WHERE VOLCANIC TERROIR MEETS INTENTIONAL CRAFT
The Tobana Process
Cultivation
High-Altitude Magic
Grown at 2,000+ meters where cool nights slow ripening, intensifying sugars
Volcanic soil infused with potassium and phosphorus for vibrant acidity
Shade-grown under native avocado trees, sheltering migratory birds
Sustainable Practices
♻️ Zero synthetic inputs: Compost from coffee pulp and fallen leaves
🐝 Bee habitats to support pollination (and produce our signature coffee-blossom honey)
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The Tobana Process
Harvest
The Art of Selective Picking
Harvested daily at sunrise for peak sugar content
3-stage sorting: Floater tests, color grading, hand inspection
QR-tagged baskets to track each picker’s harvest
Did You Know?
"It takes 1,500 cherries (4 trees’ yield) to make one 60kg bag of green beans."
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From Fermentation to Your Cup: Precision with Purpose
Quality & Traceability
Every bean is meticulously tracked and tested:
SCA-graded (85+ points) |- Zero primary defects
QR-coded bags reveal harvest dates, plot elevation, and farmer stories.
Beyond the Bean
Your purchase fuels our "River to Community" promise:
Funds roads and clean water projects
Supports local schools and women’s co-ops
We honor tradition while embracing innovation to highlight Gongory Mountain’s terroir:
- Washed: River-water fermented, sun-dried for clean, bright cups (Masha Lot).
- Natural: Whole cherries dried 21 days for bold fruitiness (Andrecha Lot).
- Anaerobic: 48-hour tejj-inspired fermentation for wild strawberry notes (Yeki Reserve).