Every bag is traceable to a single farm, cooperative, or washing station. We visit every partner at least once a year during harvest.
Konga Cooperative · Ethiopia
Grown at 1,900–2,200m in the birthplace of Arabica. The Konga Cooperative works with 1,200 smallholder farmers across six kebeles. Natural processing on raised African drying beds gives this coffee its extraordinary fruit complexity.
Finca La Esperanza · Colombia
A single family farm run by the Muñoz family for three generations. Situated at 1,750m in the Andes, the farm benefits from two harvests per year. Hand-picked cherries are pulped and fermented for 36 hours before drying on patios.
Kii Factory · Kenya
Kii Factory sits on the southern slopes of Mount Kenya at 1,800m. The SL28 and SL34 varieties here are famous for their explosive brightness and blackcurrant character. Double-fermented and washed over 72 hours for maximum clarity.
Finca Santa Clara · Guatemala
Nestled between three volcanoes — Agua, Fuego, and Acatenango — Finca Santa Clara's volcanic soil creates an exceptionally rich body. The honey process leaves 50% of the mucilage on the bean during drying, adding sweetness and complexity.
Hacienda La Esmeralda · Panama
Home of the legendary Gesha variety, La Esmeralda sits at 1,600m under the shade of old-growth forest. This natural-processed Gesha is one of the most complex coffees we have ever sourced — tea-like, almost wine-like in its character.
Gayo Highlands · Indonesia
Sumatra's unique wet-hull (Giling Basah) process creates a coffee unlike any other — earthy, bold, and full-bodied with almost no acidity. Grown by smallholders at 1,200–1,500m in the misty Gayo Highlands of Aceh province.
We work directly with farmers, paying above Fair Trade prices. Every partnership lasts a minimum of three harvests.