We’re picky about our coffee sources (in the best way). Every region has its own unique flavor profile, shaped by soil, elevation, climate, and how the coffee is grown and processed. We work with farms and cooperatives that care deeply about quality, sustainability, and doing things the right way.
Here’s where our coffee begins:
Colombia: Supremo from Risaralda
Our Colombian beans come from small- to medium-sized family farms near Pereira in the department of Risaralda. These farmers typically manage about 2.5 hectares each, picking and processing the coffee onsite. Because of the region’s nearly constant rain, they use elevated drying tables inside solar dryers to protect the beans while drying.
At a glance:
• Sourced from: Pereira, Colombia
• Elevation: 1300–1650 meters
• Process: Vertical Dryers
Brazil: Cerrado Region
The Cerrado region of Minas Gerais is home to rich red soil and ideal growing conditions - consistent rain, sunny days, and dry winters. Since the 1980s, thousands of coffee growers have made this area Brazil’s powerhouse of production. With over 175,000 hectares under cultivation, it’s a region known for smooth, balanced coffees and large-scale dedication to quality.
At a glance:
• Sourced from: Cerrado, Brazil
• Elevation: 915–1219 meters
• Process: Natural
Mexico: Huatusco Altura
In Huatusco, abundant rainfall and chilly nights make coffee processing more complex, but the results are worth it. Small farms deliver ripe cherries to a wet mill where they’re depulped, fermented for about 20 hours, and then dried carefully for up to 36 hours to prevent defects. Mechanical dryers help manage the moisture during the region’s rainy harvest season.
At a glance:
• Sourced from: Huatusco, Mexico
• Elevation: 1100–1400 meters
• Process: Fully Washed, Mechanical Dryers
Costa Rica: Tarrazú Region
This coffee comes from Coopetarrazú, a cooperative founded by 228 small producers in 1960. It’s now grown to support over 5,000 members, most of whom farm fewer than 4 hectares. The co-op oversees every part of production ensuring consistency and empowering local farmers along the way.
At a glance:
• Sourced from: Tarrazú, Costa Rica
• Elevation: 1300–1600 meters
• Process: Fully Washed, Mechanical Dryers
Guatemala: Huehuetenango
Known for its clean, bright acidity, this Guatemalan coffee is hand-sorted to meet European Preparation standards, meaning no more than eight defects per 300 grams. It’s sourced from multiple farms across the high-altitude Huehuetenango region, one of the country’s most celebrated coffee-growing areas.
At a glance:
• Sourced from: Huehuetenango, Guatemala
• Elevation: 1624–1830 meters
• Process: Fully Washed, Mechanical Dryer