From day one, we’ve carefully selected the coffees we roast and sell, whether working with top-notch importers or directly with farmers. We specifically keep an eye out for unique coffees, whether they consist of an obscure variety or are processed in an unconventional way or are simply just extraordinarily delicious. 

Our green buyer visits a select few of the farms we work with each year in order to get a fuller picture of their practices and crops. While there, he sample roasts the lots of coffee and cups them with the producers on site, allowing him to offer feedback and influence future yields for the better.

Since 2008, we’ve sourced coffees from all over the world –– Central and South America, Central and Eastern Africa, Indonesia, and Papau New Guinea.

Roasting coffee is often either oversimplified or abused, as some kind of marketing ploy. 

We don’t believe there’s anything our San Franciscan Model SF-25 roaster can add to the green coffees we source. But roasting is simultaneously not for the uninitiated. 

Our head roaster, Paul Haworth, has over a decade of professional roasting experience and works tirelessly to customize the roast profiles of each coffee we buy, using 400-plus degrees of heat in order to peel back layers and reveal its innate flavors, caramelizing its underlying sugars and developing its more hidden notes.

After initial cuppings, we quality control our roast profiles through a system of checks and balances, sending sample roasts to each of our six Arizona stores in order to field feedback.

Our baristas are trained to prepare and serve coffees with a care and focus on par with that employed by the farmers and roasters with whom we work. Indeed, without precision, coffee is susceptible to interference in each stage, from seed to cup. And anything less than that meticulous, deliberate craftsmanship when dealing with coffee in that final stage seems, to us, almost flip –– disrespectful, even. Said differently: Cartel baristas are trained to not drop the baton.