Do Good Work
Our philosophy is a simple one: do good work. There are all kinds of work being accomplished in this world, and less and less good work every day. We love coffee, we love to work with coffee, and we love to serve people coffee. When you drink our coffee, we want you to be able to taste the fruits of our labor done well.
Of course, the quality of the coffee itself is central to this, but like most "good work," it’s more layered than what lies on the surface, and hinges fiercely upon the people beneath it.
It All Starts on the Farm
The work begins in the dirt with the farmers. Coffee is grown primarily in impoverished countries with histories of entrenched colonialism. We want to work with producers that are seeking to grow great coffee and better the lives of their family and their laborers, while being good stewards of their ecosystems. Sourcing practices are the heart of what we do; you can read more about them here.
And Continues with Us, in Oak Cliff
The work continues when the coffee arrives in our roastery. We are constantly and meticulously working to roast and taste again and again, to be honorable in our work, and acknowledge that of our producers. Once it’s done well, we put it in our clients and customers’ hands.
The final work is to further the success of our clients by giving them something great, helping them find the right tools, and helping them learn to translate the beauty and goodness of the preceding work in what is their final stage, right before it reaches the mouth of the customer.
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