Colombia — Andean coffee
This coffee grew at altitude in Huila, Colombia, on the Andean slopes, washed and dried by a Huila cooperative. Instead of crossing the Atlantic in an overheating container, it travelled under sail aboard the Anemos, below the waterline, at sea temperature — shielded from the thermal swings that dull the bright acidity of a high-grown bean. The crossing avoided 250 kg of CO₂, measured and certified by Anemos: scan the code to check it. Coffee that arrives as it left — without warming the planet to reach you.
Label / social
Andean coffee, sailed across, not boxed. 250 kg of CO₂ avoided, verifiable.
Guatemala — volcanic coffee
This coffee ripened on high-altitude volcanic soils in Huehuetenango, Guatemala, grown by a Huehuetenango cooperative. Instead of enduring a container that overheats near the equator, it travelled under sail aboard the Artemis, below the waterline, at sea temperature, shielded from the condensation that dulls aroma. The crossing avoided 300 kg of CO₂, measured and certified by Anemos: scan the code to check it. The richness of the volcano, preserved to your cup — without warming the planet.
Label / social
Guatemalan volcanic coffee, sailed across. 300 kg of CO₂ avoided, verifiable.
Mexico — shade-grown coffee
This coffee grew in the shade, at altitude, in Chiapas, Mexico, cultivated by a Chiapas cooperative. Instead of crossing the Atlantic in an overheating container, it travelled under sail aboard the Anemos, below the waterline, at sea temperature — shielded from the thermal swings that tire a delicate bean. The crossing avoided 280 kg of CO₂, measured and certified by Anemos: scan the code to check it. The softness of a shade-grown coffee, intact — and the planet spared.
Label / social
Mexican shade-grown coffee, sailed across. 280 kg of CO₂ avoided, verifiable.
