All that in a bean.

Quality ingredients provide opportunity.

It is important to me that the green coffee I roast has plenty of possible flavors for me the open up in the roasting process. I want coffee to taste great and to transform from how it tastes hot, to how it opens as it cools. Dynamic acidity that can be integrated into the sweetness, that is centered in texture and refined to linger long past the end of the cup; this is what the complexities of coffee can unfold. It is this that premiums should be paid. It is the taste of success for the many steps of the way that didn’t get lost. Rewarded.

I purchase based off taste and keep a sustainable average cost of goods of 5 to 6 times higher than the commodities market price. Quality should not fluctuate with ebb and flow of the market rate, but rather be worth the effort ALL OF THE TIME. I work with importers that I believe in the work being done and also directly with farmers that I have made personal connections with.

In the first four years, I have worked primarily with Red Fox Coffee Merchants as my source for high quality raw ingredients. Red Fox is devoted to building equitable and resilient supply chains that give coffee farmers a voice in the marketplace, while increasing value for roasters by delivering a unique diversity of high-quality coffees. They have opened offices in Oaxaca and Lima to have a localized presence available to the farmers they purchase from. It benefits everyone involved. I have proudly worked with Red Fox from the day they opened for business. I sporadically purchase coffees sourced by Coffeeshrub, a Tom Owens Production. I have the highest respect for Tom’s primary mission, providing high quality green coffee to home roasters. I also purchase coffees from my friends in Nicaragua at Fincas Mierisch. The Mierisch family has welcomed me for what I offer to coffee and has been more than generous with sharing their experience with coffee. It’s truly a wonderful and interactive relationship.