Transcend Coffee & Roastery | Coffee
Juan Gustin has made the hour-long downhill daily trek from his home to his 2-acre farm since he was a boy. It belonged to his parents, and he learned everything he could from his mother after his father passed away. He bought it from her some years ago, and said he was very happy to have this “steep and ugly farm.” He grows plantains, avocados, and citrus in addition to coffee, and sells them in local markets. Many of his neighbours have given up on coffee growing, frustrated with the low returns on such high efforts. The land is indeed steep, footing is rarely sure, and the coffee trees must be tended by hand.
During harvest, Juan Gustin employs six local pickers to pluck each ripe cherry from their branches and carry them up to the beneficio (wet mill) at the family home where Juan and his youngest son Edwin depulp, ferment, and wash the coffee seeds, which are still protected by their thick parchment coverings. A rooftop patio covered by a parabolic-shaped tarp houses the freshly washed coffee for around 15 days as it dries to the point that it can be sold to the local co-operative’s purchasing point. He tells us that he hopes we all enjoy his delicious, clean coffee and we want to pass that on to all of you as well!
Director of Coffee
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WHOLE BEAN COFFEE.
CHOOSE BAG SIZE ABOVE.
We want to draw your attention to a subtle change on our labels, all of our labels now include both filter and espresso symbols. The reason for this is simple: all of our coffees have been prepared so that they are well suited to any brewing method. Different brewing methods will highlight different aspects of our coffees, making each brew unique. We will continue to classify any coffees we deem especially suited for brewing espresso.