Warm up with a perfect Irish coffee! Discover our easy recipe and tips to make this cozy, classic drink—ideal for chilly nights and rainy adventures.

Coffee cherries don’t all ripen at once. Alejandro shares how our team planned three picking passes, selected ripe fruit and brought the 2023–24 harvest in from our El Salvador farm. Seed to Cup Coffee.

On our steep El Salvador farm, fertilizing coffee trees takes planning, people and time. Alejandro shares what the team applied during the 2023 season and why the work was done by hand.

Espresso, Licor 43 and ice make a wonderfully simple Carajillo. Here’s my version, plus the Crickle Creek Coffee I’d use when making it at home.

Alejandro likes good coffee without a complicated morning routine. Here’s the gear he has used, what each piece helps him do, and where he would start on a budget.

We are heading back to the farm to comment on the latest happenings since our last note. The rainy season...

I am extremely excited to share some wonderful news. Our farm in El Salvador just placed #16 in the Cup...

So. It has been a month since the last update and April is usually the last month before the wet...

Easy Coffee Bean Bark Recipe Hi, I was looking for something fun and easy to bake last weekend and I bump...

As the summer approaches and the weather begins to improve (wishful thinking here and fingers crossed), cold brew coffee begins to...

After a long dry spell, the first rain brought white coffee flowers, bees and a jasmine-like scent to Finca Argentina. Alejandro shares what he saw—and the farm work happening behind the bloom.

Coffee is harvested on different schedules around the world. Alejandro explains what that means for a roaster—and how we balance dependable favourites with new coffees to explore.

Harvest was over, but work at Finca Argentina wasn’t. In this February 2023 farm diary, Alejandro explains the pruning experiment, field checks and financial decisions behind the next coffee season.