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How we go from green to cup in under 30 days

What is green coffee?

Coffee is known as a bean, but it’s actually the seed of a cherry. 400 of its 800+ components directly contribute to the flavour and aroma profiles in brewed coffee.


Heat, humidity, and pressure affect the living seed germ, causing it to respirate faster and introduce more oxygen to the bean. This oxidization leads to the dissipation of the coffee’s flavor and aromatic components, meaning the sooner you roast, the less oxidation that occurs and the more potent these components remain.

Green-to-cup timeline

Harvest

Our beans are sourced from farms we hand-select from within the vast untamed regions of Colombia.

Dry Mill: Day 1

Dry milling is the process of removing the parchment. Here, the coffee enters the “green stage”—and the race to get the beans to the roaster begins!

FedEx to NYC: Day 2

We pack and send the green beans direct from our farms in Colombia to our roasting facility in Brooklyn, New York.

Roast: Day 7

Once the bean is roasted in Brooklyn, the flavors and aromas are locked in.

Cup: Day 10

We are the only company in the world that roasts only farm-fresh coffee as if you are drinking it right on the farm.

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