COFFEE

FROM GLOBAL FARMS TO YOUR CUP

Where Our Coffee is Sourced & How it’s Prepared

Serving quality coffee starts with building a relationship. In fact, so much of what we do revolves around maintaining strong, trusting relationships with coffee farmers around the world. We source coffee from all over, including Guatemala, Burundi and Sumatra. Once the partnership with these farmers has been established, the work has only just begun.

Coffee beans actually start as seeds inside of a cherry-like fruit. Once the coffee cherries have been hand picked, farmers must act quickly to begin the drying process. There are three different ways our coffees are usually processed: washed, natural and honey.

The washed method is one of the most popular in the coffee industry. In this case, the entire cherry fruit is completely removed from the bean after harvest, leaving nothing but the smooth, bare coffee bean for the drying process. This tends to result in a bright, more acidic and smooth coffee.

Another increasingly popular method of coffee processing is the natural process. In this case, the cherry fruit is left on the bean while the coffee dries. It’s a challenging technique, but when done correctly results in more complex, fruity notes in the coffee. As the coffee dries with the cherry around it, the bean has more time to absorb the sugars in the fruit. It’s especially common to process coffee naturally in Ethiopia, a location we frequently source our coffee from.

Roasted IN JEFFERSON CITY

Once our coffee has been harvested, dried and sorted, it is shipped to the U.S. where we roast it at our in-house roastery in Jefferson City. All of our coffee is roasted to demand in small batches, 18 pounds at a time.

Our farmers have put so much energy and effort into providing us high quality coffees that we feel a deep sense of obligation to carry that forward. It’s only appropriate that we respect our farmers and their coffee by roasting it to its ideal profile, highlighting its inherent flavor characteristics.