Origins
Eleven countries. Three continents. Every drop of water that grew this coffee is on its way back to the sea.
Specialty coffee starts as a cherry on a mountain, in soil that has been doing the slow work of feeding plants for millions of years. From the volcanic highlands of East Africa to the Andean cloud forests of Peru, each origin we source from is a complete world — its own altitude, its own rainfall, its own varietals, its own people who have spent generations learning how to grow this plant well.
The cup in front of you carries all of it. That's what specialty coffee actually means: you can taste where it came from.
Below is every origin we currently work with, along with the story of how its water makes its way home.
The Americas
Brazil
The world's largest coffee country. Heavy body, low acidity, nutty-chocolate sweetness. The backbone of espresso blends worldwide. Atlantic basin.
Colombia
Grown between two ranges of the Andes by over half a million smallholder families. Caramel, milk chocolate, gentle citrus. Approachable enough to drink every morning, complex enough to reward attention. Caribbean and Pacific.
Costa Rica
100% Arabica by national law. Honey, citrus zest, clean tea-like finish. One of the most consistently excellent origin profiles in the world. Pacific and Caribbean.
Guatemala
Eight regions, three volcanoes, deep complexity. Dark chocolate, baking spice, lively acidity. A coffee that rewards drinkers who pay attention to what's in the mug. Pacific and Gulf of Mexico.
Honduras
The quiet giant of Central American specialty. Brown sugar, dried fruit, milk chocolate, warming finish. Punches well above its reputation. Caribbean and Pacific.
Mexico
Shade-grown in the Sierra Madre, often by indigenous farming families. Toasted almond, milk chocolate, mellow body. A coffee that rewards patience over showmanship. Gulf of Mexico and Pacific.
Peru
Grown where the Andes meet the Amazon. Milk chocolate, soft floral, silky body. The water that grew this coffee crosses 3,700 miles of continent to reach the sea. Atlantic, via the Amazon.
Africa
Ethiopia
The birthplace of coffee. Wild flavors: blueberry, jasmine, stone fruit, syrupy sweetness. Genetic diversity unmatched anywhere on earth. Mediterranean (via the Nile) and Indian Ocean.
Kenya
The benchmark for high-acid, fruit-forward specialty. Blackcurrant, tomato brightness, wine-like depth. Loud, complex, unforgettable. Indian Ocean.
Tanzania
East African excellence in a quieter voice than its neighbors. Black tea, lemon, red fruit, complex acidity. A great Sunday-morning coffee. Indian Ocean.
Asia & the Pacific
Sumatra (Indonesia)
The outlier of the coffee world. Earthy, syrupy, almost no acidity. The result of centuries of regional adaptation rather than innovation. Indian Ocean.
Path to the Sea
Every region we source from sits in a watershed. Rain falls on a farm, joins a creek, joins a river, and eventually reaches the sea. Depending on the country, that journey can be as short as fifty miles (Sumatra) or as long as four thousand (Peru to the Atlantic, Ethiopia to the Mediterranean).
It's the same water that grew the coffee in your cup. It's the same sea our cleanup partners are working to restore. Each origin page tells its own version of this story.
Read more about our ocean mission →
How to use these pages
Each origin page goes deep on the things that actually matter when you're choosing a coffee: where it grew, how it was processed, what it tastes like, and what the people who grew it had to do to make it that good. They're written to give you context, not to sell you. If you're new to specialty coffee, start with Colombia or Mexico — broadly appealing, easy to love. If you're already deep in it, head to Ethiopia or Kenya for the wildest cups.
