As husband and wife, we are blessed to have launched our coffee company during the pandemic lockdown of 2020. During this time, we began to learn how to roast, evaluate and develop profiles of coffee at a professional level. We continued to build on this foundation by improving every roast through coffee cupping, quality control and exploration of coffees from different origins.

As much as we developed our craft in coffee, we sought out to do something different. We wanted to use our business as a vessel to make an impact in our community. We wanted our coffee to be different by making a difference. And so, we went back to the first coffee we worked with; a beautiful coffee that was fair trade, organic and produced by an all women’s cooperative in Rwanda.

We knew then that we would only want to work with coffees that are women produced, fair trade and organic. In choosing to work with only this type of coffee, we understood that we would have to pay a premium. But we made this choice because we also understood the impact we can make in the global coffee industry. By being selective in sourcing our coffee and by treating it with respect and integrity during the roasting process, we can achieve our mission of elevating communities through coffee.