Origins · roast guide
A farm we can name. A lot we can trace.
Two single-origin micro-lots, four roasts, and nothing in the bag we could not tell you the story of.
Living Hope Coffee Farm, Zambia
Zambia
One farm, one lot. The cherries are hand-picked at Living Hope and shade-dried before they ever meet a roaster, which is slower than drying in open sun and is the reason the sugars and the aroma survive the trip. We roast it to order in small batches, and a percentage of our roastery partner’s profits stays in Africa.
- ORIGINZAMBIA
- FARMLIVING HOPE · LIFESONG
- VARIETYCATIMOR 129
- PROCESSWASHED, SHADE-DRIED
- FUNDSTECH · TRAINING · GEAR
Bududa, Uganda
Uganda
Grown in Bududa on the slopes of Mount Elgon, over 4,200 feet up, where the altitude slows the cherry down and concentrates what ends up in the cup. Hand-picked, small-batch roasted in the U.S., and a percentage of our roastery partner’s profits stays in Africa.
- ORIGINUGANDA
- REGIONBUDUDA · LIFESONG
- ELEVATION4,200+ FT
- PROCESSHAND-PICKED
- FUNDSTECH · TRAINING · GEAR
From cherry to cup
Picked ripe, dried slow, roasted to order.
- 01
Picked ripe
Only the fully red cherries, picked by hand. The rest are left to ripen.
- 02
Floated to sort
Floated overnight so the light, underripe beans rise off the top.
- 03
Depulped & washed
The fruit is stripped away and the beans are washed clean.
- 04
Shade-dried slow
Dried under shade to 12% moisture, never scorched in open sun.
- 05
Rested & roasted
Hulled, rested, shipped, then roasted to order in small batches.
The four roasts
Light
Roasted brightest. The most origin character in the cup.
Medium
The everyday middle. Balanced, round, dependable.
Dark
Longer in the roaster. Deep, bittersweet, heavy.
Espresso
A medium-dark roast built to hold up under pressure.
Not sure? Medium is the honest answer for drip and pour-over. Espresso is a medium-dark roast built for pressure, and it makes a serious moka pot too.