Our lots are intensely fruity, winey, nutty, caramel—signature elements of all our coffees

We meticulously select the coffees offered in our lots through a rigorous cupping process at CQI LAB. Following the official protocols of the COFFEE QUALITY INSTITUTE, we evaluate the lots over several rounds of cupping to determine how they will be offered to buyers.

QUALITY. SUSTAINABILITY. COMMUNITY

PROCESSING SELECTIONS

Categories

WINEY HONEY 

CUPPING NOTES BELLOW

WINEY NATURAL 

CUPPING NOTES BELLOW

FOUNDER SPECIAL

CUPPING NOTES BELLOW

Fine Robusta
To be considered Fine Robusta, green coffee shall have zero (0) primary defects and no more than
five (5) secondary defects in a 350gram green coffee sample. Up to 03 quakers are allowed in a 100gram roasted coffee sample.Final score in cupping should be 80.00 or above

Cupping notes:

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