Natural Coffee Process
Our goal is for each choice coffee bean to travel from our farm to your table!
We often don't realize what it takes to make the cup of coffee we drink. Our natural methods of dry coffee processing are manual, very tedious and labor intensive. But, the results are well worth the work!
Our farms employ all natural organic farming methods and use no pesticides, herbicides, or fungicides. The land is cleared by hand with machetes.
We use only ripe coffee cherries in our natural coffee process to ensure you experience the unique flavor profile each farm has to offer.
The coffee cherries are air dried on tables in our free standing drying tunnels on site in the mountains, and we fertilize using the dried coffee cherries we de-husked.
What's more, we only process dry our coffee slowly over a 60 day period allowing our coffees more time to absorb intricate flavors from soil conditions that foster characteristics of cocoa and citrus tastiness!
Learn more about our natural coffee process
You will love our coffee
You will love our story
Our family of farmers and partners are committed to serving and present you our most delectable experience in a cup. No manipulation, no lavish branding, just wholesome, fruitful, delicious coffee bountiful from our nurtured coffee fields for your enjoyment.
La Malanga, Barahona Dominican Republic
What makes our location unique? Draped in a coffee haven, we are located in the Polo/Barahona mountain sanctuary of Dominican Republic. A sweet spot of farms at an altitude averaging 3,000 feet above sea level, we benefit from a microclimate that enjoys plentiful, even rainfall resulting in large bean sizes indicating an extended growth cycle who's sole purpose is to reward you in your cup!