What the devil is a Q Grader?!
Q grader’ is a term that is heard of more and more in the speciality coffee industry…but what does it mean?! The Q grader program was established in 2004...
Coffee Processing Explained Part III – The Honey Process (aka semi-washed/pulped natural)
This process goes by several names dependent on origin including ‘pulped natural’, ‘semi-washed’ and ‘semi-lavado’. It sits almost directly in between the washed and natural process and can result in...
Guide to Coffee Processing
We are often asked about the different processes used at origin as part of coffees journey from seed to cup, so we have decided to produce a short series of...
The El Salvador Project: Nine Years of Impact with Los Chelazos
As we enter 2026, we begin our 9th year working alongside the incredible Los Chelazos coffee growing community in La Palma, Chalatenango. A partnership born out of wanting to forge...
A Gesha Years in the Making: Eric Landaverde’s Standout Natural
When we visited La Palma last year, we cupped a lot of Gesha. Washed. Natural. Experimental. Traditional. If we’re honest, much of it didn’t quite live up to the hype....