Our specialty coffee supply chain goes a little something like this:
Our farming partners pick coffee cherries — the fruit that contains the beans — at peak crimson-red ripeness.
The raw cherries are processed to extract the coffee beans using either the wet-washed or sun-dried (“natural”) method.
Wet-washed beans must be dried in the sun or mechanically to reduce moisture content to 10-12% to preserve flavor and prevent spoilage.
Clean, dry beans are hulled and milled to remove the parchment later or dried husk and get to the real jewel inside.
Expert eyes and hands sort and grade the beans, leaving us with pristine green coffee, which is packed in breathable burlap bags to keep our precious cargo cool and dry during international transport.
Processed beans ship to our importer, who delivers directly to our roastery — no dilly-dallying middlemen or musty warehouses required!
We roast patiently and precisely on our vintage Probat roaster, followed by a cooling cycle.
Freshly roasted beans are hand-packed and vacuum-sealed for freshness.
Bagged coffees “de-gas” for about 24 hours to develop full, robust flavors.
The very next day, our own delivery and account management team delivers orders directly to our wholesale partners and rushes fresh products out for home delivery!
Once you’ve brewed these beautiful beans to perfection, the journey is truly complete.
Pro Tip:
For maximum freshness, go through your beans in no more than 10 days. If you like to grind ahead, keep the ground beans in a dark, cool place (below 70°).
