Sourcing ridiculously good coffees from the best farms in the world is something we’re passionate about. We focus on buying micro-lots from producers who are getting it right. Knowing your farmer’s name and being confident you’re paying a premium for their hard work brings a human element to our business that we love. Once a new crop of green coffee is in our hands, we throw it into our 1950s hand-built Otto Swadlo roaster. After roasting, each coffee is slurped and sniffed scrupulously, ensuring its transition from green to cup maximizes all of the inherent flavor goodness.