Explore where your coffee begins

Each region has its own rhythm—how it grows, when it’s harvested, and how it’s brought to life in the cup. From the soil and sun to the altitude and nearby crops, every factor shapes what ends up in your mug. This page is our way of celebrating the story behind each roast.

A Quick Note on Elevation, Flavor & Farming

Coffee grown at higher elevations develops more slowly, which often creates a denser bean with brighter acidity, cleaner flavors, and more complexity. Lower elevations tend to produce softer, nuttier, or fuller-bodied coffees.

Processing methods (like washed or natural) and what grows near the coffee trees can also shape flavor. For example, coffee grown near fruit orchards or wild herbs may subtly absorb those aromatics—leading to tasting notes like strawberry, jasmine, or even mint in the cup. It's a little bit of the story behind your cup of coffee.

Bright. Juicy. Layered.
Kenyan coffees are known for their punchy acidity and vivid fruit notes—think blackcurrant, grapefruit, or red wine. Grown on the slopes of Mount Kenya at high altitudes (often 1,600–2,000m), the beans are dense and packed with flavor.

Most are fully washed and meticulously sorted, giving you a clean, structured cup. If you like complexity and brightness, Kenya is a must-try.

Kenya

Brazil

Smooth. Nutty. Comforting.
Brazil is the world’s largest coffee producer, and for good reason—it offers a wide range of approachable, everyday flavors. Most Brazilian coffees grow at lower elevations (800–1,200m) and are dry-processed, which often enhances their chocolate, nut, and caramel tones.

This is our go-to base for many blends: reliable, mellow, and wonderfully sweet.

Burundi

Sweet. Subtle. Sparkling.
Burundian coffee is a hidden gem—grown at high elevations on small family farms in nutrient-rich volcanic soil. Many lots are fully washed, leading to crisp acidity and vibrant flavor clarity.

In the cup, expect red fruit (like raspberry), citrus, and a hint of floral or spice. A wonderful pick for those who enjoy elegant, lighter-bodied coffees.

Floral. Bright. Birthplace of coffee.
Ethiopia is where coffee began—and it still grows wild in parts of the country. Coffees from here are often grown at high elevations (1,800–2,200m) and can be either washed (clean, tea-like) or natural (fruity, funky).

You might taste blueberry, jasmine, bergamot, or even peach. If you love unique, expressive coffees, Ethiopia is the holy grail.

Ethiopia

Columbia

Balanced. Caramel. Crowd-pleasing.
Colombia produces some of the most versatile and well-loved coffees in the world. Grown across varied regions and altitudes, these beans are often washed and sun-dried, delivering a clean, sweet cup with great balance.

Flavors range from red apple and toffee to tropical fruit, depending on the farm and altitude. This is the classic cup most people fall in love with.