Sourcing
We know where
every bean
comes from.
Traceability isn't a marketing claim for us — it's how we work. We source directly from farms we visit, pay transparent prices, and publish full origin data on every product we sell.
Direct trade
We buy directly from farms or through micro-importers with transparent pricing. No commodity market. We pay above Fair Trade minimums on every lot.
Farm visits
We visit every origin at least once before committing to a long-term relationship. Coffee quality starts at the farm — you can't fix bad farming with a good roast profile.
Traceability
Every bag you receive includes the farm, region, producer, elevation, variety, and process. We publish our green bean costs. No mystery blends, ever.
Seasonal buying
We only buy what's at peak. Coffee is seasonal. When a harvest sells out, it's gone — we'd rather run out than compromise quality with an off-spec lot.
Current origins
Where we source
Yirgacheffe & Sidama
Ethiopia
Kayon Mountain Farm
Ethiopia is the birthplace of coffee. Our relationship with Kayon Mountain started in 2020 — we visit the farm annually during harvest. Expect jasmine, bergamot, and stone fruit. The data never lies: these beans consistently cup at 87+.
Elevation
1,900–2,200 masl
Process
Washed & Natural
Apaneca-Ilamatepec
El Salvador
Finca Las Nubes
The volcanic soils of Apaneca produce coffees with unusual clarity — chocolate, brown sugar, and a clean citrus finish. Las Nubes uses a demucilager that preserves the bean's natural sweetness without over-fermentation.
Elevation
1,450–1,650 masl
Process
Washed
Loja Province
Ecuador
Hacienda La Papaya
Ecuador is one of the most underrated origins in specialty coffee. La Papaya sits at altitude on the eastern Andes slope where cool nights slow cherry development and concentrate sugars. Red apple, caramel, and milk chocolate.
Elevation
1,800–2,100 masl
Process
Washed & Honey
Cerrado Mineiro
Brazil
Fazenda Recanto
Our Brazilian baseline. Cerrado Mineiro's consistent climate produces coffees that are reliable, approachable, and endlessly versatile. Natural processed for added sweetness — dark chocolate, hazelnut, and low acid. Perfect as espresso.
Elevation
1,050–1,200 masl
Process
Natural
Taste the provenance