For us, sourcing is the most important part of the roasting process. We've spent the last seven years building direct relationships with cooperatives in Colombia, Ethiopia, Guatemala, and Honduras — relationships that mean we know the farms by name, the families that own them, and the practices they use.

This year we're launching a new program: every spring, we'll travel to three farms and document the harvest. Photos, interviews, even short videos. We want you to taste a coffee and know exactly which hillside it came from.

The first farm we'll visit is Finca La Esperanza in Huila, Colombia. The Restrepo family has been growing coffee there for four generations. Their washed Caturra has been a flagship in our lineup for three years, and we're proud to feature it in our spring 2024 offerings.

Quality starts in the soil. Every farmer we work with practices shade-growing and uses organic methods. The beans ripen slower, develop more complex sugars, and roast more evenly. You can taste the difference.