PT's Blog

Big news: as of November 2nd we’ve transitioned our standard bag size from 12oz to 10oz. Along with this change comes refreshed packaging across the board, from coffee bags to shipping boxes.

Visual cues as simple as the color of the vessel we're drinking out of subconsciously affect our perception of flavor. Our recent public cupping opened some eyes!

The past few years have brought many changes for our longtime partners in Nariño, from new leadership at Finca Villa Loyola to a new processing site for Finca Santa Maria.

Nearly two decades into the Panamanian Gesha revolution, the country’s premier producers continue to push the boundaries of specialty coffee by exploring and refining processing techniques.

The composition of our Signature Blends changes throughout the year according to the harvest schedule of different coffee-growing regions. With specific flavor profiles in mind for each component, we select in-season coffees that fit the bill.

Hacienda Bajo Mono Static Gesha Natural got the gold at the Good Food Awards ceremony in Portland on April 21st.

The final stop on our team's trip brings them to Bicafe, which provides dry milling for our partners, and Finca El Socorro, where a wide range of varieties thrive.

Huehuetenango is home to Finca La Providencia—responsible for the "body and soul" of our Signature Blends for most of the year—and Finca La Bolsa, a Vides58 farm.

In Guatemala City, Servex provides essential dry milling, exporting, and logistics services to many of our Direct Trade partners. Take a peek inside!