Here’s a fun little truth that surprises a lot of people: coffee isn’t actually a bean at all. What we call a “coffee bean” is really a seed—tucked inside a small, red fruit known as a coffee cherry. And just like a cherry pit, this seed is the core of something vibrant and full of life.
These cherries grow on coffee trees in tropical climates along the Equator. But here’s where it gets really interesting—the best-tasting coffee "seeds" often come from high altitudes. Why? Because up in the mountains, cooler temperatures slow down the ripening process of the cherries. This slower development allows more complex sugars and flavors to form, giving the final cup its incredible depth, balance, and brightness.
In these high-elevation farms, especially in regions like Ethiopia, Colombia, and Guatemala, most cherries are hand-picked. That means skilled farmers carefully select only the ripest fruit—no machines, no shortcuts. It’s a labor-intensive process, but it ensures only the highest quality seeds make it into your morning cup.
Once harvested, the cherries are processed to remove the fruity outer layers and reveal the green coffee seeds inside. These seeds are then dried, sorted, and shipped off to roasters—like us—where the real transformation begins. Roasting brings out the rich aromas and layered flavors locked inside, from floral and citrusy notes to deep chocolate and spice.
At Rudy Coffee, we’re obsessed with sourcing high-altitude Arabica because we believe great flavor starts at the origin. And it all begins with a seed—not a bean.
So the next time you're enjoying a cup of Rudy Coffee, remember: you're not just drinking coffee. You're tasting the result of patient ripening, careful picking, and passionate craftsmanship—from the mountaintop to your mug.
