In the high-altitude cloud forests of Yirgacheffe and Huila, coffee trees endure cold nighttime temperatures and intense equatorial daytime sunlight. This steep diurnal temperature swing forces the coffee cherry to ripen at a glacial pace, giving sugars ample time to concentrate in the mucilage.

High-elevation beans are physically harder and denser than low-grown counterparts. When introduced to our clean-air drum roasters, dense beans absorb thermal energy with extraordinary uniformity, avoiding the surface scorching that plagues softer beans.

The chemical reward of 2,100 meters is phosphoric and citric clarity: notes of Meyer lemon, white peach nectar, and delicate bergamot that stay vibrant even as the brew cools to room temperature.

In the high-altitude cloud forests of Yirgacheffe and Huila, coffee trees endure cold nighttime temperatures and intense equatorial daytime sunlight. This steep diurnal temperature swing forces the coffee cherry to ripen at a glacial pace, giving sugars ample time to concentrate in the mucilage.

High-elevation beans are physically harder and denser than low-grown counterparts. When introduced to our clean-air drum roasters, dense beans absorb thermal energy with extraordinary uniformity, avoiding the surface scorching that plagues softer beans.

The chemical reward of 2,100 meters is phosphoric and citric clarity: notes of Meyer lemon, white peach nectar, and delicate bergamot that stay vibrant even as the brew cools to room temperature.