Tiny actions, big impacts
Born in the Peace Corps and inspired by the tiny house movement, we seek to make a big impact through small actions
Many people don't realize it, but coffee is an agricultural product that changes dozens of hands before it even makes it stateside.
So much care and expertise is embedded into the cultivation and care of each tiny bean at every step of the process. It is our delight to share this process with you.
THE PLANT
The coffee "bean" isn't really a bean at all; it's actually a seed found inside a fruit, making it much closer to stonefruit like cherries or peaches.
Each coffee cherry contains two oblong seeds. These seeds are safely nestled in a papery protective layer called parchment, which is covered in a membrane of sticky mucilage.
THE HARVEST
THE WET MILL
After harvest, the coffee cherries are sorted for size, run through a depulper, and put into fermentation tanks to strip the coffee seeds of its sticky mucilage layer. Once fermentation is finished, the coffee is rinsed and then sent to the dry mill for the next part of the process.
THE DRY MILL
Coffee beans arrive at the dry mill still in their papery protective layer, known as parchment. They are spread out to dry on patios or raised beds until their moisture content is stable enough for exporting, at which point they are hulled of their parchment layer and put into bags.