Daily Harvest

ICYMI: We’re obsessive about our ingredients: how they are grown and who grows them. We searched nonstop to find high quality, ethically sourced coffee — and we found it at Vega Coffee in Nicaragua.

Noushin Ketabi, co-founder of Vega Coffee

Noushin Ketabi, co-founder of Vega Coffee

See the Story Behind Our Coffee

75% of Vega’s farmers and roasters are women. Vega pays their farmers their farmers double the going rate for coffee and their at-origin roasting team a living wage, which enables them to transform their lives and communities. 

The Power of Women

Roasted At Origin = Better Coffee

Vega equips farmers with the tools and training to roast their own coffee at origin. They ship the beans right after roasting, and freeze them for us, locking in optimal freshness and flavor. Direct from farmers, the coffee connects you to the places and faces behind every bean. 

How Coffee Becomes Coffee

  1. Green Fruit

    Coffee beans start as a fruit - cherries actually - and like most fruit, are green before ripening.

  2. Red Fruit

    When the cherries begin to ripen in November, farmers spend months handpicking the best and brightest.

  3. Depulping

    Once picked, the beans are removed from the pulp of the fruit. For some coffees, the pulp is left on the bean as it dries for a fruitier, natural flavor.

  4. Drying

    The coffee beans spend 24-36 hours fermenting, and then they are fully washed and set out to dry.

  5. Roasting

    Beans are roasted to perfection, checked for any that might be burned or broken, and then packed and shipped out the next day.

Why Our Coffee Is So Dang Special

THE SOIL: This part of Nicaragua receives more than 9 feet of rainfall each year, making the soil super fertile and perfect for growing coffee. 

ORGANIC: No synthetic chemicals ever, so obviously Vega coffee was the perfect match.

TOP GRADE: Vega is fair trade coffee and in the top 2% of quality in the world, when tested by the Specialty Coffee Association of America.

For your coffee fix

Cupping (v.)

The formal process of tasting coffee and evaluating its attributes.

Q Grader (n.)

Kind of like a sommelier, but for coffee.

Oro (n.)

Literally translates to “gold.” In the coffee industry it refers to green coffee ready to be roasted.

Quintal (n.)

A 100lb sack of coffee and the unit used to buy and sell coffee.

Co-ops (n.)

A group of farmers that invests in infrastructure in order to sell coffee on a communal basis.

Pergamino (n.)

Coffee that is fully dried, but still in the husk, which needs to be removed before roasting.


The Dirt

What we eat and how its grown matters.