People often ask why our coffee is naturally sweet. Let’s start from the beginning.
This is coffee. The coffee bean is the seed of a fruit, the coffee cherry.
Because coffee is usually treated as a commodity, bought and sold by weight at extremely low prices, most coffee cherries are picked even when they are unripe, overripe or rotten.
That is why most roasters burn the coffee beans to hide the defects, which results in the bitterness that most coffee drinkers are used to.
But when coffee is picked for quality instead of quantity, roasted without burning, and brewed properly, you can taste the difference.
We work directly with artisan growers who hand-pick coffee cherries at peak ripeness in Santa Maria, Huila at the foot of one of the largest active volcanoes in Colombia.
Then we roast the beans locally to caramelize the natural sugars with our proprietary roast profile.
