The Journey from Bean to Your Cup

Our journey begins deep in the amazon rainforest of Peru, in the town of Satipo where our farming ground flourishes with Peruvian coffea and our nursery stays active saving Peruvian Coatis.

The province of Satipo is at 2060 feet above sea level and counts with an average temperature of 24˚C perfect climate conditions for growing coffea (coffee plant). Once the coffea is matured and ready to be harvest, we only collect the red cherry for our coatis, leaving behind the green cherry for the next harvest. After our first round of selection of the best red cherries, our coatis will do a second round of selection and only picking out the sweetest red cherries from batch.

In the coati’s digestive system the stomach amino acids and the proteolytic enzymes breakdown the outer layers of the coffee cherry. Once the outer layers are dissolved, the coffee bean which remains whole is infused with the other fruits and vegetables. The remaining layers help protect the coffee bean when extracted from their feces.
After the coffee bean is extracted from the feces, they are sent to the wash mill where they are washed several times to remove all feces matter. Once clean the coffee bean are spread out and laid out on the sun to dry for three to five days. When the coffee is completely dry the parchment coat is removed. The dried and clean coffee beans are then packaged in large bags and shipped to our warehouse centre in Toronto, Ontario, Canada

In Toronto, the beans are roasted with its silver skin at 230 degrees. Once we have the coffee bean roasted, we package them in there 60g can or 120g test tube package. The packaged coffee is then distributed all over the world from our Toronto warehouse to our happy customer and coffee shops. The profits received from all our sells are sent back to the nursery, and the circle is complete.

Help us maintain our nursery to protect our coatis, and will we send you the richest and rarest coffee in the world. The circle of life continuous with every zip you take

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