Full time professionals, managing the responsibilities of harvesting and transforming coffee from a fruit to its raw unroasted state.
Quality coffee begins at the farm, and the decisions concerning the soil, fertilization and variety planted are important to crafting and maintaining that quality year after year.
We work our farms twelve months of the year, and partner with producers committed to the development and improvement of their farms.
Our coffee is harvested by hand, with only the ripest fruit selected for processing.
Coffee cherries are dried within their fruit skin, creating a unique and complex cup profile.
We work directly with roasters on five continents, who depend on the efficiency of milling and export to make sure their coffee maintains its freshness and flavor.