For "Mr Bill" roast, at present, we source the beans from Peruvian farms 5,100–5,700 feet above sea level, where farmers use small machines to remove cherry skins before fermenting for two days.  Then, it’s off to solar dryers (fancy indoor drying rooms) for about three weeks. 

Once perfectly dried, the beans head to our export partner, who removes the parchment, grades each lot, and ensures farmers get paid for their best work—no great beans lost to a blend! 

The "Misty Mo" roast is an all Central American blend featuring Costa Rica, Mexico, and Nicaragua and since it's a seasonal blend, we'll be rotating in fresh coffees as they become available, so stay tuned – the flavor party never stops!