Coffee from one hillside in Escondido

California is not supposed to grow coffee. That is exactly why we measure everything. Two acres of Geisha and Catuaí grow beneath our avocado canopy at 1,550 feet, cooled by Pacific air and warmed by long summers. The trees ripen slowly here, building sweetness the way high mountains do near the equator. One harvest a year, picked by hand, cherry by cherry, only when the fruit is ready.

The soil does the rest. Farmed regeneratively and never with synthetic inputs, living soil feeds the tree the sugars and acids a great cup is built from. Here, regenerative is not an ethic we advertise — it is the reason the cup tastes the way it does.

Geisha

Jasmine, bergamot, stone fruit, and a silky body closer to tea than to coffee. Geisha is the most celebrated varietal in the world and the most demanding one we grow. Our lots ferment cool and slow in small tanks, and we stop each one at a precise measure we track from the first hour. The result is a delicate cup with remarkable clarity. Estate Geisha is produced in very small numbered lots and offered first through La Reserva.

Catuaí and the Honey Series

Catuaí gives us caramel, cocoa, and a bright touch of orange, and it carries fermentation beautifully. We dry it with different measures of the fruit left on the seed, from a clean yellow honey to a deep, fruit laden black honey. Tasted side by side, they show what careful processing does to one varietal grown on one hillside.

How a lot earns its name

Every lot carries its record: harvest dates, tree block, fermentation curve, drying days, and in time its score from independent licensed graders cupping blind against the best coffees in the world. We publish the numbers because we keep them anyway. A lot that does not meet its grade does not wear the name.