COFFEE FARMER AND ORIGIN INFO
Our coffee is sourced and purchased through direct trade relationships with farmers/producers through green coffee importers in country of origin or here in the United States. It is a very personal process to us because we believe that good coffee starts in the ground. Traceability and sustainability in the supply chain are important to us in order to maintain the livelihood and financial future of the farmers as well as to improve the coffee experience for the you!
This Guatemalan coffee is sourced direct-trade from Victoriano Diaz Hernandez, an indigenous Mayan producer who speaks Mam. Cultivated in the Sierra de Los Cuchumatanes mountains of Huehuetenango, this micro-lot is located in a sector of Rio Ocho referred to as Loc Toc. Victoriano is committed to organic farming practices, but does not have organic certification due to the significant financial investment required for certification. Unique to the growing area, Victoriano de-pulps the coffee cherry in his parcels and then transports it to his home to complete the wet mill process. This process creates a unique washed, sun dried coffee with natural coffee characteristics which brings out the flavors of cherry cola, sweet chocolate, and nutty flavor of the highlands of Huehuetenango.
"The Lamp Post"
This Ethiopian coffee is sourced from the Derikocha wash station, which is located in the Guji Zone of Oromia and is owned and operated by Ashenafi Woressa. Around 650 producers living in the surrounding communities produce this amazing coffee. Ripe cherries are delivered the Derikocha wash station where they are sorted, immediately placed on raised beds, and dried for 15 to 20 days. Raised drying beds are carefully constructed to ensure proper air circulation and temperature control for an optimal drying process. Cherries are also turned regularly on the beds to prevent damage. Once dried, the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and prepared for export. We roast these indigenous cultivar beans with care in small batches in our home to bring out the notes of berries, lemon zest, and chocolate.
Did you know that a big portion of the world’s orchids can be found in the beautiful country of Colombia? This country is also well known for its specialty coffee. In Colombia there are 560,000 coffee producing families, 96% are small producers of only 1.3 hectares. Juan Chamorro is one of those producers! His farm is in Belen de Umbria, a little town in Risaralda state, which is in “EJE CAFETERO” or the coffee region of Colombia. This particular coffee is a Caturra variety bean that is grown at 1,850 meters above sea level and wet processed by Juan on site at his farm. We purchase these amazing beans through a direct trade relationship with Colombian Coffee Hunter, and roast them in very small batches in Texas. Our roasting process brings out the blackberry, milk chocolate, caramel, and almond notes.
This Mexican coffee is a Catimor variety bean, that is high grown, from Finca La Chilana in Chiapas, which is one of Mexico’s leading coffee regions due to its rich volcanic soil and several micro-climates. This coffee is grown at altitudes between 1000 and 1,250 meters, and is characterized by large bean sizes and a round, balanced cup. Washed is also known as “Wet Process” which means ripe cherries are de-pulped to remove the outer skin then fermented for 12-18 hours depending on ambient conditions, after which it is fully washed with clean water in grading channels to remove the remaining mucilage. The parchment is raked and turned periodically on patios to ensure a consistent drying process until the optimum moisture content of 12% has been reached to complete the process. We purchase these beans through fair trade partners and then roast them with honor in small batches in our home to bring out the notes of vanilla, toffee, nut, and chocolate.
This Nicaraguan coffee we source and roast is a Caturra variety bean from the mountains of Jinotega, Nicaragua. In 1929, Don Felipe began growing Arabica coffee on his farm. Over the years, his family has perfected his processes ensuring the finest specialty coffee is produced. The farm’s future is safeguarded with sustainable practices and they are committed to the highest social, economic and environmental standards for their fellow Nicaraguans. Protected from the sun by a canopy of shade trees, the high mountain grown coffee cherries ripen slowly enhancing their pleasant flavor. Harvested by hand, the cherries are wet milled daily with spring water. The seeds of the cherries, or beans, are naturally dried in the fresh air and strong sun. The dried green beans are exported directly to Texas for roasting. We purchase this Caturra variety bean directly from the family and roast it in small batches to bring out the rich flavors.
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How Much Coffee Should I Order?
Our whole bean coffees come in 12 oz bags. Brewing methods, cup size, and preference all will affect how far it will go, but a 12 oz bag should be about a two-week supply for 1-2 coffee drinkers. You can always increase, decrease, or pause your subscription if needed.
Keep in mind, you want your coffee to be fresh, so don’t order too many bags at once. It’s best to keep your order spaced out so we can deliver you the freshest and best tasting coffee.
One 12 oz Bag Is:
per whole oz
6 fl oz cups
per 6 fl oz cup
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