![We're kicking off 2025 by getting our hands dirty with a few exciting new projects! Our team in...]()
We're kicking off 2025 by getting our hands dirty with a few exciting new projects! Our team in Guatemala is busy working on ways to improve soil and water quality in order to build healthier ecosystems and more resilient supply chains.
This season we're launching a worm compost and biochar project, taking place in our home turf of Huehuetenango. We’re launching with twenty pilot farms, capturing data on soil and plant health throughout the year to provide farmers with results-driven ways to reduce their use of chemical fertilizers without sacrificing quality or yield.
Learn more about our impact at Primavera Projects—head to the link in our bio! 🪱🪱🪱![We've fallen in love with our microlots from Colombia, and can't wait to share more with you in...]()
We've fallen in love with our microlots from Colombia, and can't wait to share more with you in early spring! Washed, natural, Pink and Striped Red Bourbon - they cross a whole spectrum of flavor. Check out our offer list to see which of these gems are still available! ![La Central de Café is our sister company based in Guatemala and is responsible for milling and...]()
La Central de Café is our sister company based in Guatemala and is responsible for milling and exporting your coffee. It is also the entity through which we do our ground work and investment in Guatemala, and most importantly, it is how we purchase all of our Guatemalan coffees. If you're visiting us in the next few weeks, you'll have the opportunity to meet the @lacentraldecafe team and have all your harvest questions answered💫 ![Processing is easily the most exciting part of the season. You can see expertise and intuition...]()
Processing is easily the most exciting part of the season. You can see expertise and intuition working in real time to transform ripe cherry into clean, dried parchment. But it's important to remember that quality doesn't just happen during fermentation and drying, in the selection of the cherry or during color sorting after dry milling. All year long, producers are committed to daily labor and costly inputs that come before the hustle and bustle of processing these beautiful coffees. ![We've been stacking coffee in our warehouse, but cool weather in Guatemala has resulted in a...]()
We've been stacking coffee in our warehouse, but cool weather in Guatemala has resulted in a slightly delayed harvest. Our agronomists work closely with producers to ensure cherry selection happens during peak ripeness. The slow maturation of these cherries should increase cup quality and, perhaps, our patience. ![Bay Area coffee roasters, come cup with us one week from today! We're hosting a cupping at CoRo...]()
Bay Area coffee roasters, come cup with us one week from today!
We're hosting a cupping at CoRo in Berkeley at 11 AM on Jan. 30. We'll be featuring our fresh crop Colombian regional and microlot offerings, and there are some showstoppers in the bunch - you're not going to want to miss this! Please use the link in our bio to RSVP. See you there!![Parchment is flowing into our warehouse in Huehuetenango from our awesome producers! We're still...]()
Parchment is flowing into our warehouse in Huehuetenango from our awesome producers! We're still scheduling 2025 harvest planning and updates with our roaster partners, so if you haven't sent us your projections, drop us a line! ![Our eyes are on Ethiopia as we cup through early samples from the 2025 harvest! This will be our...]()
Our eyes are on Ethiopia as we cup through early samples from the 2025 harvest! This will be our second year working with our amazing exporter partner who has helped us access stunning coffees. These images from the Bombe dry processing site in Bensa, Sidama have us pumped for our 2025 lots! ![Our connection with producers is our greatest strength and is essential for maintaining outstanding...]()
Our connection with producers is our greatest strength and is essential for maintaining outstanding quality. We nurture these relationships year round in eager anticipation of these last stages of the harvest. Samples are just starting to trickle in and we can't wait to share them with you.
