TO THE MOON....

 All of our coffee begins with farm owner Alfredo in Ecuador. 

 In August of 2017, the first batch of Alfredo’s coffee arrived to The States.  

 Roasted on a Diedrich IR-12 that can roast 25lbs per hour 

 Three key machines ensure all of our coffees are of the highest quality. The first machine is the separator, removes any debris. The second, the peeler, removes the coffee cherry from the green coffee bean. The third, the shaker, sorts the coffee into three groups based on size. The larger beans are considered the highest quality. 

• Location:  Curitejo, San Roque, Piñas, Ecuador 
• Altitude: 4200ft above sea level
• Process: Honey
• Flavors: Sweet, Milk Chocolate
• Other Crops: Cacao, Lemons, Oranges

 The husks are removed from the inside of the coffee cherry. The husks, unlike the washed processed, are never rinsed and are then fermented with local honey for up to 72 hours. Afterward, the fermented husks are dried completely. Our honey processed coffees have a deliciously sweet, milk chocolate aftertaste!