Origins

Six regions, each chosen for what its soil, altitude and people do best.

Ethiopia coffee

Ethiopia

Yirgacheffe, 1,900 m

Smallholders here farm plots barely larger than a garden, and bring their cherries to shared washing stations by afternoon. The high altitude slows ripening, which is why these coffees taste of flowers and citrus rather than of weight.

Harvest
October to January
Process
Washed, dried on raised beds
Variety
Ethiopian heirloom
Colombia coffee

Colombia

Huila, 1,750 m

Huila sits between two mountain ranges, with rich volcanic soil and steady rainfall. Families pick by hand, ferment overnight, and dry on patios and in covered beds. Two harvests a year mean we can taste fresh crop twice.

Harvest
April to June, October to December
Process
Washed, sun-dried
Variety
Caturra, Castillo
Guatemala coffee

Guatemala

Antigua, 1,600 m

The Antigua valley is ringed by volcanoes, and the ash in the soil gives the coffee its mineral sweetness. Warm days and cold nights slow the cherry down, building the dense, balanced cup this region is known for.

Harvest
December to March
Process
Washed
Variety
Bourbon, Caturra
Brazil coffee

Brazil

Cerrado, 1,100 m

Cerrado is flat, dry and bright, which suits natural processing: the whole cherry is dried in the sun before the fruit is removed. The result is a round, heavy-bodied coffee with deep chocolate sweetness.

Harvest
May to September
Process
Natural, dried on patios
Variety
Yellow Bourbon, Mundo Novo
Kenya coffee

Kenya

Nyeri, 1,800 m

Coffee from Nyeri is graded by bean size and density, then sold at weekly auction. The red soil and SL varieties give a bright, juicy cup that is unmistakable once you have tasted it.

Harvest
October to December
Process
Washed, double-fermented
Variety
SL28, SL34
Costa Rica coffee

Costa Rica

Tarrazu, 1,700 m

In Tarrazu, small mills leave a measured amount of the cherry's sticky fruit on the bean while it dries. This honey process keeps the cup clean while adding a soft, syrupy sweetness.

Harvest
November to February
Process
Honey, dried on raised beds
Variety
Caturra, Catuai

Altitude slows the cherry as it ripens, concentrating sugars and acids. Here is how our estates compare.

1,900 m
1,750 m
1,600 m
1,100 m
1,800 m
1,700 m
EthiopiaColombiaGuatemalaBrazilKenyaCosta Rica

Taste the difference

Every origin has its own character. Browse the collection to find yours.

View the collection