Our beans are sourced from small lot farms and cooperatives in coffee-growing regions such as Ethiopia, Colombia, Guatemala, Kenya, Rwanda, and Honduras.

Flavor notes are the natural taste characteristics in coffee—like chocolate, berries, or citrus. These come from the bean’s genetics, the terroir (soil, climate, elevation), processing method, and how it's roasted.

Process refers to how the coffee cherry is handled after harvesting to remove the bean. Common methods include washed, natural, and honey. Each affects the flavor—washed is clean and bright, natural is fruity and sweet, and honey is a balance of both.

Just like apples have different types (Gala, Fuji, Granny Smith), coffee has varieties like Bourbon, Typica, or Heirloom. Each has distinct flavor traits and grows best in specific regions and climates.