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Our coffee is freshly roasted in California and delivered directly to you.

Our Canvas

We start by creating an abstract image of the experience each individual coffee has the potential to bring to the cup. This is derived from our first impressions gleaned upon opening the burlap sack to the aroma that envelops the room during the initial sample roast to the sensory overtures on the cupping table. Each one of those elements and often many subtleties in between paints of vivid picture of what can be experienced in the cup. From that picture, we begin a sensory journey that takes us to crafting a roast profile that best suits the coffee.

The development of the profile is an art that is guided by science.

Our Scientific Method

We use laws of physics and principles of chemistry to gauge the physical and chemical reactions that take place during the roasting process and glisten it with our own subjective nuances. At a certain point, our senses and instincts meet science to bring a roast profile that speaks to the coffee’s potential, honors the producer, and creates creates a gastronomic experience befitting the coffee.

A winning combination.

It is an honor to announce that two of our coffees, Ethiopia Kossa Geshe and Ethiopia Natural Amaro, were awarded two Good Food Awards–considered “the Oscars of food”–out of 2,057 entrants. Along with our roasters, the winners of this incredible achievement are the thousands of small-scale farmers who own Pachamama. We will continue our social mission of empowering them while also bringing you their best quality organic coffee.

“The winners of the Good Food Award for coffee will be distinguished by exemplary flavor – sweet, clean, well developed body, balanced acidity and phenomenal aromatics. To qualify for entry, roasters and coffee farmers must emphasize fairness and transparency from seed to cup. Acknowledging the difficulties of verifying farm-level sustainability efforts across continents, the Good Food Foundation again turns to third-party certification bodies for assistance in identifying beans eligible for consideration.”