The world in your cup
Where your coffee comes from
Every bag carries a lot code that traces it back to the farm. This is the map behind those codes: the real growing regions we buy from, plotted where they actually sit on earth, and the journey each one takes to the roastery. Tap an origin to open its file.
Origin atlas
6 origins · 1 roasteryThe file on
Huila
Colombia
- Coordinates
- 2.5N, 75.6W
- Elevation
- 1,500 to 1,900 masl
- Process
- Washed
- Coffees
- 4 on the list
High, cool mountains in southern Colombia that grow some of the most reliably sweet, clean coffee on earth. Our Huila lots carry the honeyed clarity that runs through half the roast list.
The bean belt
Coffee grows in a band around the middle of the world
Arabica wants altitude, steady warmth, and no frost, which is why nearly all of it grows in the strip between the Tropic of Cancer and the Tropic of Capricorn. That highlighted band on the map is the coffee bean belt, and every origin we buy from sits inside it.
Where a coffee sits in that band, and how high up the mountain it grew, shapes the cup more than almost anything else. Higher and cooler tends to mean denser beans and a brighter, more complex cup. It is why our Ethiopian lot tastes like jasmine and our Sumatran tastes like cedar, even roasted by the same hands.
Honest coffee should be able to show where it came from.
Specialty coffee is full of vague words. We would rather show our work: the region, the elevation, how it was processed, and what we paid. The map is just the start of the file.
Shop the roast list