Farmers pluck the ripe, red cherries from plants, then bring them in sacks to a central mill to remove the pulp from the bean. We’re going to guess you’re already well-acquainted with the bean.
The bean is preserved, but the skin and pulp of the fruit are typically discarded. Some of it is used as fertilizer; a lot of it gets washed downhill into rivers. More than 15 million tons are wasted each year.
We visited coffee farms all over Central and South America before settling on the Alajuela region of Costa Rica. We work directly with a Rainforest Alliance-certified co-op to source fresh coffee fruit.
Our distillery, less than 50 kilometers from the farms on which our fruit is grown, is carbon-neutral, fossil fuel-free, and custom-designed to produce exceptional spirit.