From the farm
to your cup.

Roast days

The on-demand model: I fly or drive in, roast for the week (or 2 weeks), leave. You keep the brand and the machine. I do not take equity.

• Number of production dates to be discussed according to your real hourly throughput — not a brochure number
• Profiles locked before the first drop; samples pulled every roast
• Bagging oversight if your helper is on site; you own packaging and labels
• Short roast report the same day: lbs in, lbs out, exceptions
• Fixed monthly retainer. Extra days quoted before they happen

Assessment

A diagnostic day. We walk the plant together — green coffee in the door to coffee in the customer’s hands — and mark what is holding the week up.

• Map the chain: sourcing → receiving → roast → bag → customer distribution
• You leave with a one-page process map and a punch list

If we cannot leave a clear map and punch list, you do not pay the day. Advisory is optional after this — only if you want the list implemented.

Advisory

Includes the assessment. Implementation of that punch list. Starts from the assessment map — if you have not done the day yet, it is the first day of this engagement.

• Build the weekly production plan and put it on the wall
• Build receiving, QC, bagging, and shipping with the crew, so the rules are theirs — not a poster on the wall
• Cupping protocol in writing: when you cup, who decides, what gets dumped
• Menu: up to 3 blends that match your accounts
• Work the roast with your operator — when to stop, when to call. Basics only

Green coffee supply

Lots from producers I already work with in Colombia. I am not an importer theater. Sample, then 1–5 bags, logistics named in writing.

• Offer sheet: farm or association, variety, process, harvest, screen, moisture
• 250–350 g roasted or green sample before you commit
• Price as landed or FOB — you choose — with freight and timing on the same page
• Starting lots 1–5 bags
• Traceability you can print on a bag: municipality, process, lot code
• No exclusive unless we sign it. No mystery “blend from the warehouse”

Coffee hunting tour at origin

A buying trip, not a vacation with a cupping table. Built for roastmasters and buyers who will put a lot on a menu.

• Pre-trip: target profile, volume, budget, process (washed / honey / natural)
• 3–5 farms or associations already screened — not a random “coffee region” loop
• Table cuppings of current harvest lots; scores and notes you keep
• Mill and drying walk-through so you know what you are paying for
• Price conversation with the producer in the room, translated if needed
• Post-trip: shortlist, sample follow-up, and a path to the first bags

Flights and hotels are yours unless we bundle them. Group size stays small.

Coffee tours

Four days on working farms. Pick, mill, roast, cup. Transport from Medellín is included. For guests and private groups — not a theme-park circuit.

• Pickup and ground transport from Medellín included
• Walk the trees: variety, altitude, what is ripe this week
• Pick with the crew if harvest is on; otherwise last-lot walk-through
• Wet mill: depulp, ferment or wash, drying beds
• Small roast and a cupping of the farm’s current lots
• Cap on group size so it stays a farm, not a stage