THE ORIGINS

Where the beans grow.

Five origins, six lots, one principle: we travel before we contract. Where farm relationships are direct, we name them. Where lots come through cooperatives, we say so.

Five origins, six farms.

The farms.

Haraz cooperative
Altitude
1,800 – 2,200 m
Processing
Natural · Sun-dried on raised beds
Tasting profile
Konga washing station
Altitude
1,900 – 2,100 m
Processing
Washed · 36-hour fermentation
Tasting profile
Fazenda Aurora
Altitude
1,100 – 1,300 m
Processing
Pulped natural · Patio dried
Tasting profile
Finca La Esperanza
Altitude
1,600 – 1,900 m
Processing
Washed · 18-hour fermentation
Tasting profile
Gichathaini factory
Altitude
1,700 – 1,900 m
Processing
Washed · Double-soak
Tasting profile

How we source.

Direct trade.

Direct trade, for us, means buying from cooperatives or single estates with a known farmer contact, through importers we have worked with long enough to trust the chain. We are honest about the size of our orders — we are not a multinational, and we do not pretend our volume changes a region. We pay above the commodity floor on lots we keep.

Farmer-first pricing.

Every lot we contract is priced above the C-market floor. Specialty work earns specialty pay. We do not publish a fixed multiple — the right number depends on the country, the lot, and the season — but the principle is fixed: the farmer share is the line we do not optimise against.

Annual visits.

We travel before we contract. That means visiting the region in season, cupping at the washing station or the dry mill, and meeting the people whose work shows up on the table. The trip is not a photo op. It is the only honest way to know what we are buying.

Quality grading.

Every offer cups to an SCA score before we contract. Our floor is 85 — anything below it does not enter the catalogue. We cup blind, against multiple lots, and we keep notes. If the cup degrades after roasting, the lot leaves the line. The bag on your shelf is the bean we tasted.