Where Great Coffee Begins
Every bag of Arked Coffee starts with an extraordinary place and the remarkable people who tend it. We source directly from two exceptional farms, chosen for their craft, their care, and their coffee.
Direct Relationships. Exceptional Coffee.
We believe great coffee is inseparable from the people and places it comes from. By working directly with our farm partners, we get unparalleled access to quality and our farmers get the recognition and investment they deserve.
House
Comforting. Familiar. Loved every day.
Our House coffee comes from the Sul de Minas region of Brazil one of the country's most storied coffee-growing areas, where altitude, rich red soil, and a consistent dry season create ideal conditions for naturally processed coffees of exceptional sweetness and body.
The cherries are harvested ripe and laid out on raised drying beds and rooftop pats, where the tropical sun slowly concentrates their sugars over several weeks. It's a labour-intensive process that rewards patience with extraordinary depth of flavour.
Sul de Minas The Heartland
Sul de Minas translates simply as "South of Minas" and it's been the quiet engine of Brazilian specialty coffee for decades. The families who farm here have passed down their knowledge of terroir, timing, and natural processing across generations. The region's reliable dry winters make it uniquely suited to the natural process, where each cherry dries whole, fruit and all, coaxing out the sweetness and body that makes our House blend so instantly comforting.
Guest
Bright. Expressive. Unforgettable.
Our Guest coffee hails from Tolima, a high-altitude region of Colombia that has earned its reputation among specialty buyers for producing coffees of striking complexity. Nestled between the Andes mountain ranges, the farms here benefit from dramatic temperature shifts between day and night slowing the cherry's development and building layer upon layer of fruit-forward intensity.
The cherries undergo anaerobic fermentation before drying sealed in tanks where wild yeasts amplify the natural fruit character, producing the vibrant raspberry and red currant notes that make Guest such a memorable cup.
Tolima Where Altitude Meets Craft
Tolima sits in the heart of Colombia's coffee triangle, its farms perched high in the Andes where thin air and cool nights push the coffee cherry to work harder, longer, and more expressively. The producers here are pioneers early adopters of anaerobic processing who have turned their geography into a distinct advantage. Their willingness to experiment, combined with an intimate knowledge of their land, is what gives Guest its distinctive brightness and juicy, fruit-forward character.
How Our Coffees Are Made
Only fully ripe cherries are hand-picked often multiple passes through the same trees over several weeks.
Cherries are sorted by density in water, removing underripes and defects before processing begins.
Brazil: natural sun-drying on raised beds. Colombia: anaerobic fermentation then careful drying under shade cloth.
The dried cherry is milled away and the green bean rests to stabilise moisture before export and roasting.