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.
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.
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.
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 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.
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.
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.
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.
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.
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.
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.
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.
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?
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.