Meet The Producers
Great coffee starts long before it reaches our roastery. We work directly with some of the most innovative and thoughtful coffee producers in the world—people pushing farming, processing, fermentation, and flavor forward.
These relationships are at the heart of how we source coffee. Some have grown over many harvests, others are new collaborations, but each begins with the same idea: find remarkable people growing remarkable coffee, and roast it in a way that lets their work speak for itself.
Café Granja La Esperanza
Café Granja La Esperanza is one of Colombia’s most celebrated coffee producers, known for pushing the boundaries of cultivar, fermentation, and processing while maintaining an obsessive focus on quality. Across their farms in Valle del Cauca, the Herrera family works with exceptional varieties including Gesha and Sudan Rume, combining generations of farming knowledge with a relentlessly experimental approach.
Our relationship with CGLE is rooted in a shared pursuit of coffees that taste unmistakably different. From intensely floral Geshas to fruit-driven natural and XO processes, their coffees demonstrate what can happen when extraordinary genetics, terroir, and meticulous processing come together.
Wilton Benitez
Granja Paraíso 92 is one of Colombia’s most innovative coffee farms, led by producer Wilton Benitez in Cauca. With a background in engineering and a highly technical approach to coffee production, Wilton has become known for developing precise fermentation and processing methods designed to unlock extraordinary expressions of flavor while maintaining clarity and structure in the cup.
Our relationship with Granja Paraíso 92 is built around a shared fascination with what coffee can become through experimentation and precision. From intensely aromatic coffees to remarkably clean and expressive processed lots, Wilton’s work challenges traditional ideas of what coffee should taste like.
Pepe Jijón
Finca Soledad is the home of Ecuadorian producer Pepe Jijón, whose approach to coffee is rooted in a deep respect for nature, terroir, and minimal intervention. High in the mountains of Imbabura, Pepe works with exceptional cultivars including Gesha, Sidra, and Mejorado, using his signature “Wave” philosophy to guide fermentation and processing while allowing the character of the fruit and land to remain at the center of every coffee.
Our relationship with Finca Soledad is built around a shared belief that exceptional coffee begins at origin and should be allowed to speak for itself. Pepe’s meticulous farming and thoughtful, low-intervention processes produce coffees with remarkable clarity, complexity, and elegance.
Campo Hermoso
Finca Campo Hermoso is the home of Colombian producer Edwin Noreña, one of the most inventive voices in modern specialty coffee. Based in Quindío, Edwin combines generations of coffee-growing experience with a highly experimental approach to fermentation, cultivar selection, and processing, developing techniques that create intensely expressive coffees while maintaining clarity and balance in the cup.
Our relationship with Campo Hermoso is driven by a shared love of coffees that are bold, playful, and completely unexpected. From fruit-forward fermentations to Edwin’s innovative processing methods, his coffees continually expand the possibilities of flavor.
Alo
Alo Coffee is the work of Ethiopian producer Tamiru Tadesse, whose coffees have helped bring global attention to the extraordinary potential of Bensa, Sidama. Working with high-elevation farms and carefully selected Ethiopian varieties, Tamiru combines meticulous cherry selection with precise natural and washed processing to produce coffees known for their vibrant fruit, florals, and remarkable clarity.
Our relationship with Tamiru and Alo Coffee is rooted in a shared appreciation for coffees that are intensely expressive while remaining beautifully clean and balanced. His lots capture everything we love about modern Ethiopian coffee—layered fruit, delicate florals, and an unmistakable sense of place.
Unblended
Unblended is a Colombian coffee platform built around empowering a new generation of producers and creating a more transparent, collaborative approach to specialty coffee. Working with innovative farmers across Colombia, Unblended helps producers experiment with fermentation, processing, and cultivar selection while building long-term relationships that reward quality, creativity, and individuality.
Our relationship with Unblended has introduced us to remarkable producers including Marlon Bolaños, Andrés Martínez, and Carmen Montoya, each bringing a distinct perspective to Colombian coffee. From expressive co-ferments to beautifully clean washed lots, these collaborations showcase the diversity and creativity happening at origin
Diego Bermudez
Diego Bermudez is one of Colombia’s most technically driven and forward-thinking coffee producers, known for his groundbreaking work with controlled fermentation at Finca El Paraíso in Cauca. Combining a deep understanding of microbiology with carefully managed temperature, fermentation, and drying, Diego has developed highly precise processing methods that create coffees with extraordinary aromatic intensity, clarity, and consistency.
Our relationship with Diego is rooted in a shared fascination with pushing coffee beyond the expected. His coffees can be intensely floral, tropical, and almost impossibly vibrant, demonstrating how science, innovation, and exceptional raw material can work together at origin. Diego’s work continues to challenge conventional ideas of processing and expand our understanding of what coffee can taste like.
Inmaculada Coffee Farms
Inmaculada Coffee Farms is one of Colombia’s most celebrated specialty coffee projects, founded by the Holguín family in the mountains of Pichindé, just outside Cali. Known for cultivating rare and exceptional varieties including Sudan Rume, Laurina, Gesha, and Eugenioides, Inmaculada combines extraordinary genetics with meticulous farming and processing to produce coffees with remarkable sweetness, complexity, and clarity.
Our relationship with Inmaculada is rooted in a shared appreciation for coffees that offer a completely different expression of what the cup can be. Their rare cultivars and careful approach to processing produce flavors that can feel almost otherworldly—from delicate florals and tropical fruit to intense sweetness and unusual texture.