Our Rise Up Blend is a rotating seasonal blend that is sourced and roasted to exentuate big sweetness and character. Rise Up is what we reach for when making milk based drinks, creating a sweet and decadent milk or plant based cappuccino or latte. Enjoy as drip, espresso or cold brew.

50 % Ayarza | Guatemala | Natural

• Co-op: Cooperativa El Porvenir

• Region: Ayarza

• Country: Guatemala

• Varietals: Panche, Catuai & Bourbon

• Process: Natural dried in whole fruit.

Cooperativa El Porvenir represents the hard work and dedication of nine producing families and twenty eight farms in the area surrounding Laguna de Ayarza, in South East Guatemala. Farming families include the Lorenzo, Zapata, Aguirre, Najera, Mendez, Sandoval, Ortega, Martinez, and Barrera families. Average growing altitude in this region is 1800 MASL, and coffees are processed at 1500 MASL. Farmers grow red and yellow Catuaí, Pache, and red and yellow Bourbon. Coffees are dried 5-6 days on the patios, then finished in guardióas. Shade trees in this area include broadleaf and conifers.

50% Cabullo | Colombia | Washed

• Community: Cabullo

• Region: Inza

• Country: Colombia

• Variety: Caturra, Castillo & Bourbon

• Process: Washed

El Cabullo community holds a very privileged geographical position, within an area with a great ancestral history. It’s located in the Pedregal district in the Inzá region. Because it lies in the middle of snow-capped Huila and the Purace volcano, its lands are fertile with abundant forests. It also has a large, steady influx of water currents (lagoons, waterfalls, rivers, and more). Its climate is cold and humid.

The Inzá area is part of the national archaeological park called Tierradentro. This park is known worldwide for having the largest concentration of monumental underground tombs from the pre-Hispanic era. Inhabited by indigenous agricultural societies from 600 to 900 BC, the area was penetrated by the Spanish in the 16th century. The original inhabitants of the area were displaced, but other indigenous groups—Paeces, Pijaos, Yalcones and Timanaes—put aside their own disputes and united to face the conquerors. There was almost a century of fighting, in which the Spanish tried to colonize the region. Here, they encountered a steep and inaccessible territory, which is why the Spanish called this entire area Tierradentro, which literally means inside the earth. The Paece indigenous people resisted, defending their territory and culture. Now, the Paece populations that inhabit the region claim its continuity and do not forget their ancestral customs.

Over the years, this entire area became a large coffee growing area where community members and day laborers work during the harvest season while each family maintains their own farm throughout the year. Cherry is processed for defects, depulped, and dried on-site. Parchment coffee is loaded onto a mule for transport or driven to the nearest dry mill. When coffee does not require immediate attention, most producers focus on growing food for their community. When the opportunity arises, some take action on improving construction of their processing areas or homes. In this iconic area of El Cabullo where tradition and ancestral knowledge coexist with new trends of modernization, exceptional high-quality coffee is the natural result.