Meet Our Routine Collection Producers

Over the years, we have developed meaningful relationships with the farms that supply us with the beans that make our core blends. We wanted to share some more information about these amazing farms.

Origin Espresso

Elmer Cruz & Tomas Bueno - Cajamarca, Peru

This single origin rotates every 6 months between Cajamarca, Peru and Cauca, Colombia. Elmer and Tomas farm in the small community of La Naranja and helped establish the Alpes Andinos association, where they now serve as President and Treasurer. Their farms are fully organic, and they manage their coffee trees in 15‑year cycles, using the Zoca method — cutting plants back to 30cm to restart healthy growth.They fertilise with a mix of compost and guano de las Islas, a nutrient‑rich seabird fertiliser from Peru’s coastal islands. Cherries are handpicked, double‑fermented, washed three times, and dried slowly on raised beds for 15–20 days.Focused, consistent, and quality‑driven — that’s their style.

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Foundation Blend

Madremonte & Finca Las Nubes - Colombia & El Salvador

Our House Blend brings together two producer groups we feel genuinely honoured to work with. In Huila, the women behind Madremonte cultivate coffee with extraordinary care — balancing family, land, and tradition with a quiet strength that shows in every cherry they pick. Their work carries the spirit of the guardian figure they’re named after, a reminder of how deeply coffee is tied to the land and the people who protect it. From El Salvador, we blend in the elegant, fruit‑forward character of Finca Las Nubes, a century‑old farm tended by Ernesto Lima and his son. Their trees grow high above the clouds on volcanic soil, nurtured with the same tenderness that has kept this land thriving for generations. Together, these coffees create a cup that feels balanced, expressive, and deeply human — a blend shaped by resilience, heritage, and the hands of people we truly appreciate. Every batch is our way of honouring their craft and sharing their stories with you.

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Brown Sugar

Gito & Fazenda Catanduva - Rwanda & Brazil

Our Brown Sugar Blend brings together two producer stories we feel genuinely proud to share. From Rwanda’s Nyamasheke District, the Gito coffees come from Muraho Trading Co.’s Rugali, Kilimbi, and Gisheke stations, where small, often‑overlooked cherries are hand‑sorted, density‑graded, and transformed into something far more valuable than their size suggests. What was once destined for the commodity market now becomes meaningful income for the farmers who grew it, a quiet act of revaluation that honours their craft and their resilience. In Brazil, we pair this with the natural sweetness of Fazenda Catanduva, a family farm now led by Alfredo Jesus, who took over in 2023 after his sister Marie stepped down. He continues her legacy of quality and sustainability, nurturing trees that thrive in the stable climate of Cerrado Mineiro. Together, these coffees create a cup shaped by intention and heritage, one born from tiny cherries given a new future, and another from a family’s generations‑long devotion to their soil. Every batch is our way of honouring the people behind them and sharing their stories with you.

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Seasonal Decaf

Grupo De Agricultores Positivos S.P.R. - Chiapas, Mexico

Our Seasonal Decaf brings together coffees from communities across Chiapas who farm in some of Mexico’s most biodiverse, mountainous landscapes. In the El Porvenir and Llano Grande regions, more than 2,700 smallholder producers form GRAPOS, a cooperative built to give remote farmers the support, training, and market access they once lacked. Their cherries grow in the upper reaches of the Sierra Madre, near the El Triunfo Biosphere Reserve, where rich soils and polyculture farming create both environmental and economic resilience. Further across the Frailesca region, the Quetzal communities work in similarly rugged terrain, navigating labour shortages, poor roads, and low‑price buyers while continuing to cultivate Typica, Bourbon, and Mundo Novo with remarkable care. Both groups rely on the Mountain Water Process, a gentle, chemical‑free method using pure water from Pico de Orizaba to remove caffeine while preserving the character of the coffee. Together, these producers shape a decaf that’s grounded in community, biodiversity, and determination — a cup that honours the people who grow it and the landscapes that sustain them.

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