How we
source.
Wolfmilk Coffee is built on a simple pact: we walk the slopes, we shake the hands, we taste every lot. No brokers. No shortcuts. Just rugged, traceable coffee — earned one harvest at a time.
Blood, soil,
& bone
We don't buy from brokers. We walk the slopes of Huehuetenango and the red dirt of Sidamo ourselves. Sourcing isn't a transaction — it's a multi-generational pact between the wolf and the earth that grows the bean.
80+
SCA Grade Minimum
1,600m
Altitude Floor
Farm to
flame.
From the highlands, green beans travel in climate-controlled parchment — humidity and temperature monitored at every waypoint. They land in our warehouse only to wait for Wednesday, when the drum gets hot and the air starts to crack.
18°C
Transit Temp
10.5%
Moisture Locked
Roasted on
Wednesday.
Every batch is roasted on a single day each week, in small drums, pulled at the precise peak of caramelization. What ships on Thursday was a green bean on Tuesday. That's the standard. Grown without synthetic pesticides or fertilizers, direct trade, no compromise.
Direct
Traceable Trade
Weekly
Small Batch Roast
The rules we don't break.
Every lot cupped and scored. Anything under 80 doesn't make the cut.
Zero intermediaries. We pay producers a premium above the C-market floor.
Grown without synthetic pesticides or fertilizers. Volcanic soil.
Single weekly roast cycle. Ships the moment it's rested.
The proof
is in the cup.
Every standard above lands in a 12oz bag on your doorstep, days off the drum.