Five steps.
no middlemen.
Most coffee changes hands a dozen times before it reaches you. Ours changes hands once, from our family to yours. Follow a bean from the mountain to your morning.
Grown slow at altitude
All of our farms sit between 1,650 and 2,050 metres. Cold nights make the cherries ripen slowly, which packs more sugar into every seed.
- Altitude
- 1,650 to 2,050 m
- Varieties
- Bourbon, SL28, heirloom, Geisha
- Farms
- Five, in five countries
Only the red ones
Every cherry is picked by hand, and only when it is fully red. We walk the same trees again and again through the season rather than stripping a branch in one go.
- Harvest
- Farm by farm, all year
- Passes
- Up to six per tree
- Picked by
- Hand, every cherry
Processed where it grew
Cherries are pulped the same afternoon, fermented in small tanks, washed in spring water and dried slowly on raised beds at every farm.
- Fermentation
- 36 hours
- Drying
- 18 to 21 days on raised beds
- Methods
- Washed, honey, natural
Roasted to show the farm
The green coffee travels to our Austin roastery, where Sofía roasts in small batches and profiles every lot to taste of the mountain, never of the roast.
- Batch size
- 12 kg
- Roast days
- Tuesday and Friday
- Posted
- Within 48 hours of roasting
Brewed your way
The last step is yours. Pick how you brew and we will give you the recipe Sofía uses for our coffee at home.
Sofia's recipe, scaled for a 12 oz bag. Adjust to taste, then write it down.