Origins: Kenya Coffee

Does it really taste like Pop Rocks?

Coffee GuideTom PurtillAugust 1, 2019Origin Stories, single origin

Aida Batlle: One of the Coffee World’s Greats

The woman behind some of the finest coffees you’ll ever have

Conversation, SourcingTom PurtillFebruary 14, 2019Origin Stories, Women in Coffee, aida batlle

Our Holiday Gift Set: Coffee Collectives

Three farming communities show how coffee changes lives

ConversationTom PurtillNovember 20, 2018Origin Stories, Gifts, holiday, gift guide

Farm Feature: Santa Elena, Honduras

A visit to one of our most beloved farms.

Conversation, SourcingTom PurtillApril 10, 2018Origin Stories, farm, Farming

Origins: Yemen

Our Origins series delves into the history of one country (and coffee) at a time

ConversationTom PurtillFebruary 1, 2018Origin Stories, yemen, port of mokha, single origin

Women in Coffee: Building Gender Equity in Myanmar

Part II of our series on Myanmar Kyauk Kuu Pyin Village Natural

Conversation, SourcingTom PurtillJuly 31, 2017Origin Stories, myanmar, farm, women in coffee

Women in Coffee: Building Gender Equity in Myanmar

A remarkable coffee from an emerging origin

Conversation, SourcingTom PurtillJuly 26, 2017Origin Stories, myanmar, farm, women in coffee

We Move Mountains for Freshness

As Blue Bottle Perfectly Ground, this Kenya sings

Coffee GuideTom PurtillMay 16, 2017Origin Stories, kenya, farm

Travels with Charlie: Sumatra

Read on for a few words from Charlie on his most recent trip

ConversationTom PurtillJanuary 16, 2017Longreads, Origin Stories, coffee sourcing, sumatra

Why Do We Source Single Origins?

Coffee should taste like what it is: a tropical fruit seed, separated and cleaned of the flesh, dried, roasted until caramelized, and then crushed and extracted into water.

Coffee Guide, The Art of Tasting, SourcingTom PurtillMay 12, 2016Origin Stories