7 Cents. That's What a Farmer Gets From Your $2.80 Cup.
The specialty coffee industry's most inconvenient number — and why Anna Kim built an entire company to change it.
Putting Down Roots: What I Told 3,000 CEOs in Cape Town
Anna Kim's account of speaking at the world's most prestigious CEO gathering — and why the Sequoia model surprised them.
The Day I Landed in Kigali With Two Bags and a Dream
What happens when a young Korean-American woman shows up alone in East Africa to start a coffee company from scratch?
Why Rwanda Coffee Is the Most Misunderstood Origin in Specialty
Bourbon varietals. 1,850m elevations. Wet-process mastery. And yet Rwanda still gets overlooked. Here's why that's about to change.
What Sitting on the SCA Board of Directors Taught Me About the Industry
I was a social entrepreneur from Kigali. They were roasters and executives from six continents. Here's what I learned.
The Inzere Farmers Who Each Pooled $10 — and Changed Everything
No single farmer had enough volume to matter. So they did something radical: they trusted each other.
Congo: The Origin the Specialty Coffee World Forgot
At 2,150 meters, Mivona grows some of the highest-altitude coffee on the planet. Almost no one knows it exists yet.
What Is CQR — and Why Every Serious Roaster Should Care
Cupping, Quality, Roasting. It's not just a service — it's a discipline that separates good roasters from great ones.
Why We're Building Digital Centers Inside Coffee Washing Stations
Coffee is the entry point. But what we really sell is access — economic access, digital access, and a future.
A Roaster's Complete Guide to Buying African Specialty Green Coffee
Logistics, sampling, lead times, minimum orders — everything you need to know before your first African origin purchase.
The Sequoia Philosophy: Why We Named a Coffee Company After a Tree
The giant Sequoia's roots are only six feet deep. Its secret is that they stretch hundreds of feet wide — intertwined with every neighbor.
Being Korean-American in Kigali: What Nobody Tells You About Starting Over
I left everything familiar. My language, my community, my comfort zone. What I found on the other side was worth it.
The Pre-Finance Problem That Keeps African Farmers Trapped — and How We're Fixing It
Without working capital before harvest, farmers borrow at punishing rates. Our Pre-Finance program breaks the cycle.
Twelve Years in Africa: What I Know Now That I Didn't When I Landed
From a 20-something with a backpack and a UCLA degree, to building one of Rwanda's most recognized coffee brands. The honest retrospective.