Why this farm, why this harvest
We started Loma Café Co. selling bags out of a folding table at weekend markets. What changed everything wasn't a better bag design — it was posting a photo of the farm the coffee actually came from. People wanted to know: whose hands picked this, how high up, how was it processed. So now every batch we sell gets the same treatment: we name the farm, we name the process, and we roast only as much as we can sell fresh.
This lot comes from a small family-run farm on the Loma Alta ridge, a plot we've bought from directly for the past two seasons. The cherries were hand-picked at peak ripeness and washed-processed on-site, which is part of why this batch drinks so clean and bright. When this lot sells out, it's genuinely gone — the next batch will come from a different harvest, and we'll tell that story too.
"We don't roast a warehouse of coffee and hope it sells. We roast what we've already sold." — Loma Café Co., roaster's note (illustrative brand voice)