Roasting
Like most Silicon Valley start-ups, our business began in a garage. Greg and Brandon bought a coffee roaster and we began roasting coffee in Brandon’s garage. Our monthly coffee tasting soon expanded to include family, friends, neighbors and co-workers. Word spread and everyone encouraged us: freshly roasted smooth-tasting coffee is the best! We received such positive responses and encouragement that we decided to start a family-owned coffee company in San Jose, California.
Ready for the next step, we began interviewing roasters to get their equipment recommendations and researching distributors who sold specialty coffee they’d purchased directly from coffee plantations across the world. We all agreed we wanted Arabica coffee, which grew at higher elevations, covered by trees and surrounded by other plants and fruits that would yield better quality, bigger beans.
We define coffee excellence by how smooth each cup tastes, which is why we roast every batch to achieve this flavor profile. We’ve developed a proprietary roasting protocol that brings out the inherent smoothness of the beans, showcases the velvety tones and delivers a mellow, delicious cup of coffee where the aroma and taste are in harmony. Because we believe “smooth” is the best way to truly enjoy coffee, our roasters minimize acidity and diminish bitterness.
Better (not bitter) is our mantra.
Ready for the next step, we began interviewing roasters to get their equipment recommendations and researching distributors who sold specialty coffee they’d purchased directly from coffee plantations across the world. We all agreed we wanted Arabica coffee, which grew at higher elevations, covered by trees and surrounded by other plants and fruits that would yield better quality, bigger beans.
We define coffee excellence by how smooth each cup tastes, which is why we roast every batch to achieve this flavor profile. We’ve developed a proprietary roasting protocol that brings out the inherent smoothness of the beans, showcases the velvety tones and delivers a mellow, delicious cup of coffee where the aroma and taste are in harmony. Because we believe “smooth” is the best way to truly enjoy coffee, our roasters minimize acidity and diminish bitterness.
Better (not bitter) is our mantra.
Sourcing
We consciously source higher grade Arabica beans (organic is our preference) from farms across the world which are committed to growing coffee in an environmentally-friendly, sustainable manner that honors and respects the entire ecosystem – from the neighboring plants, shade-providing trees to the health and well-being of the communities in which the coffee beans are grown. Over the years we’ve developed relationships with the farmers and bio-diverse suppliers who share our respect for the environment. We honor and wholeheartedly support our preferred partners while welcoming new coffee farming sources who share our mutual goals to nurture holistic communities.
Most of our coffee selection are grade SHB EP:
SHB - Synonymous with "strictly high grown (SHG)", "Strictly Hard Bean (SHB)" usually refers to coffee grown at altitudes higher than about 4,500 feet above sea level."
SHG - is a "Strictly High Grown" coffee, meaning that the coffee was grown at high altitudes, which allows the bean to develop slower, resulting in a denser high quality bean.
EP - Refers to ‘European Preparation’ which is 100% above screen 15; allows a max. of 8 defects per 300g (by contrast an ‘American Preparation’ is 100% above screen 13, and allows 23 defects per 300g, but only for washed arabicas); clean cup. In addition, EP is a further sorting of the green coffee before it is exported, so only the finest green beans are bagged and exported.
SHB - Synonymous with "strictly high grown (SHG)", "Strictly Hard Bean (SHB)" usually refers to coffee grown at altitudes higher than about 4,500 feet above sea level."
SHG - is a "Strictly High Grown" coffee, meaning that the coffee was grown at high altitudes, which allows the bean to develop slower, resulting in a denser high quality bean.
EP - Refers to ‘European Preparation’ which is 100% above screen 15; allows a max. of 8 defects per 300g (by contrast an ‘American Preparation’ is 100% above screen 13, and allows 23 defects per 300g, but only for washed arabicas); clean cup. In addition, EP is a further sorting of the green coffee before it is exported, so only the finest green beans are bagged and exported.
