Coffee carried down
from the cordillera.
Specialty single-origins from Colombia, Peru and Ecuador — grown on volcanic soil at altitudes most coffees never see. Brewed from a vintage trailer. Bagged for your kitchen. Green for your roaster.
We chase coffee the way nomads chase weather.
Move with the harvest. Roast with the season.
The Andes don't grow coffee — they raise it. Volcanic minerals, cold mountain nights, water that runs straight off glaciers. The result is coffee with the bright acidity of stone fruit and a sweetness that tastes like it was earned.
Every lot we source is washed in clean mountain water and roasted in small batches by hand. We move with the harvest — Colombia in spring, Peru by summer, Ecuador's high estates in fall.
A café that
refuses to stand still.
Our 1976 Airstream is a roaming espresso bar — pulling shots at farmers' markets, trailheads, gallery openings and the occasional mountain pass. Pour-overs of the current harvest, milk drinks, and whatever single-origin we couldn't stop drinking that week.
See where we're parked →Raw green beans,
direct from the lot.
Same micro-lots we roast ourselves — sold unroasted, by the kilo, with full traceability. Cup scores, processing notes, and farm details on every bag.
Browse green beans →- 12+
- Active Lots
- 3
- Origin Countries
- 85+
- Cup Score Min.
Fresh harvest. Every Friday.
Quiet emails when new coffees land, where the trailer's parked, and field notes from the cordillera.