It's coffee that has been given careful dedication throughout its entire life cycle.

Generations of coffee farmers commit their life's work to growing and handpicking coffee cherries that are the highest quality on the planet.

Then a certified green coffee* buyer will sample the beans to grade their quality. Only the highest scored get purchased.

When a roaster receives it, he/she considers the particular bean's origin, density, and other characteristics to roast it specifically in such a way that it highlights all of its uniqueness. Roasters don't add flavor— they bring the intrinsically delicious flavors out!

A barista will recognize the same things that the roaster did, but now he/she must also note how it was roasted (light, medium, dark). What is the best temperature to brew this type of bean? How fine/coarse should it be ground? What kind of brewing device would this bean extract nicely on? A great barista will select a brew method deliberately to capture all of a specific bean’s uniqueness into the cup for the drinker to enjoy.

Specialty coffee is an art & science — and drinking it is the best part!

*green coffee is the term used for unroasted coffee