How we pick our beans

Choosing a green coffee is a long process. Every spring we receive about eighty sample bags from our partner farms, and every one of them is roasted in a tiny drum and tasted blind by at least four people.

We look for sweetness, a clean finish and a flavour that is typical for the region. Coffees with a defect, even a small one, never make it into our catalogue, no matter how good the price is.

From the farm to your cup

After the tasting we agree a price with the cooperative, book a shipping container and wait for the beans to arrive. Roasting starts only after the beans have rested for a few weeks, because fresh green coffee is not ready to roast.

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