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The coffee plant is an evergreen shrub that grows from sea level up to 6,500 feet in elevation, in approximately 60-80 countries between the Tropic of Cancer and the Tropic of Capricorn. Depending on the country, either an annual or semi-annual flowering will produce a crop of coffee cherries. Once the cherries have been harvested and processed, the cherry seeds are then sourced, roasted, and brewed for consumption. The wide variety of flavors found in coffee are directly related to the growing climate and processing method used to remove the cherry pulp from the seed. 

North American coffees are gorwn in Mexico and Hawaii and are genrally round and sweet with the complexity depending on the farm's eleveation. 

Central American houses a wide range of micro-climates, elevations & farming methods that generally offer sweet, clean and crisp coffees. Nuances vary greatly in this part of the world offering a vast flavor spectrum.

South America provides widely enjoyable flavor attributes such as a heavy and rich, lower-toned, often chocolaty or nutty flavors without intense complexity. 

African Coffee is generally bright and intense. Complex, floral, fruity and zesty characteristics are prominent at this origin. 

Indo-Pacific coffees are extremely unique due to a traditional processing method called “Giling Basah” or “wet grinding”. This method can introduce wild, earthy flavors in the cup and decrease perceived brightness. These qualities can be complex with savory aspects not found in most other regions. 

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FARM Quality begins at the farm through carful plant variety selection, properly raised seedlings and thoughtful placement during planting. Coffee plants won't produce cherries until they are 4-5 years of age. During the initial growth period of the plants, farmers meticulously weed, prune and ensure the soil had optimal nutrients to produce quality fruit resulting in desired cup quality.

HARVEST Harvest season varies from region to region. As coffee plants flower and produce cherries, the fruit must be picked at peak ripeness to ensure hightest quality and flavor. Cherries ripen at differing rates requiring meticulous picking practices inclusing mulitple passes to the same plant only harvesting ripe fruit. The fruit is then processed at a wet-mill in different ways before drying the seeds. Coffee seeds can be dried inside the cherry (Natural), inside just the fruit mucilage (Honey) or with just the protective parchment later (Washed). Attentive care and oversight is crucial to quality.

MILLING After being dried and rested, the seeds are put through a series of machines that husk away the parchment layer and sort by density and size. High quality lots are often hand-sorted after machine sorting. Desired quality is determined by cupping or tasting the coffee in small samples. Once approved by the quality manager and buyer, the coffee is bagged, put in a container and shipped to the buyer's port.

Explore the origin of coffee and its journey from seedling to processing and roasting. Learn about our work directly with coffee growers to procure quality sustainable coffees.

SOURCE CLASSES

Explore the origin of coffee and its journey from seedling to processing and roasting. Learn about our work directly with coffee growers to process quality sustainable coffees.

CLASSES ARE HELD EVERY SECOND SATURDAY FROM 12PM-2PM

JAN 11

SOUTHSIDE CAFE

APR 11

SOUTHSIDE CAFE

JUL 11

SOUTHSIDE CAFE