All of our coffee comes from three artisanal farms in Colombia: Macizo in Anolaima (Cundinamarca), Expresiones in Huila, and San Alberto in Quindío. Each farm grows arabica at altitudes between 1,650 and 1,900 meters using regenerative agriculture — companion planting with bananas and native shade trees, zero pesticides.
Dark roasting masks the unique flavors that come from high-altitude, single-origin beans. Our light to medium roasts are designed to reveal terroir — the specific characteristics of the farm, altitude, soil, and processing method. When you start with exceptional beans, the best thing you can do is get out of the way.
We recommend brewing at 192°F, which is lower than the typical 198°F. This lower temperature brings out more nuanced flavors and reduces bitterness. Pour-over is our preferred method. Weigh your beans. Take your time.
Washed: The fruit is completely removed before drying. This produces a clean, bright cup that highlights the bean's true character. Natural: The bean is dried inside the fruit, resulting in berry-forward, sweet, full-bodied flavors. Honey: Some fruit is left on during drying, creating a syrupy sweetness with balanced acidity. Fermented: Extended fermentation before drying produces intensely complex, wine-like flavors.
We work directly and fairly with our three Colombian producers — no middlemen, no commodity markets. This means fair prices for the farmers and full traceability for you. Every bag can be traced back to the exact farm and lot where it was grown.
Regenerative agriculture goes beyond organic. Our partner farms use companion planting with bananas and native shade trees, zero pesticides, and practices that actively build soil health. Colombia has the highest biodiversity of any country its size, and these methods help preserve that biodiversity while producing exceptional coffee.
We ship via flat-rate shipping. Orders are manually fulfilled to ensure quality. Your coffee will arrive freshly roasted and ready to brew.
The Specialty Coffee Association (SCA) scores coffees on a 100-point scale based on aroma, flavor, aftertaste, acidity, body, balance, and overall quality. Coffees scoring 80+ are considered "specialty grade." Our Macizo Gesha scored 89.1, placing it among the top specialty coffees in the world.