Let us tell you the story of our coffee. It begins with master roaster Ken Palmer boarding a plane and traveling the specialty coffee world, looking for estates and farms that produce only the finest specialty coffees. Ken knows the estates, and he knows the farmers, he’s been at it for 30 years.

With approximately 400 man-hours going into each and every 152 pound bag of coffee, there is a lot the average consumer probably doesn’t know about the process. Coffee farmers must be experts at the planting, cultivating, picking and processing of their precious product, all the while keeping faith that the growing season in their particular region is fruitful. As with wine, factors such as soil, terrain, sun, shade, rain, even the culture of the region, give each coffee its distinct character, year in and year out. What we do is search the globe for those times and places where unique, great coffee is grown. Sometimes when we discover a truly distinct coffee, we will secure the entire crop for the year, offering you a single origin coffee of rarity and distinction.

When the coffee reaches Houston and our roastery, Ken begins to test, taste, prod and coax, evaluating the coffee by its size, feel and smell. The coffee then goes into our small batch drum roaster, each varietal bean getting its own roast, with different temperature and time profiles applied to draw out the flavor and aroma locked in by the farms terroir. The coffee is then evaluated at a ‘cupping’, where it is sniffed, slurped and otherwise put through the wringer, before we decide if it is worthy. We then roast again and refine. It’s one part botany, one part engineering, one part culinary science and one part ethnology, and only when we deem our coffees to be truly great, do we make them available to you, completing the long, arduous journey from seed to cup.