Questions

The medium roast from Colombia. It is the farm the family started on in 1961, it works in every brewer, and it is the one we would put in front of a stranger. If you drink your coffee black and like fruit, start with the light roast instead. If you drink it with milk, start with the dark.

Not at the moment. Every bag is whole bean, so you will need a grinder. That is partly a limit of our roastery and partly a preference: coffee goes stale within minutes of grinding, and the difference is not subtle. If enough people ask for ground we will look at it again.

Every order is roasted to order on a Tuesday or a Friday and posted within 48 hours. Nothing sits in a warehouse. The roast date is printed on every bag.

In the bag it came in, folded over, somewhere cool and dark. Not the fridge, and not the freezer unless you are freezing it unopened for months. Air and light do more damage than time does.

A 12 oz bag makes about 14 pour overs or 18 espressos. Drink it within a month of the roast date and you will get the best of it.

Because we only sell what the family has roasted and we would rather do three properly than ten carelessly. The Kenyan and the Panama Geisha are grown by the family but are not on general sale yet.

Not yet. We ship to all 50 states, and the honest reason we stop there is that customs paperwork for a small roastery is harder than it sounds. Join the letter and you will hear first when that changes.

No, and we should be straight about why. Certification is expensive for a family farm of a few acres. We buy from our own family and from their neighbors, above the market price, and we can tell you exactly who grew every bag. We think that is worth more than a logo, but it is not the same thing as a certificate.