coffees as varied and unique as the country itself.

Ethiopian coffee is legendary for its vibrant complexity and unique expression of place, with bright acidity, fragrant aromatics, and layers of flavor found nowhere else on Earth. In Yirgacheffe, high elevations and sun‑drenched hillsides yield distinctive, floral and silky coffees. Sidamo produces sweet, balanced cups with lively fruit character and clean clarity. In Harrar, dry‑land conditions and ancient heirloom varieties create bold, wild‑fruited coffees with deep, rich body. Guji offers expressive and nuanced profiles with lively acidity and heady aromatics. Across Ethiopia, endless heirloom genetics, diverse climates, and a deep cultural connection to coffee make it one of the most special and varied coffee origins in the world.

Nicaraguan coffee is gaining recognition for its vibrant, balanced flavors and clean, approachable profiles, thanks to a growing group of dedicated, quality-focused farmers. In Jinotega, high-altitude farms produce bright, sweet coffees with smooth body. Matagalpa yields well-rounded, balanced cups with gentle fruit and chocolate notes. Nueva Segovia offers bold, lively coffees with depth and clarity. Across Nicaragua, rich volcanic soils, mountainous terrain, and a commitment to careful cultivation have transformed the country into a rising star in the specialty coffee world.

Costa Rican coffee is known for its bright, clean flavors, balanced body, and lively character, shaped by the country’s volcanic soils, high elevations, and abundant rainfall. In Tarrazú, steep mountains and cool climates produce vibrant, full-bodied coffees with crisp acidity. Tres Ríos yields smooth, balanced beans with subtle sweetness and clarity. Central Valley offers approachable, well-rounded coffees ideal for everyday drinking, while West Valley produces nuanced cups with gentle fruit and chocolate notes. Across Costa Rica, small-scale farms and the rise of micromills have helped growers focus on quality, making the country one of Central America’s most respected coffee origins.

Roasting

Each coffee is sampled before it ships and again when it arrives. A roast profile is developed at a small scale and repeated, consistently at a larger scale for you.

Coffee is roasted in small batches several times a week. Your coffee does not sit on the shelf, a sharp contrast to mainstream coffee brands and even large specialty roasters. Fresh coffee is key to flavor and the coffee on the shelf at your grocery store is not fresh..

Your coffee is roasted on the Loring S15 roaster, combining four generations of roasting tradition with the latest technology to bring out the best in every bean.

Its recirculating hot air system allows for a gentle, repeatable process, enabling our specialty coffee company to produce clean, balanced coffee where each batch is virtually identical.