The people behind our single origins, from the Chikmagalur slopes to the highlands of Yirgacheffe.
Every bag of coffee in our shop carries a chain of hands. The loudest ones are the farmers — the people who decide when to pick, how to wash and how long to rest before the harvest becomes coffee at all.
In Chikmagalur, the Anjali family runs a smallholding of shade-grown arabica planted by her grandfather. When we visit, she walks us between the trees, tasting cherry straight off the branch to judge ripeness.
The best coffee begins long before the roaster lights up.
— Roast & Ritual
Our Ethiopian lots come from a washing station near Yirgacheffe where two hundred smallholders drop off the day's cherry. Sorting happens on long tables, by hand, under tin roofs.
We buy on fixed, upfront pricing instead of waiting for the auction. It is a small thing on an invoice, and it lets a family plan a season rather than hope for one.
The coffee in your cup is the end of a very long queue. When you buy carefully, the whole queue stands a little taller.
