It’s what we do.
Founder, Levi Craig, obtained his Q Arabica Grader License in 2018. The Q system is an internationally recognized protocol for evaluating coffee quality certified by the Coffee Quality Institute. It’s kinda like a black belt in martial arts, only you can’t lie to your friends and buy it on Amazon. There are less than 600 active Arabica Q graders in the U.S. and less than 6,700 globally.
We work hard to produce some of the best coffee in the world and we were crazy enough to open a retail location in 2019 so people could walk in off the street and sample our coffee for free. That’s right, F-R-E-E!
We ourselves abused our taste buds and pummeled our stomach linings for years with over-roasted low-quality black coffee, but as Roberto Durán famously uttered, “No más!“
Our Black Blend is our workhorse coffee and consists of 100% arabica coffee from Africa, Asia, and the Americas. We proprietarily roast and blend this coffee to achieve a consistently bold yet smooth finish. We love this coffee and drink it daily. The black blend gets the job done right the first time, every time
Gold Reserve is our traditional premium single-origin coffee offering and represents some of the best coffees in the world. Gold Reserve coffees utilize a “wet” or “washed” process. This method separates the coffee cherries from the beans after harvesting then immerses the beans in water for hours to help fully separate the remaining fruit pulp. This technique is the most widely used in the industry and helps ensure both consistency and quality. Washed processing enhances naturally occurring acidity and creates great tasting traditional coffee
Blue Select Coffee is our non-traditional premium single-origin coffee offering and represents some of the most interesting and flavorful coffees in the world. Blue Select coffees utilize a “dry natural” or “honey” process. Coffee cherries are harvested and dried with the entire cherry intact (dry natural method) or with just the cherry skin removed but fruit pulp remaining (honey method) on raised beds. These techniques use significantly less water, but require more attention to ensure quality. A natural or honey process establishes prolonged contact with the fruit and absorbs some of the fruit’s flavors creating a more intense, sweet taste