The Journal

Fermentation, roasted.

Fermentation as craft. Roasting as calibration. Notes from producer to cup.

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Hands sorting ripe red coffee cherries by hand at El Vergel Estate

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Producers

Papayo: the cultivar the lot is named for

Most coffees are named for a place. This one is named for a plant — a rare Colombian cultivar with outsized beans, grown on small plots at El Vergel. Here's what the variety does before the fermentation ever starts.

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Reforest Project growers gathered outside a farm building in Caldas, ColombiaProducers

Named after a tree

Our Guamo lot isn't named for a village or a farm. It's named for a shade tree — and for a project betting that planting more of them is ...

3 min read
A waterfall falling through the green slopes of Mt. Elgon in eastern UgandaProducers

The origin your shelf forgot

Uganda grows heritage coffee at serious altitude — and one man on Mt. Elgon is proving it. Plus the cleanest experiment we sell: the same...

1 min read
Producers holding Cup of Excellence certificates, medals and trophies in EthiopiaProducers

The village that didn't grow coffee

Mulugeta Muntasha drove other people's cherry for years before he processed any of his own. Then the climate changed, he went home to Bur...

3 min read
Aerial view of El Vergel Estate in Fresno, Tolima — blue-roofed processing sheds surrounded by forest and coffee plotsProducers

Colombia's first koji farm

How the Bayter family turned a failed avocado farm in Tolima into a fermentation frontier — and grew the rare Papayo lot behind our Reserve.

2 min read

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Taste the Difference

Theory meets cup. Every article on this journal points back to coffees you can try at home.

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