Our quest for the perfect coffee takes us across continents, to farms worldwide that share our commitment to excellence. We meticulously select coffee beans from diverse regions, each offering unique characteristics shaped by their soil, climate, and elevation. We choose premium beans from around the world, and develop roasts to bring out the complex flavors of their variety, processing, and origin.
Our roots are in Burbank, CA, and we're inspired by the coffees and cafes of Vietnam and France…a heritage that guides our process. From the bold notes often found in Vietnamese coffee traditions to the nuanced elegance celebrated in French coffee culture, these influences shape our palate and inspire our choices. We prioritize sourcing from farms that produce outstanding coffee and adhere to principles of fair trade and sustainability. This supports fair wages and ethical labor practices, and helps promote environmentally responsible practices that protect our planet for our kids.
The ColossusMinas Gerais is the epicenter of Brazilian coffee. Its rugged highlands produce about half of the entire country’s coffee.
A diverse landscapeThe state is a wild geographic tapestry, home to Brazil’s grandest mountains and largest river systems, giving rise to subregions with widely varying elevations and climates.
Three coffee frontiersIts coffee lands span three distinct, high-yielding territories: the South (Sul de Minas, home to Carmo de Minas), the West (Cerrado Mineiro) and the East (Matas de Minas).
Photo: Cafe ImportsVietnamLam Dong · Central Highlands, Vietnam
800–1,500 mTypical growing elevation across Lam Dong’s plateaus, among the highest in Vietnam’s Central Highlands.
HarvestOct – JanIn the cupBrown sugar, cocoa · bold, full body
Bold and full-bodied, the backbone of the strong, sweet coffee we grew up on.
ArabicaCatimorSun-dried natural
The island of the highlandsIn Vietnam’s Central Highlands, Lam Dong is a rugged, landlocked mountain province, the only one in the region that doesn’t border Laos or Cambodia.
The topographyThe landscape is a fortress of connected plateaus, and northern Lam Dong holds some of the highest peaks in the entire mountain chain.
The climateAbout 70% dense forest, with a steady tropical monsoon climate. Temperatures stay a cool 60–73 °F, fed by 60–106 inches of rain a year.
Photo: Cafe ImportsTanzaniaBlue Mountain, Bourbon, Kilimanjaro, Luwi · Tanzania
1,200–1,900 mTypical growing elevation across Tanzania’s highlands, from the slopes of Kilimanjaro in the north to the southern highlands.
HarvestJul – DecIn the cupComplex acidity, juicy texture
Bright and juicy, with a lively sparkle that wakes up the whole cup.
ArabicaBlue Mountain & BourbonWashed
The missionTo leave no rock unturned and no cup untasted across Tanzania, hunting for exceptional microlots and farm-specific lots.
The flavor targetCoffees that define the best of the region: a complex acidity and a juicy texture.
The long gameBuilding the right local partnerships to sustainably source and bring home the highest-quality Tanzanian coffees hidden in the terrain.
Photo: Cafe ImportsColombiaEA Decaf de Caña · Huila, Colombia
1,200–2,000 mTypical growing elevation in Huila, where the Magdalena Valley climbs steeply between the Central and Eastern Andes.
HarvestMain + mitaca (2 per year)In the cupPanela, caramel, red fruit · sweet, balanced
Balanced and sweet, with soft caramel notes and a clean finish.
ArabicaWashed, then decaffeinated with sugarcane (EA)
The terrainNestled between the Central and Eastern Andean ranges, the Magdalena Valley has dramatic elevation shifts that create a complex, unique coffee terroir.
The outputDespite the rugged landscape, Huila grows nearly 20% of Colombia’s coffee.
The true marvelThat yield comes from small-scale growers, not big plantations: 80% of Huila’s independent producers farm less than three hectares.
1,700–2,200 mTypical growing elevation in Sidama’s highlands, where cool weather slows the cherries’ ripening.
HarvestOct – JanIn the cupFloral, berry, honeyed sweetness
Floral and fruity, from the birthplace of coffee.
ArabicaHeirloom varietiesHoney
The crown jewelSidama is Ethiopia’s powerhouse. Its sweeping, well-cultivated highlands produce the country’s largest volume of top-grade coffee.
The slow-ripening secretHigh elevation, cool weather, rich soil and over 100 inches of rain a year make cherries ripen slower here than anywhere else in Ethiopia, locking in complexity.
The networkThe rugged terrain is backed by more than 50 cooperatives and 200 washing stations that process the harvest.
Deliciously bold and smooth. A perfect coffee to start my day!
NancyHawthorne, CA
For years, I've stuck to tea because coffee was just too much for me. This is different. It's like a whole new category of drink. It's got a great flavor and it doesn't hit you like a ton of bricks. If you're not a coffee drinker, start here.
CookieSouth Pasadena, CA
I always said I hated coffee, but I tried this on a whim, and I'm totally hooked. It doesn't have that gross, bitter taste I always expected. It's rich, but in a good way. My 'no coffee' rule is officially broken.
MarkMontrose, CA
Coffee FAQ
Questions, brewed
01 / 05
Pour-over Cold brew French press Phin filter
Antioxidants Alertness Metabolism Mood Nutrients
Cloth: fuller body Paper: cleaner cup
Daily rinse Store cold Deep clean Replace
Unbleached Oxygen-bleached white
Question 01
Brewing methods
Pour-over, cold brew, French press and the Vietnamese phin each need their own grind, ratio and timing. Our brew guide walks you through each one step by step, with how much coffee and water to use.
What research suggests about coffee (Arabica and Robusta)
• Antioxidants: Both types contain antioxidants like chlorogenic acid (CGA) and other polyphenols.
• Alertness: The caffeine in coffee is a well-known stimulant that can help with alertness and focus.
• Metabolism: Some studies suggest caffeine can give a small, temporary boost to metabolism.
• Mood: Moderate coffee drinking has been linked with better mood in some studies.
• Nutrients: Coffee contains small amounts of magnesium, potassium, niacin (vitamin B3) and riboflavin (vitamin B2).
These statements have not been evaluated by the Food and Drug Administration. This information is not medical advice; talk with your doctor about caffeine if you're pregnant, nursing or have a health condition.
Question 03
Is a cloth filter better than a paper filter?
The answer lies in personal preference, considering taste, body, convenience, and environmental impact.
Question 04
How to clean cloth filters
A cloth coffee filter needs regular cleaning to prevent stale flavors.
Daily: After each use, rinse the filter thoroughly under warm water to remove grounds and coffee oils. Do not use soap.
Storage: Store the filter in the refrigerator in a jar of water or in the freezer to prevent mold and rancid oil buildup.
Deep Clean: Every 1-2 weeks, boil the filter in water for 5-10 minutes to remove built-up oils. You can also soak it in a vinegar-water solution.
Replacement: Replace the filter when it smells rancid, a deep clean doesn’t help, or the coffee starts tasting bad.
Question 05
What is the difference between unbleached and white filter
The choice between unbleached and white coffee filters comes down to personal preference. Suppose your priority is a more natural, environmentally friendly product and you don’t mind the extra step of a thorough rinse. In that case, unbleached filters are an excellent option. If you are more concerned with achieving the purest coffee flavor with the least amount of fuss, a high-quality, oxygen-bleached white filter is likely your best bet.
Scoop & Save
Add a Clip Spoon for $4
Reg. $8. It scoops your beans and clips the bag shut.
For groups running an Au Cao® fundraiser. Directors approve sign-ups and follow their group’s progress. Families find their sponsor code, share link and progress.
