2. We Start Growing Ecosystems, Not Chemicals.
Most coffee is a product of force. Large-scale farms strip the land and use chemicals to bully shrubs into growth. It’s bad for the soil, but it’s worse for your cup.
We believe in ecosystems. Our coffee grows where it belongs: surrounded by life. We subscribe to polyculture, aka the growing of Kenyan coffee trees alongside macadamia trees. The macadamia trees create a natural fertilizer that nourishes the soil and the bean, so the coffee cherries don't drain nurients solely out of the soil. No chemicals involved.
The Result:
Our farmers build resilient businesses with dual revenue streams, and you get a cup that tastes as vibrant as the ecosystem that grew it.