Arabica coffee is grown in its indigenous environment at elevations between 1000 and 2000 masl, often as high as 2800 meters.

Soil is its own living organism; an expansive, collaborative, supportive network of nourishment, the existence of whichthe entire cycle of the natural world depends. Rich in minerals, healthy soil is home to a complex concoction of matter—from larger creatures the likes of earthworms, algae and fungi, to the microscopic phenomenon of bacteria and protozoa.

Fauna The presence of birds, bats, and pollinating insects increase Arabica coffee’s production by at least 10%.

Arabica coffee’s optimum temperature is 15-24°. Subject to defined rainy and dry seasons it bears one maturation a year. When lower than 10° with frequent rainfall it bears two maturations a year.

Farmer & Roaster Terroir is where coffee is grown, and where it finds its home. To consider coffee’s terroir is to consider everything; from soil composition and temperature to altitude and agricultural methods. With it comes not just the climate, but its people and their local expertise.

Co-designing is the collaborative method with which we farm and roast our coffee; working together with our farmers across the bean processing, fermentation, coffee profiling and brewing in an effort to explore our pursuit of new flavours. This relationship, and its equality, is key to the success of our coffee. It is the sharing of the collective and generational knowledge that takes our practice beyond traditional processing, and helps maintain a thriving ecology for the coffee plant to grow.