Phil and Sebastian

As featured in the New York Times, the CBC, and the Lonely Planet's Global Coffee Guide, our expert team relentlessly pursues the goal of growing, sourcing, and roasting the best coffee in the world.

One of our founding principles is this concept of continuous improvement. I’m proud to say that we now buy directly from Costa Rica, Panama, Guatemala, Honduras, El Salvador, Colombia, Bolivia, Kenya and Ethiopia and have launched quality and sustainability projects in nearly all the countries.

Coffee can express wildly different natural flavours depending on its variety, and how it’s grown, processed and roasted.

“It would be really boring to be mediocre or to be finished in our quest for making great coffee. It gets me out of bed knowing its a long way to go. We have tasted glimpses of near perfection - the question is, how do we get it to be consistently great?”  

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