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Why Cold Brew?

Cold brew, unlike iced coffee, is brewed in cold water. We brew the coffee for 20 hours in exchange for the heat, resulting in a smoother beverage without bitter components that only extract with hot water.

It is convenient, ready-to-drink, and delicious.

No preservatives, no additives, no calories. Just water, craft and coffee!

Why Naturally Sweet?

Naturally sweet coffee is an art and a science. It all starts with coffee cherries hand-picked at their peak ripeness with natural sugars that get caramelized during the roasting process.

When coffee is naturally sweet it means it is high quality. Therefore, no sugar is needed. Period.

Why Colombian Coffee?

This project is more than just coffee. It is how we find a meaningful connection to a beautiful country and it's resilient people.

The volcanic soils of Santa Maria, Huila, provide the perfect terroir for naturally sweet coffee.

Why Stanford Exclusive?

We are a startup brewing inside the halls of Stanford University. Our current capacity only allows us to serve our local community.

This cherry is ready!

The others are not. Colombian Specialty coffee is hand-selected at it's peak ripeness. Natural sugars all the way!