Our story

Three siblings, raised on coffee

We grew up on farms in Matagalpa and Jinotega. Twenty years later we are still walking the same rows.

Three children in white shirts walking away from the camera up a dirt path between trees — **Then**The three of us, on the farm

Three adults in white shirts walking away from the camera along a dirt path between trees — **Now**Same three, same place

We went back and stood where we stood as kids. The trees are taller. So are we.

Our family has been in coffee in Matagalpa and Jinotega for two decades. We learned to cup at the mill, not in a classroom, and the producers we buy from are people we have known since we were the height of a coffee plant.

B5 is the part of that we run ourselves: finding the lots worth roasting and getting them to roasters in the US without an importer in between.

We do not publish the names of the farms behind each lot. Those relationships took twenty years to build and they belong to the producers as much as to us.

What we will tell you is everything about the coffee itself — region, altitude, varietal, process, how it was dried, and what it scored on our table before it scored on yours.

A person in a nursery checking a seedling among long rows of bagged coffee plants

Detail of ripe coffee cherries on the branch

We walk the lotsBefore harvest, so we know what is coming and in what volume.
We cup at the millQ-graders on staff. Nothing moves on a description alone.
We ship green, directNicaragua to your roastery. No importer's offer list in between.
We stay on the phoneFirst roast, first cup, first order. You get us, not a rep.