Our Moat
Quality is a system, not a slogan
Anyone can claim "high quality." The difference is whether you have the checkpoints to catch problems before they reach the roaster—and the relationships to fix problems at the source.
Multiple cupping gates
We cup at origin, after export QC, and on arrival. A coffee that passes all three has been verified at every stage of the journey.
Reject authority
If it doesn't cup right, we don't ship it. Period. Our relationships let us leave coffee behind without burning bridges.
Storage that protects
Climate-controlled warehouse in Baltimore. Free storage. Coffee stays fresh until you need it.
The Workflow
From washing station to your roastery
Origin cupping (Ethiopia)
Sam cups at origin before we commit. He visits washing stations and exporters twice yearly, maintaining 20+ year relationships that give us access and honesty other importers don't get.
Ethiopian government QC (ECX/private)
All Ethiopian exports pass government quality control—grading, defect counting, sample sealing. This is a regulatory gate, not optional. It adds time but ensures minimum standards.
Export milling & packing
Final dry milling, sorting, and packing into GrainPro-lined jute bags. We specify packing requirements to protect moisture and prevent contamination during the 6–8 week transit.
Transit (Djibouti → US)
45–60 days by sea from Djibouti to US ports. We track containers and plan for arrival. This is where GrainPro matters—moisture and temperature fluctuate during ocean transit.
Arrival re-cupping (Baltimore)
Critical checkpoint. We re-cup every lot on arrival. If the cup doesn't match what we bought at origin, we don't sell it as that coffee. Transit can change things—this is where we catch it.
Climate-controlled storage
Coffee rests in our Baltimore warehouse—temperature and humidity controlled. This is free storage for our customers. Order when you need it, and we ship next business day.
The Specs
What we measure at every checkpoint
Moisture
10–12%
Target range at arrival
Water Activity
0.50–0.60
Target for stability
Defects
Grade 1–2
Per Ethiopia standards
Cup Score
80+
Specialty threshold
Current Inventory
Coffees that passed our QC
WUSH WUSH
Oromia, Hambela
Sangaria | Fruit Bomb | Floral | Sweet Finish
Natural, 120 hours dry Fermentation! · In Stock
Natural ARDI
Sidama, Damo
Clean Strawberry | Peach | Sweet Finish
Natural · In Stock
Harrar Gr 1
Oromia, Micheta
Chocolate | Barries | Carmel | Full Body
Natural · In Stock
Washed GUJI
Oromia, Bensa
Black Tea | Floral | Bergamot
Fully washed · In Stock
NATURAL SIDAMA GR 4
Sidama
Dark Chocolate | Nuts | Medium Acidity | Complex | Comforting
Natural · In Stock
SWD Natural Sidama
Oromia, Sama
Hint of fruit, Apple | Sweet
SWD · In Stock